Green Chile Enchilada Soup | Baking With Josh & Ange

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chopped green chiles and cook for another 2-3 minutes.

Pour in chicken broth and canned tomatoes, stirring to combine.

Add black beans and corn, then season with cumin and oregano.

Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.

Meanwhile, cut tortillas into strips and lightly fry in a separate pan until crispy.

Once soup is ready, stir in lime juice and adjust seasoning as needed.

Serve hot, garnished with crispy tortilla strips, cheese, cilantro, and a dollop of sour cream.

Cooking Techniques

Spice Level:

Allergens