20-Minute Mexican Green Enchilada Chicken Soup – Rich & Healthy
A flavorful and nutritious Mexican Green Enchilada Chicken Soup packed with tender chicken, vegetables, and zesty green enchilada sauce. Perfect for cold days or when you need an immune boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) green enchilada sauce
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until softened.
- Add chicken breasts, diced tomatoes, green enchilada sauce, chicken broth, cumin, and chili powder.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked.
- Remove chicken, shred it, and return to the pot.
- Season with salt and pepper, stir in cilantro, and serve hot.
Notes
- For a spicier soup, add diced jalapeños.
- Top with avocado, sour cream, or shredded cheese if desired.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg