20-Minute Mexican Green Enchilada Chicken Soup
A warm, hearty soup inspired by Mexican cuisine, featuring tender chicken in a rich enchilada sauce broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
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 until shimmering and fragrant.
- Add diced onion, minced garlic, and bell pepper to the pot. Cook until softened, about 3-4 minutes.
- Stir in the chicken breasts, diced tomatoes (with their juices), green enchilada sauce, chicken broth, cumin, and chili powder.
- Raise the heat and bring the mixture to a boil, allowing the flavors to meld beautifully.
- Reduce the heat and let it simmer for 20-25 minutes, until the chicken is fully cooked and tender.
- Carefully remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken back into the soup.
- Season with salt and pepper to taste. Stir in chopped cilantro right before serving to add a burst of freshness.
- Ladle the soup into bowls and enjoy while it’s steaming hot!
Notes
Pairs well with warm tortillas or crispy tortilla chips. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg