Green Enchilada Chicken Soup Hearty and Flavorful Meal

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (10 oz) green enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• to taste salt and pepper
• 1 cup shredded cheese (cheddar or Monterey Jack)
• for garnish fresh cilantro
• for serving lime wedges

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
2. Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot and shred it using two forks. Set aside.
4. In the same pot, add the green enchilada sauce, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir to combine and let simmer for 10 minutes.
5. Return the shredded chicken to the pot, mixing it into the soup. Allow the soup to simmer for another 5 minutes, letting all the flavors meld together.
6. Ladle the soup into bowls and top with shredded cheese. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the soup.