Description
A warm and hearty Chicken Enchilada Soup that brings comfort and flavor together, perfect for chilly evenings.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 can (15 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges
Instructions
- Heat a large pot over medium heat. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes.
- Stir in the shredded chicken, enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Add cumin and chili powder; mix well.
- Bring to a gentle boil, then reduce heat and let it simmer for about 20 minutes.
- Taste and season with salt and pepper as needed.
- Ladle the soup into bowls and let everyone customize their servings with toppings. Enjoy!
Notes
For an even richer flavor, let the soup simmer longer than 20 minutes. Using leftover rotisserie chicken can save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 810mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken soup, enchilada, comfort food, Mexican cuisine, easy recipe