Description
A delicious and hearty Chicken Enchilada Soup that combines tender chicken, flavorful spices, and a creamy base for a comforting meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the shredded chicken, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- If desired, stir in shredded cheese until melted.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños or a dash of hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, Mexican Soup, Comfort Food