Chicken Enchilada Soup
A vibrant and flavorful soup that combines hearty chicken, zesty enchilada sauce, and creamy beans, creating a soul-satisfying experience perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups cooked chicken
- 2 cups enchilada sauce
- 1 can (15 oz) black beans
- 1 cup corn (canned or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp cumin
- Salt and pepper, to taste
- 1 cup shredded cheese (for topping)
Instructions
- Prep the chicken by shredding it if using a rotisserie chicken.
- Sauté the diced onion in olive oil until translucent, about 3-4 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Mix the shredded chicken, black beans, corn, enchilada sauce, and broth into the pot.
- Toss in the cumin and season with salt and pepper, then bring to a gentle boil.
- Reduce heat and let the soup simmer for about 20 minutes.
- Taste the soup and adjust the seasoning as necessary.
- Serve hot, topped with shredded cheese and any additional toppings of your choice.
Notes
For a complete experience, consider adding diced avocado, fresh cilantro, tortilla strips, or a dollop of sour cream as toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, enchilada, chicken, comfort food, Mexican recipes
Find it online: http://ivoryapron.com/chicken-enchilada-soup/