Chicken Enchilada Soup
A rich, flavorful soup combining all the elements of your favorite enchiladas into a cozy bowl, perfect for autumn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt & pepper to taste
- Toppings: avocado, cilantro, tortilla strips, shredded cheese, sour cream
Instructions
- Start with the Base: In a large pot, heat a drizzle of olive oil over medium heat. Toss in your cooked shredded chicken, followed by the enchilada sauce. Let the magic begin by mixing them together!
- Stir in the Broth: Next, pour in the chicken broth and stir it all together.
- Add the Beans and Corn: Toss in the black beans and corn. Stir everything, letting the flavors meld together.
- Season It Up: Sprinkle in those spices! Add in the cumin and paprika, along with salt and pepper. Let it simmer for about 15-20 minutes.
- Serve It Up: Once it’s bubbling away, taste it! Adjust seasonings if needed.
- Time for Toppings: Ladle the soup into bowls and add your choice of toppings!
Notes
This soup can be made ahead of time and tastes even better the next day. Feel free to customize toppings to your liking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 50mg
Keywords: Chicken Enchilada Soup, Cozy Soup, Autumn Recipes, Comfort Food