Description
A hearty and flavorful chicken enchilada soup with tender chicken, rich broth, and bold spices.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup shredded cheese (optional)
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in shredded chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Top with shredded cheese and cilantro before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spice levels to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chicken enchilada soup, Mexican soup, easy dinner