Chicken Enchilada Soup
A warm and hearty Chicken Enchilada Soup, perfect for chilly evenings and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound chicken, cooked and shredded
- 15 oz can enchilada sauce
- 1 can black beans or pinto beans, drained and rinsed
- 1–2 cups corn, fresh or frozen
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- Salt and pepper, to taste
- Optional toppings: avocado, cilantro, cheese, tortilla chips
Instructions
- Prep the Ingredients: Gather and chop the onion, shred the chicken, and mince garlic.
- Sauté the Aromatics: Heat olive oil in a pot, add onion, and cook until translucent. Stir in garlic and cumin until fragrant.
- Add in the Chicken: Mix in shredded chicken and cook for 2-3 minutes.
- Incorporate the Other Ingredients: Add enchilada sauce, drained beans, corn, and chicken broth. Bring to a simmer.
- Let It Simmer: Reduce heat, let simmer for 20-25 minutes, tasting and adjusting seasoning as needed.
- Serve It Up: Ladle soup into bowls and top with avocado, cheese, cilantro, and tortilla chips.
Notes
This soup tastes better the next day! Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: soup, enchilada, chicken, comfort food, Mexican