Description
Chicken Enchilada Soup is a comforting and flavorful dish that brings the delightful tastes of traditional enchiladas right to your bowl. In just 30 minutes, you can create this hearty soup that features tender shredded chicken, black beans, corn, and a rich enchilada sauce. The combination of spices adds warmth and depth, while optional toppings like sour cream and cheese elevate the experience even further. Perfect for cozy dinners or casual gatherings, this versatile soup is sure to become a family favorite.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- 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 about 20 minutes.
- Taste and adjust seasoning if necessary. Serve hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 890mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg