Chicken Enchilada Soup: Easy and Flavorful Homemade Delight
A delicious and easy-to-make chicken enchilada soup that is perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup shredded cheese (cheddar or pepper jack)
Instructions
- In a large pot, heat olive oil over medium heat and sauté diced onion and minced garlic until translucent.
- Add shredded chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, and cumin. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
- Serve hot, topped with shredded cheese.
Notes
- For added flavor, top with cilantro or avocado.
- Feel free to adjust the spices according to your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Chicken Enchilada Soup, chicken recipe, soup recipe