Chicken Enchilada Soup: Easy, Flavorful Comfort in a Bowl
A delicious and comforting bowl of chicken enchilada soup that’s easy to prepare and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese (for topping)
- 1/4 cup chopped cilantro (for garnish)
Instructions
- In a large pot, sauté onion and garlic until translucent.
- Add cooked chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, topped with cheese and cilantro.
Notes
- This soup can be spiced up by adding jalapeños or hot sauce.
- Great as a filling for burritos or served with tortilla chips.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup