Description
A comforting and flavorful chicken enchilada soup that brings warmth and nostalgia to your table.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and chopped bell pepper, sautéing until they soften and become aromatic.
- Stir in the shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, and chili powder. Bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for about 20 minutes.
- After simmering, stir in the shredded cheese until it melts and integrates into the soup.
- Season with salt and pepper to taste, adjusting as needed.
- Serve the soup hot, garnished with optional toppings like sour cream, avocado, or freshly chopped cilantro.
Notes
For a spicier soup, consider adding diced jalapeños. Use rotisserie chicken as a shortcut if you’re short on time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken, soup, enchilada, Mexican, comfort food
