Description
A comforting and flavorful chicken enchilada soup that brings warmth and connection to the dinner table.
Ingredients
Scale
- 1 lb shredded chicken
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Shredded cheese for topping (optional)
Instructions
- Sauté the onion and garlic until softened in a large pot.
- Add the shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Serve hot, garnished with fresh cilantro and shredded cheese if desired.
Notes
Let the soup simmer longer for deeper flavors. Garnish with tortilla strips or avocado for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken enchilada soup, comfort food, Mexican soup, easy soup recipe, hearty soup