Description
A warm and comforting Chicken Enchilada Soup that wraps around you like a cozy blanket, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Sour cream and cilantro for garnish
Instructions
- Sauté the diced onion and minced garlic over medium heat until softened and fragrant.
- Add the shredded chicken, diced tomatoes, enchilada sauce, black beans, corn, chicken broth, chili powder, cumin, and season with salt and pepper. Stir everything together.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Stir in the shredded cheese until it’s melted and creamy.
- Serve the soup warm, topped with a generous dollop of sour cream and a sprinkle of fresh cilantro.
Notes
This soup can be made ahead of time for meal prep and stored in the refrigerator for up to three days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg