Description
A delicious and hearty chicken enchilada soup that’s perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the shredded chicken, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil.
- Reduce heat and simmer for 20 minutes.
- Serve hot, topped with cheese and cilantro if desired.
Notes
- This soup can be adjusted to your preferred spice level by adding more chili powder or jalapeños.
- Leftovers can be stored in the refrigerator and reheated easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg