Description
This delicious chicken enchilada soup is a comforting blend of flavors and textures, perfect for any day of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 2 cups green enchilada sauce
- 4 cups chicken broth
- 1 cup white or black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper, to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until soft, about 3–4 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add shredded chicken, green enchilada sauce, and chicken broth.
- Stir in beans, corn, cumin, and chili powder.
- Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
- Season with salt and pepper to taste.
- Serve hot with desired toppings.
Notes
- For a spicier soup, add more chili powder or diced jalapeños to taste.
- This soup can be made ahead of time and reheated before serving.
- 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: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg