Chicken Enchilada Soup Recipe
Indulge in a warm bowl of Chicken Enchilada Soup, a comforting blend of shredded chicken, savory spices, and creamy base topped with cheese and fresh cilantro.
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Servings: 4 servings
Calories: 320kcal
Ingredients
- 2 cups shredded cooked chicken
- 1 can 14.5 oz diced tomatoes with green chilies
- 1 can 10 oz red enchilada sauce
- 4 cups chicken broth
- 1 cup corn frozen or canned
- 1 can 15 oz black beans, rinsed and drained
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese sour cream, avocado, cilantro
Instructions
- In a large pot, heat a splash of oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Pour in the diced tomatoes and enchilada sauce, stirring to combine.
- Add the chicken broth and bring to a simmer.
- Mix in the shredded chicken, corn, and black beans.
- Season with cumin, chili powder, salt, and pepper.
- Let the soup simmer for about 20 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, topped with cheese, sour cream, and cilantro.
Nutrition
Calories: 320kcal | Carbohydrates: 35g | Protein: 25g | Fat: 10g | Fiber: 8g