Description
A delicious and hearty chicken enchilada soup that’s perfect for any day of the week.
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14 ounces) diced tomatoes
- 1 can (10 ounces) enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cilantro, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, sautéing until the onion is translucent.
- Add the shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, and chicken broth to the pot.
- Stir in the cumin, chili powder, salt, and pepper.
- Bring the soup to a simmer and cook for about 20 minutes, stirring occasionally.
- Remove from heat and stir in the chopped cilantro before serving.
Notes
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Top with shredded cheese or avocado for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 grams
- Sodium: 850 milligrams
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams