Chicken Enchilada Soup: Easy Comfort Food Your Family Will Love
A delicious and easy recipe for Chicken Enchilada Soup that the whole family will enjoy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
- Add the minced garlic and cook for another minute.
- Stir in the cooked chicken, black beans, corn, diced tomatoes, enchilada sauce, chicken broth, cumin, and paprika.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot with your favorite toppings.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add toppings like cheese, sour cream, or avocado.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken Enchilada Soup