Chicken Enchilada Soup: Easy, Comforting Delight for All
Enjoy a delicious and easy chicken enchilada soup that warms your heart and pleases your taste buds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 4 cups chicken broth
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup shredded cheese for topping
- 1/4 cup chopped cilantro for garnish
Instructions
- In a large pot, combine the chicken, black beans, corn, diced tomatoes, chicken broth, and enchilada sauce.
- Stir in the cumin, chili powder, garlic powder, and onion powder.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Serve hot, garnished with cheese and cilantro.
Notes
- For added flavor, squeeze lime juice over the soup before serving.
- You can make it spicier by adding jalapeños or additional chili powder.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, comfort food, soup recipe