Chicken Enchilada Soup
A warm and comforting soup with the delicious flavors of traditional enchiladas, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 4 cups chicken broth (low-sodium recommended)
- 1 can (10 ounces) enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Sour cream
- Avocado slices
Instructions
- Sauté the onion and bell pepper in a large pot with olive oil over medium heat for about 5 minutes.
- Add the garlic and cook for an additional minute until fragrant.
- Mix in the shredded chicken, black beans, and corn.
- Pour in the chicken broth and enchilada sauce, stirring until well combined.
- Sprinkle in the cumin, chili powder, salt, and pepper, and bring to a gentle simmer.
- Simmer for 10 to 15 minutes to allow flavors to combine.
- Serve hot, garnished with cheese and optional toppings.
Notes
For extra creaminess, stir in a dollop of sour cream or cream cheese before serving.