Chicken Enchilada Soup
Chicken Enchilada Soup bursts with flavor and warmth, making it the perfect comfort food for any occasion. This easy one-pot meal is hearty and filling with protein-packed chicken and beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 can enchilada sauce
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Sauté the diced onion and minced garlic, cooking until the onion is translucent, about 3-5 minutes.
- Stir in the shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper. Mix well to combine everything.
- Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for 20-30 minutes, stirring occasionally.
- Once heated, ladle into bowls and top with shredded cheese, and add sour cream and cilantro if desired.
Notes
Sautéing the onion and garlic until translucent enhances the flavor base. Use rotisserie chicken for quicker preparation.