Chicken Enchilada Soup: A Cozy, Easy Recipe for Any Night
A comforting and delicious chicken enchilada soup that’s perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can red enchilada sauce
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese, for topping
- 1 avocado, diced, for topping
Instructions
- In a large pot over medium heat, sauté the onion and garlic until softened.
- Add the shredded chicken, enchilada sauce, black beans, corn, chicken broth, cumin, and chili powder.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Serve hot, topped with shredded cheese and avocado.
Notes
- This soup can be made in advance and stored in the fridge for up to 3 days.
- For a spicier version, add jalapeños or hot sauce to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Chicken Enchilada Soup