Chicken Enchilada Soup: Easy, Flavorful Comfort in a Bowl
Enjoy a warm bowl of Chicken Enchilada Soup that is both easy to make and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup shredded cheese, for topping
- 1 avocado, sliced, for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until soft.
- Add the shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, and chicken broth.
- Season with cumin and chili powder. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, topped with shredded cheese and avocado slices.
Notes
- For extra flavor, top with fresh cilantro.
- This soup can easily be made ahead of time and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, comfort food, easy recipes