Chicken Enchilada Soup: Easy, Flavorful Comfort for Everyone
A comforting and delicious chicken enchilada soup that is easy to make and perfect for any occasion.
- 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 tablespoons olive oil
- 1 pound cooked chicken, shredded
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese, for serving
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the shredded chicken and sauté for a few minutes.
- Stir in diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, garlic powder, and onion powder.
- Bring to a simmer and cook for 20 minutes.
- Season with salt and pepper to taste.
- Serve the soup hot and top with shredded cheese and fresh cilantro.
Notes
- For extra flavor, consider adding diced onion and bell peppers at the sautéing stage.
- This soup freezes well; store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chicken Enchilada Soup, Soup, Comfort Food, Easy Recipes