Chicken Enchilada Soup: A Deliciously Easy Meal for Cozy Nights
Enjoy a warm bowl of Chicken Enchilada Soup, perfect for chilly nights.
- 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
Scale
- 2 tablespoons olive oil
- 1 pound shredded chicken
- 1 can enchilada sauce
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 4 cups chicken broth
- 1 diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in shredded chicken, enchilada sauce, and spices.
- Add black beans and corn, followed by chicken broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Serve hot, topped with cheese and cilantro.
Notes
- For added creaminess, consider stirring in a small amount of sour cream before serving.
- Adjust spices to taste based on your preference for heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg