Chicken Enchilada Soup: A Cozy, Easy Recipe for Home Cooks
A warm and comforting 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: 6 servings 1x
- Category: Soups
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) enchilada sauce
- 1 cup diced tomatoes
- 1 cup shredded cheese for topping
- 1 avocado, diced for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
- Stir in the cumin and chili powder, cooking for another minute.
- Add the chicken broth, shredded chicken, black beans, corn, enchilada sauce, and diced tomatoes. Bring to a simmer.
- Simmer for 20 minutes to allow the flavors to meld.
- Serve hot, topped with shredded cheese and diced avocado.
Notes
- This soup can be made ahead and stored for quick meals.
- Feel free to add your favorite toppings like sour cream or cilantro.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chicken Enchilada Soup, cozy recipe, easy soup