Chicken Enchilada Soup
A warm, comforting chicken enchilada soup that’s quick, easy, and full of flavor, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 1 pound cooked and shredded chicken breast
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional Toppings: Shredded cheese, sour cream, fresh cilantro
Instructions
- Sauté the aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is softened, about 3-4 minutes.
- Combine ingredients: Add the shredded chicken, enchilada sauce, black beans, corn, chicken broth, cumin, and chili powder to the pot. Stir everything together until well mixed.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, allowing the flavors to meld together.
- Season: Taste the soup and season with salt and pepper as desired. Adjust the spice level if you prefer more heat.
- Serve: Ladle the soup into bowls and top with your choice of shredded cheese, sour cream, and cilantro. Enjoy hot!
Notes
Use rotisserie chicken to save time. Adjust spices to suit your taste. Can be made ahead and stored in the fridge.
Find it online: https://www.chickensecret.com/chicken-enchilada-soup-recipe/