Chicken Enchilada Soup: Easy Comfort Food for Busy Nights
Delicious and easy-to-make chicken enchilada soup that’s perfect for busy nights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can enchilada sauce
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup diced tomatoes
- 1 cup chopped onion
- 1 cup shredded cheese
Instructions
- In a large pot, sauté onions until translucent.
- Add shredded chicken, enchilada sauce, black beans, corn, chicken broth, cumin, chili powder, and diced tomatoes. Stir well.
- Bring the soup to a simmer and cook for 20 minutes.
- Serve hot, topped with shredded cheese.
Notes
- For extra flavor, add lime juice before serving.
- This soup tastes even better the next day!
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg