Chicken Enchilada Soup: Easy Comfort Food for Cozy Nights
A warm and hearty Chicken Enchilada Soup perfect for chilly evenings.
- 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
- 1 tablespoon olive oil
- 1 pound cooked chicken, shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 cups chicken broth
- 1 can (10 ounces) enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (for topping)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add shredded chicken, black beans, corn, chicken broth, enchilada sauce, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Serve hot, topped with shredded cheese.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a spicier kick, add diced jalapeños or a dash of hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg