Chicken Enchilada Soup: Easy Comfort in Every Bowl
Warm and hearty, this Chicken Enchilada Soup is the perfect comfort food for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup enchilada sauce
- 1 cup cheese, shredded
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sauté until softened.
- Stir in the chili powder and cumin, cooking for another minute.
- Pour in the diced tomatoes, chicken broth, shredded chicken, black beans, corn, and enchilada sauce.
- Bring to a simmer, cover, and cook for 20 minutes.
- Serve hot, topped with shredded cheese.
Notes
- For a spicier soup, add jalapeños or hot sauce.
- Leave out the cheese for a dairy-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg