Chicken Enchilada Soup: Easy, Hearty Recipe for Cozy Nights
Chicken Enchilada Soup is a comforting dish perfect for chilly evenings, combining rich flavors and hearty ingredients for a delightful meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 bell pepper, diced
- 1 onion, diced
- 1 tablespoon olive oil
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and bell pepper, cooking until soft.
- Stir in chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, garlic powder, and onion powder.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- If desired, stir in shredded cheese until melted.
- Serve hot, garnished with fresh cilantro.
Notes
- For added spiciness, include diced jalapeños or a splash of hot sauce.
- This soup is a wonderful make-ahead meal; flavor improves over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg