Chicken Enchilada Soup: A Cozy and Easy Weeknight Delight
A delicious and comforting chicken enchilada soup that’s perfect for weeknight dinners.
- 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 shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup diced onions
- 1/2 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- In a large pot over medium heat, add the onions and sauté until translucent.
- Add the shredded chicken, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, cumin, and chili powder. Stir to combine.
- Bring the soup to a boil. Reduce heat and simmer for 20 minutes.
- Remove from heat and stir in the sour cream and shredded cheese until melted and well mixed.
- Serve hot with your favorite toppings.
Notes
- Adjust spices according to taste.
- Top with avocado, cilantro, or lime if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg