Chicken Enchilada Soup: Easy Comfort Food for Weeknight Bliss
A delicious and easy chicken enchilada soup for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) red enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped cilantro
Instructions
- In a large pot, combine all ingredients except for cheese and cilantro.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in cheese until melted and well combined.
- Serve hot, garnished with cilantro.
Notes
- For extra spice, add diced jalapeños.
- Top with avocado or sour cream for added creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg