Chicken Enchilada Soup: Easy, Hearty Comfort in Every Bowl
A comforting and hearty chicken enchilada soup that brings together the flavors of traditional enchiladas in a warm, delicious bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can enchilada sauce
- 1 can black beans, drained
- 1 can corn, drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup shredded cheese (optional)
- 1 avocado, diced (for topping)
- 1/4 cup cilantro, chopped (for garnish)
Instructions
- In a large pot, sauté the onion, garlic, and bell pepper until softened.
- Add the chicken, enchilada sauce, black beans, corn, chicken broth, cumin, and chili powder.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Serve hot, topped with shredded cheese, diced avocado, and cilantro.
Notes
- For a spicier soup, add jalapeños to the sauté mixture.
- This soup is great for meal prep and can be frozen for later use.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg