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–+ servings

Chicken Enchilada Soup

A hearty and flavorful soup that combines the delicious taste of chicken enchiladas in a comforting broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon cumin ground
  • 1 teaspoon chili powder adjust to taste
  • 4 cups chicken broth low sodium
  • 1 can diced tomatoes 14.5 oz, with green chilies
  • 1 cup corn frozen or canned
  • 2 cups cooked chicken shredded
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup cheddar cheese shredded, for topping
  • 1 cup sour cream for serving
  • 1 cup cilantro chopped, for garnish

Method
 

Prepare the Soup
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic, cumin, and chili powder; cook for another minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes, corn, shredded chicken, and black beans. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
  5. Taste and adjust seasoning if necessary.
Serve the Soup
  1. Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro.
  2. Serve hot and enjoy your Chicken Enchilada Soup!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gFiber: 8gSugar: 3g

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

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