Chicken Enchilada Soup: Easy, Comforting Meal for Any Day
A delicious and easy recipe for Chicken Enchilada Soup, perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 avocado, diced
- 1/4 cup cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add cumin and chili powder, stir for a minute.
- Pour in chicken broth, diced tomatoes, black beans, corn, and enchilada sauce; bring to a boil.
- Add shredded chicken and reduce heat; simmer for 20 minutes.
- Serve hot, topped with shredded cheese, avocado, and cilantro.
Notes
- This soup is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Customize with your favorite toppings like sour cream or jalapeños.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 60mg