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Chicken Enchilada Soup

A comforting, flavorful soup featuring shredded chicken, spices, and melty cheese, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) black beans, rinsed and drained Rinse thoroughly to avoid gritty texture
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) enchilada sauce
  • 4 cups chicken broth
  • 1 cup diced tomatoes
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Toppings
  • to taste shredded cheese Choose your favorite type
  • to taste sour cream
  • to taste cilantro

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of oil and sauté the diced onions until they become translucent.
  2. Add the minced garlic and continue to sauté for another minute until fragrant.
Cooking
  1. Pour in the chicken broth and add the shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, and chili powder. Stir well to combine all the flavors.
  2. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes to allow flavors to meld.
  3. Taste and adjust seasoning with salt and pepper according to your preference.
Serving
  1. Ladle the soup into bowls and add your favorite toppings.
  2. Enjoy with your family!

Notes

For substitutions, shredded turkey works well. You can also add bell peppers or jalapeños for extra kick. Store leftovers in an airtight container for up to 4 days, or freeze for 2-3 months.