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Chicken Enchilada Soup

A warm and comforting soup that combines the delicious flavors of chicken enchiladas in a bowl, perfect for cool evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for a quick option.
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can enchilada sauce (10 oz)
  • 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
Spices and Aromatics
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Toppings
  • shredded cheese Cheddar or Monterey Jack works well.
  • cilantro Fresh chopped for garnish.
  • avocado Sliced for topping.
  • tortilla chips For crunch.

Method
 

Preparation
  1. In a large pot, add a splash of oil and heat over medium. Add the diced onion and garlic, cooking until they are soft and fragrant, about 3-4 minutes.
  2. Sprinkle in the cumin and chili powder, stirring for about a minute to deepen the flavors.
  3. Pour in the shredded chicken, black beans, corn, enchilada sauce, and chicken broth. Stir everything together until well combined.
  4. Increase the heat to medium-high until the soup starts to bubble, then reduce to low and let simmer for about 20 minutes.
  5. Taste your soup and add salt and pepper according to your preference.
  6. Ladle the soup into bowls and top with shredded cheese, fresh cilantro, avocado slices, and a handful of tortilla chips for crunch.

Notes

Consider preparing the ingredients the night before, and avoid skipping the simmering step for full flavor. This soup can easily be made vegetarian by omitting the chicken and using vegetable broth.