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Chicken Enchilada Soup

A comforting dish that combines spiced chicken, hearty beans, and creamy flavors to warm both body and soul on chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked chicken, shredded Use Halal chicken if preferred.
  • 1 can (15 oz) enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed Can substitute for pinto or kidney beans.
  • 1 can (15 oz) corn, drained
  • 4 cups chicken broth Consider using Halal broth or homemade.
  • 1 cup diced tomatoes Can use canned or fresh.
Seasonings
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Optional Toppings
  • shredded cheese
  • sour cream
  • chopped cilantro

Method
 

Preparation
  1. Shred your cooked chicken so it’s ready to mix into the soup.
Cooking
  1. In a large pot over medium heat, combine the chicken broth, enchilada sauce, black beans, corn, and diced tomatoes. Stir everything together.
  2. Add cumin, chili powder, salt, and pepper to the pot.
  3. Gently fold the shredded chicken into the pot and let the soup come to a simmer, about 5 minutes.
  4. Reduce the heat and let the soup simmer for approximately 15 minutes.
  5. Taste your soup and adjust the seasoning as needed.
  6. Ladle the soup into bowls and add your favorite toppings.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stove and add broth if too thick.