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Chicken Enchilada Soup

A warm and hearty soup filled with tender chicken, black beans, and a delightful blend of spices, perfect for family gatherings and chilly winter 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: Comfort Food, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken
  • 1 can (15 oz) black beans, rinsed and drained Rinse to remove excess sodium.
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) enchilada sauce
  • 4 cups chicken broth
Spices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Toppings
  • to serve Tortilla chips For serving.
  • to serve Shredded cheese For serving.
  • to serve Chopped cilantro For garnish.

Method
 

Preparation
  1. Gather all your ingredients to ensure a smooth cooking process.
  2. In a large pot over medium heat, combine your chicken broth, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper. Stir well.
  3. Allow the mixture to come to a gentle simmer, usually taking about 5-7 minutes.
  4. Once simmering, add in your shredded cooked chicken. Stir and let it cook for an additional 5 minutes to meld the flavors.
  5. Give it a taste and adjust seasoning if necessary.
  6. Ladle the soup into bowls and top with crunchy tortilla chips, shredded cheese, and fresh cilantro. Enjoy!

Notes

For vegetarians, replace the chicken with more beans or vegetables like zucchini and bell peppers. For enhanced flavors, allow the soup to simmer longer if time permits. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat slowly to maintain texture and flavor.