Description
A hearty and flavorful chicken enchilada soup packed with spices and ingredients.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can enchilada sauce
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Chopped cilantro for garnish
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce.
- Pour in chicken broth and stir in cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Serve hot, topped with shredded cheese and cilantro.
Notes
- This soup can be made in advance and stored in the refrigerator.
- Reheat on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chicken Enchilada Soup