Description
A hearty and flavorful chicken enchilada soup packed with spices and chicken.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup enchilada sauce
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Sauté until soft.
- Stir in chili powder, cumin, and paprika. Cook for 1 minute.
- Add chicken broth, shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Serve hot, topped with shredded cheese and cilantro.
Notes
- Store leftovers in the fridge for up to three days.
- This soup freezes well for future meals.
- Adjust the spice level by adding jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, Soup, Mexican Food, Comfort Food