Description
Chicken Enchilada Soup is a comforting, flavorful dish that combines tender chicken, hearty beans, and zesty spices into a warm bowl of goodness. Perfect for any occasion, this soup is not only quick to prepare but also easily customizable with your favorite toppings. Whether you’re enjoying a cozy night in or hosting friends for game day, this recipe delivers satisfaction with every spoonful. Serve it with crispy tortilla strips, creamy avocado, and a sprinkle of fresh cilantro for an unforgettable meal that everyone will love.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until soft.
- Stir in whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin. Season with salt and pepper.
- Bring to a boil, then reduce heat to low and simmer for 20–25 minutes until chicken is cooked through.
- Remove the chicken and shred it using two forks before returning it to the pot.
- Serve hot with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg