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–+ servings

Chicken Enchilada Soup

A hearty and flavorful soup featuring tender chicken, enchilada sauce, and a medley of vegetables, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Protein
  • 2 cups cooked shredded chicken rotisserie chicken works well
Vegetables
  • 1 medium onion diced
  • 1 cup bell pepper diced
  • 2 cloves garlic minced
  • 1 can black beans drained and rinsed
  • 1 can corn drained
Liquids
  • 4 cups chicken broth
  • 1 can enchilada sauce 10 oz
Spices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
Toppings
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/2 cup sour cream
  • 1/4 cup cilantro chopped

Method
 

Prepare the Soup
  1. In a large pot, heat a little oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the shredded chicken, black beans, corn, chicken broth, enchilada sauce, cumin, chili powder, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes, stirring occasionally.
Serve
  1. Ladle the soup into bowls and top with shredded cheese, sour cream, and chopped cilantro.
  2. Enjoy your delicious chicken enchilada soup!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 40mgCalcium: 200mgIron: 2mg

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

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