Chicken Enchilada Soup
A warm and comforting Chicken Enchilada Soup that captures the vibrant flavors of Mexican cuisine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups boneless, skinless chicken breasts or thighs
- 2 cups enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 jalapeño, chopped (optional)
- 4 cups low-sodium chicken broth
- 1/4 cup fresh cilantro, for garnish
Instructions
- Prep your ingredients: Gather all your ingredients. Chop the onion, garlic, and any additional veggies you’re using.
- Sauté the aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes.
- Cook the chicken: If you’re using raw chicken, add it to the pot and cook for 5-7 minutes, stirring occasionally.
- Mix in the veggies: Add any additional chopped veg at this point. Sauté for another 2-3 minutes.
- Add sauces and broth: Pour in the enchilada sauce and the chicken broth. Stir to combine and let simmer for about 15 minutes.
- Stir in the beans and corn: Let the soup simmer for another 10 minutes.
- Shred the chicken: Shred the chicken right in the pot with two forks.
- Garnish it up: Serve the soup hot with fresh cilantro and optional toppings.
Notes
Add a squeeze of lime for brightness and serve with tortilla chips for crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken, Enchilada, Soup, Mexican Cuisine, Comfort Food