Description
Comforting and flavorful, this Chicken Enchilada Soup is a cozy dish perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 cup sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until softened.
- Stir in chili powder and cumin, cook for another minute.
- Add chicken broth, cooked chicken, tomatoes, black beans, corn, and enchilada sauce. Bring to a boil.
- Reduce heat and let it simmer for 20 minutes.
- Stir in the cheese and sour cream until just melted. Serve hot.
Notes
- This soup can be topped with avocado, cilantro, and tortilla strips for added flavor.
- It can also be made in a slow cooker for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg