Chicken Enchilada Soup
Indulge in the warmth and comfort of Chicken Enchilada Soup, a delightful blend of bold spices and wholesome ingredients. This zesty soup bursts with flavor while being incredibly easy to prepare, making it perfect for cozy dinners or meal prep for busy weeks. In just 45 minutes, you can savor a hearty bowl topped with your favorite garnishes like creamy avocado and zesty lime. Whether you’re feeding the family or enjoying a solo night in, this versatile dish is sure to satisfy everyone’s cravings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
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
- Shredded cheese
- Sour cream
- Chopped cilantro
- Avocado slices
- Lime wedges
- Crispy tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until softened.
- Stir in whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil; reduce heat and simmer for 20–25 minutes until chicken is cooked through.
- Remove chicken; shred with two forks and return it to the soup.
- Serve hot with toppings like shredded cheese, sour cream, cilantro, avocado slices, lime wedges, and crispy tortilla strips.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://chefangelina.com/chicken-enchilada-soup/