Ingredients
Scale
To make your irresistible Chicken Enchilada Soup, you will need the following ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- Cook the chicken breasts in boiling water for about 20 minutes until no longer pink; shred with forks.
- In a separate pot, heat oil and sauté diced onion and garlic for 3-5 minutes until translucent.
- Add shredded chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper to the sautéed vegetables; bring to a gentle boil.
- Reduce heat to low and simmer for 15 minutes, adjusting seasoning if needed.
- Ladle soup into bowls and top with shredded cheese and fresh cilantro before serving.
Notes
- Feel free to add more spices or toppings like avocado or sour cream for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg