Ingredients
Scale
Gathering the right ingredients is crucial for the perfect soup. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 2 cups cooked chicken, shredded
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot and sauté diced onion until translucent, then add minced garlic and cook for another minute.
- Add diced green chiles and enchilada sauce, stirring well and cooking for about 2 minutes.
- Pour in chicken broth and bring to a gentle boil.
- Add black beans and corn, stirring together and simmering for about 10 minutes.
- Stir in shredded chicken, cumin, and season with salt and pepper; simmer for another 5 minutes.
- Ladle soup into bowls and top with shredded cheese and fresh cilantro before serving hot.
Notes
- Feel free to add other toppings like avocado or sour cream for extra flavor.
- This soup can be made ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg