Chicken Enchilada Soup
Indulge in the warmth and flavor of Chicken Enchilada Soup, a delightful dish that perfectly combines spices and savory goodness for a comforting meal. This easy-to-make soup is ideal for chilly evenings, family gatherings, or meal prep. With its customizable toppings and nutritious ingredients, it’s sure to become a family favorite. Enjoy every spoonful loaded with tender chicken, beans, corn, and vibrant spices, topped with fresh garnishes that add the perfect finishing touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Stovetop
- 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
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until softened.
- Add whole chicken breasts along with black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Stir to combine.
- Bring the mixture to a boil. Reduce heat and let simmer for 20–25 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks before returning it to the soup.
- Serve hot in bowls topped with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg
Find it online: https://emmadishes.com/chicken-enchilada-soup/