Easy Chicken Enchilada Soup
A comforting and hearty chicken enchilada soup filled with robust flavors and wholesome ingredients, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free, Dairy-Free
Ingredients
Scale
- 2 cups shredded chicken
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, combine the shredded chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, garlic powder, salt, and pepper.
- Bring the mixture to a rolling boil over medium-high heat.
- Once boiling, reduce the heat and let the soup simmer for 20-30 minutes.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with fresh cilantro and a squeeze of lime if desired.
Notes
Consider pureeing half of the soup for a thicker texture. Store leftovers in the fridge for up to 4-5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg
Find it online: https://us.recipesfood.org/chicken-enchilada-soup/
