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Chicken Enchilada Soup

A hearty and flavorful soup that combines the delicious flavors of chicken enchiladas, perfect for busy weeknights or a cozy weekend.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed Use any variety of canned black beans.
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) enchilada sauce Ensure it's gluten-free if needed.
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Adjust according to taste.
  • Salt and pepper, to taste
Optional Toppings
  • shredded cheese
  • sour cream
  • avocado Diced or sliced.
  • cilantro Chopped.
  • tortilla chips For serving.

Method
 

Preparation
  1. In a large pot, heat a little oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 more minute.
  3. Stir in the shredded chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper.
Cooking
  1. Bring the mixture to a boil. Then, reduce the heat and let it simmer for about 20 minutes. Stir occasionally.
  2. Taste and adjust seasoning if needed. Serve hot.

Notes

If using leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.