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chicken-enchilada-soup-recipe

Chicken Enchilada Soup

A hearty and flavorful soup that's perfect for any day.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb chicken breast, cooked and shredded
  • 4 cups chicken broth
  • 1 can black beans, drained and rinsed 15 oz
  • 1 can corn, drained 15 oz
  • 1 can diced tomatoes 15 oz
  • 1 can enchilada sauce 10 oz
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Optional Toppings

  • shredded cheese optional
  • sour cream optional
  • cilantro optional
  • tortilla strips optional

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
  2. Add shredded chicken, chicken broth, black beans, corn, diced tomatoes, and enchilada sauce. Stir to combine.
  3. Season with chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Serve hot with optional toppings.

Nutritional Value

Calories: 300kcal | Carbohydrates: 30g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 700mg | Fiber: 8g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 3mg

Keywords

Chicken, Enchilada, Soup
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