Chicken Enchilada Soup
A delicious blend of spicy and savory flavors, this Chicken Enchilada Soup is perfect for a comforting meal, easy to make, and great for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Use cooked chicken to save time.
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth Use low-sodium broth if preferred.
- 1 onion, diced Any variety of onion will work.
- 2 cloves garlic, minced Adjust amount to taste.
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Toppings
- shredded cheese Use your favorite cheese.
- sour cream Optional.
- avocado Diced or sliced.
- cilantro Chopped, for garnish.
Instructions
Preparation
- In a large pot, sauté onion and garlic until softened.
- Add chicken broth, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Bring to a simmer and add the shredded chicken.
- Let it simmer for 20-25 minutes.
Serving
- Serve hot, topped with cheese, sour cream, avocado, and cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 3 months.