Savory Chicken Enchilada Soup Delight
A cozy, hearty soup that combines the flavors of chicken enchiladas with wholesome ingredients for a quick and delicious weeknight meal.
Ingredients
Main Ingredients
- 1 pound chicken breast, cooked and shredded Can be replaced with shredded rotisserie chicken or turkey.
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained Substitute with pinto or kidney beans if desired.
- 1 can (15 oz) corn, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder Add more for extra spice.
- to taste Salt and pepper Adjust based on your taste.
- 1 cup shredded cheese (optional) Use dairy-free cheese for lactose-free option.
- to taste Fresh cilantro for garnish (optional)
Instructions
Preparation
- In a large pot, heat a little oil over medium heat. Add the chopped onion and minced garlic. Sauté until softened and aromatic, about 3 to 4 minutes.
- Stir in the cooked shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Mix well to evenly distribute the ingredients.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
- Ladle the hot soup into bowls and top with shredded cheese and fresh cilantro if desired.
Notes
This soup is best served hot and can be accompanied by tortilla chips, warm tortillas, or a side salad. For added flavor, garnish with avocado slices or a dollop of sour cream. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
