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Chicken Enchilada Soup

This creamy and zesty Chicken Enchilada Soup is perfect for family dinners, bringing warmth and comfort with every spoonful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
Optional toppings
  • 1 cup shredded cheese (optional)
  • Tortilla chips (for serving)
  • Sour cream (for serving)
  • Fresh cilantro (for garnish)

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat. Add chopped onions and minced garlic. Sauté until they become fragrant and the onions turn translucent, about 3-4 minutes.
  2. Add the shredded chicken to the pot, followed by chili powder, cumin, salt, and pepper. Stir everything together for another minute to toast the spices.
  3. Pour in the chicken broth, then add the rinsed black beans, corn, and diced tomatoes with green chilies. Let the mixture come to a simmer.
Cooking
  1. Allow the soup to simmer on low heat for about 15-20 minutes, letting the flavors meld together beautifully.
Serving
  1. When ready, serve the soup hot, garnished with shredded cheese, tortilla chips, a dollop of sour cream, and fresh cilantro on top.

Notes

Substitutions: You can swap or add other beans like pinto or kidney beans. This recipe can also be made vegetarian by replacing the chicken with cooked lentils. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.