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–+ servings

Chicken Enchilada Soup

A hearty and flavorful soup featuring shredded chicken, enchilada sauce, and a medley of vegetables, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Broth
  • 2 cups shredded cooked chicken can use rotisserie chicken
  • 4 cups chicken broth low-sodium preferred
Vegetables
  • 1 cup onion diced
  • 1 cup bell pepper diced
  • 1 cup corn frozen or canned
  • 1 cup black beans drained and rinsed
  • 1 cup diced tomatoes canned or fresh
Spices and Sauces
  • 2 cups enchilada sauce store-bought or homemade
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
Toppings
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/2 cup sour cream for serving
  • 1/4 cup cilantro chopped, for garnish
  • 1 each lime cut into wedges for serving

Method
 

Prepare the Soup
  1. In a large pot, heat a little oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
  2. Stir in the corn, black beans, diced tomatoes, shredded chicken, enchilada sauce, chicken broth, cumin, chili powder, garlic powder, salt, and pepper.
  3. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, stirring occasionally.
Serve the Soup
  1. Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, chopped cilantro, and lime wedges.
  2. Enjoy your delicious Chicken Enchilada Soup!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gFiber: 8gSugar: 3g

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

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