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–+ servings

Chicken Enchilada Soup

A delightful dish that combines the rich flavors of traditional enchiladas with the heartiness of a warm bowl of soup.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Essential Ingredients
  • 2 tablespoons Olive oil for sautéing the vegetables
  • 1 medium Onion diced, adds sweetness and depth
  • 2 cloves Garlic minced, for a fragrant base
  • 1 Bell pepper diced (any color), for color and crunch
  • 1 teaspoon Ground cumin for a warm, earthy flavor
  • 1 teaspoon Chili powder to bring a mild heat
  • 1/2 teaspoon Smoked paprika for a hint of smokiness
  • 1/4 teaspoon Cayenne pepper (optional), for those who like it spicy
  • 1 can Black beans (15 oz), drained and rinsed, for protein and fiber
  • 1 can Corn (15 oz), drained, for sweetness and texture
  • 1 can Red enchilada sauce (10 oz), the star of the soup
  • 1 can Diced tomatoes with green chilies (14.5 oz), for added flavor
  • 4 cups Chicken broth the base of the soup
  • 2 cups Cooked chicken shredded, for heartiness
  • Salt and pepper to taste, for seasoning

Equipment

  • large pot

Method
 

  1. Gather all your ingredients to make the cooking process smoother.
  2. Prepare your chicken by shredding it into bite-sized pieces.
  3. In a large pot, heat olive oil over medium heat. Add diced onion and bell pepper, sauté for 5 minutes. Stir in minced garlic and cook for an additional minute.
  4. Combine black beans, corn, enchilada sauce, diced tomatoes, and chicken broth in the pot. Stir well and add shredded chicken. Season with salt and pepper.
  5. Bring the soup to a gentle simmer and cook for 15-20 minutes, stirring occasionally.
  6. Serve the soup hot, topped with shredded cheese, sour cream, and cilantro. Add tortilla chips on the side.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12g

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