Chicken Enchilada Soup
This Chicken Enchilada Soup is warm, easy, and full of flavor, perfect for weeknights or cozy meals.
Ingredients
Main Ingredients
- 2 cups shredded chicken Use rotisserie chicken for convenience
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups diced tomatoes
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Toppings
- shredded cheese Use your favorite type
- sour cream
- chopped cilantro
Instructions
Preparation
- In a large pot, sauté diced onion and minced garlic until soft.
- Add the shredded chicken, black beans, corn, diced tomatoes, and chicken broth to the pot.
- Stir in chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes.
- Adjust seasoning as necessary.
Serving
- Ladle the soup into bowls and add toppings like shredded cheese, sour cream, and chopped cilantro.
- Serve with tortilla chips or warm tortillas.
Notes
Use cooked shredded chicken from a rotisserie or leftover chicken to save time. Taste and add more chili powder or salt at the end. If you like a creamier soup, stir in a splash of cream or milk before serving. Warm the bowls before serving to keep the soup hot longer.