Description
This hearty Chicken Enchilada Soup combines tender shredded chicken, black beans, corn, and flavorful enchilada sauce simmered together in a rich chicken broth. Enhanced with cumin, chili powder, and fresh aromatics, it delivers a zesty and comforting meal perfect for any day. Topped with melted cheese and fresh cilantro, this soup is a satisfying twist on classic enchiladas in an easy-to-make bowl.
Ingredients
Scale
Soup Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Toppings (Optional)
- 1 cup shredded cheese
- Chopped cilantro
Instructions
- Sauté Aromatics: In a large pot, heat a little oil over medium heat and sauté the diced onion and minced garlic until they are softened and fragrant, about 3-5 minutes.
- Add Ingredients: Add the shredded chicken, drained black beans, drained corn, red enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper into the pot with the softened aromatics. Stir to combine well.
- Boil Mixture: Increase heat to bring the soup mixture to a rolling boil, ensuring all ingredients are well incorporated and heated through.
- Simmer: Reduce the heat to low and let the soup simmer gently for 20 minutes. This allows flavors to meld and the soup to thicken slightly.
- Serve: Ladle the hot soup into bowls and top with shredded cheese and chopped cilantro if desired. Serve immediately to enjoy the gooey cheese melt and fresh herb garnish.
Notes
- You can substitute rotisserie chicken if short on time.
- Use low-sodium chicken broth to control salt levels.
- For a creamier texture, add a splash of cream or sour cream before serving.
- To make it spicier, add chopped jalapeños or cayenne pepper.
- Serve with tortilla chips or warm corn tortillas for a complete meal.
