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Chicken Enchilada Soup

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A cozy bowl of Chicken Enchilada Soup that combines bold flavors and hearty ingredients for a comforting meal.

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 1 can enchilada sauce
  • 1 can black beans or pinto beans
  • 1 cup sweet corn
  • 4–6 cups chicken or vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Olive oil
  • Salt and pepper, to taste

Instructions

  1. Prep the chicken: If you’re using raw chicken, season it with salt, pepper, and cumin. Use your preferred cooking method to cook it until no longer pink, shred and set aside.
  2. Sauté the base: In a large pot over medium heat, drizzle olive oil and sauté diced onions and minced garlic until soft and fragrant.
  3. Add the enchilada sauce and stir, allowing it to warm through.
  4. Add the shredded chicken and broth. Stir and allow to simmer.
  5. Toss in the beans and corn, stirring to combine and let everything cook for 10-15 minutes.
  6. Taste and adjust seasoning, adding lime juice if desired.
  7. Serve in bowls topped with garnishes like cheese and cilantro.

Notes

This soup can be frozen for up to three months. For thicker soup, add more broth if necessary.

Nutrition

Keywords: soup, enchilada, chicken soup, comfort food, easy recipe

Find it online: https://flavorsbyclara.com/minute-one-pot-chicken-enchilada-soup-weeknights/