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chicken-enchilada-soup-recipe

Chicken Enchilada Soup

A hearty and flavorful chicken enchilada soup that's perfect for any day.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups Cooked Chicken, shredded
  • 1 tablespoon Olive Oil
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 1 can Enchilada Sauce about 10 oz
  • 1 can Diced Tomatoes about 14.5 oz
  • 1 can Black Beans drained and rinsed
  • 1 can Corn drained
  • 4 cups Chicken Broth
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  2. Add minced garlic and cook for another minute.
  3. Stir in enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Bring to a boil.
  4. Add shredded chicken, ground cumin, chili powder, salt, and black pepper. Reduce heat and simmer for 20 minutes.
  5. Serve hot with your favorite toppings like shredded cheese, sour cream, and tortilla strips.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 2mg

Keywords

Chicken, Enchilada, Soup
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