Chicken Enchilada Soup
Indulge in the warm, comforting flavors of Chicken Enchilada Soup. This savory dish combines tender chicken, hearty black beans, and sweet corn simmered in a zesty broth infused with spices. Perfect for family dinners or quick weeknight meals, this soup is versatile and can be customized to suit every palate. Top your bowl with creamy avocado, fresh cilantro, and a squeeze of lime to elevate the experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese
- Sour cream
- Chopped cilantro
- Avocado slices
- Lime wedges
- Crispy tortilla strips
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until soft and fragrant.
- Add whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper to the pot.
- Bring the mixture to a boil. Once boiling, reduce heat and let it simmer for 20-25 minutes until the chicken is cooked through.
- Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks; return it to the soup.
- Serve hot in bowls topped with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 740mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 23g
- Cholesterol: 70mg
Find it online: https://dishesbyleila.com/chicken-enchilada-soup/