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–+ servings

Chicken Enchilada Soup

A hearty and flavorful soup that combines the classic flavors of chicken enchiladas in a comforting bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth low sodium
  • 1 can diced tomatoes 14.5 oz, with green chilies
  • 1 can black beans 15 oz, drained and rinsed
  • 2 cups cooked chicken shredded
  • 1 cup corn frozen or canned
  • 1 cup enchilada sauce store-bought or homemade
Toppings
  • 1 cup cheddar cheese shredded
  • 1/2 cup sour cream
  • 1/4 cup cilantro chopped
  • 1 medium avocado diced

Method
 

Prepare the Soup
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, cumin, and chili powder. Cook for an additional 1-2 minutes until fragrant.
  3. Pour in the chicken broth, diced tomatoes, black beans, shredded chicken, corn, and enchilada sauce. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes, stirring occasionally.
Serve the Soup
  1. Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, chopped cilantro, and diced avocado.
  2. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 12gSaturated Fat: 4gFiber: 8gSugar: 3g

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

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