Description
A flavorful and easy-to-make chicken enchilada soup that combines tender chicken, beans, and spices for a comforting meal.
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) enchilada sauce
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the shredded chicken, black beans, corn, enchilada sauce, chicken broth, diced tomatoes, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- If desired, stir in shredded cheese until melted.
- Serve hot, garnished with fresh cilantro.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños or hot sauce.
- Can be served with tortilla chips or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican