Description
A straightforward recipe for a flavorful chicken enchilada soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked, shredded chicken
- 1/2 cup red enchilada sauce
- 1 cup shredded Monterey Jack cheese, for topping
- 1/4 cup chopped fresh cilantro, for topping
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes and green chilies, black beans, corn, chicken broth, cumin, chili powder, oregano, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing flavors to combine.
- Stir in the cooked, shredded chicken and the red enchilada sauce. Heat through for 5 minutes.
- Ladle the soup into bowls. Top each serving with shredded Monterey Jack cheese and fresh cilantro.
Notes
- You can use rotisserie chicken for faster preparation.
- Adjust the amount of enchilada sauce for a stronger flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7
- Sodium: 750
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 35
- Cholesterol: 85