Description
A comforting and zesty Chicken Enchilada Soup perfect for chilly evenings, packed with tender chicken, beans, and vibrant flavors.
Ingredients
Scale
- 1 lb Chicken breast
- 1 can Black beans
- 1 cup Corn
- 1 can Diced tomatoes
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Chicken broth
- 1 cup Enchilada sauce
- 1 cup Cheese, shredded (for topping)
- 1 Avocado, diced (for topping)
- Cilantro, chopped (for garnish)
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until fragrant and translucent.
- Stir in the diced chicken breast, cooking until it’s no longer pink.
- Add black beans, corn, diced tomatoes, enchilada sauce, and chicken broth to the pot. Stir to combine.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 15 minutes.
- Serve the soup in bowls topped with shredded cheese, diced avocado, and fresh cilantro.
Notes
Feel free to customize the soup by adding different ingredients based on your preferences, like shredded rotisserie chicken or chickpeas for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken soup, enchilada, comfort food, quick dinner, family meal