Chicken Enchilada Soup: Easy Comfort with a Spicy Twist
A hearty and flavorful chicken enchilada soup that brings the taste of Mexico right to your kitchen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
Instructions
- In a large pot, combine the chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Bring to a boil over medium-high heat, then reduce the heat and let simmer for about 20 minutes.
- Stir in the shredded cheese and sour cream until melted and creamy.
- Serve hot and garnish with your choice of toppings like cilantro or avocado.
Notes
- For a spicier soup, add more chili powder or hot sauce to taste.
- This soup can be made in advance and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chicken Enchilada Soup, Comfort Food, Spicy Soup