This hearty chicken enchilada soup is easy to make and perfect for a cozy meal. It combines the flavors of enchiladas in a comforting soup form, featuring shredded chicken, beans, and a rich, spiced broth.
Preparation time
15min
Cooking time
20min
Ingredients
6 Servings
- 1 can black beans
- 0.5 teaspoon black pepper
- 1 cup cheddar cheese
- 4 cups chicken broth
- 1 teaspoon chili powder
- cilantro
- 1 cup corn
- 1 teaspoon cumin
- 1 can diced tomatoes
- 2 cups enchilada sauce
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 onion
- 1 teaspoon salt
- 2 cups shredded chicken
- sour cream
Directions
Step 1
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Step 2
Add the minced garlic and cook for another minute until fragrant.
Step 3
Pour in the chicken broth, enchilada sauce, and diced tomatoes. Stir to combine.
Step 4
Add the black beans, corn, shredded chicken, chili powder, cumin, salt, and black pepper. Stir to mix all ingredients.
Step 5
Bring the soup to a simmer and let it cook for 20 minutes, stirring occasionally.
Step 6
Serve the soup hot, topped with shredded cheddar cheese, sour cream, and fresh cilantro if desired.