Description
Enchilada Soup is a flavorful, comforting soup with shredded chicken, black beans, corn, and a spicy enchilada-seasoned broth, topped with cheese, tortilla strips, and fresh cilantro. Perfect for a cozy weeknight meal.
Ingredients
Scale
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, tortilla strips, chopped cilantro, lime wedges
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 2–3 minutes.
- Add chicken breasts, chicken broth, enchilada sauce, chili powder, cumin, paprika, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cover and simmer for 20–25 minutes, until chicken is cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the pot.
- Add black beans and corn, simmer for another 5–10 minutes until heated through.
- Serve hot with desired toppings such as cheese, sour cream, tortilla strips, cilantro, and lime wedges.
Notes
For a creamier version, stir in 1/2 cup sour cream or cream cheese before serving. Adjust spice level with more chili powder or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 950mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 27g
Keywords: enchilada soup, chicken enchilada soup, spicy soup, Mexican soup, comfort food