Chicken Enchilada Soup
A warm, comforting dish featuring tender shredded chicken, black beans, and corn in a rich, zesty enchilada sauce.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Using rotisserie chicken can speed up preparation.
- 1 can (15 oz) enchilada sauce Choose your preferred level of spiciness.
- 1 can (15 oz) black beans, drained and rinsed Rinsing helps reduce sodium content.
- 1 can (15 oz) corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder Adjust amount for spice preference.
- to taste Salt and pepper Season according to preference.
Toppings
- Shredded cheese Use your favorite cheese.
- Fresh cilantro Adds freshness.
- Diced avocado Provides creaminess.
- Sour cream Balances spices.
Instructions
Preparation
- Gather all ingredients.
- Place a large pot over medium heat. Add diced onion and minced garlic. Sauté until onion is translucent, about 3-5 minutes.
- Add shredded chicken and enchilada sauce to the pot, stirring to coat the chicken.
- Mix in the black beans and corn (ensuring beans are drained and rinsed).
- Pour in chicken broth and stir. Add cumin, chili powder, salt, and pepper to taste.
Cooking
- Bring the mixture to a boil over high heat. Once boiling, reduce heat to low and let simmer uncovered for 20-30 minutes.
- Taste and adjust seasoning if necessary.
Serving
- Serve hot, garnished with shredded cheese, cilantro, avocado, and a dollop of sour cream.
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Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for 2-3 months. Reheat gently over low heat.