Description
A hearty and flavorful chicken enchilada soup.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese
- 1/4 cup cilantro, chopped
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add chicken, black beans, corn, tomatoes, and broth.
- Stir in chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, topped with cheese and cilantro.
Notes
- This soup can be made ahead and stored in the fridge.
- Add more spices for extra heat.
- Serve with tortilla chips for crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, Mexican soup, chicken soup