Description
A warm, hearty soup filled with flavors and customizable to suit your preferences. Perfect for chilly nights and family gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup enchilada sauce
- to taste salt and pepper
- 1 cup shredded cheese
- for garnish fresh cilantro
Instructions
- Start by gathering all your ingredients. Chop the onion, mince the garlic, and shred the chicken if you haven’t done so already.
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion is soft and translucent.
- Stir in the chili powder, cumin, and paprika. Cook for about 1 minute to maximize flavor.
- Pour in the chicken broth and bring to a boil. Add the shredded chicken and let it simmer for 20 minutes.
- Add in the black beans, corn, and diced tomatoes, then cook together for another 5 minutes.
- Stir in the enchilada sauce and bring to a gentle boil again. Taste and season with salt and pepper.
- Ladle the hot soup into bowls and top with shredded cheese. Garnish with fresh cilantro and serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Chicken Enchilada Soup, hearty soup, Mexican soup