Chicken Enchilada Soup
A cozy and flavorful Chicken Enchilada Soup perfect for chilly evenings. This hearty dish offers the comfort of enchiladas in a warm and inviting soup form.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 2 cups enchilada sauce
- 1 can (15 oz) canned beans, drained and rinsed
- 1 cup corn, frozen or canned
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- Fresh cilantro, chopped for garnish
- Juice of 1 lime
- Optional toppings: shredded cheese, avocado, sour cream, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
- Add minced garlic and cook for about 30 seconds.
- Incorporate cooked chicken and chicken broth, stirring to combine. Let simmer for about 5 minutes.
- Pour in the enchilada sauce and mix well.
- Add drained beans and corn, stirring everything together. Let it simmer for another 10 minutes.
- Taste and adjust seasonings with salt, pepper, or lime juice.
- Remove from heat and add cilantro and lime juice just before serving.
Notes
Feel free to customize toppings and enjoy the soup with crusty bread or tortilla chips.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, enchilada soup, cozy meals, quick soup recipes