Chicken Enchilada Soup
Warm and comforting, Chicken Enchilada Soup is a delightful dish combining shredded chicken, beans, corn, and a flavorful enchilada sauce, perfect for busy weeknights or cozy family dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Stovetop or Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Sour cream for garnish
- Fresh cilantro for garnish
Instructions
- Combine the shredded chicken, black beans, corn, enchilada sauce, chicken broth, diced tomatoes, cumin, chili powder, salt, and pepper in a large pot or Crock Pot.
- Cook on stovetop by bringing the mixture to a simmer over medium heat for about 20-30 minutes until heated through, or cover and cook on low in the slow cooker for 6-8 hours or high for 3-4 hours.
- Melt the shredded cheese into the soup until well combined.
- Serve the soup in bowls and garnish with sour cream and fresh cilantro.
Notes
For best flavor, use homemade enchilada sauce; consider low-sodium chicken broth for a healthier option.
Find it online: https://dishvela.com/chicken-enchilada-soup/