Description
A hearty chicken enchilada soup with bold flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked shredded chicken
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño. Cook until softened, about 5 minutes.
- Stir in cumin and chili powder. Cook for 1 minute.
- Pour in chicken broth, enchilada sauce, and diced tomatoes. Bring to a boil.
- Reduce heat to low. Add shredded chicken, corn, and black beans. Simmer for 15 minutes.
- Season with salt and pepper. Serve hot with your favorite toppings.
Notes
- Use rotisserie chicken for a shortcut.
- Adjust spice level by adding more or less jalapeño.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg