Chicken Enchilada Soup
A cozy, creamy, and slightly spicy soup packed with flavor, perfect for busy weeknights and a great way to use leftover chicken.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for convenience.
- 4 cups chicken broth Low sodium recommended.
- 1 can (15 oz) black beans, drained and rinsed Canned beans save time.
- 1 can (15 oz) corn, drained Use canned or frozen corn.
- 1 can (10 oz) enchilada sauce
- 1 onion, diced Any onion variety will work.
- 2 cloves garlic, minced Adjust garlic to taste.
- 1 tsp cumin
- 1 tsp chili powder Adjust for spice preference.
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend) For topping.
Toppings
- Sour cream, for serving
- Fresh cilantro, for garnish
- Tortilla strips, for topping
- Diced avocado, for topping
- Lime wedges, for serving Adds a fresh kick.
Instructions
Preparation
- In a large pot, sauté the diced onion and minced garlic over medium heat until softened.
- Add the shredded chicken, chicken broth, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Taste and adjust seasoning as needed.
Serving
- Serve hot, topped with shredded cheese, sour cream, cilantro, tortilla strips, and avocado.
- Enjoy with warm tortillas or cornbread.
Notes
Cook the onion and garlic slowly to enhance flavors. Modify spice levels by adjusting the chili powder. Use a rotisserie chicken for quicker preparation. This soup thickens as it cools; add more broth if needed. To brighten the flavor, add a squeeze of lime just before serving.