Description
This chicken enchilada soup is a delicious and hearty meal that’s perfect for any night of the week.
Ingredients
Scale
- 1 pound chicken breast
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- In a pot, cook the chicken until no longer pink.
- Shred the chicken and set aside.
- Add onion and garlic to the pot and sauté until soft.
- Add black beans, corn, diced tomatoes, chicken broth, and enchilada sauce.
- Stir in cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the shredded chicken back to the pot and heat through.
- Serve hot, topped with cheese and cilantro.
Notes
- This recipe can be easily adjusted for spice levels by adding more or less chili powder.
- It’s perfect for meal prep – just store in airtight containers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg