Description
A rich and flavorful chicken enchilada soup filled with tender chicken, beans, and spices.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound boneless chicken breast, cubed
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add chicken and cook until no longer pink.
- Stir in black beans, corn, enchilada sauce, and chicken broth.
- Add cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Top with shredded cheese and cilantro before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spice levels to your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican