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Chicken Enchilada Soup

A comforting and hearty chicken enchilada soup filled with tender chicken, black beans, corn, and spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken Use rotisserie chicken for convenience.
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 can diced tomatoes
  • 4 cups chicken broth Low-sodium broth can be used.
Aromatics and Spices
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder Adjust according to spice preference.
  • 1 teaspoon cumin
  • to taste salt and pepper
Garnishes
  • to taste fresh cilantro Optional garnish.

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil and sauté the diced onions and minced garlic over medium heat until they’re softened and fragrant (about 3–5 minutes).
  2. Stir in the shredded chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Mix everything well.
  3. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for 20 to 30 minutes to let all the flavors meld beautifully.
  4. Serve hot, garnished with fresh cilantro if desired.

Notes

For additional flavor, consider adding diced jalapeño or roasted vegetables. The soup is hearty and can be frozen for up to three months.