Chicken Enchilada Soup
A delightful and hearty soup combining shredded chicken, black beans, corn, and enchilada sauce in a savory broth, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Use leftover rotisserie chicken for convenience.
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed Adds heartiness to the soup.
- 1 can (15 oz) corn, drained
- 1 medium onion, diced For flavor base.
- 2 cloves garlic, minced Use fresh garlic for best flavor.
- 4 cups chicken broth
- 1 tsp cumin For south-of-the-border flavor.
- 1 tsp chili powder Adjust to your spice preference.
- Salt and pepper to taste Season accordingly.
Toppings
- Shredded cheese Customize based on preference.
- Fresh cilantro For garnish.
- Avocado, diced Adds creaminess and flavor.
- Sour cream Provides creaminess.
Instructions
Preparation
- Gather all your ingredients to streamline the cooking process.
Cooking
- In a large pot over medium heat, add the diced onion and minced garlic. Sauté until they become translucent.
- Add the cooked and shredded chicken, enchilada sauce, black beans, and corn to the pot and stir.
- Pour in the chicken broth, sprinkle in the cumin and chili powder, and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 to 30 minutes.
- Taste the soup and adjust seasoning if necessary.
Serving
- Ladle the hot soup into bowls and garnish with your favorite toppings.
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Notes
For extra creaminess, stir in cream or cream cheese just before serving. Garnish generously for better flavor and presentation.