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–+ servings
Olivia

Chicken Enchilada Soup: A Flavorful Comfort Dish!

A flavorful and comforting Chicken Enchilada Soup that combines tender chicken, black beans, corn, and spices for a delicious meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 15 ounces corn, drained
  • 1 can 10 ounces enchilada sauce
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 cup diced tomatoes canned or fresh
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese for topping
  • 1/2 cup sour cream for topping
  • Fresh cilantro chopped (for garnish)
  • Tortilla chips for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until softened.
  3. Add the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir well to combine and cook for 1 minute to toast the spices.
  4. Pour in the black beans, corn, enchilada sauce, chicken broth, shredded chicken, and diced tomatoes. Stir to combine and bring the mixture to a simmer.
  5. Reduce the heat to low and let the soup simmer for about 20 minutes, stirring occasionally. Season with salt and pepper to taste.
  6. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and tortilla chips on the side.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 28gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 60mgSodium: 800mgFiber: 8gSugar: 3g

Notes

  • For a spicier version, add diced jalapeños or use a spicier enchilada sauce.
  • To make it vegetarian, substitute the chicken with additional beans or lentils and use vegetable broth instead of chicken broth.

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