Description
A quick and flavorful Chicken Enchilada Soup made without sautéing, ready in 30 minutes.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional, for topping)
- Chopped cilantro (for garnish)
Instructions
- Combine the chicken, diced tomatoes, enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper in a large pot.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat and let it simmer for about 20 minutes.
- Serve hot, topped with shredded cheese and chopped cilantro if desired.
Notes
Best eaten fresh the same day. Reheat on the stove with a splash of broth if needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg