Description
A creamy and thick stovetop soup made with shredded chicken, enchilada sauce, and topped with cheese for a comforting weeknight meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings: sour cream, avocado, cilantro, and tortilla chips (optional)
Instructions
- Sauté the diced onion and garlic until softened.
- Add the shredded chicken, enchilada sauce, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the shredded cheese until melted.
- Serve hot, topped with sour cream, avocado, cilantro, and tortilla chips if desired.
Notes
Add toppings right before serving to maintain their texture. Control soup thickness by simmering uncovered for the last 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg