Description
This comforting soup blends tender chicken, zesty enchilada sauce, beans, corn, and spices for a hearty weeknight meal. Ready in under an hour and easily customizable, it’s perfect for family dinners or quick solo meals.
Ingredients
Instructions
1. Heat olive oil in a large pot over medium heat and cook diced onion until soft, about 3-4 minutes.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Stir in enchilada sauce and let it bubble gently to deepen the flavor.
4. Pour in chicken broth, diced tomatoes, corn, and black beans then season with cumin, chili powder, salt, and pepper.
5. Add shredded chicken and bring the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes.
7. Stir in cream cheese or heavy cream if using, and cook until melted and smooth.
8. Ladle into bowls and top with shredded cheese, cilantro, avocado, tortilla strips, and a squeeze of lime if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: stovetop
- Cuisine: mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
- Cholesterol: 60
Keywords: chicken soup, enchilada soup, weeknight dinner, homemade soup, easy enchilada, comfort food, mexican soup