Description
Chicken Enchilada Soup is a heartwarming dish that captures the vibrant essence of Mexican cuisine. This creamy, flavor-packed soup combines tender shredded chicken, zesty spices, and nutrient-rich ingredients, making it perfect for chilly evenings or family gatherings. With its inviting aroma and rich texture, each bowl provides comfort and satisfaction. Easy to prepare and customize, this delightful soup will surely become a favorite in your household.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (about 4 breasts)
- 4 cloves fresh garlic, minced
- 1 medium yellow onion, diced
- 4 cups low-sodium chicken broth
- 14.5 oz canned diced tomatoes with green chilies
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup enchilada sauce (mild or spicy)
- ¼ cup fresh cilantro, chopped
Instructions
- In a large pot, add chicken breasts and cover with chicken broth. Bring to a boil over medium heat, then simmer for 15-20 minutes until cooked through.
- Remove chicken and shred it using two forks. Set aside.
- In the same pot, heat olive oil over medium heat. Sauté diced onions and minced garlic for about 5 minutes until fragrant.
- Return shredded chicken to the pot and mix in diced tomatoes (with juices), black beans, corn, enchilada sauce, and remaining broth. Stir well and simmer for another 10 minutes.
- Season with salt, pepper, cumin, or chili powder to taste. Serve hot garnished with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 690mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg