Description
This Chicken Enchilada Soup is a hearty and flavorful soup that’s perfect for a weeknight meal. It’s packed with tender chicken, vegetables, and a creamy, slightly spicy broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt, for topping
- Fresh cilantro, chopped, for topping
- Shredded cheese, for topping (such as cheddar or Monterey Jack)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and bell pepper and cook for another 3 minutes, until fragrant.
- Stir in black beans, corn, chicken broth, diced tomatoes, chili powder, cumin, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- Stir in shredded chicken and season with salt and pepper to taste. Heat through.
- Ladle soup into bowls and top with sour cream or Greek yogurt, cilantro, and shredded cheese.
Notes
- For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
- You can use rotisserie chicken to save time.
- Feel free to add other vegetables, such as zucchini or carrots.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Protein: 30g
