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Delicious Chicken Enchilada Soup garnished with cheese and cilantro

Chicken Enchilada Soup

A warm, comforting soup that combines the flavors of traditional enchiladas into a hearty and satisfying dish, perfect for a busy weeknight or a cozy weekend meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon oil For sautéing onions and garlic
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth Use homemade for richer flavor
  • 1 can diced tomatoes
Main Ingredients
  • 2 cups shredded chicken Use leftover or rotisserie chicken
  • 1 can black beans, drained and rinsed
  • 1 cup corn Canned or frozen
  • 1 cup enchilada sauce Homemade or store-bought
Spices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Method
 

Preparation
  1. Heat oil in a large pot over medium heat.
  2. Add chopped onions and minced garlic, sauté until the onions are translucent.
Cooking
  1. Pour in chicken broth and diced tomatoes and let it simmer for a few minutes.
  2. Add in shredded chicken, black beans, corn, and enchilada sauce.
  3. Season with cumin, chili powder, salt, and pepper to taste.
  4. Allow the soup to simmer for about 20-30 minutes so all the flavors combine well.
Serving
  1. For a creamier texture, stir in a little cream or milk just before serving.
  2. Ladle the soup into bowls and top with your favorite toppings like cheese, avocado, or cilantro.

Notes

Storing Chicken Enchilada Soup is simple. Cool down to room temperature before transferring to an airtight container. Refrigerate for up to 3-4 days or freeze for longer storage. Thaw and reheat before serving.