Description
A delightful blend of flavors that warms your heart, this Spicy Chicken Enchilada Soup is perfect for cozy nights or gatherings with friends.
Ingredients
Scale
- 500 g of shredded cooked chicken
- 500 ml of enchilada sauce
- 240 g of canned black beans, drained and rinsed
- 200 g of corn, canned or frozen
- 400 g of diced tomatoes, canned
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1 liter of chicken broth
- 1 bunch of fresh cilantro, chopped
- 200 ml of sour cream, for serving
- Salt and pepper to taste
- Olive oil, for cooking
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the shredded chicken, black beans, and corn. Mix well to combine all the ingredients.
- Add the chicken broth and enchilada sauce to the pot. Stir in chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes.
- Once the soup is heated through, taste and adjust seasoning if needed. Ladle the soup into bowls and top with your favorite garnishes like cheese, sour cream, or avocado. Enjoy your warm, spicy creation!
Notes
- Store in an airtight container in the refrigerator for 3-4 days.
- For freezing, let it cool completely before transferring to a freezer-safe container.
- When reheating, warm on the stove over low heat, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Spicy Chicken Enchilada Soup, Chicken Soup, Mexican Soup, Comfort Food