Description
A hearty and flavorful chicken enchilada soup packed with tender chicken, black beans, corn, and a blend of spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 sweet onion diced
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 3 cups cooked, shredded chicken
- 1¼ cup enchilada sauce
- 1 can (15 ounce) black beans, drained and rinsed
- 2 cans (10 ounce) Rotel
- 1 can (15 ounce) corn
- ½ teaspoon chili powder
- 2 teaspoon cumin
- ½ cup corn flour
- 1 cup shredded cheddar plus more for topping
- 6 ounces cream cheese softened and cubed
- ½ teaspoon salt
- ½ teaspoon pepper
- Tortilla strips, sliced avocado, sour cream, and cilantro for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Pour in chicken broth, enchilada sauce, and shredded chicken.
- Add black beans, Rotel, corn, chili powder, cumin, salt, and pepper.
- Bring to a simmer and cook for 10 minutes.
- Whisk in corn flour and stir until thickened.
- Add shredded cheddar and cream cheese, stirring until melted.
- Simmer for another 5 minutes.
- Serve hot topped with tortilla strips, avocado, sour cream, and cilantro.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice level by adding more chili powder.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken enchilada soup, Mexican soup, easy soup recipe