Chicken Enchilada Soup

• servings: Servings: 4 servings
• total time: 1 hour 17 minutes

Ingredients

2 cups cooked, shredded chicken

4 cups chicken broth

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) enchilada sauce (red or green)

1 cup shredded cheddar cheese

1 cup sour cream

1 small onion, chopped

2 cloves garlic, minced

1 tsp chili powder

1 tsp cumin

Salt and pepper to taste

Tortilla chips and fresh cilantro for garnish (optional)

Directions

In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.

Stir in the chicken broth, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.

Stir in the shredded chicken and cook for another 5 minutes until heated through.

Remove the soup from heat and stir in the sour cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.

Serve: Ladle the soup into bowls and garnish with tortilla chips and fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Kcal: 400 kcal