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Chicken Enchilada Soup

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A comforting and hearty Chicken Enchilada Soup, packed with flavor and perfect for chilly days.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie or poached)
  • 1 can (15 oz) enchilada sauce
  • 1 can (15 oz) black or pinto beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • Cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Sauté the aromatics: Heat a large pot over medium heat with a drizzle of oil. Cook the diced onion for 3-5 minutes until soft. Add garlic and sauté for another minute.
  2. Mix in the chicken: Add the shredded chicken into the pot, stirring to combine with onions and garlic.
  3. Pour in the enchilada sauce: Stir well to combine and let simmer for 5 minutes.
  4. Add the broth and other ingredients: Pour in the chicken broth, then add the beans and corn. Stir gently. Cover and let simmer for 15-20 minutes.
  5. Taste and adjust: Season the soup to taste and adjust with lime juice or spices as desired.
  6. Serve it up: Ladle the soup into bowls and garnish with cilantro and lime wedges.

Notes

For a creamier variation, stir in some cream or coconut milk towards the end of cooking. Leftovers taste even better the next day!

Nutrition

Keywords: soup, chicken enchilada, comfort food, quick meal

Find it online: https://mapleladle.com/chicken-enchilada-soup/