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–+ servings

Spicy Chicken Enchilada Soup

A delightful blend of flavors that warms your heart and soul, combining tender chicken, zesty spices, and hearty beans.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) corn, drained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado diced (for garnish)
  • Lime wedges (for serving)

Equipment

  • large pot

Method
 

  1. Gather all your ingredients to make the cooking process smoother.
  2. Heat olive oil in a large pot over medium heat. Add chicken breasts and cook for about 15-20 minutes until no longer pink. Remove and shred the chicken.
  3. In the same pot, add diced onion and cook for about 5 minutes until soft. Stir in minced garlic and cook for another minute.
  4. Return shredded chicken to the pot. Add black beans, corn, enchilada sauce, diced tomatoes, and spices. Stir until well mixed.
  5. Pour in chicken broth and bring to a simmer. Let it cook for about 10 minutes.
  6. Serve hot, topped with shredded cheddar cheese, chopped cilantro, and diced avocado. Add a squeeze of lime juice.

Nutrition

Calories: 320kcalProtein: 30gSodium: 800mg

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