Cheesy Chicken Enchilada Soup
A delicious and comforting soup combining bold flavors and cheesy goodness, perfect for a quick family dinner.
Ingredients
For the soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 3 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 1 cup corn (frozen or canned)
- 1 cup cheddar cheese, shredded Adjust amount based on preference.
- Salt and pepper to taste
For serving
- Tortilla chips For added texture.
- Sour cream Adds a creamy touch.
- Chopped cilantro For garnish.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and garlic, and sauté until softened.
Cooking
- Stir in the diced tomatoes, black beans, enchilada sauce, shredded chicken, chicken broth, and corn. Bring to a simmer.
- Let the soup cook for about 10 minutes, stirring occasionally.
- Stir in the cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
Serving
- Serve hot with tortilla chips, a dollop of sour cream, and sprinkle chopped cilantro on top.
Notes
For a customizable experience, set out extra toppings like avocado slices or jalapeños. To store leftovers, let it cool and transfer to an airtight container; it lasts in the fridge for 3 to 4 days or can be frozen for up to 3 months. Thaw in the fridge overnight before reheating. Can use frozen chicken, just ensure it's thoroughly cooked before shredding.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 7gSodium: 800mgFiber: 8gSugar: 3g
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