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4.94
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16
votes
20-Minute Chicken Enchilada Soup Recipe
Quick and easy chicken soup that tastes like enchiladas! Loaded with veggies, this soup is perfect served with cheese and crunchy tortilla chips.
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course:
Soup
Cuisine:
Mexican
Keyword:
chicken enchilada soup
Servings:
4
people
Calories:
304
kcal
Author:
Anna
Ingredients
2
cups
cooked chicken breast
shredded or cut into bite size pieces
2
cups
chicken stock
1.25
cup
enchilada sauce
1 10oz. can
1
can black beans
rinsed and drained, 14oz.
14
oz
can diced tomatoes
with juice
15
oz
can whole kernel corn
drained
4
oz
can diced green chiles
1
clove
of garlic
minced
½
cup
chopped onion
1.5
teaspoon
ground cumin
1
teaspoon
salt
¼
teaspoon
black pepper
⅛
teaspoon
chili powder
shredded cheddar cheese
sour cream, chopped avocados, tortilla strips - for topping
US Customary
-
Metric
Instructions
Heat up 2 teaspoons of olive oil in a stock pot. Add onion and garlic and cook, stirring often, until soft.
Add cooked chicken, black beans, corn, diced tomatoes, diced chiles and stir together.
Add chicken stock, enchilada sauce, cumin, salt, pepper and chili powder. Stir together.
Bring to boil and simmer for 10 to 12 minutes.
Serve topped with shredded cheddar cheese, dollop of sour cream, chopped avocados and tortilla strips.
Nutrition
Calories:
304
kcal
|
Carbohydrates:
32
g
|
Protein:
29
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
63
mg
|
Sodium:
1868
mg
|
Potassium:
657
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
650
IU
|
Vitamin C:
17.9
mg
|
Calcium:
56
mg
|
Iron:
3.1
mg