Description
A rich and comforting Chicken Enchilada Soup that embraces traditional Mexican flavors.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 4 cups chicken broth or vegetable broth
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 cup diced bell peppers
- 1 cup corn
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Chop your onions, garlic, and bell peppers. Shred the cooked chicken if using whole pieces.
- Heat oil in a large pot over medium heat. Add the onions and sauté until translucent.
- Stir in garlic and bell peppers until softened.
- Add chicken broth and enchilada sauce to the pot, stirring to mix.
- Add shredded chicken and sprinkle in spices: cumin, chili powder, and oregano.
- Bring the soup to a boil, then reduce to a simmer. Let it cook for 20-30 minutes, allowing flavors to meld.
- Taste and adjust the seasoning before serving!
Notes
For a creamier soup, consider adding a splash of sour cream or a dollop of cream cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg