Description
A warm, comforting soup that combines the rich flavors of enchilada sauce with tender chicken and beans, perfect for any day of the week.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add shredded chicken, enchilada sauce, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Serve hot, garnished with your choice of toppings.
Notes
Use leftover rotisserie chicken to save time. Adjust the spices to your taste; add more chili powder for extra heat. Feel free to add other vegetables like bell peppers or zucchini for added nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 60mg