Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups cooked shredded chicken
- 1 can (14 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup corn kernels
- 1 cup black beans, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped
- Jalapenos, sliced (optional)
- Tortillas, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and minced garlic until translucent.
- Add cooked shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, and chili powder. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in shredded cheese until melted and smooth.
- Serve hot, garnished with chopped cilantro, jalapenos, and with warm tortillas on the side.
Notes
- You can add diced tomatoes for extra flavor.
- For a spicier soup, increase chili powder or add hot sauce.
- Use cooked rotisserie chicken for quick prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 1020mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg