Creamy Chicken Enchilada Soup
A fiesta of flavors with chicken, corn, black beans, and enchilada sauce. Ready in just 20 minutes.
Servings: 4
Calories: 575kcal
Equipment
Ingredients
- ½ yellow onion diced
- 15.25 ounces corn drained
- 15.5 ounces black beans rinsed and drained
- 2 cups low-sodium chicken stock or broth or vegetable broth
- 1 cup enchilada sauce Note 1
- 6 ounces processed cheese like Velveeta, cut into cubes
- 1 ½ cups cooked chicken shredded or chopped
- salt and pepper to taste
Garnishes
- cilantro
- tortilla strips
- pickled red onions
Instructions
- In a Dutch oven or heavy pot, heat oil over medium heat. Add the onion and cook for 3-4 minutes until soft and translucent. Add the corn and cook for another 2-3 minutes.
- Stir in the black beans, enchilada sauce, and chicken stock. Bring to a simmer and cook for 5 minutes.
- Add the processed cheese and stir until melted and combined, 2-3 minutes. Stir in the chicken and cook until warmed through. Season to taste with salt and pepper as needed.
- Ladle the soup into bowls and top with garnishes, as desired.
Notes
- Enchilada sauce can be made ahead of time. It keeps well in the refrigerator for several days until you are ready to make the soup.
- Gather ingredients ahead of time. This soup comes together quickly so it's helpful to have everything prepped and ready to use.
- Cook chicken breasts ahead of time to use in various recipes. Season boneless, skinless chicken breasts with onion and garlic powder, paprika, salt and pepper. Roast in a 400°F oven for 20-25 minutes until the internal temperature reaches 165°F. (The roast time will vary depending on the size of the chicken breasts).
Nutrition
Calories: 575kcal | Carbohydrates: 60g | Protein: 37g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 1260mg | Potassium: 1115mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1499IU | Vitamin C: 9mg | Calcium: 508mg | Iron: 5mg