Description
A comforting and hearty chicken enchilada soup packed with flavors, perfect for brisk evenings or casual get-togethers.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper, to taste
Instructions
- In a large pot or Crock Pot, combine all the ingredients: shredded chicken, black beans, corn, enchilada sauce, chicken broth, diced tomatoes, chopped onion, minced garlic, chili powder, and cumin. Add salt and pepper as desired.
- For the stovetop: Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 to 30 minutes. Adjust seasoning if necessary.
- For the Crock Pot: Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, stirring about 30 minutes before serving and adjusting seasoning to taste.
- Serve hot in bowls and garnish with your favorite toppings.
Notes
For quicker preparation, consider using rotisserie chicken. This soup can be garnished with cheese, avocado, cilantro, sour cream, or lime.