Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can enchilada sauce
- 1 (14.5 ounce) can chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 2 cups cooked chicken, shredded
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- Tortilla chips, for serving
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Chopped fresh cilantro, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in diced tomatoes, enchilada sauce, and chicken broth. Bring to a simmer.
- Add black beans, corn, shredded chicken, chili powder, and cumin. Season with salt and pepper. Continue to simmer for at least 15 minutes to allow flavors to meld.
- Ladle hot soup into bowls. Serve with tortilla chips, shredded cheddar cheese, sour cream, and fresh cilantro.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onion.
- You can use leftover rotisserie chicken for a quick and easy meal.
- This soup freezes well. Store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 7g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg