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SPICY CHICKEN ENCHILADA SOUP- COOKING FOR 2

A Mexican themed soup loaded with chicken, black beans, corn, veggies, in a spicy broth.
Course Cooking For 2, Soups/Stews
Cuisine Mexican
Keyword Spicy Enchilada Soup, Chicken Enchilada Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 242kcal
Author pamelashank2015

Ingredients

  • 2 teaspoon extra virgin olive oil
  • 1/2 cup onions chopped
  • 1 teaspoon garlic minced
  • 2 cups chicken broth
  • 1 can diced tomatoes with green chilies Rotel
  • 1/2 cup enchilada sauce red or green
  • 1 4oz can diced green chilies, un-drained
  • 1 1/2 cups cooked chicken breast shredded or chopped
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup frozen corn
  • 1/4 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • Toppings
  • shredded cheddar cheese
  • sour cream
  • tortilla chips

Instructions

  • Heat oil in a dutch oven or medium size saucepan, over a medium heat. Add the onions and cook 4 minutes, stirring frequently. Add the garlic and cook another 1 minute.
  • Stir in the chicken broth, diced tomatoes, enchilada sauce, green chilies, and chicken. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes.
  • Stir in the beans and corn and simmer another 15 minutes. Remove from the heat and stir in the sour cream and cheese.
  • When ready to serve, warm soup over a low heat. Ladle into a bowl and top with sour cream, cheese, and tortilla chips.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Helpful Tips:
  • It is so good because has so many unique flavors and textures in it.
  • This soup can be made ahead of time and served when you want it.
  • The recipe makes a smaller amount of soup, perfect for 2 people and still having some leftovers.
  • Use rotisserie chicken is you can get it, as it is so convenient.