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Quick way to grow chicken enchilada soup in 30 minutes

This recipe provides a quick and easy way to make chicken enchilada soup in about 30 minutes, ideal for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • Large pot or Dutch oven

Ingredients
  

Main Ingredients

  • 2 cups cooked chicken, shredded
  • 4 cups chicken broth
  • 15 ounces canned diced tomatoes, undrained
  • 15 ounces canned black beans, rinsed and drained
  • 15 ounces canned corn, drained
  • 1 cup red enchilada sauce
  • 1 cup shredded cheddar cheese for topping

Instructions
 

Preparation

  • Combine shredded chicken, chicken broth, diced tomatoes, black beans, corn, and enchilada sauce in a large pot or Dutch oven.
  • Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
  • Ladle the hot soup into bowls and top each serving with shredded cheddar cheese before serving.

Notes

For extra flavor, consider adding a pinch of cumin or chili powder to the soup while simmering. You can also customize toppings with sour cream, avocado, or cilantro.