How To Make Potbelly Chicken Enchilada Soup Recipe
A spicy and flavorful soup with tender chicken, beans, corn, tomatoes, and a blend of Mexican spices.
Serves:
Ingredients
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of chili powder
- 1 tablespoon of ground cumin
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 can (15 ounces) of corn, drained
- 1 can (14.5 ounces) of diced tomatoes
- 2 cups of chicken broth
- 2 cups of cooked shredded chicken
- Salt and pepper, to taste
- Shredded cheddar cheese, for serving
- Sour cream, for serving
Instructions
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In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook for 3-4 minutes, until softened.
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Add chili powder and ground cumin and cook for another minute.
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Add black beans, corn, diced tomatoes with their liquid, and chicken broth. Bring to a boil.
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Reduce heat, cover, and simmer for 15-20 minutes, until flavors are well combined.
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Stir in cooked shredded chicken and cook until heated through.
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Season with salt and pepper to taste.
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Serve hot, topped with shredded cheddar cheese and a dollop of sour cream.
Nutrition
- Calories : 366kcal
- Total Fat : 10g
- Saturated Fat : 3g
- Cholesterol : 73mg
- Sodium : 1262mg
- Total Carbohydrates : 39g
- Dietary Fiber : 9g
- Sugar : 8g
- Protein : 34g
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