Rotisserie Chicken Enchilada Soup
A comforting and flavorful soup made with rotisserie chicken that brings the family together in just 30 minutes.
Ingredients
Main Ingredients
- 1 rotisserie chicken, shredded A time-saver, already full of flavor.
- 1 onion, diced Adds sweetness when sautéed.
- 3 cloves garlic, minced Fresh is best for flavor.
- 1 can black beans, rinsed and drained (15 oz) Nutritional powerhouse, packed with protein.
- 1 can corn, drained (15 oz) Sweet and crunchy addition.
- 1 can red enchilada sauce (10 oz) Provides rich, authentic flavor.
- 4 cups chicken broth Use low sodium for healthier options.
- 1 tsp cumin Adds warmth and earthiness.
- 1 tsp chili powder Provides a mild kick.
- to taste salt and pepper Enhance the flavors.
- 1 cup shredded cheese (optional) Yum factor! Provides creaminess.
- to taste Fresh cilantro for garnish (optional) Brightens the soup with freshness.
Instructions
Preparation
- Place a large pot on the stovetop and set it to medium heat.
- Drizzle in a touch of olive oil and add the diced onion, sautéing until translucent.
- Add minced garlic and sauté until fragrant, being careful not to overcook.
- Stir in the shredded chicken, black beans, corn, enchilada sauce, chicken broth, cumin, and chili powder.
- Season with salt and pepper, bring the mixture to a boil, then reduce heat.
- Let the soup simmer for about 20 minutes, allowing flavors to meld.
- If desired, add shredded cheese during the last few moments for a creamy touch.
Notes
Serve hot, garnished with fresh cilantro and a sprinkle of cheese. This soup freezes beautifully—make a double batch and save some for a rainy day!