Description
Warm up with a bowl of spicy comfort with our Spicy Chicken Tenderloin Enchilada Soup. This recipe takes the traditional flavors of an enchilada and transforms them into a creamy, satisfying soup perfect for any occasion. Easy to make and packed with flavor, it’s sure to be a family favorite!
Ingredients
– 2 cups cooked, shredded chicken tenderloin
– 4 cups chicken broth
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (10 oz) enchilada sauce (red or green)
– 1 cup shredded cheddar cheese
– 1 cup sour cream
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Tortilla chips and fresh cilantro for garnish (optional)
Instructions
1. In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
2. Stir in the chicken broth, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
3. Stir in the shredded chicken tenderloin and cook for another 5 minutes until heated through.
4. Remove the soup from heat and stir in the sour cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
5. Serve: Ladle the soup into bowls and garnish with tortilla chips and fresh cilantro if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Kcal: 400 kcal
Servings: 4 servings