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Chicken Enchilada Soup

Use leftover chicken from our Slow-cooker Shredded Chicken Tacos, to make this delicious and easy soup! It's perfect for a weeknight dinner.
Print Recipe
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Servings 6

Ingredients
  

  • shredded cooked chicken this is perfect for leftover baked, grilled or rotisserie chicken
  • 1 can 28 oz mild green enchilada sauce
  • 2 cans 14 oz low sodium chicken broth
  • 1 can 14 oz diced tomatoes w/ green chilis
  • 1 can 14 oz black beans, rinsed and drained
  • 1 cup frozen corn thawed
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 1/2 cups diced carrots
  • 2 tablespoons lime juice
  • 1/2 tablespoon cumin
  • 2 cups brown rice cooked
  • avocado for topping
  • sour cream for topping

Instructions
 

  • Heat a large pot over medium-high heat. Add a drizzle of olive oil and add in the onions, garlic and carrots. Cook for about 5 minutes or until soft and just beginning to caramelize. Throw in the diced tomatoes, beans, corn, enchilada sauce, chicken broth, lime juice, cumin, salt, and pepper. Stir to evenly combine. Bring to a simmer, low the flame and cook for about 20 to 25 minutes.
  • Serve with a scoop of brown rice and a topping of avocado, sour cream, cheese, and cilantro.