20-Minute Chicken Enchilada Soup

Chicken enchilada soup with black beans, corn, broth, and enchilada sauce, simmered on the stovetop for a quick 20-minute meal.

Prep: 5 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 cups cooked chicken
• 4 cups chicken broth
• 1 15-ounce can enchilada sauce
• 1 15-ounce can black beans
• 1 cup corn
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon kosher salt
• 1 tablespoon lime juice

Cooking instructions

1. Add the chicken broth, enchilada sauce, cumin, chili powder, and salt to a large pot. Bring to a gentle boil over medium-high heat. (about 5 min) — Gentle boil
2. Stir in the black beans and corn. Reduce the heat and simmer until the vegetables are hot, about 7 minutes. (about 7 min) — Simmer
3. Stir in the cooked chicken and lime juice. Simmer until the chicken is steaming hot throughout, about 3 minutes; if using previously chilled chicken, verify it reaches 165°F (74°C). (about 3 min) — Steaming hot; 165°F (74°C) for reheated poultry