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Chicken Enchilada Soup

Chicken Enchilada Soup
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Indulge in the comforting warmth of Chicken Enchilada Soup, a delightful dish that promises to be a family favorite. This hearty soup combines tender chicken with black beans and corn, all enveloped in a rich enchilada sauce. It’s not only quick to prepare but also customizable with your preferred toppings, making it perfect for cozy nights or gatherings.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can enchilada sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Shredded cheese
  • Sour cream
  • Chopped cilantro
  • Avocado slices
  • Lime wedges
  • Crispy tortilla strips

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté the diced onion and minced garlic until soft.
  2. Add chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin. Season with salt and pepper.
  3. Bring to a boil, then reduce heat and simmer for 20–25 minutes or until the chicken is cooked through.
  4. Remove chicken from the pot, shred it using two forks, and return it to the soup.
  5. Serve hot with desired toppings such as shredded cheese, sour cream, avocado slices, lime wedges, and crispy tortilla strips.

Nutrition

Find it online: https://recipesbypenelope.com/chicken-enchilada-soup/