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Chicken Enchilada Soup Recipe

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This Chicken Enchilada Soup is a hearty, comforting dish featuring tender chicken, black beans, corn, and a rich enchilada sauce. Easy to prepare, it's perfect for busy weeknights, bringing the bold flavors of enchiladas into a cozy soup. Serve with toppings like cheese, avocado, and crispy tortilla strips for added texture and flavor.

Ingredients

  • Chicken Breasts (or thighs): 1 to 1.5 lbs, boneless, skinless
  • Olive Oil: 2 tbsp
  • Onion: 1 medium, finely chopped
  • Garlic: 3 cloves, minced
  • Chicken Broth: 4 cups, low-sodium
  • Red Enchilada Sauce: 1 can (10 oz)
  • Diced Tomatoes: 1 can (14.5 oz), undrained
  • Black Beans: 1 can (15 oz), drained, rinsed
  • Corn Kernels: 1 cup, frozen or canned (drained)
  • Green Chilies: 1 can (4 oz), diced
  • Ground Cumin: 1 tsp
  • Chili Powder: 1 tsp
  • Paprika: 1 tsp
  • Salt: To taste
  • Pepper: To taste
  • Shredded Cheese (Cheddar or Monterey Jack): For topping
  • Sour Cream: For garnish
  • Cilantro: Fresh, chopped, for garnish
  • Avocado: Sliced or diced
  • Tortilla Strips: For added crunch
  • Lime Wedges: For serving

Instructions

  • Heat olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until softened.
  • Add chicken breasts to the pot, searing on both sides.
  • Pour in the chicken broth, enchilada sauce, diced tomatoes, black beans, corn, and green chilies.
  • Stir in cumin, chili powder, paprika, salt, and pepper.
  • Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes.
  • Remove chicken from the pot, shred it, and return it to the soup.
  • Serve hot, topped with shredded cheese, sour cream, cilantro, avocado, tortilla strips, and lime wedges.

Notes

  • For a spicier soup, add more chili powder or diced jalapeños.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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