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Chicken Enchilada Soup

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A comforting and flavorful Chicken Enchilada Soup that brings warmth and joy to any meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 can (15 oz) red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 cup diced tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste

Instructions

  1. Sauté the aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onions and sauté until they turn translucent, about 3-4 minutes.
  2. Add garlic: Toss in the minced garlic and allow it to sauté for about 30 seconds until fragrant.
  3. Mix in the tomatoes: Add the diced tomatoes to the pot and stir well. Cook for about 5 minutes until the tomatoes soften.
  4. Incorporate the chicken: Throw in the shredded chicken along with the cumin, chili powder, salt, and pepper.
  5. Pour in enchilada sauce and broth: Add enchilada sauce and chicken broth. Bring to a gentle simmer.
  6. Add beans and corn: Stir in the black beans and corn. Let it cook for another 10-15 minutes.
  7. Finishing touches: Stir in a splash of heavy cream or Greek yogurt before serving.
  8. Serve hot: Ladle the soup into bowls and top with your favorite garnishes!

Notes

Garnish with shredded cheese, fresh cilantro, diced avocado, and a dollop of sour cream or Greek yogurt.

Nutrition

Keywords: chicken enchilada soup, Mexican soup, comfort food, easy recipe

Find it online: https://peakplatter.com/one-pot-chicken-enchilada-soup-30-minutes/