Description
This Chicken Enchilada Soup is a comforting and flavorful dish that is perfect for a cozy night in. Packed with tender chicken, black beans, corn, and a blend of delicious spices, this soup is sure to be a hit with your family and friends. Top it off with some melted cheese, sour cream, and crunchy tortilla strips for the ultimate Tex-Mex experience.
Ingredients
For the soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with green chiles
- 1 (15 oz) can black beans (rinsed and drained)
- 1 cup frozen or canned corn
- 4 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
For garnish:
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, tortilla strips, chopped cilantro, sliced jalapeños
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes.
- Stir in garlic and cook for another 30 seconds.
- Add the chicken breasts, enchilada sauce, diced tomatoes with green chiles, black beans, corn, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the chicken is fully cooked.
- Remove chicken from the pot, shred it with two forks, and return it to the soup.
- Stir in the shredded cheeses until melted and creamy.
- Simmer for an additional 5 minutes before serving. Top with sour cream, tortilla strips, or other desired garnishes.
Notes
- You can make this in a slow cooker by combining all ingredients (except cheese) and cooking on low for 6–7 hours.
- Stir in cheese just before serving.
- Adjust spice level by adding more chili powder or a dash of hot sauce.
