Chicken Enchilada Soup

Here’s a flavorful Chicken Enchilada Soup recipe that’s both simple to make and perfect for a hearty meal. Loaded with classic enchilada flavors, this soup combines shredded chicken, beans, corn, and enchilada sauce into a warm, comforting dish. It’s easy to customize with toppings and can be made in a short amount of time.

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 1 cup red enchilada sauce
• 15 ounces diced tomatoes (with juices)
• 15 ounces black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 pound boneless, skinless chicken breasts
• Salt and pepper, to taste

Toppings (optional):

• Shredded cheese (cheddar or Mexican blend)
• Tortilla strips or chips
• Avocado slices
• Fresh cilantro
• Lime wedges
• Sour cream or Greek yogurt

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 3-4 minutes.
2. Stir in the minced garlic, cumin, chili powder, and oregano. Cook for another 30 seconds until fragrant.
3. Add the chicken broth, enchilada sauce, diced tomatoes, black beans, and corn to the pot. Stir to combine.
4. Nestle the chicken breasts into the soup mixture. Bring the soup to a simmer and cook for 20-25 minutes until the chicken is cooked through.
5. Remove the chicken, shred it using two forks, and return the shredded chicken to the pot. Stir to incorporate.
6. Let the soup simmer for another 5 minutes, then taste and adjust seasonings with salt and pepper.
7. Serve the soup with your favorite toppings, such as shredded cheese, tortilla strips, avocado, or a squeeze of lime.

Tips:

• You can make this soup creamy by stirring in softened cream cheese or sour cream before serving.
• If you’re using a slow cooker, simply add all the ingredients (except toppings) and cook on low for 6-8 hours or high for 3-4 hours​(

  Enjoy this cozy meal with tortilla chips or a side of cornbread!