Description
Chicken Enchilada Soup is a hearty and flavorful Mexican-inspired soup that combines shredded chicken, black beans, corn, and a rich enchilada sauce base. This comforting and easy-to-make soup is perfect for family dinners, meal prep, and can be customized with your favorite toppings.
Ingredients
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1 tablespoon olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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1 tablespoon chili powder
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1 teaspoon ground cumin
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4 cups chicken broth
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1 (15-ounce) can red enchilada sauce
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1 (14.5-ounce) can diced tomatoes (with juices)
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1 (15-ounce) can black beans, drained and rinsed
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1 (15-ounce) can corn kernels, drained
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2 cups cooked shredded chicken
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Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Instructions
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Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic, chili powder, and cumin; cook for 1 more minute until fragrant.
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Add Liquids: Stir in chicken broth, red enchilada sauce, and diced tomatoes with their juices. Bring the mixture to a simmer.
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Add Beans, Corn, and Chicken: Add black beans, corn, and shredded chicken to the pot. Simmer for 15-20 minutes to allow flavors to meld.
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Season: Taste and season with salt and pepper as needed.
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Serve: Ladle soup into bowls and garnish with your choice of shredded cheese, sour cream, avocado, cilantro, and tortilla chips.
Notes
For a creamy variation, stir in ½ cup cream or cream cheese near the end of cooking.Adjust spiciness by adding diced jalapeños or hot sauce.Can be made vegetarian by omitting chicken and using vegetable broth.Slow cooker adaptation: Combine ingredients (except toppings) and cook on low for 4-6 hours.
