Chicken Enchilada Soup
This hearty Mexican-inspired soup combines tender chicken, black beans, corn, and enchilada sauce in a rich, flavorful broth topped with melted cheese.
Ingredients
For the Soup:
- 1.5 pounds chicken breast diced
- 4 cups chicken broth
- 15 ounces enchilada sauce
- 15 ounces black beans drained and rinsed
- 15 ounces diced tomatoes with juice
- 1 cup frozen corn
- 1 medium onion diced
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and pepper to taste
Toppings (Optional):
- 1 cup shredded cheddar cheese
- Sour cream
- Fresh cilantro chopped
- Tortilla chips crushed
- Avocado diced
- Lime wedges
Instructions
- Heat olive oil in a large stockpot over medium heat for 2 minutes until it's nice and hot.
- Add diced onion and minced garlic to the pot and cook for 4 minutes until they smell amazing.
- Add diced chicken breast, cumin, and chili powder, and cook for 5 minutes until golden brown all over.
- Pour in chicken broth and enchilada sauce, and give everything a really good stir to mix well.
- Add black beans, diced tomatoes, and corn to the pot and stir it all up really well.
- Bring the soup to a boil, then turn the heat down low and simmer for 20 minutes without the lid.
- Taste the soup and add salt and pepper until it tastes just perfect to you, my friend!
- Scoop hot soup into bowls and pile on cheese, sour cream, cilantro, and crunchy tortilla chips - YUM!
Notes
- Rotisserie chicken is a total time-saver and adds amazing flavor, so grab one if you're feeling lazy today!
- The soup actually gets better overnight after the flavors mingle together, so leftovers are a win for sure.
- Pick your enchilada sauce heat level based on how spicy you like it - mild, medium, or hot works!
- Squeeze fresh lime juice on top right before eating for a bright pop that makes everything taste even better!