Description
This comforting Chicken Enchilada Soup combines tender shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce simmered together with aromatic spices for a warming, flavorful dish. Topped with melted cheese and fresh cilantro, it’s perfect for a cozy meal on chilly days.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
Soup Ingredients
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup enchilada sauce
- Salt and pepper to taste
Toppings
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Heat oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot and cook until softened and fragrant, about 4-5 minutes.
- Add spices: Stir in the chili powder, cumin, and paprika, cooking for about 1 minute to release their flavors.
- Add liquids and main ingredients: Pour in the chicken broth, then add shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce. Stir to combine all ingredients well.
- Simmer soup: Bring the mixture to a boil, then reduce heat and let it simmer gently for 20 minutes to meld all flavors.
- Season: Taste the soup and season with salt and pepper as desired.
- Serve: Ladle the hot soup into bowls and top with shredded cheese and fresh cilantro before serving.
Notes
- Use leftover rotisserie chicken or boiled chicken breasts shredded for convenience.
- For extra heat, add a dash of cayenne pepper or chopped jalapeños.
- Optional toppings: sour cream, sliced avocado, or tortilla chips for added texture and creaminess.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a dairy-free version, omit cheese or use a vegan cheese alternative.
