Chicken Enchilada Soup
This Chicken Enchilada Soup is a cozy dish filled with tender chicken, zesty tomatoes, and aromatic spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Leftover rotisserie chicken works wonderfully here.
- 1 can (15 oz) diced tomatoes Opt for fire-roasted for a smoky twist.
- 1 can (15 oz) black beans Rinse and drain, or substitute with kidney beans.
- 1 cup corn Fresh, canned, or frozen sweet corn elevates the taste.
- 1 small onion, diced Yellow or white onion gives a classic flavor profile.
- 2 cloves garlic, minced Fresh garlic is essential for flavor.
- 4 cups chicken broth A low-sodium option keeps the soup light.
- 1 tablespoon chili powder Adjust according to your heat preference.
- 1 teaspoon cumin Adds depth and warmth.
- to taste salt and pepper Essential for flavor.
For Serving
- sour cream or Greek yogurt For a creamy finish.
- chopped cilantro and avocado Optional garnish for freshness.
Instructions
Preparation
- Heat a large pot over medium heat. Add a splash of olive oil and toss in the diced onion. Sauté until translucent, about 5 minutes.
- Add minced garlic to the pot; sauté for about 1 minute.
- Stir in the chili powder and cumin, tossing well to coat the onions and garlic.
- Pour in the canned tomatoes (with their juices), black beans, corn, and shredded chicken. Stir to combine.
- Slowly add the chicken broth, stirring to incorporate. Bring to a gentle boil.
- Once boiling, reduce the heat and let it simmer for about 20 minutes.
- Taste and season with salt and pepper. Adjust spices as needed.
- Serve the soup hot, topping with sour cream or Greek yogurt, if desired.
- Garnish with fresh cilantro and avocado slices.
Notes
This soup can be customized; try adding jalapeños for extra heat or consider a vegetarian option with roasted veggies and vegetable broth. Keep some lime juice on hand for a refreshing twist before serving.