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Amazing Chicken Enchilada Soup: 20 Easy Steps

Chicken Enchilada Soup
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A warm and comforting bowl of chicken enchilada soup, perfect for a flavorful Mexican-inspired dinner. This recipe is easy to make and guaranteed to become a family favorite.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Pour in diced tomatoes and green chilies, black beans, corn, and chicken broth.
  5. Add chili powder, cumin, and oregano. Stir to combine.
  6. Bring the soup to a boil, then reduce heat and simmer for at least 15-20 minutes, allowing the flavors to meld.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with your favorite toppings.

Notes

  • For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
  • If you don’t have chicken breasts, you can use rotisserie chicken for a quicker option. Shred it and add it during the last 5 minutes of simmering.
  • This soup freezes well. Let it cool completely before transferring to airtight containers.

Nutrition

Find it online: https://tastytribune.com/chicken-enchilada-soup-mexican-dinner/