Description
A flavorful and hearty Chicken Enchilada Soup combining tender shredded chicken, black beans, corn, and a blend of spices simmered in enchilada sauce and chicken broth. This Mexican-American inspired soup is perfect for an easy weeknight dinner and garnished with cheese, avocado, cilantro, and crunchy tortilla chips for extra texture.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 4 cups chicken broth
- 1 (10-ounce) can red enchilada sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 avocado, diced
- 1/4 cup crushed tortilla chips
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add Ingredients and Simmer: Place the chicken breasts in the pot and pour in the chicken broth, diced tomatoes with green chilies, black beans, corn, red enchilada sauce, ground cumin, chili powder, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
- Cook Chicken: Reduce heat to low and simmer uncovered for 20 to 25 minutes, until the chicken is cooked through and tender.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks.
- Combine and Heat Through: Return the shredded chicken to the soup and stir well to combine. Warm through for a couple of minutes if needed.
- Serve and Garnish: Ladle the soup into bowls and top with shredded cheddar and Monterey Jack cheeses, diced avocado, chopped fresh cilantro, and crushed tortilla chips. Serve immediately to enjoy best flavors and textures.
Notes
- For extra spice, add diced jalapeños or a pinch of cayenne pepper when sautéing the onions.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on stovetop.
- Corn tortillas can be cut into strips and baked until crispy for a homemade crunchy topping alternative to tortilla chips.
