Description
This Chicken Enchilada Soup is a comforting and flavorful blend of tender chicken, black beans, corn, and spices in a creamy broth. Topped with cheese, sour cream, and fresh garnishes, its perfect for a cozy meal any day of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- Fresh cilantro, chopped (for garnish)
- Avocado, diced (for garnish)
- Crushed tortilla chips (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and diced bell pepper to the pot. Sauté for an additional 2-3 minutes, stirring frequently to prevent the garlic from burning.
- Add the chicken breasts to the pot. Season them with salt, pepper, chili powder, cumin, and smoked paprika. Stir everything together to coat the chicken with the spices.
- Pour in the chicken broth, making sure to scrape the bottom of the pot to release any flavorful bits stuck to it.
- Add the drained black beans, corn, and the can of diced tomatoes with green chilies. Stir well to combine all the ingredients.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
- After the chicken has cooked, carefully remove it from the pot and place it on a cutting board. Let it cool for a few minutes, then shred the chicken using two forks or your hands.
- Return the shredded chicken back to the pot and stir to combine. Taste the soup and adjust the seasoning with more salt, pepper, or spices if needed.
- Stir in the sour cream until fully incorporated.
- Add the shredded cheddar cheese and stir it in until melted and well combined.
- Let the soup simmer for an additional 5 minutes to allow all the flavors to meld together beautifully.
- Ladle the soup into bowls. Top with a sprinkle of fresh cilantro and diced avocado.
- Add a handful of crushed tortilla chips on top for extra crunch.
- Serve hot and enjoy the comforting flavors of this Chicken Enchilada Soup.
Notes
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day!
- To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe bowl, covered, for about 2-3 minutes, stirring halfway through.
- This soup can also be frozen! Allow it to cool completely before transferring to a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes