Hearty Chicken Enchilada Soup Comfort in Every Bowl
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:sophiebennet
Total Time:30 minutes
Yield:4 servings 1x
Description
Warm up with Hearty Chicken Enchilada Soup Enjoy comfort in every bowl with this delicious easytomake recipe that satisfies cravings Perfect for all
Ingredients
Scale
1 lb. boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1–2 cups corn (fresh, frozen, or canned)
2 cups chicken broth
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 can (4 oz) green chilies
1 cup black beans, drained and rinsed
Chopped cilantro for garnish
Shredded cheese (cheddar or Monterey Jack)
Optional: sour cream, sliced jalapeños, avocado
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic, sautéing until they become translucent. Add the chicken breasts and cook until browned on both sides (approximately 5 minutes per side).
Once the chicken is cooked, stir in the diced tomatoes, chili powder, cumin, salt, and pepper. Allow this mixture to simmer for another 5 minutes.
Add the chicken broth, corn, green chilies, and black beans to the pot. Bring the soup to a gentle boil before reducing the heat and letting it simmer for another 10 minutes.
After the soup has simmered, remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.
Serve the Chicken Enchilada Soup in bowls and top with shredded cheese, chopped cilantro, sour cream, or sliced jalapeños as desired.
