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Chicken Enchilada Soup

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This chicken enchilada soup is warm, simple, and full of flavor, combining pantry staples like chicken, beans, corn, and tomatoes into a comforting meal.

Ingredients

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  • 1 tablespoon oil (vegetable or olive)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (optional)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 4 cups chicken broth
  • 1 (10–12 oz) can red enchilada sauce
  • 1 (14 oz) can diced tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 2 cups cooked, shredded chicken
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Juice of 1 lime
  • Salt and pepper to taste
  • Optional toppings: cilantro, sliced avocado, tortilla strips, sour cream

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and bell pepper. Cook 4–5 minutes until soft.
  2. Add garlic, chili powder, and cumin. Stir 30 seconds until fragrant.
  3. Pour in chicken broth, enchilada sauce, and diced tomatoes. Stir and bring to a simmer.
  4. Add beans and corn. Simmer for 10 minutes to meld flavors.
  5. Stir in shredded chicken and heat through, about 5 minutes.
  6. Taste and season with salt, pepper, and lime juice.
  7. Stir in cheese until melted, if using. Serve with toppings like cilantro and avocado.

Notes

Use a Dutch oven or heavy pot for even heat. Leftover soup often tastes better the next day after flavors meld.

Nutrition

Find it online: https://recipesunfolded.com/chicken-enchilada-soup/

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