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Chicken Enchilada Soup

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A hearty soup blending shredded chicken, tomatoes, beans, corn, and spices, inspired by the flavors of enchiladas.

Ingredients

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  • 2 tbsp olive oil or vegetable oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced (any color)
  • 1–2 tbsp chili powder (adjust to taste)
  • 1 tsp ground cumin
  • 4 cups low-sodium chicken broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 2 cups cooked, shredded chicken (rotisserie or poached)
  • 1/2 cup sour cream or plain Greek yogurt (optional)
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped, and tortilla strips or crushed tortilla chips for serving

Instructions

  1. Heat oil in a large pot over medium heat. Add diced onion and bell pepper. Sauté until softened, about 5 minutes.
  2. Add garlic, chili powder, and cumin. Cook, stirring, for 30–45 seconds until fragrant.
  3. Pour in chicken broth and diced tomatoes with their juices. Bring the mixture to a simmer.
  4. Add black beans and corn. Simmer for 8–10 minutes so flavors meld.
  5. Stir in shredded chicken. Heat through for 3–5 minutes. If using sour cream or yogurt, remove pot from heat and stir it in now.
  6. Finish with lime juice, salt, and pepper to taste. Serve with cilantro and tortilla strips.

Notes

For a creamy texture, stir in sour cream or yogurt. To make it dairy-free, use dairy-free yogurt or omit the sour cream and drizzle with olive oil.

Nutrition

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

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