Chicken Enchilada Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 onion, diced
03 -
3 cloves garlic, minced
04 -
1 pound boneless, skinless chicken breasts
05 -
1 (15-ounce) can black beans, rinsed and drained
06 -
1 (15-ounce) can corn, drained
07 -
1 (10-ounce) can enchilada sauce
08 -
1 (14.5-ounce) can diced tomatoes
09 -
4 cups chicken broth
10 -
1 teaspoon chili powder
11 -
1 teaspoon cumin
12 -
Salt and pepper to taste
→ Toppings (Optional)
13 -
Shredded cheese
14 -
Sour cream
15 -
Chopped cilantro
16 -
Avocado slices
17 -
Lime wedges
18 -
Crispy tortilla strips
# Instructions:
01 -
In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft.
02 -
Add whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin to the pot. Season with salt and pepper.
03 -
Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
04 -
Remove the chicken from the pot, shred it using two forks, and return it to the soup.
05 -
Ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.
# Notes:
01 -
Add a splash of lime juice directly into the soup before serving to brighten the flavors
02 -
For a creamier soup, stir in a cup of sour cream or cream cheese until well blended
03 -
Adjust the amount of chili powder or add diced jalapeños to suit your spice preference