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