Description
This Chicken Enchilada Soup is a comforting and hearty dish featuring tender chicken, black beans, corn, and spices simmered in rich chicken broth. Topped with cheddar cheese, fresh avocado, and crunchy tortilla chips, it’s perfect for a cozy night in.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- Fresh cilantro, chopped (for garnish)
- Avocado, diced (for garnish)
- Crushed tortilla chips (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until the bell pepper softens and the garlic is fragrant.
- Add the chicken breasts to the pot and pour in the chicken broth, ensuring the chicken is fully submerged. Bring to a boil, then reduce heat to low, cover, and let simmer for 20-25 minutes until the chicken is cooked through. Remove the chicken, shred it using two forks, and set aside.
- In the same pot, add the black beans, corn, and diced tomatoes with green chilies. Stir to combine. Add chili powder, cumin, smoked paprika, and season with salt and pepper. Return the shredded chicken to the pot and stir. Let simmer for an additional 10-15 minutes.
- Stir in the shredded cheddar cheese and sour cream until melted and fully incorporated. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and top with fresh cilantro, diced avocado, and crushed tortilla chips. Optionally, add a dollop of sour cream and extra cheese for indulgence.
Notes
- Feel free to adjust the spices according to your taste preference. For a spicier kick, add more chili powder or a dash of hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes