Chicken Enchilada Soup
This Chicken Enchilada Soup combines tender chicken, flavorful spices, and a creamy broth for a comforting, hearty dish. It's an easy, one-pot meal perfect for cozy nights.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 2 cups cooked shredded chicken
- 2 14 oz cans red enchilada sauce
- 4 cups chicken broth
- 1 14 oz can diced tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Optional toppings:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Tortilla strips
- Fresh cilantro
- Lime wedges
Instructions
- Heat vegetable oil in a large pot over medium heat. Once shimmering, add diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent with slight golden edges.
- Add minced garlic and diced bell pepper. Cook for 2-3 minutes until garlic is fragrant and peppers soften, turning a darker color.
- Stir in cumin, chili powder, and oregano. Cook for 30 seconds, stirring constantly to release the spices’ aromas, being careful not to burn them.
- Pour in enchilada sauce, chicken broth, and diced tomatoes. Stir well, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce to a simmer.
- Add shredded chicken, black beans, and frozen corn. Simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.
- Taste and adjust with salt and pepper as needed, depending on the saltiness of your enchilada sauce and broth.
- Serve by ladling soup into bowls. Offer toppings like cheese (added while soup is hot), sour cream, avocado, tortilla strips, and a squeeze of fresh lime to finish.