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Chicken Enchilada Soup

Chicken enchilada soup is a comforting bowl of soup packed with savory, slightly sweet, and spicy flavors.

Ingredients :

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 cups reduced sodium chicken broth
  • 10 ounces red enchilada sauce
  • 1 cup frozen corn kernels
  • 15 ounces canned black beans drained and rinsed
  • 1 red bell pepper diced
  • 10 ounces canned diced tomatoes with chilies such as Rotel, 1 can
  • ¼ teaspoon salt or to taste
  • 1 pound boneless skinless chicken breasts

Directions :

  • In a 4qt Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3 to 4 minutes or until softened. Add the chili powder and cumin and cook for 1 minute more.
  • Add the broth, enchilada sauce, corn, beans, bell pepper, Rotel tomatoes (with juices) and salt. Stir well to combine.
  • Gently place the raw chicken breast in the pot and bring to a low simmer. Cook uncovered for 18 to 20 minutes or until the chicken is cooked through.
  • Transfer the chicken breasts to a bowl and shred them with two forks. Add it back into the soup and stir. Taste and season with salt and black pepper.
  • Ladle into bowls and serve with your choice of toppings.