Irresistible Chicken Enchilada Soup
A comforting and flavorful chicken enchilada soup that's quick to prepare and endlessly customizable.
Ingrédients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups chicken broth Use low-sodium if desired
- 2 cups cooked chicken, shredded Rotisserie chicken works great
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup enchilada sauce Check for gluten-free options if needed
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
Preparation
- Start by gathering all your ingredients. Chop the onion and mince the garlic, getting these aromatic base elements ready for cooking. Shred the cooked chicken, if needed.
Cooking
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté these for about 5 minutes until the onion is soft and translucent.
- Stir in the chili powder, cumin, and paprika. Cook for about 1 minute, releasing their essential oils and enhancing their flavors.
- Pour in the chicken broth and bring to a boil. Add the shredded chicken and lower the heat to simmer gently for 20 minutes.
- Add the black beans, corn, and diced tomatoes to the pot. Cook for an additional 5 minutes.
- Stir in the enchilada sauce and season with salt and pepper to taste.
- Raise the heat slightly to bring the soup back to a gentle boil.
Serving
- Ladle the hot soup into bowls. Top each serving with shredded cheese and a sprinkle of fresh cilantro.
- Enjoy the comforting warmth and rich flavors of this satisfying dish.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in a freezer-safe container for up to 3 months.