Irresistible Savory Chicken Enchilada Soup Recipe Youll Love
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Author:souzanfood
Total Time:1 hour 5 minutes
Yield:6 servings 1x
Description
Discover an irresistible savory chicken enchilada soup recipe youll love Quick to make packed with flavor and perfect for any day of the week
Ingredients
Scale
1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
2 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) enchilada sauce
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup corn (fresh or frozen)
1–2 cups shredded cheese (cheddar or Mexican blend)
Fresh cilantro for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes. Remove and set aside.
In the same pot, add the diced onion, garlic, and red bell pepper. Sauté for about 5 minutes or until the vegetables are tender.
Pour in the chicken broth and enchilada sauce, stirring well to combine.
Return the chicken to the pot. Add chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer.
Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the black beans and corn. Stir and let simmer for an additional 10 minutes.
Ladle the soup into bowls and top with shredded cheese and garnishes as desired.
