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Chicken Enchilada Soup

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A warm and comforting Chicken Enchilada Soup loaded with tender chicken, zesty spices, and vibrant flavors. Perfect for a cozy night in or family gatherings.

Ingredients

Scale
  • 2 Chicken Breasts (or Thighs)
  • 2 tbsp Olive Oil
  • 1 Onion, diced
  • 3 cloves Garlic, minced
  • 2 Bell Peppers, chopped
  • 1 can Canned Diced Tomatoes
  • 4 cups Chicken Broth
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 cup Corn (canned or frozen)
  • 1 can Black Beans, rinsed and drained
  • 1 cup Sour Cream or Greek Yogurt
  • 1 cup Shredded Cheese (Cheddar or Monterey Jack)
  • Fresh Cilantro, for garnish

Instructions

  1. Sauté the aromatics: Heat a drizzle of olive oil in a large pot over medium heat. Add chopped onions and a pinch of salt. Sauté until golden and tender, about 5 minutes. Include garlic and cook until fragrant, about 1 minute.
  2. Add the veggies: Toss in the bell peppers and let them soften for another 3-4 minutes.
  3. Stir in the spices: Add chili powder, cumin, and oregano. Stir well for a minute.
  4. Incorporate the tomato and broth: Mix in canned tomatoes and chicken broth. Bring to a simmer and let bubble for about 10 minutes.
  5. Introduce the chicken: If using raw chicken, add cubed chicken directly. Cook until tender, about 10-15 minutes. If using rotisserie chicken, add it in after this step.
  6. Stir in corn and beans: Once the chicken is cooked, mix in corn and black beans, simmer for an additional 5 minutes.
  7. Final touches: Adjust seasoning with salt and pepper. Add a squeeze of lime if desired.
  8. Serve & garnish: Ladle soup into bowls, add dollops of sour cream and sprinkle cheese and cilantro on top.

Notes

Serve with crispy tortilla chips or cornbread for a hearty meal. Can be made in a slow cooker as well.

Nutrition

Keywords: Chicken, Enchilada, Soup, Comfort Food, Mexican Cuisine

Find it online: https://butteredtable.com/one-pot-chicken-enchilada-soup-weeknight-dinner/