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Chicken Enchilada Soup

Chicken Enchilada Soup
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Indulge in the warmth and comfort of Chicken Enchilada Soup, a delightful blend of zesty spices and wholesome ingredients that create a hearty meal for any occasion. This recipe is designed to be quick and easy, taking only 45 minutes from start to finish, making it perfect for busy weeknights or cozy gatherings with friends and family. Customize each bowl with your favorite toppings like creamy avocado, tangy lime, and crispy tortilla strips, ensuring a unique experience every time you serve it. Packed with protein and fiber, this nutritious soup is sure to satisfy your cravings while keeping things healthy.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can enchilada sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Shredded cheese
  • Sour cream
  • Chopped cilantro
  • Avocado slices
  • Lime wedges
  • Crispy tortilla strips

Instructions

  1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until soft.
  2. Add whole chicken breasts to the pot with black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin. Season with salt and pepper.
  3. Bring to a boil; then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
  4. Remove chicken from the pot, shred it using two forks, and return it to the soup.
  5. Serve hot topped with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.

Nutrition

Find it online: https://yayarecipes.com/chicken-enchilada-soup/