Description
Warm up with a hearty, flavorful bowl of Chicken Enchilada Soup! This comforting dish is packed with tender chicken, black beans, corn, and bold enchilada flavors, making it a delicious, gluten-free meal that’s easy to customize with your favorite toppings.
Ingredients
Scale
For the Soup:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 (10-ounce) can enchilada sauce
- 4 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
Instructions
1. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté for 3-4 minutes until softened.
- Stir in garlic and cook for 30 seconds, until fragrant.
2. Cook the Soup
- Pour in enchilada sauce, diced tomatoes, and chicken broth.
- Stir in chili powder, cumin, salt, and pepper.
- Add chicken breasts, cover, and simmer for 20 minutes, until fully cooked.
3. Shred the Chicken & Finish Cooking
- Remove the chicken, shred with two forks, and return it to the pot.
- Stir in black beans and corn. Simmer for 5-10 more minutes.
4. Serve & Garnish
- Ladle soup into bowls and top with your favorite garnishes:
- Shredded cheese
- Tortilla strips
- Avocado slices
- Sour cream
- Fresh cilantro
Notes
- Slow Cooker Option: Add all ingredients to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken before serving.
- Thicker Soup: Mix 2 tbsp cornstarch with ¼ cup water, then stir into the soup and simmer for a thicker consistency.
- Make it Spicier: Add chopped jalapeños or extra chili powder for more heat.
