Chicken Enchilada Soup
A hearty and flavorful chicken enchilada soup with tender shredded chicken, black beans, corn, tomatoes, and a rich enchilada sauce, topped with cheese and tortilla strips.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 large onion, diced
- 3 clove garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 15 oz black beans, drained and rinsed
- 15 oz corn kernels, drained
- 14.5 oz diced tomatoes, undrained
- 10 oz enchilada sauce
- 4 cup low-sodium chicken broth
- 2 cup cooked and shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 1 bunch fresh cilantro for garnish
- 1 cup tortilla strips or crushed tortilla chips for topping
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño (if using). Sauté until softened, about 5 minutes.
- Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Add black beans, corn, diced tomatoes with juice, enchilada sauce, and chicken broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes. Stir in shredded chicken and season with salt and pepper to taste.
- Ladle soup into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and tortilla strips.
Notes
Serve hot and enjoy this comforting soup as a main dish or with crusty bread on the side.