Chicken Enchilada Soup: A Flavor-Packed Weeknight Meal
A hearty and flavorful soup with chicken, vegetables, and enchilada sauce.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 onion chopped
- 2 cloves garlic minced
- 1 jalapeño pepper minced (optional)
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- 4 cups chicken broth
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, drained
- 1 10 oz can enchilada sauce
- 1 tsp ground cumin
- Juice of 1 lime
- Salt and pepper to taste
- Optional toppings: sour cream avocado, shredded cheese, chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and jalapeño (if using) and cook for 1 minute more.
- Add chicken, tomatoes, chicken broth, black beans, corn, enchilada sauce, and cumin to the pot. Bring to a simmer, cover, and cook for 20-25 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
- Stir in lime juice. Season with salt and pepper to taste. Serve hot with your favorite toppings.
Video
Notes
For a richer flavor, use chicken thighs instead of breasts.
Adjust the amount of jalapeño to your desired level of heat.
This soup can be made ahead of time and reheated gently.