Description
A comforting bowl of creamy, zesty, and hearty chicken enchilada soup, perfect for any season.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup enchilada sauce
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Sauté until the onion is soft and translucent.
- Stir in the spices. Add chili powder, cumin, and paprika, cooking for about one minute to release their flavors.
- Incorporate the liquids and proteins. Pour in the chicken broth, followed by the shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce.
- Bring to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes to meld the flavors.
- Season with salt and pepper. Adjust the seasoning according to your taste preferences.
- Serve hot. Ladle into bowls and top generously with shredded cheese and a sprinkle of fresh cilantro.
Notes
Refrigerate for up to 3-4 days. Freeze for longer storage, ideally up to 2 months. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican