Cozy Chicken Enchilada Soup
Packed with bold enchilada flavors, tender chicken, and topped with melty cheese, this soup is a quick, comforting twist on a Mexican classic!
Ingredients:
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (10 oz) diced tomatoes with green chiles
• 1 cup red enchilada sauce
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro, for garnish
Directions:
1. Cook Chicken: In a large pot, heat olive oil over medium heat. Add chicken cubes and cook until browned on the outside, about 5-6 minutes. Remove from pot and set aside.
2. Sauté Aromatics: In the same pot, add chopped onion and garlic. Sauté until softened, about 3 minutes.
3. Season and Add Liquids: Stir in chili powder, cumin, smoked paprika, and salt. Pour in chicken broth, black beans, corn, diced tomatoes with green chiles, and enchilada sauce.
4. Simmer Soup: Return chicken to the pot, bring soup to a gentle boil, then reduce heat and let simmer for 15-20 minutes until flavors meld.
5. Finish with Cheese: Stir in cheddar and Monterey Jack cheese until melted and soup is creamy.
6. Serve: Ladle into bowls and garnish with fresh cilantro. Enjoy with tortilla chips if desired.
Prep Time:
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Calories: ~350 kcal per serving
Tips:
• Add a dollop of sour cream or avocado slices for extra creaminess.
• Top with crushed tortilla chips for added crunch.
