Description
A creamy and cheesy chicken enchilada soup that’s quick to make, budget-friendly, and fully customizable for a comforting meal.
Ingredients
Scale
- 1 lb boneless chicken breasts or thighs
- 1 tbsp olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Cilantro, sour cream, and tortilla chips for garnish
Instructions
- Prep all ingredients: chop onions, bell peppers, mince garlic, and open cans.
- Heat olive oil in a large pot over medium-high heat. Sear chicken breasts for about 5-7 minutes per side until golden.
- Add chopped onion and bell pepper to the same pot and sauté for 3-4 minutes, then add minced garlic and cook for an additional minute.
- Stir in diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
- Remove the chicken, shred into bite-sized pieces, and return it to the pot.
- Reduce the heat and let the soup simmer for 15 minutes to meld flavors.
- Stir in shredded cheese until melted. Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh cilantro, sour cream, and crushed tortilla chips.
Notes
For added depth, sauté spices briefly before adding liquids. Use rotisserie chicken for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg