Chicken Enchilada Soup
A hearty and cozy soup packed with enchilada flavor, great for weeknight dinners and leftovers.
Ingredients
Main Ingredients
- 3 cup cooked and shredded chicken Rotisserie works great, or raw chicken breasts/thighs.
- 1 cup red enchilada sauce Store-bought is fine.
- 1 medium onion, chopped
- 2 clove garlic, minced
- 4 cup chicken broth
- 1 can black beans, drained and rinsed
- 1 cup corn Frozen, canned, or leftover corn all work.
- 1 can diced tomatoes Fire roasted preferred.
- 1 can green chiles Small can.
- 1 teaspoon cumin
- 1 teaspoon chili powder Or taco seasoning in a pinch.
- to taste salt and pepper Season as needed.
- 1 tablespoon lime juice Add at the end.
- 4 ounce cream cheese, optional For creaminess.
Instructions
Preparation
- Sauté chopped onion in a little oil until softened. Add minced garlic and sauté for about 30 seconds.
- Stir in cumin, chili powder, and a pinch of salt and pepper. Pour in the enchilada sauce and chicken broth, and stir well.
- Add diced tomatoes, green chiles, black beans, and corn. Bring the mixture to a gentle simmer.
- If using cooked chicken, stir it in and let it simmer for 10-15 minutes. If using raw chicken, add it earlier and cook until done, then shred in the pot.
- Turn the heat to low and stir in cream cheese until smooth (optional).
- Finish by squeezing lime juice and adjusting seasoning to taste.
Notes
Toppings are encouraged for a customizable experience. Consider using tortilla chips, shredded cheese, sour cream, fresh cilantro, and lime wedges.