Description
A hearty and comforting chicken enchilada soup loaded with tender chicken, vibrant veggies, and flavorful spices, perfect for chilly nights.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie or poached)
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes, undrained
- 1-2 cups shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the diced onion and bell pepper until softened, about 5 minutes.
- Stir in minced garlic, cumin, chili powder, and garlic powder. Sauté for approximately 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the shredded chicken, black beans, corn, and diced tomatoes, stirring to mix well.
- Reduce the heat to medium-low and simmer for about 15-20 minutes, allowing the flavors to meld.
- Taste the soup and season with salt and pepper as needed.
- Before serving, stir in half of the shredded cheese until melted and creamy.
- Ladle the soup into bowls and top with the remaining cheese, cilantro, and lime juice if desired.
Notes
For extra texture, consider adding a mix of beans or adjusting spice levels based on your preference. Let the soup sit for 10 minutes after cooking to enhance flavors.
