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Enchilada Soup

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A hearty and flavorful Tex-Mex inspired enchilada soup made with tender chicken, beans, corn, and a rich enchilada-flavored broth.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups chicken broth
  • 1 can (10 oz) red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 2 cups cooked and shredded chicken
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Optional toppings: tortilla strips, avocado, fresh cilantro, lime wedges

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté for 4-5 minutes until softened.
  3. Stir in garlic, cumin, chili powder, paprika, salt, and pepper. Cook for 1 minute.
  4. Pour in chicken broth and enchilada sauce, stirring to combine.
  5. Add black beans, corn, and shredded chicken. Bring to a boil.
  6. Reduce heat and let simmer for 15-20 minutes.
  7. Stir in shredded cheese and sour cream until melted and well incorporated.
  8. Serve hot with desired toppings like tortilla strips, avocado, cilantro, and lime wedges.

Notes

  • You can use rotisserie chicken for convenience.
  • To make it spicier, add diced jalapeños or a dash of hot sauce.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: enchilada soup, chicken enchilada soup, tex-mex soup, gluten free soup, easy dinner

Find it online: https://recipesfoodeasy.com/enchilada-soup/