Spicy Avocado Chicken Enchilada Soup

Discover a rich and creamy Spicy Avocado Chicken Enchilada Soup that combines the best of Mexican cuisine with a twist of rich avocado creaminess. Perfect for cozy evenings or family gatherings, this soup promises comfort with a spicy kick.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 jalapeño, minced

1 lb chicken breasts, cubed

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

4 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels, fresh or frozen

2 ripe avocados, peeled and chopped

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Lime wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until the onion is translucent.

2. Stir in jalapeño, cooking for another minute until fragrant.

3. Add chicken cubes, cooking until they turn white.

4. Stir in cumin, chili powder, and smoked paprika, ensuring all chicken pieces are coated evenly.

5. Pour in chicken broth and bring to a gentle simmer.

6. Add diced tomatoes, black beans, and corn to the pot, stirring well.

7. Let the soup simmer for 20 minutes, allowing the flavors to meld.

8. Remove from heat and stir in chopped avocados and fresh cilantro.

9. Season with salt and pepper to taste before serving hot with lime wedges.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a pot over medium heat on the stove until warmed through, or microwave in a microwave-safe bowl for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.