Traditional Chicken Enchilada Soup

A hearty and flavorful soup inspired by classic Mexican cuisine, this Chicken Enchilada Soup combines tender chicken, spicy enchilada sauce, and creamy cheese for a warming dish perfect for any occasion.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

1 tbsp olive oil

1 cup diced onion

2 cloves garlic, minced

1 lb boneless, skinless chicken breasts, cubed

2 cups chicken broth

1 cup red enchilada sauce

1 can (14 oz) fire-roasted diced tomatoes

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

1 cup frozen corn

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until onions are translucent.

2. Add cubed chicken to the pot and cook until browned on all sides.

3. Pour in chicken broth and enchilada sauce, stirring to combine.

4. Add fire-roasted diced tomatoes, black beans, corn, ground cumin, and chili powder. Stir well and season with salt and pepper.

5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30 minutes, allowing the flavors to meld.

6. Stir in shredded cheddar cheese until melted and well combined.

7. Serve hot, garnished with chopped fresh cilantro.

Storage

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

Reheating

Reheat on the stovetop over medium heat until warmed through, or microwave in 1-minute intervals, stirring in between.

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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.