Description
A comforting and easy-to-make chicken enchilada soup that’s perfect for busy days.
Ingredients
- 1 lb chicken breast or thighs
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can enchilada sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: cheese, avocado, cilantro
Instructions
- In a large pot, heat some oil over medium heat and sauté the onion and garlic until soft.
- Add the chicken and cook until browned, then remove from the pot.
- Add the beans, corn, diced tomatoes, enchilada sauce, chicken broth, cumin, chili powder, and the cooked chicken back to the pot. Stir.
- Bring everything to a simmer and let it cook for about 20–30 minutes until flavors meld.
- Serve hot with optional toppings like cheese and avocado.
Notes
This soup is versatile; feel free to substitute chicken for turkey or add more vegetables for a vegetarian option.