Description
A hearty, flavorful soup with tender chicken, beans, corn, and enchilada sauce. Perfectly comforting, easy to make, and family-friendly.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 2 boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips
Instructions
- about 5 minutes. Stir in garlic and cook for 1 more minute.
- Pour in chicken broth, enchilada sauce, and diced tomatoes. Stir in chili powder, cumin, paprika, salt, and pepper.
- Add chicken breasts to the pot, cover, and simmer for 20 minutes or until fully cooked. Remove chicken, shred with two forks, and return to the pot.
- Stir in black beans and corn. Simmer for another 10 minutes to allow flavors to blend.
- Taste and adjust seasonings. Ladle into bowls and serve with your favorite toppings.
Notes
This soup can be made ahead and stored in the fridge for up to 4 days or frozen for 3 months. Serve with cornbread, quesadillas, or tortilla chips for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican