Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil: For sautéing the vegetables and adding richness to the soup.
- 1 medium onion: Diced. Onion forms the base of the soup and adds depth of flavor.
- 3 cloves garlic: Minced. Garlic gives the soup its aromatic foundation and enhances the other flavors.
- 2 medium chicken breasts (boneless, skinless): Shredded. The chicken provides protein and serves as the main ingredient in this hearty soup.
- 1 can (14.5 oz) diced tomatoes: Adds a bit of acidity and color to the soup.
- 1 can (4 oz) green chilies: Provides a mild heat and additional flavor.
- 1 can (15 oz) black beans: Drained and rinsed. Black beans add a creamy texture and heartiness to the soup.
- 1 can (15 oz) corn kernels: Drained. Corn adds a bit of sweetness and crunch.
- 4 cups chicken broth: The base of the soup that brings all the ingredients together.
- 1 cup enchilada sauce: The star of the dish, this sauce provides the signature bold, tangy flavor that defines the soup.
- 1 teaspoon ground cumin: Adds a warm, earthy flavor to balance the other spices.
- 1 teaspoon chili powder: For a bit of heat and smokiness.
- 1 teaspoon paprika: A mild spice that complements the other flavors.
- Salt and pepper: To taste, for seasoning the soup.
For Garnishing:
- Sour cream: A dollop of sour cream adds creaminess and balances the heat.
- Shredded cheddar cheese: Adds a rich, melty texture on top of the soup.
- Tortilla strips or chips: For crunch and added flavor.
- Chopped cilantro: Fresh cilantro adds a burst of freshness and color.
- Lime wedges: For a tangy finish that enhances the flavors.
Instructions
FIRST STEP: PREPARE THE CHICKEN
- Cook the Chicken: Start by cooking the chicken breasts. You can either bake them, grill them, or sauté them in a pan with a little olive oil. Cook until the chicken is no longer pink in the center (about 15-20 minutes, depending on thickness).
- Shred the Chicken: Once the chicken has cooked, use two forks to shred it into bite-sized pieces. Set the shredded chicken aside for later.
SECOND STEP: SAUTE THE VEGETABLES
- Sauté the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3-5 minutes, or until the onion is soft and translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
THIRD STEP: COMBINE THE INGREDIENTS
- Add the Rest of the Ingredients: To the pot, add the shredded chicken, diced tomatoes, green chilies, black beans, corn, chicken broth, and enchilada sauce. Stir to combine all the ingredients well.
- Season the Soup: Add the ground cumin, chili powder, paprika, salt, and pepper. Stir to incorporate the spices evenly throughout the soup.
- Simmer: Bring the soup to a simmer over medium heat. Let it cook for about 20-25 minutes, stirring occasionally. This allows the flavors to meld together and ensures the soup is heated through.
FOURTH STEP: ADJUST AND SERVE
- Taste and Adjust: Taste the soup and adjust the seasonings as necessary. You may want to add more salt, pepper, or chili powder if you prefer a spicier kick.
- Serve: Ladle the soup into bowls, making sure to include a good mix of chicken, beans, and broth in each serving.
FINAL STEP: GARNISH
- Top with Garnishes: Add a dollop of sour cream, a sprinkle of shredded cheddar cheese, a handful of tortilla chips or strips, and a few fresh cilantro leaves. Serve with a lime wedge for an extra burst of flavor.
- Enjoy: Your Chicken Enchilada Soup is now ready to be enjoyed! The creamy, savory flavors mixed with the spicy and tangy components make for a truly satisfying meal.
Nutrition
- Serving Size: 6
- Calories: 350
- Fat: 10g
- Carbohydrates: 40g
- Protein: 30g