Chicken Enchilada Soup is a comforting, one-pot dish with bold flavors of enchilada sauce, tender chicken, and a hint of spice. Perfect for weeknight dinners or cold days.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken (shredded or diced)
- 3 cups chicken broth
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheddar or Monterey Jack cheese (plus extra for topping)
- For Serving:
- Sour cream , Tortilla strips or chips
- Fresh cilantro, chopped
- Lime wedges
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Stir in garlic and cook for another minute.
- Build the soup base: Add shredded chicken, chicken broth, enchilada sauce, diced tomatoes, black beans, and corn to the pot. Stir well to combine.
- Season the soup: Add ground cumin, chili powder, salt, and pepper. Bring the soup to a boil, then reduce the heat to low. Simmer for 20 minutes to let the flavors develop.
- Add cheese: Stir in shredded cheese until melted and smooth. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top with sour cream, extra cheese, tortilla strips, fresh cilantro, and a squeeze of lime.