Chicken Enchilada Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups chicken broth
• 1 (15-ounce) can enchilada sauce
• 1 (15-ounce) can diced tomatoes
• 2 cups cooked, shredded chicken
• 1/2 cup frozen corn kernels
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Tortilla chips, for serving

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
2. Add the chili powder, cumin, oregano, salt, and pepper and cook, stirring, for 1 minute.
3. Add the chicken broth, enchilada sauce, tomatoes, chicken, corn, and beans and stir to combine. Bring to a boil, reduce the heat, and simmer for 10 minutes.
4. Stir in the cheese and cilantro and simmer for 5 minutes. Serve with tortilla chips.

Interesting Facts

• This soup can be made in a slow cooker. Add all the ingredients to the slow cooker and cook on low for 6-8 hours.
• This soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
• You can add other ingredients to the soup such as diced bell peppers, diced jalapeños, or green chiles.