Delicious and Hearty Chicken Enchilada Soup Recipe

This chicken enchilada soup recipe is a perfect blend of Mexican flavors and the warmth of a hearty soup. Loaded with tender chicken, black beans, corn, tomatoes, and a hint of spice, this soup is sure to be a hit at your dining table. It is a comforting and filling dish that can be enjoyed on a chilly day or anytime you're in the mood for a delicious bowl of soup. Serve it with some tortilla chips, shredded cheese, and sour cream for an added touch of flavor.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into small pieces
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 can (14.5 ounces) diced tomatoes
• 1 can (10 ounces) red enchilada sauce
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• Tortilla chips, for serving
• Shredded cheese, for serving
• Sour cream, for serving

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
3. Add the chicken pieces to the pot and cook until browned and cooked through, about 5 minutes.
4. Stir in the black beans, corn, diced tomatoes, enchilada sauce, chicken broth, cumin, chili powder, salt, and black pepper.
5. Bring the soup to a simmer and let it cook for 20 minutes, allowing the flavors to meld together.
6. Stir in the chopped fresh cilantro.
7. Serve the soup hot with tortilla chips, shredded cheese, and sour cream on the side.
8. Enjoy!

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