Chicken enchilada soup iii –Are you in the mood for a warm, comforting meal that’s perfect for any night of the week? Look no further than this delicious Chicken Enchilada Soup! With its rich flavors and hearty ingredients, this dish is sure to become a family favorite. Let’s dive into the wonderful world of this creamy, spicy soup!
Chicken Enchilada Soup
This delightful soup brings together all the classic flavors of chicken enchiladas in a comforting bowl. Perfect for chilly evenings or a cozy gathering with friends, you can whip it up in no time!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (Mexican blend or cheddar)
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt, for serving
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the shredded chicken, chicken broth, black beans, corn, diced tomatoes, and enchilada sauce.
- Add the cumin, chili powder, salt, and pepper. Allow the soup to come to a simmer and let it cook for about 20 minutes, stirring occasionally.
- Once the soup is hot, taste and adjust seasoning if necessary. Add in the shredded cheese and stir until melted.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.
Enjoy this Chicken Enchilada Soup with a side of tortilla chips or warm tortillas and savor the flavors of this comforting meal. It’s perfect for a cozy night in or for serving guests. You can even make a big batch to have leftovers for lunch the next day. Delicious!