Chicken Enchilada Soup
This easy chicken enchilada soup is hearty, flavorful, and ready in under an hour.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 red bell pepper diced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can enchilada sauce 15-ounce can
- 1 can black beans drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
Instructions
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened.
- Stir in the garlic and cumin for 30 seconds, just until fragrant.
- Add the broth, enchilada sauce, beans, corn, chicken, and salt. Stir well and bring to a gentle boil.
- Reduce the heat and simmer uncovered for 20 minutes so the flavors meld.
- Ladle into bowls and top with cheddar. Serve hot with your favorite garnishes.
Notes
Optional toppings include avocado, cilantro, lime, tortilla strips, or sour cream.