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Chicken Enchilada Soup

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Chicken Enchilada Soup is a comforting and flavorful dish that brings the warmth of home cooking to your table. This creamy soup features tender chicken, zesty enchilada sauce, and a delightful mix of beans and corn, simmered to perfection. Perfect for chilly evenings or casual gatherings, it’s not only easy to prepare but also customizable based on your pantry staples. Serve this soup with tortilla chips or warm tortillas for an extra layer of comfort in every spoonful.

Ingredients

Scale
  • 3 cups boneless, skinless chicken breasts (about 3–4 breasts)
  • 4 cloves fresh garlic, minced
  • 1 medium onion, diced
  • 2 (15 oz) cans diced tomatoes with juice
  • 4 cups low-sodium chicken broth
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1 cup frozen corn kernels
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup shredded cheese (cheddar and Monterey Jack blend)
  • Fresh cilantro for garnish

Instructions

  1. Prepare your ingredients by finely chopping the onion and garlic.
  2. In a large pot over medium heat, drizzle olive oil. Sauté the onion until translucent, then add minced garlic.
  3. Add chicken breasts to the pot and pour in enough chicken broth to submerge them. Simmer for 15-20 minutes until cooked through.
  4. Remove the chicken from the pot and shred it with two forks. Return shredded chicken to the pot.
  5. Stir in diced tomatoes, enchilada sauce, corn, black beans, salt, pepper, and any desired spices. Allow to simmer for an additional 10 minutes.
  6. Ladle soup into bowls and top with shredded cheese and fresh cilantro before serving hot.

Nutrition

Keywords: - For added convenience, use rotisserie chicken. - Customize by swapping black beans with pinto beans or adding jalapeños for extra heat. - Store leftovers in an airtight container for up to three days.

Find it online: https://nrecipes.com/cozy-chicken-enchilada-soup-recipe-for-chilly-evenings/