Description
This Chicken Enchilada Soup combines all the rich, comforting flavors of classic enchiladas into a hearty, one-pot soup. Packed with chicken, black beans, corn, and topped with melted Monterey Jack cheese, lime, and fresh cilantro, it’s perfect for a cozy dinner or weeknight meal.
Ingredients
- 2 tablespoons olive oil for sautéing
- 1 large onion, diced
- 3 cloves garlic, minced
- 1.5 pounds boneless skinless chicken breasts, cut into pieces
- 15 ounces tomato sauce, canned
- 15 ounces diced tomatoes, canned
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 15 ounces black beans, drained and rinsed
- 15 ounces corn, drained
- 1 cup Monterey Jack cheese, shredded
- 1 lime, juiced
- 0.5 cup fresh cilantro, chopped
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and sauté for 3–4 minutes until softened, then add minced garlic and cook 1 more minute.
- Add chicken pieces and cook until lightly browned on all sides.
- Stir in tomato sauce, diced tomatoes, chicken broth, cumin, and chili powder. Bring to a gentle boil.
- Add black beans and corn. Reduce heat to medium-low and simmer 20 minutes until chicken is cooked through and flavors are blended.
- Remove from heat and stir in lime juice and fresh cilantro.
- Serve hot, topped with shredded Monterey Jack cheese.
Notes
- For extra spice, add a pinch of cayenne pepper or hot sauce.
- Leftovers can be stored in the fridge for up to 3 days and reheat well.
- Optional toppings: avocado slices, sour cream, or crushed tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Mexican-Inspired