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Chicken Enchilada Soup Recipe
Ash Tyrrell

Chicken Enchilada Soup Recipe

I recently made this chicken enchilada soup for dinner, and I have to tell you, it was like wrapping myself up in a warm, flavorful blanket! The bold Tex-Mex flavors, hearty chicken, and the rich, comforting broth make this soup an instant favorite.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • Olive oil
  • Onion
  • Garlic
  • Boneless skinless chicken breasts
  • Chicken broth
  • Diced tomatoes
  • Black beans
  • Corn kernels
  • Diced green chilies
  • Ground cumin
  • Chili powder
  • Salt
  • Pepper

Method
 

  1. Heat a tablespoon of olive oil in a large soup pot over medium heat. Add finely chopped onion and minced garlic. Stir and cook for about 2-3 minutes until fragrant and translucent. This creates a flavorful foundation.
  2. Add diced chicken breasts to the pot. Cook until the chicken is fully cooked and no longer pink, stirring occasionally to ensure even cooking.
  3. Pour in the chicken broth, diced tomatoes, black beans, corn kernels, and green chilies. Add ground cumin and chili powder, giving the soup its bold Tex-Mex kick. Stir well to combine all the ingredients.
  4. Bring the soup to a gentle boil, then lower the heat to a simmer. Allow it to cook for 15-20 minutes. The chicken will become tender, and the flavors will meld beautifully.
  5. Ladle the soup into bowls. Top with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, avocado slices, and crispy tortilla chips or strips. These garnishes take the soup’s flavor and presentation to the next level!

Notes

  • Use Fresh Ingredients: Freshly minced garlic and chopped onion deliver the best flavors.
  • Don’t Overcook: Once the chicken is cooked, resist the urge to over-simmer.
  • Adjust Seasoning: Taste the soup before serving and adjust the salt, pepper, or spices as needed.
  • Garnish Well: The toppings add flavor, creaminess, and crunch, so don’t skip them!