Hearty chicken enchilada soup made with tender chicken, enchilada sauce, corn, black beans, and warm spices. Comforting and easy.

Scale

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 pound boneless skinless chicken breasts

1 can (10 oz) red enchilada sauce

4 cups chicken broth

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 cup corn kernels

1 cup black beans, drained and rinsed

1/2 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro

Tortilla strips, for garnish

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1. Sauté onion, garlic, and bell pepper until soft.

2. Add chicken, enchilada sauce, chicken broth, and spices.

3. Simmer 20–25 minutes until chicken is cooked.

4. Remove and shred chicken, return to pot.

5. Stir in corn and black beans, simmer 5 more minutes.

6. Serve with cheese, cilantro, and tortilla strips.

Use rotisserie chicken to save time.

Add cream cheese or sour cream for extra creaminess.

Adjust spice to taste.

Freeze leftovers for later meals.