Description
A hearty, flavorful Mexican-inspired soup that transforms the classic enchilada flavors into a warming, comforting bowl. Loaded with chicken, beans, corn, and authentic spices, this one-pot wonder delivers restaurant-quality taste with minimal effort.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings
- Shredded cheese
- Sour cream
- Chopped cilantro
- Avocado slices
- Lime wedges
- Crispy tortilla strips
Instructions
- Sauté Vegetables
- Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, stirring frequently to prevent burning. Cook for about 3-5 minutes until the onions become translucent and fragrant. This step builds the flavor foundation for your soup.
- Add Chicken and Broth
- Add the whole chicken breasts to the pot, followed by black beans, corn, enchilada sauce, diced tomatoes, and chicken broth. Season with chili powder and cumin, then add salt and pepper to taste. Stir gently to combine all ingredients, ensuring the chicken is submerged in the liquid.
- Simmer
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for 20-25 minutes, or until the chicken is completely cooked through and no longer pink in the center. The simmering process allows all the flavors to meld together.
- Shred Chicken
- Carefully remove the chicken breasts from the pot and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir to incorporate. Let it simmer for an additional 5 minutes to allow the chicken to absorb the soup flavors.
- Serve
- Ladle the hot soup into individual serving bowls. Set up a toppings bar with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips. Let everyone customize their bowl according to their preferences for a fun, interactive meal experience.
Notes
- For a spicier soup, add a diced jalapeño with the onions or use hot enchilada sauce.
- This soup freezes exceptionally well. Store in airtight containers for up to 3 months.
- For a time-saving option, use rotisserie chicken instead of raw chicken breasts.
- The soup will thicken as it sits. If reheating leftovers, you may need to add additional broth.
- For a creamy variation, stir in 1/2 cup of heavy cream or cream cheese at the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg