Chicken Enchilada Soup
Ready in only 30 minutes, this chicken enchilada soup is easy to make in one pot on the stove. It's LOADED with flavor and tasty toppings! This soup is all of your favorite enchilada ingredients in the form of a cozy soup.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- ΒΌ cup tomato paste
- 4 cups low sodium chicken broth
- 1 (15 ounce) can diced tomatoes undrained
- 1 (4 ounce) can diced green chilis optional, for spice
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 2 boneless skinless chicken breasts cooked and shredded (about 1.5 pounds)
- 2 cups corn (canned or frozen)
- 1 (15 ounce) can black beans rinsed and drained
Toppings (optional):
- Tortilla Strips
- Cheese (cheddar or Mexican blend)
- Cilantro
- Avocado
Instructions
- Heat the olive oil in a large pot or dutch oven over medium high heat. Once hot, cook the onion for 3 - 4 minutes, until translucent.
- Add the garlic and cook for 1 minute more. Stir in the tomato paste.
- Add all of the remaining ingredients except for the chicken, corn and beans. Bring the pot to a boil and then simmer, uncovered for 15 minutes. Stir occasionally.
- Add the chicken, corn and beans and simmer 3 - 5 minutes more, until heated through.
- Enjoy! Serve warm, optionally with toppings like: tortilla strips, cilantro, cheese, avocado, or lime wedges.