Chicken Enchilada Soup Recipe
Instructions
1. Cook the Chicken:
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until fully cooked and golden brown on the outside. Remove the chicken from the pot and set it aside to cool, then shred it using two forks.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add the Soup Ingredients:
Stir in the enchilada sauce, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, paprika, and shredded chicken. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
4. Add Cheese and Cream:
Stir in the shredded cheddar cheese until fully melted and incorporated into the soup. For an extra creamy texture, you can add 1/4 cup of heavy cream at this stage, stirring to combine.
5. Serve:
Ladle the soup into bowls and top with your favorite garnishes such as sour cream, extra shredded cheese, chopped cilantro, tortilla strips, or avocado slices. Serve with lime wedges for a zesty finish.