One Pot Chicken Enchilada Soup
One Pot Chicken Enchilada Soup
A warm and hearty Chicken Enchilada Soup that’s rich in flavors, combining tender chicken, black beans, corn, and spices for a cozy meal.
Nutrition
Calories: 320cal
Carbohydrate: 17g
Protein: 30g
Fat: 15g
Cholesterol: 70mg
Sodium: 800mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
6 Servings
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 4 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 cup corn kernels (fresh or frozen)
- 1 can (10 ounces) enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1 avocado, diced (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
- Add the minced garlic to the onions and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Increase the heat to medium-high. Add the cubed chicken breast to the pot. Cook, stirring occasionally, for about 5-7 minutes until the pieces are lightly browned on all sides.
- Slowly pour in the chicken broth, black beans, diced tomatoes with green chilies, corn, and enchilada sauce. Stir well to combine all ingredients.
- Season the soup with ground cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. Stir occasionally.
- Taste the soup and adjust seasoning if needed. Serve hot, topped with shredded cheddar cheese, and optional cilantro and avocado.