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Amazing Chicken Enchilada Soup: Effortless 1 Hour Flavor

Chicken Enchilada Soup
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Enjoy a comforting bowl of Chicken Enchilada Soup, a flavorful and hearty meal that captures the essence of your favorite enchiladas. This soup is packed with tender chicken, beans, corn, and a rich, cheesy broth. It’s easy to make and perfect for any night of the week.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: crushed tortilla chips, sour cream, chopped cilantro, sliced jalapeños

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breasts and cook until browned on both sides. Remove chicken from pot and set aside.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the green chilies, diced tomatoes and green chilies, black beans, kidney beans, corn, chicken broth, chili powder, cumin, and oregano.
  4. Return the chicken breasts to the pot. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
  5. Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
  6. Stir in Monterey Jack cheese and cheddar cheese until melted and creamy.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with your favorite toppings.

Notes

  • For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
  • If you don’t have fresh chicken breasts, you can use 2 cups of cooked shredded chicken.
  • This soup freezes well. Let it cool completely before freezing in airtight containers.

Nutrition

Find it online: https://savorandpin.com/chicken-enchilada-soup-recipe/