Name: Chicken Enchilada Soup (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken-boneless, skinless breasts; 1 tbsp Olive Oil; 1 Onion-chopped; 2 Garlic-minced; 4 cups Chicken Broth; 1 (15 oz) can Diced Tomatoes-undrained; 1 (15 oz) can Black Beans-rinsed and drained; 1 (15 oz) can Corn-drained; 1 tsp Chili Powder; 1/2 tsp Cumin; 1/4 tsp Smoked Paprika

Recipe tier

A comforting and flavorful soup inspired by chicken enchiladas, perfect for a weeknight meal.

Total 1h

Serves 6

Steps 5

Ingredients 17

Chicken
1.5 lbs 680 g Chicken-boneless, skinless breasts
Soup Base
1 tbsp 15 mL Olive Oil
1 1 medium Onion-chopped
2 2 cloves Garlic-minced
4 cups 950 mL Chicken Broth
1 (15 oz) can 425 g Diced Tomatoes-undrained
1 (15 oz) can 425 g Black Beans-rinsed and drained
1 (15 oz) can 425 g Corn-drained
1 tsp 5 mL Chili Powder
tsp 2.5 mL Cumin
tsp 1.25 mL Smoked Paprika
Salt to taste
Pepper to taste
Garnish
Tortilla Chips as needed
Sour Cream as needed
Shredded Cheese as needed
Avocado-diced as needed

E Cook the Elevated versionUnlock restaurant-level detail with Premium.

Equipment

As an Amazon Associate I earn from qualifying purchases.

Instructions

🎙️ Cook with voice coach

Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Shred the Chicken and set aside.
Heat Olive Oil in the same pot over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Pour in Chicken Broth and add Diced Tomatoes, Black Beans, Corn, Chili Powder, Cumin, Smoked Paprika, Salt, and Pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add shredded Chicken to the pot and heat through.
Serve hot, garnished with Tortilla Chips, Sour Cream, Shredded Cheese, and Avocado.