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Amazing Chicken Enchilada Soup: A Royal Treat

Chicken Enchilada Soup
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This Chicken Enchilada Soup recipe is a warm and comforting Mexican-inspired dish perfect for a weeknight dinner. It’s designed for you to enjoy a delicious and satisfying meal, treating yourself like royalty.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through. Remove chicken from the pot and shred it.
  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 rinsed black beans, diced tomatoes and green chilies, and diced green chilies.
  4. Pour in the chicken broth and add chili powder, cumin, and oregano. Bring to a simmer.
  5. Return the shredded chicken to the pot. Season with salt and pepper to taste.
  6. Simmer for at least 15-20 minutes to allow the flavors to meld.
  7. Ladle the soup into bowls. Top with shredded Monterey Jack cheese and fresh cilantro before serving.

Notes

  • For an extra creamy soup, stir in 1/4 cup of sour cream or cream cheese at the end of cooking.
  • You can use rotisserie chicken for a quicker preparation.
  • Adjust the spice level by adding more or fewer green chilies.

Nutrition

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