Chicken Enchilada Soup

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Hearty Chicken Enchilada Soup

There’s nothing quite as satisfying as a warm bowl of soup, especially one that packs in as much flavor as this Chicken Enchilada Soup. If you love enchiladas, you’re going to love this soup.

It’s got all the bold flavors you’d expect—savory shredded chicken, tender black beans, corn, and red pepper, all simmered in a zesty enchilada sauce. And the best part? It’s so easy to make!

Start by cooking chicken breasts right in your soup pot, giving them a nice golden-brown crust before shredding. Then, sauté your onions, corn, black beans, and bell peppers, which add color, flavor, and texture to the soup.

Add in stewed tomatoes, chicken broth, and a hint of brown sugar for a perfect balance of sweet and spicy. The final touch is the enchilada sauce, which brings the entire soup together with its smoky, rich flavor.

This recipe is great for a quick weeknight meal, especially when you need something that’s both comforting and hearty. Plus, you can easily customize the toppings—whether it’s shredded cheese, a dollop of sour cream, or a handful of crunchy tortilla strips, this soup is as fun to garnish as it is to eat!

What I love most about this Chicken Enchilada Soup is how well it freezes. Make a big batch and save some for later—your future self will thank you on those chilly days when you need something warm and delicious, fast.

Serve it up with a side of cornbread or a fresh salad, and you’ve got a complete meal that everyone will rave about!

Ingredients:

• 2 large boneless chicken breasts
• 1 large sweet onion
• 1 red pepper 
• 1 green pepper
• 1 can of organic black beans
• 1/2 package of gold and white corn 
• 1 can of stewed tomatoes
• 1 small can of mild Enchilada sauce
• 2 cups of chicken broth
• 4 cups of water
• 1 teaspoon garlic salt
• 1 teaspoon seasoned salt
• 1 teaspoon seasoned pepper
• 1 Tablespoon Chili powder
• 1 Tablespoon Cumin
• 1 Tablespoon brown sugar
• 1 teaspoon minced garlic

Instructions:

1. Cook the Chicken:
   Heat olive oil and butter in a large pot over medium heat. Add chicken breasts and season with salt, pepper, and paprika. Cook until the chicken is browned and cooked through, about 6-7 minutes per side. Remove from the pot and shred using two forks.
2. Sauté the Veggies:
   In the same pot, add the diced onions, corn, black beans, and red bell pepper. Cook until the onions are translucent and the veggies are soft, about 5 minutes.
3. Add the Liquid Ingredients:
   Stir in the stewed tomatoes, chicken broth, cumin, and brown sugar. Bring to a simmer and let the soup cook for about 10 minutes, allowing all the flavors to meld together.
4. Finish the Soup:
   Add the enchilada sauce and shredded chicken back into the pot. Let the soup simmer for another 10-15 minutes, stirring occasionally.
5. Serve:
   Ladle the soup into bowls and top with shredded cheese, sour cream, cilantro, and tortilla strips if desired. Enjoy!

This Chicken Enchilada Soup combines all the bold flavors of enchiladas into one warm, comforting bowl. Shredded chicken, black beans, corn, and red pepper are simmered in a rich enchilada sauce and seasoned with cumin and brown sugar for the perfect balance of savory and sweet.

Topped with cheese, sour cream, and tortilla strips, this hearty soup is easy to make and even easier to enjoy.