Chicken Enchilada Soup Recipe
Make Chicken Enchilada Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Toppings
Method
Preparation
- 1
Sauté the Vegetables
In a large pot over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and chopped red bell pepper, cooking for another 3-4 minutes until the peppers are tender.
- 2
Combine the Ingredients
Add the shredded chicken, chicken broth, diced tomatoes with green chilies, corn, black beans, enchilada sauce, cumin, chili powder, salt, and pepper to the pot. Stir well to combine all the ingredients.
- 3
Simmer the Soup
Bring the mixture to a boil, then reduce the heat to low. Allow the soup to simmer for about 20-25 minutes, stirring occasionally, to let the flavors meld together.
Serving
- 4
Prepare the Toppings
While the soup is simmering, prepare your toppings by shredding the cheddar cheese and slicing the green onions. Chop the cilantro and set aside.
- 5
Serve the Soup
Once the soup is done simmering, taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and chopped cilantro as desired.