Chicken Enchilada Soup
A hearty, one-pot soup featuring tender shredded chicken breast, black beans, and corn in a flavorful, slightly spicy tomato-based broth inspired by classic enchiladas.
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Preparation
- 1 Step 1
Heat 1 Tbsp cooking oil in a large pot or Dutch oven over medium heat.
- 2 Step 2
Sauté 1 diced yellow onion, 1 diced jalapeño, and 2 minced garlic cloves for 2-3 minutes until soft.
Timer · 3 min - 3 Step 3
Add 2 Tbsp all-purpose flour, 2 Tbsp chili powder, ½ tsp ground cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, ¾ tsp salt, and 2 Tbsp cooking oil to the pot.
- 4 Step 4
Stir the mixture well and cook for 2 minutes to toast the spices and flour.
Timer · 2 min - 5 Step 5
Stir in 3 oz. tomato paste, 1 can (15 oz.) black beans, 1 can (15 oz.) fire roasted tomatoes, 1 can (10 oz.) diced tomatoes with green chiles, 1 cup frozen corn, and 4 cups chicken broth.
- 6 Step 6
Ensure the tomato paste is fully dissolved and scrape the bottom of the pot to release any stuck spices.
- 7 Step 7
Add 2 chicken breasts to the pot and cover with a lid.
- 8 Step 8
Bring the soup to a boil, then reduce the heat to medium-low.
- 9 Step 9
Simmer the soup for 45 minutes until the chicken is cooked through.
Timer · 45 min - 10 Step 10
Remove the chicken breasts from the pot and place them on a cutting board.
- 11 Step 11
Once slightly cooled, shred the chicken using two forks.
- 12 Step 12
Return the shredded chicken to the pot and stir to combine evenly before serving.
