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