Weeknight meals don’t get much better, or even simpler, than this perfect bowl of comforting chicken enchilada soup.
This hearty and flavorful soup is packed with tender chicken, black beans, corn, and a delicious blend of aromatic spices. All simmered together in a rich tomato broth, it’s got the essence of a rich enchilada, but as a warming stew.
This recipe is easy to make and can be on the table in less than 45 minutes. It’s a great weeknight dinner option, or if you’re looking to feed a crowd, this recipe can easily be doubled or tripled. And obviously you can customize the toppings to your liking, whether you prefer it cheesy, tangy or spicy.
To make this recipe, you will need: boneless, skinless chicken breasts, diced onion, minced garlic, olive oil, chicken broth, diced tomatoes, black beans, corn, salsa, ground cumin, chili powder, dried oregano, salt, pepper, and toppings of your choice such as shredded cheese, sour cream, chopped cilantro, diced avocado.
Once your soup is ready, ladle it into bowls and top it off with your favorite toppings.Print
Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking and PAIR Magazine. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.