Spicy Chicken Enchilada Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and sauté until fragrant.
• STEP 2.Add chicken broth, diced tomatoes, black beans, corn, and shredded chicken to the pot. Stir in chili powder, cumin, and salt.
• STEP 3.Bring the soup to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld together.
• STEP 4.Serve the soup hot, garnished with shredded cheese, sour cream, and crispy tortilla strips.
• STEP 5.For storage, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days.
• STEP 6.To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
• STEP 7.This soup is delicious on its own, but you can also serve it with warm tortillas or a side of Mexican rice for a complete meal.

Cooking Tips

• To save time, you can use pre-cooked shredded chicken or rotisserie chicken.
• Adjust the spice level by adding more or less chili powder and cumin according to your preference.
• For extra creaminess, you can stir in a dollop of sour cream or a splash of heavy cream before serving.

Storage and Serving

• Store the soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over medium heat until warmed through.
• Garnish the soup with shredded cheese, sour cream, and crispy tortilla strips before serving.