Ingredients
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1 tablespoon olive oil
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1 onion, diced
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3 cloves garlic, minced
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1 pound boneless, skinless chicken breasts
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1 (15-ounce) can black beans, rinsed and drained
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1 (15-ounce) can corn, drained
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1 (10-ounce) can enchilada sauce
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1 (14.5-ounce) can diced tomatoes
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4 cups chicken broth
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1 teaspoon chili powder
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1 teaspoon cumin
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Salt and pepper to taste
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Toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until soft and fragrant, about 3–5 minutes.
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Add whole chicken breasts to the pot.
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Stir in black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
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Bring the mixture to a boil, then reduce heat to low and simmer for 20–25 minutes until the chicken is fully cooked.
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Remove chicken from the pot and shred using two forks. Return shredded chicken to the soup and stir to combine.
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Ladle soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.
Notes
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For a spicier version, add cayenne pepper or jalapeños.
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Soup can be stored in the fridge for up to 3 days or frozen for 2 months.
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Rotisserie chicken can be used as a shortcut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes