Chicken Enchilada Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cups shredded cooked chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 can (4 oz) diced green chiles
• 1 cup frozen peas
• 1 cup shredded cheddar cheese (optional, for serving)
• Fresh cilantro, chopped (optional, for serving)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sauté until softened.
2. 2 Add garlic, cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
3. 3 Stir in the cooked chicken, black beans, corn, diced tomatoes, chicken broth, and green chiles.
4. 4 Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
5. 5 Stir in frozen peas and cook until heated through.
6. 6 Serve hot, topped with cheese and cilantro if desired.

Nutrition

Tips

• Use rotisserie chicken for an even quicker meal.
• For a vegetarian version, omit chicken and add extra beans.
• Adjust spice levels by choosing mild or spicy green chiles.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.

Serving Suggestions

• Serve with warm tortillas and avocado slices.
• Pair with a side of cornbread for a complete meal.

FAQ