Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) red or green enchilada sauce
- 4 cups chicken broth
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (for topping)
- 1/2 cup sour cream (for topping)
- Chopped cilantro (for garnish)
- Crushed tortilla chips (for serving)
Instructions
- Cook the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Combine Ingredients:
- Return the cooked chicken to the pot. Add the black beans, diced tomatoes, enchilada sauce, chicken broth, corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
- Simmer:
- Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Shred the Chicken:
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup and stir.
- Serve:
- Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and crushed tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 30g