Ingredients:
- 1 tablespoon Olive Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Corn, drained
- 1 can (10 oz) Enchilada Sauce
- 4 cups Chicken Broth
- 1 lb Cooked Chicken, shredded (rotisserie chicken works well)
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Dried Oregano
- Salt and Pepper to taste
- 1 cup Shredded Cheese (cheddar or Mexican blend)
- Fresh Cilantro, chopped (for garnish)
- Avocado, diced (for serving, optional)
- Sour Cream (for serving, optional)
Instructions:
Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add Beans and Corn:
Stir in the black beans and corn, mixing well. Pour in the enchilada sauce and chicken broth, bringing the mixture to a boil.
Add Chicken and Spices:
Once boiling, add the shredded chicken, cumin, chili powder, and dried oregano. Reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld together.
Season:
Taste and adjust seasoning with salt and pepper as needed.
Serve:
Ladle the soup into bowls and top with shredded cheese, fresh cilantro, and diced avocado, if desired. Add a dollop of sour cream for extra creaminess. Serve hot.
Summary:
Chicken Enchilada Soup III is a zesty and satisfying dish that combines tender chicken, black beans, and corn in a flavorful enchilada broth. Perfect for a cozy night in, this soup is sure to become a family favorite!
Category: Soups
Serving Size: 4-6 servings
Estimated Calorie Count:
Total calories for the entire recipe: approximately 1,800 calories (calories may vary based on specific ingredients used)
Per serving (1 cup): approximately 300-450 calories (depending on serving size)