Chicken Enchilada Soup
Chicken Enchilada Soup: Make this easy one-pot recipe for a comforting and flavorful meal. Perfect for busy weeknights, ready in under an hour.
Ingredients
- 3 tbsp cooking oil (divided)
- 1 yellow onion (diced)
- 1 jalapeño (seeded & diced)
- 2 cloves garlic (minced)
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¾ tsp salt
Instructions
- Add 1 Tbsp cooking oil to a large Dutch oven over medium heat. Sauté diced onion and jalapeño for 2-3 minutes until soft.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in flour, chili powder, ground cumin, garlic powder, cayenne pepper, and salt. Cook for 2 minutes, stirring constantly.
- Add tomato paste, black beans, fire roasted tomatoes, diced tomatoes with green chiles, corn, and chicken broth. Stir to combine.
- Add chicken breasts to the pot. Cover and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 45 minutes until chicken is tender. Shred chicken in the pot.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.