Cooked - Chicken Enchilada Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Enchilada Soup

3.0

1 tablespoon olive oil

1 small yellow onion, diced

6 cloves garlic, minced

2 teaspoons cumin

2 teaspoons chili powder

1 tablespoon tomato paste

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can corn, drained (or 1 ½ cups frozen corn)

1 (10-ounce) can Rotel diced tomatoes with green chilies

1 (28-ounce) can red enchilada sauce

2 cups V8 or other brand vegetable juice

1 pound boneless skinless chicken breasts

½ cup heavy cream

Kosher salt

Fresh cracked black pepper

Fried tortilla strips

Sour cream

Fresh chopped cilantro

Thinly sliced green onion

Lime wedges

Heat olive oil in a large pot over medium-high heat.
Add onion and cook, stirring frequently for about 4 minutes.
Add 6 cloves minced garlic, 2 teaspoons cumin, 2 teaspoons chili powder, and 1 tablespoon tomato paste. Cook, stirring frequently, for another minute.
Add 1 can black beans, 1 can corn, 1 can Rotel tomatoes, 28-ounce can enchilada sauce, and 2 cups V8 (vegetable juice) along with a few large pinches of salt and pepper. Nestle 1 pound chicken breast into the pot.
Cover the pot and bring to a simmer over medium-high heat.
Reduce heat to low and simmer, covered, for about 25-30 minutes or until the chicken is cooked through and shreds easily.
Remove the chicken from the pot, shred it with two forks, and return to the pot.
Stir in heavy cream and season to taste with salt and pepper.
Garnish with tortilla strips, sour cream, cilantro, and green onion. Enjoy!
If you loved this recipe, leave a 5-star rating and review below!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 68 weeks ago

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