Description
A hearty and flavorful Enchilada Soup that combines tender chicken, black beans, corn, and a smoky chipotle broth, perfect for a comforting weeknight meal. This soup is loaded with spices and fresh ingredients, topped with vibrant garnishes to enhance every bite.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (about 2 cups)
- 1 red bell pepper, diced (a scant 2 cups)
- 3 celery stalks, chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon minced chipotle peppers in adobo, plus 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground oregano
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt, plus additional to taste
- 3 to 4 cups low-sodium chicken broth, divided
- 1 (15-ounce) can tomato sauce
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cups frozen corn, thawed
- 2 tablespoons fresh lime juice (from about 1 lime)
Toppings
- Fresh cilantro
- Avocado slices
- Tortilla strips
- Shredded Mexican blend cheese
- Queso fresco
Instructions
- Sauté Vegetables: In a Dutch oven or large pot, heat the butter over medium-high heat. Add the diced onion, red bell pepper, and chopped celery. Cook, stirring often, until the vegetables soften, about 7 minutes.
- Bloom Spices: Add the minced garlic, chipotle peppers in adobo along with the adobo sauce, ground cumin, smoked paprika, oregano, chili powder, and kosher salt. Cook for about 1 minute until the spices become fragrant and well combined with the vegetables.
- Simmer Soup Base: Pour in 3 cups of the low-sodium chicken broth and the can of tomato sauce. Stir and bring the mixture to a simmer. Add the chicken breasts or thighs to the pot, return to a gentle simmer, then partially cover the pot. Reduce heat to low and let the soup simmer for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F.
- Shred Chicken: Remove the cooked chicken from the pot and place it on a plate or cutting board. Once cool enough to handle, shred the chicken using two forks or cut into bite-sized pieces.
- Finish Soup: Add the rinsed black beans, thawed corn, and shredded chicken back into the pot. If you prefer a thinner consistency, add the remaining 1 cup of chicken broth. Let the soup simmer for an additional 10 minutes to heat through and allow flavors to meld. Stir in fresh lime juice and adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with cilantro, avocado slices, crunchy tortilla strips, shredded Mexican blend cheese, and queso fresco as desired. Enjoy hot.
Notes
- You can use chicken breasts or thighs based on your preference; thighs tend to be more tender and flavorful.
- If you want a spicier soup, add more chipotle peppers or additional chili powder.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a vegetarian version, omit chicken and use vegetable broth instead of chicken broth, skipping the shredding step.
- Adjust the thickness by adding more or less chicken broth as preferred.
