Hearty One-Pot Chicken Enchilada Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cups red enchilada sauce
• 4 cups chicken broth
• 1 can diced tomatoes with green chiles, 10 ounces
• 1 can black beans, drained and rinsed, 15 ounces
• 1 cup frozen corn kernels
• 3 cups cooked shredded chicken breast
• 1 teaspoon salt, to taste
• 1/2 teaspoon black pepper, to taste
• 1 cup shredded Monterey Jack cheese, for topping
• 1/2 cup crushed tortilla chips, for topping
• 1 avocado, diced, for topping
• 1/4 cup chopped fresh cilantro, for topping
• 1 lime, cut into wedges, for serving

Method

1. 1

   Heat the oil in a 6-quart saucepan or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Cook onion and pepper
2. 2

   Add the garlic, cumin, chili powder, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute.

   1:00 · Toast spices
3. 3

   Stir in the enchilada sauce, chicken broth, and diced tomatoes with green chiles, scraping up any browned bits from the bottom of the pot.

4. 4

   Add the black beans, corn, and shredded chicken. Bring to a boil, then reduce heat to low and simmer, uncovered, to let the flavors meld, about 20 minutes.

   20:00 · Simmer soup
5. 5

   Season with salt and pepper to taste, adjusting the spice level with additional chili powder if desired.

6. 6

   Ladle the soup into bowls and top each with shredded Monterey Jack cheese, crushed tortilla chips, diced avocado, and chopped cilantro. Serve with lime wedges.