Spicy Chicken Enchilada Soup
Spicy Chicken Enchilada Soup is packed with spices and flavor! This easy Mexican soup is cooked on the stove top for an easy weeknight dinner.
Ingredients
- 2 tablespoons butter
- 1½ pounds boneless, skinless chicken breast, cut into ½-inch pieces
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon minced garlic
- 1 32-ounce container chicken broth
- 1 10-ounce can green enchilada sauce
- 1 10-ounce can red enchilada sauce
- 1 15-ounce can corn, drained
- 1 15-ounce can pinto beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 10-ounce can diced tomatoes and green chiles, drained
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- Garnish: sliced green onions, toritilla chips
Instructions
- In a large pot melt the butter over medium heat. Add the chicken, onion, bell pepper and garlic. Cook mixture for 8-10 minutes, or until chicken is done.
- Add the broth, enchilada sauces, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder. Bring to a boil, then turn down the heat and simmer for 30 minutes.
- Add the cheese and sour cream and stir until melted. Garnish with green onions and tortilla chips.
Notes
adapted from Paula Deen Magazine January 2014