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Spicy Chicken Enchilada Soup is more than just a meal; it is a delightful fusion of rich flavors and wholesome ingredients. Drawing inspiration from the classic enchilada, this soup offers the same comforting elements but in a lighter, more accessible form. The origins of enchiladas date back to ancient Mexico, where tortillas were filled with various ingredients, then rolled and enjoyed by the people. Over the years, they have evolved, and with that evolution, we now have dishes like the Spicy Chicken Enchilada Soup, which brings the essence of enchiladas to a new level of comfort food.

Chicken Enchilada Soup

Warm up your evenings with a bowl of Spicy Chicken Enchilada Soup, a delightful twist on a classic favorite. This hearty and flavorful dish combines tender chicken, black beans, corn, and a rich enchilada sauce, all simmered to perfection. Perfect for chilly nights, this soup is not only comforting but also packed with protein and fiber. Top it off with cheesy goodness, avocado, and crispy tortilla strips for added texture and flavor. #SoupRecipes #ComfortFood #ChickenSoup #MexicanCuisine #HealthyEating
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Ingredients
  

2 cups cooked, shredded chicken

1 medium onion, chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

4 cups chicken broth

1 cup enchilada sauce (store-bought or homemade)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Tortilla strips (for garnish)

Instructions
 

Heat a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the shredded chicken, diced tomatoes, black beans, corn, chicken broth, and enchilada sauce to the pot. Mix well.

        Sprinkle in cumin, chili powder, paprika, salt, and pepper. Stir to combine.

          Bring the soup to a boil, then reduce heat and let simmer for 20-25 minutes, allowing flavors to meld.

            Taste and adjust seasonings if needed. If you prefer a thicker soup, let it simmer longer or add more corn or beans.

              Once ready, ladle the soup into bowls. Top with shredded cheese, diced avocado, fresh cilantro, and tortilla strips for added crunch.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6