A cozy, one-pot chicken enchilada soup with classic enchilada flavors, perfect for easy weeknight dinners.

Scale

1 tbsp olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 tbsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

4 cups chicken broth

2 cups cooked shredded chicken

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

1 (15 oz) can corn, drained

1 (15 oz) can diced tomatoes

1 cup enchilada sauce

1/2 cup shredded cheddar cheese

Salt and black pepper, to taste

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1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft.

2. Stir in garlic, chili powder, cumin, and smoked paprika. Cook for 30 seconds until fragrant.

3. Pour in chicken broth and bring to a gentle simmer.

4. Add shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce. Stir well.

5. Simmer uncovered for 20 minutes, stirring occasionally.

6. Season with salt and black pepper, then stir in shredded cheddar cheese just before serving.

Mash some of the beans while simmering for a thicker soup.