In a large pot, sauté diced onions and minced garlic in olive oil until softened.
Add diced chicken breast and cook until browned on all sides.
Stir in enchilada sauce, chicken broth, diced tomatoes with green chilies, and black beans.
Season with chili powder, cumin, salt, and pepper to taste.
Simmer the soup for 20-25 minutes until chicken is cooked through and flavors meld.
Optionally, stir in corn kernels and chopped cilantro for extra flavor and texture.
Serve the Chicken Enchilada Soup hot, topped with shredded cheese, diced avocado, and tortilla strips. Enjoy this comforting and satisfying soup!
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