Chicken Enchilada Soup

By spend with pennies

Ingredients

1 tablespoon olive oil
1 large onion (chopped)
2 cloves garlic (minced)
2 teaspoons chili powder
1 teaspoon cumin
2 cups reduced sodium chicken broth
10 ounces red enchilada sauce
1 cup frozen corn kernels
15 ounces canned black beans (drained and rinsed)
1 red bell pepper (diced)
14.5 ounces canned diced tomatoes with chilies (such as Rotel)
¼ teaspoon salt (or to taste)
1 pound boneless skinless chicken breasts

Prep Time15mins
Cook Time22mins
Servings4

Instructions

In a 4qt Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3 to 4 minutes or until softened. Add the chili powder and cumin and cook for 1 minute more.

Add the broth, enchilada sauce, corn, beans, bell pepper, Rotel tomatoes (with juices) and salt. Stir well to combine.

Gently place the raw chicken breast in the pot and bring to a low simmer. Cook uncovered for 18 to 20 minutes or until the chicken is cooked through.

Transfer the chicken breasts to a bowl and shred them with two forks. Add it back into the soup and stir. Taste and season with salt and black pepper.

Ladle into bowls and serve with your choice of toppings.