30-Minute Chicken Enchilada Soup (So Easy!) - Averie Cooks
"This EASY, hearty, healthier chicken enchilada soup is full of Mexican-inspired flavors and ready in 30 minutes! Perfect for busy weeknights!!..."
INGREDIENTS
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4 tablespoons olive oil, divided
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1 pound boneless skinless chicken breast, seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)
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1 tablespoon + 1 teaspoon ground cumin, divided
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1 large/extra-large sweet Vidalia onion, diced small
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3 to 5 garlic cloves, finely pressed or minced
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one 15-ounce can red kidney beans (I used low-salt), drained and rinsed
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one 15-ounce can black beans (I used no-salt added), drained and rinsed
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1 to 1.5 cups frozen corn (not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted)
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one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)
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one 10-ounce can red enchilada sauce (I used medium heat)
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two 4-ounce cans fire-roasted diced green chiles (regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)
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about 2 cups water, chicken or vegetable broth, or as desired
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1 to 1.5 tablespoons chili powder (I used 1.5)
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2 teaspoons smoked paprika (regular paprika may be substituted)
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1 teaspoon kosher salt, optional and to taste
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1 teaspoon freshly ground black pepper, or to taste
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1 to 3 teaspoons granulated sugar, optional and to taste
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1 to 2 tablespoons lime juice, optional and to taste
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fresh cilantro, lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing
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