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There's something undeniably soothing about a warm bowl of soup on a chilly evening. It wraps you in comfort like a cozy blanket and fills your kitchen with enticing aromas that beckon the whole family to gather around the table. One of my favorite go-to recipes for those moments is Spicy One-Pot Chicken Enchilada Soup. This dish is not only a crowd-pleaser but also incredibly easy to whip up, making it perfect for busy weeknights or casual gatherings with friends.

One-Pot Chicken Enchilada Soup

Warm up your evenings with a bowl of Spicy One-Pot Chicken Enchilada Soup, a cozy and easy recipe perfect for chilly days. This delightful dish combines tender chicken, zesty spices, and vibrant vegetables, all simmered in one pot for a hassle-free clean-up. Bursting with flavors inspired by traditional Mexican cuisine, it's great for family dinners, potlucks, or a comforting night in. Discover how to elevate your soup with delicious toppings and savor the warmth in every bite!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 jalapeño, seeded and diced (optional for extra heat)

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

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 can (10 oz) red enchilada sauce

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado, sliced, for topping

Shredded cheese (cheddar or Monterey Jack), for topping

Sour cream or Greek yogurt, for serving (optional)

Tortilla chips, for serving (optional)

Instructions
 

Prepare the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breasts and sear for about 5-7 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

    Sauté the Vegetables: In the same pot, add the diced onion, garlic, bell pepper, and jalapeño (if using). Sauté for 3-4 minutes until the vegetables are softened.

      Combine Ingredients: Add the black beans, corn, diced tomatoes (with their juices), enchilada sauce, chicken broth, cumin, chili powder, paprika, salt, and pepper to the pot. Stir well to combine all the ingredients.

        Cook the Chicken: Return the seared chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Let simmer for about 25-30 minutes, or until the chicken is fully cooked (an internal temperature of 165°F).

          Shred the Chicken: Once cooked, remove the chicken from the soup. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the soup and stir to combine.

            Adjust Seasoning: Taste the soup and adjust seasoning with additional salt, pepper, or spices if needed.

              Serve: Ladle the soup into bowls and garnish with fresh cilantro, avocado slices, shredded cheese, and a dollop of sour cream or Greek yogurt if desired. Serve with tortilla chips for added crunch!

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings