This easy to put together Chicken Enchilada Soup is loaded with bold flavor, hearty chunks of meat, and lots of melty cheese.
Chicken Broth | Chicken Breasts Enchilada Sauce | Yellow Onion Garlic Cloves | Diced Tomatoes Black Beans | Whole Kernel Corn Diced Green Chiles | Cumin Salt | Shredded Cheddar Cheese
Sear the chicken, once seared remove the chicken and sauté the onion and garlic. Add in the remaining ingredients for creating the broth: broth, spices and add ins.
Add the chicken back in. Bring to a simmer, cover and cook for 20-25 minutes until the chicken is cooked through and can be easily shredded.
After shredding the chicken, add it back into the soup, then add the cheese and stir together until the cheese is completely melted.
Serve the soup warm with all your favorite toppings.