Description
Rich aromas of garlic, cumin, and chili powder dance above a velvety broth as shredded chicken and sweet corn mingle. Topped with creamy sour cream, fresh cilantro, and a crunch of tortilla chips in every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts
- 1 can 10 ounce red enchilada sauce
- 4 cups chicken broth
- 2 cans 4.5 ounce diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup frozen corn kernels
- 1/2 cup cilantro chopped
- 1/2 cup sour cream
- 1 avocado diced
- 1 cup shredded Monterey Jack cheese
- 1 cup crushed tortilla chips
Instructions
- In a large pot heat olive oil over medium heat then add onion and garlic and cook until softened.
- Add chicken breasts and cook for 4–5 minutes per side until lightly browned.
- Pour in enchilada sauce chicken broth and diced green chiles then stir in cumin and chili powder.
- Bring to a simmer then cover and cook for 20 minutes until chicken is cooked through.
- Remove chicken and shred with two forks then return shredded chicken to the pot.
- Stir in corn and chopped cilantro and simmer for 5 more minutes.
- Reduce heat to low and stir in sour cream until well combined.
- Ladle soup into bowls and top with shredded cheese avocado and crushed tortilla chips.
Notes
- For a quicker meal use shredded rotisserie chicken instead of cooking raw breasts.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days.
- Adjust chili powder to taste for a milder or spicier soup.
- Serve with a squeeze of fresh lime juice for extra brightness.