Sopa de enchilada de pollo

Ingredientes

• 1 pound Boneless Skinless Chicken Breasts (or thighs)
• 2 tablespoons Oil
• 1 large Onion (diced)
• 1 medium Red Bell Pepper (diced)
• 4 cloves Garlic (chopped)
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 4 cups Chicken Broth
• 3 cups Enchilada Sauce (or 24 ounces packaged *see footnote)
• 1 (15-ounce can) Diced Tomatoes (don't drain)
• 1 1/2 cups Sweet Corn (fresh, frozen, or canned (drained))
• 1 (15-ounce can) Black Beans
• 1/2 teaspoon Salt (or more to taste)
• 1/4 teaspoon Black Pepper (or more to taste)
• Topping options: Fresh Cilantro, Jalapeños, Green Onions, Tortilla Strips, Tortilla Chips, Cotija Cheese

Preparación

1. 1

   Heat a 4.5-quart soup pot over medium-high heat.

2. 2

   Add OIL and heat until shimmering. Add the ONIONS and BELL PEPPERS. Sauté for a few minutes until the vegetables begin to soften, stirring as needed. Saute longer if you like your veggies browned.

3. 3

   Add GARLIC, CUMIN, and CHILI POWDER, and sauté for 30 seconds until fragrant, stirring continuously.

4. 4

   Add DICED TOMATOES (with juice), CORN, BLACK BEANS, ENCHILADA SAUCE, and CHICKEN BROTH to the pot. Stir to combine.

5. 5

   Bring soup to a gentle boil, then reduce heat to a simmer.

6. 6

   Add the CHICKEN BREASTS to the soup and simmer for 10 minutes, or as needed just until the breasts are cooked through–don't overcook them if you like juicy chicken.Note: You can use an instant-read thermometer to ensure the chicken is cooked to 165°F, or cut into the center to check that it's cooked through and no longer pink.

7. 7

   Transfer the CHICKEN from the pot and rest it for 5 minutes. Then shred and stir it back into the soup.

8. 8

   Taste the soup and adjust the flavor with SALT and PEPPER.

9. 9

   Serve warm garnished with optional toppings.

10. 10

    To store, allow soup to cool completely and refrigerate in an airtight container for up to five days or freeze for up to three months.