Next, I add the chicken breasts, followed by the chicken broth, black beans, corn, and enchilada sauce. I stir in the cumin, chili powder, salt, and pepper. Once everything is combined, I bring the mixture to a boil. It’s hard to resist tasting the broth at this stage because it smells incredible! I then cover the pot, reduce the heat, and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
After that, I remove the chicken from the pot and shred it using two forks. I return the shredded chicken to the pot and stir everything together, allowing the flavors to meld beautifully. I let it simmer for an additional 5-10 minutes, just to make sure everything is heated through and the soup is perfectly combined.
Finally, it’s time to serve! I ladle the soup into bowls and add my favorite toppings like shredded cheese, fresh avocado, and a sprinkle of cilantro. The colors are vibrant, and as I dive in, I can already taste the explosion of flavors. This is one meal that never disappoints!
Pro Tips for Best Results
From my experience, the best chicken to use for this soup is fresh, but I often test it with frozen chicken breasts too. It works just as well; just make sure to add a little extra time for cooking. I also discovered that if I prep my ingredients ahead of time, the cooking process becomes even smoother and more enjoyable!
Another tip I swear by is to taste the broth as you go. It’s easy to adjust the seasoning if you catch something a little off early on. I know that slight tweaks can elevate the whole dish, whether it’s a pinch more cumin or a little dash of lime juice for brightness.
Lastly, don’t hesitate on the toppings! They truly make the soup special. I once forgot to add the avocado and sour cream, and while the soup was still tasty, the added creaminess takes it to another level. If you have any toppings you love, throw them on!
Common Mistakes to Avoid
One common mistake I made initially was not cooking the onions long enough. I found that undercooked onions can leave your soup with a raw taste. Cooking them until they’re soft and fragrant is crucial in building the flavor base. It took me a couple of tries to figure this out! (See the next page below to continue…)