My Chicken Tortilla Soup combines shredded chicken, corn and beans, with a delicious broth that incorporates homemade enchilada sauce and chicken broth. Adjust the spices to your liking, and add all the toppings, including cilantro, jalapeño, avocado, and tortilla chips!
In a large saucepan, heat olive oil on medium heat. Add onion and sauté until soft, approximately 5 minutes. Add garlic and stir for another 30 seconds.
Pour homemade enchilada sauce and chicken broth into pot, and bring to a boil. Add chicken breasts and reduce heat to simmer. After chicken is done (about 15 minutes), remove and shred. Using a standing mixer makes the shredding super easy!
Add the frozen corn and black beans to soup mixture. Add shredded chicken back to saucepan, and simmer for another 5-10 minutes. Stir and check seasonings.
Serve with toppings. Enjoy!