A delicious and hearty chicken enchilada soup that's perfect for a quick and satisfying meal.
Dice the onion and green pepper into small pieces.
Chop the vegetables evenly for consistent cooking.
In a large soup pot, heat a tablespoon of oil over medium heat and sauté the onion and green pepper until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the diced tomatoes, black beans, corn, enchilada sauce, and cooked chicken to the pot. Stir to combine.
Ensure the chicken is shredded or diced for even distribution in the soup.
Season the soup with cumin, salt, and black pepper. Stir well.
Taste the soup and adjust the seasoning as needed.
Let the soup simmer over medium heat for 10-15 minutes to blend the flavors.
Cover the pot partially to retain moisture while allowing some steam to escape.
Serve the soup hot, garnished with shredded cheddar cheese and a dollop of sour cream.
Add fresh cilantro or tortilla strips for extra flavor and texture.
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