Description
Chicken Enchilada Soup is a comforting, flavorful dish with tender chicken, hearty beans, corn, and a rich, spicy broth. Combining the bold flavors of chicken enchiladas in a warm, slurpable soup, it’s perfect for busy weeknights or casual family meals. Ready in under 40 minutes, this soup is satisfying and full of vibrant flavors.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 (10 oz) can enchilada sauce (red or green)
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream (optional, for extra creaminess)
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges, for serving (optional)
- Shredded cheese, for topping (optional)
Instructions
-
Cook the Chicken:
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes. Add chicken breasts and cook until browned on both sides, about 5-6 minutes per side. Remove the chicken from the pot, shred it with two forks, and set aside. -
Prepare the Soup Base:
In the same pot, add enchilada sauce, diced tomatoes (with juice), black beans, corn, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to combine and bring to a simmer. -
Simmer the Soup:
Let the soup simmer for 15-20 minutes to allow the flavors to meld together. For a creamier texture, add heavy cream and stir well. -
Add the Chicken:
Return the shredded chicken to the pot, stirring to combine. Let the soup cook for an additional 5 minutes to heat the chicken through. -
Serve:
Ladle the soup into bowls and top with shredded cheese, fresh cilantro, and a squeeze of lime, if desired. Serve hot and enjoy!
Notes
- Vegetarian Version: Replace the chicken with plant-based protein or tofu and use vegetable broth.
- Spicy Kick: Increase the red pepper flakes or add fresh jalapeños for extra heat.
- Dairy-Free: Skip the heavy cream and use coconut milk for a dairy-free version.
- Pasta Option: Add cooked pasta, such as small shells or elbow macaroni, to make the soup even heartier.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Mexican-Inspired
