Chicken Enchilada Soup Recipe
This Chicken Enchilada Soup is a deliciously hearty and flavorful dish, perfect for a quick weeknight meal. Loaded with tender chicken, black beans, corn, and rich spices, this soup is a crowd-pleaser. Easy to make, it combines the bold flavors of enchiladas into a comforting, creamy soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 4 cups chicken broth
- 1 (10 oz) can enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
- Fresh cilantro, shredded cheese, and tortilla strips for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sauté until soft.
- Stir in cumin, chili powder, and paprika; cook for 1 minute until fragrant.
- Add chicken breasts, chicken broth, enchilada sauce, black beans, corn, and diced tomatoes.
- Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked.
- Remove chicken, shred it with two forks, and return to the pot.
- Stir in heavy cream if desired, and season with salt and pepper.
- Simmer for an additional 5 minutes, then serve hot with garnishes.
Notes
- For a thicker soup, blend a portion of the soup before adding the chicken back in.
- Adjust the spice level by adding more chili powder or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 860mg
Find it online: https://katyrecipes.com/chicken-enchilada-soup-recipe/