Chicken Enchilada Pasta Soup
Cozy up with a bowl of Chicken Enchilada Pasta Soup, a one-pot marvel that brings together the bold, zesty flavors of enchiladas with the comforting heartiness of pasta. This recipe takes just 45 minutes from start to finish and combines shredded chicken, tender penne pasta, black beans, sweet corn, and a kick of red enchilada sauce in a velvety, cheese-infused broth. With a satisfying balance of spice and creaminess, this soup is perfect for family dinners or meal prepping. Top it off with fresh cilantro, creamy avocado, crunchy tortilla chips, or a dollop of sour cream for the ultimate Tex-Mex-inspired experience. Quick to prepare, loaded with bold ingredients, and irresistibly flavorful, this dish will become your go-to for a weeknight comfort meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Garlic cloves, minced
- 1 large Yellow onion, diced
- 6 cups Chicken broth
- 1.5 cups Red enchilada sauce
- 1 15-ounce can Diced tomatoes (canned)
- 1 15-ounce can Black beans, rinsed and drained
- 1.5 cups Frozen corn
- 2 cups Penne pasta
- 1.5 cups Cheddar cheese, shredded
- 0.25 cup Cilantro, chopped
- 0.5 cup Sour cream (optional, for serving)
- 1 medium Avocado, diced (optional, for serving)
- 1 cup Tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and black pepper. Cook the chicken in the pot for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside to cool slightly.
In the same pot, add the minced garlic and diced onion. Sauté for 3-4 minutes until the onion is translucent and fragrant.
Pour in the chicken broth, enchilada sauce, and diced tomatoes. Bring the mixture to a boil.
Shred the cooked chicken using two forks and add it back into the pot.
Stir in the black beans, frozen corn, and penne pasta. Lower the heat to a simmer and cook for 12-15 minutes, or until the pasta is tender.
Once the pasta is cooked, stir in the shredded cheddar cheese and cilantro. Allow the cheese to melt into the soup.
Taste and adjust seasonings if needed. Serve the soup hot with optional toppings like sour cream, diced avocado, and tortilla chips.
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 11316 mg | 492% | |
| Total Carbohydrate | 345.2 g | 126% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 35.0 g | ||
| Protein | 221.2 g | 442% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1711 mg | 132% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4695 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
