Chicken Enchilada Soup Large Pot

Nutriscore Rating: 73/100

Warm up with a hearty bowl of Chicken Enchilada Soup, a flavorful one-pot wonder that's perfect for feeding a crowd! This savory soup combines tender shredded chicken, bold red enchilada sauce, and a medley of black beans, corn, and diced tomatoes for a comforting meal that brims with Tex-Mex flair. Infused with aromatic spices like chili powder, cumin, and paprika, and finished with melty cheddar cheese, this recipe strikes the perfect balance of richness and spice. Ready in under an hour, it’s an easy, family-friendly dinner option that’s as satisfying as it is simple to make. Serve it hot from the pot with a variety of optional garnishes, such as sour cream, fresh cilantro, or crunchy tortilla strips, for a customizable dining experience. Ideal for meal prep or game day gatherings, this large-batch soup ensures there’s plenty to go around. Bring a taste of comfort to your table with this irresistible Chicken Enchilada Soup recipe!

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 4 cups Cooked shredded chicken
• 8 cups Chicken broth
• 2 cups Red enchilada sauce
• 2 15-ounce cans Canned diced tomatoes (with juice)
• 2 15-ounce cans Black beans, drained and rinsed
• 2 cups Corn kernels (frozen or canned, drained)
• 2 teaspoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 cups Shredded cheddar cheese (plus more for garnish)
• 1 cup Sour cream (optional, for serving)
• 0.5 cup Chopped fresh cilantro (optional, for garnish)
• 2 cups Tortilla strips or crushed tortilla chips (optional, for serving)

📝 Instructions

9 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.

3. Stir in the minced garlic and cook for 1 minute until fragrant.

4. Add the shredded chicken, chicken broth, enchilada sauce, diced tomatoes (with juice), black beans, and corn to the pot. Stir to combine.

5. Season the soup with chili powder, cumin, paprika, salt, and black pepper. Stir well.

6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.

7. Stir in the shredded cheddar cheese until melted and fully incorporated.

8. Taste and adjust seasoning, adding more salt or spices if needed.

9. Serve hot and garnish with additional shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and tortilla strips or crushed tortilla chips if desired.

Nutrition Facts

1 serving (6417.2g)

Calories		6018
% Daily Value*
Total Fat		248.9 g	319%
	Saturated Fat	96.3 g	481%
	Polyunsaturated Fat	2.7 g
Cholesterol		1171 mg	390%
Sodium		18192 mg	791%
Total Carbohydrate		468.0 g	170%
	Dietary Fiber	82.7 g	295%
	Total Sugars	78.9 g
Protein		475.8 g	952%
Vitamin D		1.2 mcg	6%
Calcium		2945 mg	227%
Iron		52.6 mg	292%
Potassium		9878 mg	210%

*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.

Source of Calories

Fat: 2240 cal (37.2%%)

Protein: 1903 cal (31.6%%)

Carbs: 1872 cal (31.1%%)