Enchilada Chicken Soup
Warm up with a bowl of hearty, flavor-packed Enchilada Chicken Soup, a comforting one-pot recipe that’s perfect for busy weeknights or cozy weekends. Combining tender shredded chicken, bold red enchilada sauce, and wholesome ingredients like black beans, diced tomatoes, and sweet corn, this soup delivers all the irresistible flavors of classic enchiladas in a creamy, spoonable form. Infused with smoky paprika, zesty chili powder, and rich cheddar cheese, every bite is a fiesta in your mouth! Ready in under an hour, this recipe is easy to customize with toppings like crunchy tortilla strips, creamy avocado slices, or a dollop of sour cream, making it a versatile family favorite. Perfectly satisfying and brimming with Tex-Mex flair, Enchilada Chicken Soup is sure to become a go-to in your meal rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken stock
- 1 cup enchilada sauce (red)
- 1 15-ounce can black beans, drained and rinsed
- 1 14.5-ounce can diced tomatoes, with juices
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- optional toppings: sour cream, tortilla strips, avocado slices
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Place the chicken breasts into the pot and pour in the chicken stock and enchilada sauce. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the chicken for 20-25 minutes, or until it is fully cooked and can be easily shredded with a fork.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the black beans, diced tomatoes with juices, frozen corn, cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and let the soup simmer uncovered for 10 minutes.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Allow the cheese to melt and the soup to become creamy, about 3-5 minutes.
Taste and adjust seasoning if needed. Stir in the chopped fresh cilantro right before serving.
Ladle the soup into bowls and top with sour cream, tortilla strips, or avocado slices, if desired.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.1 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 694 mg | 15% | |
*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.
