Enchilada Soup
Indulge in the bold and comforting flavors of this hearty Enchilada Soup, a one-pot wonder perfect for busy weeknights or cozy weekends. Packed with tender shredded chicken, fire-roasted tomatoes, black beans, and sweet corn, this soup takes the essence of classic enchiladas and transforms it into a rich, flavorful broth spiced with cumin, chili powder, and paprika. The addition of red enchilada sauce boosts the smoky, tangy depth, while toppings like shredded cheddar cheese, sour cream, and crunchy tortilla chips make each bowl irresistibly satisfying. Ready in under an hour and customizable with fresh cilantro or zesty lime wedges, this dish brings the warmth of Tex-Mex cuisine straight to your table. Perfect for family dinners or meal prep, this enchilada soup recipe is a must-have for your collection of delicious soups!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 large boneless, skinless chicken breasts
- 5 cups chicken broth
- 2 cups red enchilada sauce
- 1 15-ounce can fire-roasted diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.25 cup sour cream (for garnish)
- 2 cups tortilla chips (for serving)
- 2 lime wedges (optional)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant.
Place the chicken breasts into the pot and pour in the chicken broth, ensuring the chicken is submerged.
Add the red enchilada sauce, fire-roasted diced tomatoes, black beans, frozen corn, ground cumin, chili powder, paprika, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to mix it evenly into the soup.
Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
Taste and adjust seasoning, adding more salt or spices if needed.
Serve the enchilada soup hot, garnished with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro if desired.
Accompany with tortilla chips on the side or crushed on top for added texture. Optionally, serve with lime wedges for a burst of freshness.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 12303 mg | 535% | |
| Total Carbohydrate | 257.3 g | 94% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 44.9 g | ||
| Protein | 199.5 g | 399% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 992 mg | 76% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4606 mg | 98% | |
*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.
