Flavorful Chicken Enchilada Soup
Dive into a bowl of comforting, **Flavorful Chicken Enchilada Soup**, a hearty and vibrant recipe bursting with bold Mexican-inspired flavors. This one-pot wonder combines tender shredded chicken, zesty red enchilada sauce, and a medley of wholesome ingredients like black beans, sweet corn, and juicy diced tomatoes, all simmered in a rich and savory broth infused with chili powder, cumin, and paprika. Ready in just 45 minutes, this quick and satisfying soup is perfect for cozy weeknight dinners or lively gatherings. Garnish with creamy sour cream, sharp cheddar cheese, and freshly chopped cilantro, and serve alongside crispy tortilla chips for a delightful crunch. This easy chicken enchilada soup recipe is packed with protein, gluten-free, and customizable to suit your taste, making it the ultimate crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 cups Cooked shredded chicken
- 6 cups Chicken broth
- 2 cups Red enchilada sauce
- 1 can Diced tomatoes (14-ounce can)
- 1 cup Black beans, drained and rinsed
- 1 cup Frozen corn
- 2 teaspoons Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 cup Shredded cheddar cheese (for topping)
- 0.5 cup Sour cream (for topping)
- 2 cups Tortilla chips (for serving)
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 and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cooked shredded chicken, chicken broth, enchilada sauce, and diced tomatoes with their juice. Stir to combine.
Stir in the black beans, frozen corn, chili powder, ground cumin, paprika, salt, and black pepper.
Bring the soup to a simmer over medium-high heat, then reduce the heat to low and let it cook for 20 minutes, stirring occasionally.
Taste and adjust seasonings as needed. If the soup is too thick, you can add more chicken broth to reach your desired consistency.
Ladle the hot soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro, if desired.
Serve with tortilla chips on the side or crushed on top for added crunch. Enjoy!
Nutrition Facts
Calories |
3491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 12514 mg | 544% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 35.1 g | ||
| Protein | 305.6 g | 611% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1445 mg | 111% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4800 mg | 102% | |
*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.
