Flavorful Chicken Enchilada Soup

Nutriscore Rating: 72/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 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

9 steps

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

2. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

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

4. Add the cooked shredded chicken, chicken broth, enchilada sauce, and diced tomatoes with their juice. Stir to combine.

5. Stir in the black beans, frozen corn, chili powder, ground cumin, paprika, salt, and black pepper.

6. 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.

7. Taste and adjust seasonings as needed. If the soup is too thick, you can add more chicken broth to reach your desired consistency.

8. Ladle the hot soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro, if desired.

9. Serve with tortilla chips on the side or crushed on top for added crunch. Enjoy!

Nutrition Facts

1 serving (676.9g)

Calories		590
% Daily Value*
Total Fat		25.0 g	32%
	Saturated Fat	8.8 g	44%
	Polyunsaturated Fat	0.0 g
Cholesterol		127 mg	42%
Sodium		2059 mg	90%
Total Carbohydrate		39.9 g	15%
	Dietary Fiber	5.4 g	19%
	Total Sugars	8.8 g
Protein		50.1 g	100%
Vitamin D		0.2 mcg	1%
Calcium		234 mg	18%
Iron		4.7 mg	26%
Potassium		914 mg	19%

*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: 1351 cal (38.5%%)

Protein: 1196 cal (34.1%%)

Carbs: 960 cal (27.4%%)