Hearty Chicken Enchilada Soup
Cozy up with a bowl of this hearty chicken enchilada soup, a bold and comforting recipe packed with robust Tex-Mex flavors. In just 45 minutes, this crowd-pleasing dish combines tender shredded chicken, savory red enchilada sauce, black beans, fire-roasted tomatoes, and sweet corn kernels, all simmered in a spiced chicken broth infused with cumin, chili powder, and paprika. Topped with melty cheese, crunchy tortilla strips, and fresh cilantro, this soul-warming soup is perfect for weeknight dinners or casual gatherings. Add a squeeze of lime for a zesty finish, and enjoy a gluten-free dinner that's both filling and full of flavor. Whether you're relishing it as a standalone meal or serving it with a side of warm tortillas, this easy chicken enchilada soup is sure to become a family favorite.
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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
- 4 cups Chicken broth
- 2 cups Red enchilada sauce
- 1 15-ounce can Black beans, drained and rinsed
- 1 15-ounce can Fire-roasted diced tomatoes
- 1 cup Corn kernels
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 cup Shredded cheese (cheddar or Mexican blend)
- 2 tablespoons Fresh cilantro, chopped
- 1 cup Tortilla strips or crushed tortilla chips
- 1 optional Lime wedges for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the shredded chicken, chicken broth, and enchilada sauce to the pot, stirring to combine.
Stir in the black beans, fire-roasted diced tomatoes, and corn kernels.
Season with ground cumin, chili powder, paprika, salt, and pepper. Stir to mix evenly.
Bring the soup to a gentle boil, then reduce the heat to low and let simmer for 20 minutes, stirring occasionally.
Taste the soup and adjust the seasoning if necessary.
Serve hot, garnished with shredded cheese, fresh cilantro, and tortilla strips or crushed tortilla chips. Add lime wedges on the side if desired.
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 12062 mg | 524% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 47.4 g | ||
| Protein | 303.5 g | 607% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1310 mg | 101% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 5162 mg | 110% | |
*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.
