Southwestern Enchilada Chicken Soup
Get ready to warm up with a hearty bowl of Southwestern Enchilada Chicken Soup—an irresistible fusion of bold Tex-Mex flavors and cozy comfort. Packed with tender cooked chicken, smoky spices like cumin and smoked paprika, black beans, sweet corn, and a kick of red enchilada sauce, this vibrant soup is a one-pot wonder that comes together in just 45 minutes. Diced tomatoes with green chiles add a zesty touch, while a squeeze of fresh lime juice enhances its bright, tangy finish. Perfect for busy weeknights or casual gatherings, this soup is best served with your favorite toppings, such as shredded cheddar, sour cream, chopped cilantro, and crispy tortilla chips. Bursting with bold southwestern flavors and loaded with wholesome ingredients, this chicken enchilada soup will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 cup red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chiles
- 1 cup frozen corn
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 0.5 cup shredded cheddar cheese (optional for garnish)
- 0.25 cup sour cream (optional for garnish)
- 1 cup tortilla strips or crushed tortilla chips (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3–4 minutes until softened, stirring occasionally.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and enchilada sauce, stirring to combine.
Add the black beans, diced tomatoes with green chiles, frozen corn, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well.
Allow the soup to come to a simmer, then reduce the heat to low and cook for 15 minutes to allow the flavors to meld together.
Stir in the cooked chicken and heat for an additional 5 minutes, ensuring the chicken is warmed through.
Remove from heat and stir in the lime juice.
Ladle the soup into bowls and garnish with chopped cilantro, shredded cheddar cheese, sour cream, and tortilla strips or chips, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.5 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 891 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.
