The Whole Enchilada Chicken Soup
Warm up your taste buds with The Whole Enchilada Chicken Soup—a bold, flavorful fusion of classic Tex-Mex ingredients and comforting soup perfection. This hearty recipe brims with tender shredded chicken, smoky spices like cumin and paprika, and vibrant additions like black beans, sweet corn, and zesty enchilada sauce. A rich splash of heavy cream and melted cheddar cheese add luxurious creaminess, while a sprinkle of fresh cilantro and a squeeze of lime provide bright, fresh notes. Ready in just 45 minutes, this crowd-pleasing soup is perfect for weeknight dinners or casual gatherings, and it’s easily customizable with toppings like tortilla chips, sour cream, or diced avocado. Dive into this one-pot wonder for an irresistibly creamy and spicy meal that’s as easy as it is delicious! Perfect for fans of chicken soup and enchiladas alike.
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Recipe Information
Ingredients
- 3 cups cooked shredded chicken
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 14 ounces canned diced tomatoes with green chilies (e.g., Rotel)
- 1 cup enchilada sauce (red)
- 4 cups chicken broth
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (frozen, fresh, or canned)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.5 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons lime juice
- 1 cup tortilla strips or crushed tortilla chips (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 1 medium avocado, diced (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes or until softened. Stir in the minced garlic and cook for an additional minute.
Sprinkle the chili powder, cumin, and smoked paprika over the onion mixture. Stir well to coat and toast the spices for 30 seconds to release their flavors.
Stir in the diced tomatoes with green chilies, enchilada sauce, and chicken broth. Bring the mixture to a simmer.
Add the shredded chicken, black beans, and corn to the pot. Let it simmer on medium heat for 15 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream and shredded cheese. Stir until the cheese is melted and the soup is creamy.
Taste the soup and season with salt and black pepper as needed. Stir in the lime juice and half of the chopped cilantro.
Serve hot, topped with the remaining cilantro, tortilla strips or crushed tortilla chips, sour cream, and diced avocado if desired.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.7 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1088 mg | 23% | |
*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.
