Whole Latta Enchilada Soup
Warm up your table with a big bowl of flavor-packed **Whole Latta Enchilada Soup**, a hearty and comforting recipe that’s a fiesta in every spoonful! This easy-to-make soup combines tender shredded chicken, robust red enchilada sauce, and a medley of black beans, pinto beans, and sweet corn for a protein-packed dish bursting with Tex-Mex flair. Infused with smoky paprika, chili powder, and cumin, it delivers bold, crowd-pleasing flavors in just 35 minutes. Perfect for busy weeknights or cozy gatherings, this one-pot wonder comes together effortlessly and pairs beautifully with all your favorite toppings—think shredded cheese, crunchy tortilla strips, and a dollop of sour cream. Whether you’re whipping up a quick dinner or meal-prepping for the week, this enchilada soup promises to hit the spot with its rich, vibrant taste and irresistible aroma.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 2 cups Enchilada sauce (red)
- 1 15-ounce can Diced tomatoes (canned)
- 1 15-ounce can Black beans (canned, rinsed and drained)
- 1 15-ounce can Pinto beans (canned, rinsed and drained)
- 1 cup Frozen corn
- 3 cups Cooked, shredded chicken (rotisserie recommended)
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 cup Shredded cheddar or Monterey Jack cheese (optional, for garnish)
- 1 cup Tortilla strips or crushed tortilla chips (optional, for garnish)
- 0.5 cup Sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring often, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth, enchilada sauce, and diced tomatoes (with their juices), stirring to combine.
Add the black beans, pinto beans, frozen corn, and shredded chicken to the pot.
Stir in the cumin, chili powder, smoked paprika, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 15-20 minutes, allowing the flavors to meld together.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and top with optional garnishes such as fresh cilantro, shredded cheese, tortilla strips or chips, and a dollop of sour cream.
Serve hot and enjoy!
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 8.3 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1366 mg | 29% | |
*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.
