Description
Mexican-inspired chicken enchilada soup delivers rich, comforting flavors from hearty ingredients. Home cooks can quickly prepare this zesty one-pot meal with simple pantry staples and enjoy a satisfying dinner.
Ingredients
Scale
Protein:
- 1 to 1.5 pounds (0.45 to 0.68 kilograms) chicken breasts (or thighs), boneless, skinless
Main Ingredients:
- 4 cups (950 milliliters) chicken broth, low-sodium
- 1 can (10 ounces or 280 grams) red enchilada sauce
- 1 can (14.5 ounces or 410 grams) diced tomatoes, undrained
- 1 can (15 ounces or 425 grams) black beans, drained, rinsed
- 1 cup (150 grams) corn kernels, frozen or canned (drained)
- 1 can (4 ounces or 113 grams) green chilies, diced
Seasonings and Garnishes:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt, to taste
- Pepper, to taste
- Shredded cheese (cheddar or monterey jack), for topping
- Sour cream, for garnish
- Fresh cilantro, chopped, for garnish
- Avocado, sliced or diced
- Tortilla strips, for added crunch
- Lime wedges, for serving
Instructions
- Warm olive oil in a spacious pot over medium-high heat, gently sautéing onions and garlic until translucent and aromatic.
- Introduce whole chicken breasts to the pot, creating a golden sear on each side to lock in robust flavors.
- Cascade chicken broth, enchilada sauce, fire-roasted tomatoes, hearty black beans, sweet corn kernels, and zesty green chilies into the pot.
- Sprinkle in a medley of spices – cumin, chili powder, paprika, salt, and pepper – stirring to distribute complex flavors evenly.
- Elevate heat to trigger a vigorous boil, then gracefully reduce to a gentle simmer for 20-25 minutes, allowing ingredients to meld and develop depth.
- Carefully extract chicken breasts, use two forks to shred meat into tender morsels, then reintroduce to the bubbling soup.
- Ladle steaming soup into bowls, embellishing with a lavish garnish of melted shredded cheese, creamy sour cream, fresh cilantro, buttery avocado slices, crisp tortilla strips, and a tangy lime wedge for brightness.
Notes
- Swap chicken breasts with rotisserie chicken for a quicker, easier preparation and deeper flavor profile.
- Adjust spice levels by reducing or increasing chili powder and green chilies to suit personal heat preferences.
- Use low-sodium chicken broth and canned ingredients to control salt content for health-conscious individuals.
- Transform this soup into a vegetarian option by replacing chicken with plant-based protein like quinoa or extra black beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg