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Easy Chicken Enchilada Soup Recipe

Easy Chicken Enchilada Soup Recipe


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4.9 from 25 reviews

  • Total Time: 45 minutes
  • Yield: 6 1x

Description

Hearty chicken enchilada soup delivers Mexican comfort in a bowl, blending robust spices and tender chicken. Creamy broth and zesty ingredients create a satisfying meal you’ll savor to the last spoonful.


Ingredients

Scale

Protein:

  • 1 pound (454 grams) boneless, skinless chicken breasts

Main Vegetables and Beans:

  • 1 onion, chopped
  • 1 (15 ounces/425 grams) can black beans, drained and rinsed
  • 1 (15 ounces/425 grams) can corn, drained
  • 1 (10 ounces/283 grams) can diced tomatoes with green chilies

Spices and Liquids:

  • 4 cups (950 milliliters) chicken broth
  • 1 (10 ounces/283 grams) can enchilada sauce
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 cup (120 milliliters) heavy cream (optional)
  • Salt and pepper to taste

Garnish:

  • Fresh cilantro
  • Shredded cheese
  • Tortilla strips

Instructions

  1. Warm olive oil in a spacious stockpot over medium temperature, gently sautéing diced onions and minced garlic until translucent and aromatic.
  2. Sprinkle cumin, chili powder, and paprika into the pot, toasting the spices for approximately 60 seconds to enhance their robust flavors.
  3. Introduce whole chicken breasts, chicken broth, enchilada sauce, black beans, corn kernels, and diced tomatoes into the simmering liquid.
  4. Elevate heat to create a vigorous boil, then immediately reduce to a gentle simmer for 20 minutes, allowing ingredients to meld and chicken to cook thoroughly.
  5. Carefully extract chicken breasts from the soup, using two forks to meticulously shred the meat into tender strands.
  6. Reintegrate shredded chicken into the pot, ensuring even distribution throughout the soup.
  7. Optional: Incorporate heavy cream to create a luxurious, velvety texture, seasoning with salt and freshly ground black pepper to taste.
  8. Allow soup to gently simmer for an additional 5 minutes, concentrating flavors and reaching an ideal serving temperature.
  9. Ladle into warm bowls and embellish with preferred garnishes like cilantro, shredded cheese, or crispy tortilla strips.

Notes

  • Swap chicken breasts with rotisserie chicken for a quicker preparation and deeper flavor profile.
  • Use low-sodium chicken broth to control salt content and customize seasoning intensity.
  • For a lighter version, replace heavy cream with Greek yogurt or coconut milk to reduce calories while maintaining creamy texture.
  • Easily make this soup gluten-free by ensuring enchilada sauce and chicken broth are certified gluten-free brands.
  • 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: 550 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 60 mg