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
- Warm olive oil in a spacious stockpot over medium temperature, gently sautéing diced onions and minced garlic until translucent and aromatic.
- Sprinkle cumin, chili powder, and paprika into the pot, toasting the spices for approximately 60 seconds to enhance their robust flavors.
- Introduce whole chicken breasts, chicken broth, enchilada sauce, black beans, corn kernels, and diced tomatoes into the simmering liquid.
- 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.
- Carefully extract chicken breasts from the soup, using two forks to meticulously shred the meat into tender strands.
- Reintegrate shredded chicken into the pot, ensuring even distribution throughout the soup.
- Optional: Incorporate heavy cream to create a luxurious, velvety texture, seasoning with salt and freshly ground black pepper to taste.
- Allow soup to gently simmer for an additional 5 minutes, concentrating flavors and reaching an ideal serving temperature.
- 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