Chicken Enchilada Soup Recipe
This flavorful Chicken Enchilada Soup is a comforting and satisfying meal that’s perfect for any time of the year. Packed with tender chicken, beans, corn, and a blend of Mexican spices, this soup is sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Units
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Main Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Toppings:
- Shredded cheese
- Sour cream
- Chopped cilantro
- Avocado slices
- Lime wedges
- Crispy tortilla strips
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until soft.
- Add Chicken and Broth: Add chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin. Season with salt and pepper.
- Simmer: Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
- Shred Chicken: Remove chicken, shred, and return to the soup.
- Serve: Ladle into bowls and top with shredded cheese, sour cream, cilantro, avocado, lime, and tortilla strips.
Notes
- You can add some heat with a dash of hot sauce or diced jalapeños.
- For a thicker soup, mix in some crushed tortilla chips.
Nutrition
- Serving Size: 1 serving
- Calories: 295 kcal
- Sugar: 5g
- Sodium: 765mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://queenrecipe.com/chicken-enchilada-soup-recipe/
