Description
This Chicken Enchilada Soup recipe is a comforting and flavorful dish that combines the best of enchiladas in a warm, satisfying soup. With tender chicken, beans, corn, and a blend of spices, this soup is topped with melted cheeses and creamy sour cream for a delicious finish.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 pound boneless skinless chicken breasts
Additional Ingredients:
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans (rinsed and drained)
- 1 cup frozen or canned corn
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sour cream (optional, for serving)
- Chopped cilantro, tortilla strips or chips (for garnish)
Instructions
- Saute Aromatics: In a large pot, heat olive oil and sauté diced onion until softened. Add minced garlic and cook until fragrant.
- Cook Chicken: Add chicken breasts, enchilada sauce, tomatoes, beans, corn, broth, and spices. Simmer until chicken is cooked through.
- Shred Chicken: Remove chicken, shred, and return to the pot. Stir in cheeses until melted.
- Finish and Serve: Simmer the soup, then serve hot topped with sour cream, cilantro, and tortilla strips.
Notes
- You can use rotisserie chicken to save time.
- For a creamier soup, add cream cheese or heavy cream.
- Adjust spice level with jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 80mg
