Why You’ll Love This Recipe
I’m a huge fan of this Chicken Enchilada Soup because it’s packed with flavor but also so simple to make. The combination of the creamy broth, the warmth of chili powder and cumin, and the tender shredded chicken creates a dish that I can’t get enough of. It’s one of those soups that’s hearty enough to be a full meal yet comforting enough to enjoy on a chilly night. Plus, the toppings are customizable, which means I can adjust the soup to fit whatever I’m in the mood for—whether I’m craving creamy avocado or extra cheesy goodness, this soup can do it all!
Ingredients
For the 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until the onion becomes soft and translucent.
Add Chicken and Broth: Add the chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin to the pot. Season with salt and pepper to taste. Stir to combine everything.
Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes. Continue simmering until the chicken is cooked through and tender.
Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Once shredded, return the chicken to the soup and stir to incorporate.
Serve: Ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips. Enjoy!
Servings and Timing
Servings: 8 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
Vegetarian Option: If you want to make this soup vegetarian, you can replace the chicken with more beans or roasted vegetables like sweet potatoes or zucchini for a hearty alternative.
Spicy Kick: If you prefer a spicier soup, you can add chopped jalapeños or a dash of hot sauce to the broth to really turn up the heat.
Taco-Inspired Toppings: Swap out sour cream for guacamole or top with a dollop of salsa for a fresh twist.
Storage/Reheating
This soup stores beautifully in the refrigerator for up to 4 days. Simply store it in an airtight container and reheat on the stove over low heat until warmed through. If you’d like to freeze it, the soup will keep for up to 3 months. Be sure to allow it to cool completely before freezing, and reheat gently when you’re ready to serve.
FAQs
Can I use frozen chicken breasts?
Yes! If you’re using frozen chicken breasts, simply add them to the pot frozen at the beginning. Just allow for an extra 10-15 minutes of simmering time to ensure the chicken is fully cooked through.
Can I make this soup ahead of time?
Absolutely! This soup is great for meal prep. In fact, it tastes even better the next day as the flavors continue to meld together. Just store it in the fridge for up to 4 days.
Can I use a slow cooker for this recipe?
Yes! You can sauté the onions and garlic on the stovetop first, then transfer everything into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
How can I make this soup thicker?
If you like a thicker soup, you can mash some of the black beans directly in the pot, or you can add a small amount of cornstarch mixed with water to thicken the broth.
What toppings should I use?
The best part about this soup is the customizable toppings! I love using shredded cheese, sour cream, chopped cilantro, avocado, lime wedges, and crispy tortilla strips. But feel free to mix and match based on your preferences—sliced jalapeños, diced red onions, or a sprinkle of chili powder are all great choices.
Conclusion
Chicken Enchilada Soup is the ultimate comforting, hearty meal that never disappoints. With a rich, flavorful broth, tender shredded chicken, and the perfect blend of spices, it’s a meal that will keep me coming back for seconds. Whether I’m serving it on a busy weeknight or enjoying it with family and friends, this soup is a surefire hit every time
PrintChicken Enchilada Soup
A comforting and hearty Chicken Enchilada Soup with tender shredded chicken, black beans, corn, and a rich enchilada sauce base, topped with customizable garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
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Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté for 3-4 minutes until the onion becomes soft and translucent.,Add the chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin to the pot. Season with salt and pepper to taste. Stir to combine.,Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the chicken is cooked through and tender.,Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to incorporate.,Ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips. Serve and enjoy!
Notes
For a vegetarian version, replace the chicken with more beans or roasted vegetables like sweet potatoes or zucchini.,If you prefer a spicier soup, add chopped jalapeños or a dash of hot sauce.,Customize toppings with guacamole or salsa for a fresh twist.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg