Description
This quick and easy Chicken Enchilada Soup has all the bold Mexican-inspired flavors of traditional enchiladas, transformed into a hearty one-pot meal. Made with tender shredded chicken, beans, corn, and a rich enchilada sauce base, it comes together in just 45 minutes. Perfect for busy weeknights, this comforting soup can be customized with your favorite toppings like tortilla strips, avocado, cheese, and fresh cilantro.
Ingredients
- 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
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft.
- Add whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin to the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot, shred it using two forks, and return it to the soup.
- Ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.
Notes
- Chicken options: Boneless, skinless chicken breasts or thighs work well. Rotisserie chicken is a great shortcut.
- Spice level: Adjust the heat by adding jalapeños, chipotle peppers, or extra chili powder. For a milder version, stick with a mild enchilada sauce.
- Creamy version: Stir in cream cheese, sour cream, or heavy cream before serving.
- Storage: Refrigerate leftovers for up to 4 days or freeze for 3–4 months. Reheat gently on the stovetop or in the microwave, adding extra broth if needed.
- Toppings: Don’t skip the garnishes—crispy tortilla strips, fresh lime juice, avocado, and cheese add amazing texture and flavor.
- Diet swaps: Use vegetable broth and add more beans for a vegetarian version. For dairy-free, use vegan cheese or skip the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg