Comforting Chicken Enchilada Soup
This warm and hearty chicken enchilada soup combines tender chicken, rich spices, and creamy textures, perfect for chilly days or cozy evenings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Rotisserie chicken works beautifully for convenience
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup enchilada sauce Homemade or store-bought, medium heat
- 4 cups low sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fire-roasted corn Fresh or frozen
- 1 can (14.5 oz) diced tomatoes, drained Fire-roasted preferred
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano
- 1 small can (4 oz) diced green chiles Optional
- 1 cup shredded Mexican blend or cheddar cheese
- 4 oz cream cheese Or ½ cup sour cream
- Juice of 1 lime
- A handful fresh cilantro, chopped Optional
- Salt and pepper To taste
Instructions
Preparation
- Dice the onion and mince the garlic.
- Heat 1 tablespoon of oil in a large soup pot or Dutch oven over medium heat.
- Add the onions and sauté for 3-4 minutes until softened and translucent.
- Add the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Sprinkle in cumin, chili powder, smoked paprika, and oregano; stir constantly for about 1 minute to toast the spices.
- Pour in the enchilada sauce and stir to combine.
Cooking
- Add chicken broth, diced tomatoes, black beans, corn, and green chiles (if using). Stir well.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes.
- Stir in shredded chicken and cream cheese or sour cream; let simmer for another 5 minutes, stirring occasionally.
- If the soup is too thick, add a splash more broth or water.
- Season with salt and pepper to taste.
- Squeeze in fresh lime juice and stir well.
- Ladle soup into bowls and top with shredded cheese and chopped cilantro. Optionally add sour cream or crispy tortilla strips.
Notes
For a creamier texture, blend some of the soup before adding the chicken and cheese. Use leftover rotisserie chicken for a quick and easy option. Adjust the spice level by choosing mild or hot enchilada sauce. Add more veggies like bell peppers or zucchini for added nutrition.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 24gFat: 12gSaturated Fat: 6gSodium: 600mgFiber: 8gSugar: 4g
Tried this recipe?Let us know how it was!