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- Chicken and broth - 1 lb boneless, skinless chicken breasts - 4 cups chicken broth - Vegetables - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - Spices and seasonings - 1 can (10 oz) enchilada sauce - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Toppings and garnishes - Fresh cilantro, chopped (for garnish) - Avocado, diced (for topping) - Shredded cheese (for topping) - Lime wedges (for serving) Each ingredient plays a key role in making this soup rich and tasty. The chicken provides protein, while the broth adds depth. The vegetables bring freshness and color. Spices like cumin and chili powder give it that warm flavor. Lastly, toppings like avocado and cheese make every bowl a treat. This mix of ingredients makes Chicken Enchilada Soup a favorite. {{ingredient_image_1}} - Prepping the chicken and vegetables Start by washing your chicken. Cut it into smaller pieces for easy cooking. Dice one medium onion and three cloves of garlic. Chop one red bell pepper into small bits. These will add great flavor to your soup. - Sautéing the aromatics In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced onion. Cook it for about 3-4 minutes until it softens. Next, stir in the minced garlic and red bell pepper. Sauté for another 2 minutes until you smell their nice aroma. - Combining ingredients in the pot Now, it’s time to gather all the goodness. Add the chicken pieces to the pot. Pour in four cups of chicken broth and one can of enchilada sauce. Don’t forget to add one can of black beans and one can of corn. Sprinkle in one teaspoon each of ground cumin, chili powder, and smoked paprika. Season with salt and pepper to your liking. - Boiling and simmering the soup Bring the mixture to a boil. Once it bubbles, lower the heat to a gentle simmer. Cover the pot and let it cook for 20-25 minutes. This allows the chicken to cook through and the flavors to blend well. - Shredding the chicken After the chicken is cooked, take it out of the pot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back to the pot and stir everything together. - Final touches before serving Let the soup simmer for another 5 minutes. This helps the flavors meld perfectly. Taste the soup and adjust the seasoning if needed. If you want more flavor, add extra enchilada sauce. Serve your delicious soup hot and garnish with fresh cilantro, diced avocado, shredded cheese, and a squeeze of lime juice for that extra zing. - Adjusting seasoning: Taste your soup as it cooks. If it lacks flavor, add salt or more spices. I love to sprinkle in extra chili powder for a kick. Just a little can make a big difference! - Using fresh ingredients: Fresh veggies make your soup pop. Always use ripe tomatoes, crisp peppers, and fresh herbs. When I use fresh cilantro, it brightens the whole dish. It’s worth the effort! - Stovetop vs. slow cooker variations: You can make this soup on the stovetop or in a slow cooker. Stovetop cooking is quick and easy, taking about 50 minutes. If you use a slow cooker, it takes longer but allows flavors to deepen over time. Cook for 6-8 hours on low for best results. - Quick tips for meal prep: Chop your veggies ahead of time for easy cooking. You can also shred chicken in advance and store it in the fridge. This makes busy nights stress-free. Just heat, combine, and enjoy! Pro Tips Use Rotisserie Chicken: For a quicker version, substitute the raw chicken with pre-cooked rotisserie chicken. Just shred it and add it in the last few minutes of cooking. Adjust Spiciness: If you prefer a milder soup, opt for a mild enchilada sauce and reduce the chili powder. For added heat, consider adding diced jalapeños. Flavor Boost: To enhance the flavor, squeeze some fresh lime juice into the soup just before serving. This brightens the overall taste. Make It Creamy: For a creamy texture, stir in a dollop of sour cream or Greek yogurt just before serving. This adds richness to the soup. {{image_2}} You can easily change up the protein in this soup. If you prefer turkey, swap out the chicken for ground turkey. If you want a lighter option, try shredded rotisserie chicken. For those who follow a vegan or vegetarian diet, you can use beans or lentils instead of chicken. Chickpeas also work well, giving you a good protein boost. Replace the chicken broth with vegetable broth to keep it plant-based. To spice things up, consider adding extra chili powder or cayenne pepper. This will give your soup a nice kick. You could also add cumin for a deeper flavor. Garnishes make a big difference too. Try adding sliced jalapeños for heat or pickled red onions for tang. Fresh lime juice will brighten the flavors. Don't forget to top it with fresh cilantro, diced avocado, or even a dollop of sour cream for creaminess. Each of these adds a unique twist that can elevate your soup. To store your leftover chicken enchilada soup, let it cool first. Once cooled, pour it into airtight containers. Make sure to leave some space at the top for expansion. This soup stays fresh in the fridge for up to four days. For best taste, use glass or BPA-free plastic containers. When you want to reheat the soup, the best way is on the stove. Pour it into a pot over medium heat. Stir often until it’s hot all the way through. You can also use the microwave. Just put it in a microwave-safe bowl and cover it loosely. Heat in one-minute bursts, stirring in between. If you want to store the soup longer, freezing is a good option. Let it cool completely before transferring to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. This soup can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. How long does it take to cook? It takes about 50 minutes to cook Chicken Enchilada Soup. You spend 15 minutes prepping and 35 minutes cooking. The chicken simmers in the broth for about 20-25 minutes. This allows all the flavors to blend well. Can I use frozen chicken? Yes, you can use frozen chicken. Just add it to the pot with the broth and cook longer. Make sure the chicken reaches 165°F to ensure it is safe to eat. You might need to adjust the cooking time by 10-15 minutes. What to serve with Chicken Enchilada Soup? You can serve Chicken Enchilada Soup with tortilla chips or warm tortillas. A side of rice or a fresh salad pairs well too. Don't forget to offer lime wedges for squeezing. You can also add extra toppings like sour cream or jalapeños for more flavor. In this post, we covered how to make a tasty chicken enchilada soup. You learned about key ingredients like chicken, veggies, and spices. I shared steps for prepping and cooking the soup, as well as tips to enhance the flavor. You also explored variations and storage advice to keep your soup fresh. Now, you have the tools to make a delicious meal. Don't hesitate to experiment with flavors and enjoy this warm dish!

Hearty Chicken Enchilada Soup

A flavorful and comforting chicken soup with enchilada sauce, beans, and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) enchilada sauce
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for topping avocado, diced
  • for topping shredded cheese
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
  • Stir in the minced garlic and red bell pepper, cooking for an additional 2 minutes until fragrant.
  • Add the chicken breasts to the pot, along with the chicken broth, enchilada sauce, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the chicken is cooked through.
  • Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot and stir well.
  • Allow the soup to simmer for an additional 5 minutes to meld the flavors.
  • Taste and adjust seasoning if necessary. If desired, add more enchilada sauce for extra flavor.
  • Serve hot, garnishing each bowl with fresh cilantro, diced avocado, shredded cheese, and a squeeze of lime juice.

Notes

Serve the soup in colorful bowls with additional lime wedges on the side, and sprinkle with fresh cilantro for a vibrant touch.
Keyword chicken, comfort food, enchilada, hearty, soup