Chicken Enchilada Soup Recipe
Made with shredded chicken and enchilada sauce, this Chicken Enchilada Soup is thick, creamy, and full of Tex-Mex flavor. Add your favorite toppings and dig into a satisfying bowl!
Servings: 6 servings
Calories: 434kcal
Ingredients
- 2 tbsp olive oil divided
- 2 chicken breasts*
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 cup frozen yellow corn thawed
- 2 (14 oz) cans black beans rinsed and drained
- 1 (14 oz) can fire roasted diced tomatoes
- 1 (4 oz) can chopped green chiles
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp salt more to taste
- juice of 1 lime
- 4 cup chicken stock
- 1 (14 oz) can red enchilada sauce
- 1 tbsp chopped cilantro
- 1/4 cup heavy cream**
Garnishes
- tortilla strips
- shredded cheese
- cilantro
- avocado chunks/slices
- lime wedges
Instructions
For the Chicken
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Drizzle 1 tbsp. of olive oil on the chicken breasts, then mix the chili powder, garlic powder, cumin, and salt together and sprinkle on both sides. Place on a parchment-lined baking sheet and bake for about 25 minutes or until the chicken reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) (it will rise to 165 as it rests). Allow to cool for 3–4 minutes, then shred.
For the Soup
- Meanwhile, in a large stockpot or Dutch oven set over medium-low heat, add the remaining olive oil. When the oil is hot, add the onions and cook until soft, then add the garlic and cook until fragrant (taking care not to brown). Turn the heat up to medium and add the corn, black beans, diced tomatoes, and green chilies. Cook for 3–4 minutes, then pour in the seasonings along with the lime juice, chicken stock, and enchilada sauce.
- Bring to a boil, then reduce heat and simmer for about 30–45 minutes. During the last 5 minutes, add in the chicken, cilantro, and heavy cream. Garnish individual bowls with tortilla strips, shredded cheese, cilantro, avocado chunks, and lime wedges.
Notes
*For a quick alternative, use 2 cups of shredded rotisserie chicken and omit 1 tbsp. olive oil. Simply add the chicken during step 5.
**You can easily replace the heavy cream with an equal amount of sour cream or plain Greek yogurt. I used cream because it’s what I had on hand, but the others work just as well!
STORE Enchilada Chicken Soup in the fridge for up to 4 days after letting it cool completely. For longer storage, FREEZE in an airtight container or freezer-safe container for up to 2 months. Leave space at the top for expansion.
To REHEAT, warm on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth if it thickens too much. Wait to add toppings like avocado and tortilla strips until serving to keep them fresh and crisp.
Nutrition
Serving: 6serving | Calories: 434kcal | Carbohydrates: 47g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 522mg | Potassium: 672mg | Fiber: 5g | Sugar: 4g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 3mg
