Description
This Chicken Enchilada Soup is a comforting and flavorful dish that comes together easily on the stovetop. Packed with tender chicken, beans, corn, and a blend of Mexican spices, this hearty soup is topped with melted cheese, sour cream, and crispy tortilla strips for a satisfying meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts
- 3 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
For Serving:
- 1/2 cup sour cream (optional)
- Fresh cilantro and tortilla strips for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened.
- Add the chicken breasts, broth, enchilada sauce, beans, corn, tomatoes, and spices. Bring to a boil, then simmer for 20–25 minutes.
- Remove chicken, shred, and return to pot. Stir in cheese until melted.
- Serve hot, topped with sour cream, cilantro, and tortilla strips.
Notes
- This soup can be made in a slow cooker by adding all ingredients (except cheese and sour cream) and cooking on low for 6–7 hours or high for 3–4 hours. Stir in the cheese just before serving.
- It also freezes well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 75mg
