Description
Enjoy the vibrant, authentic flavors of this Chicken Enchilada Soup, ready in just 30 minutes! It’s a delicious, comforting Mexican-inspired dish with a creamy broth, tender chicken, and a perfect blend of spices. Perfect for a cozy dinner on a chilly night or as a quick weeknight meal that brings the warmth and zest of Mexican cuisine to your table.
Ingredients
Scale
- 2 tbsp olive oil – can substitute with vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded (use rotisserie chicken for convenience)
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (10 oz) enchilada sauce – choose medium or mild based on spice preference
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed (substitute with pinto beans if desired)
- 1 cup corn kernels – fresh, frozen, or canned
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- Optional: 1 diced jalapeño or ½ tsp crushed red pepper flakes for extra heat
Toppings (optional)
- Shredded cheese (cheddar or Monterey Jack)
- Diced avocado
- Chopped fresh cilantro
- Sour cream
- Crispy tortilla strips
- Lime wedges
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook for 3-4 minutes, until softened. Add minced garlic and cook for another 1 minute, until fragrant.
- Add Main Ingredients: Stir in the shredded chicken, diced tomatoes with juice, enchilada sauce, and chicken broth. Bring to a simmer and cook for about 10 minutes.
- Add Beans and Corn: Add the black beans, corn, chili powder, cumin, salt, and pepper. Let the soup simmer for an additional 10 minutes, allowing the flavors to meld and the ingredients to heat through.
- Adjust Spice and Serve: For more heat, add the diced jalapeño or crushed red pepper flakes. Taste and adjust seasoning as needed.
- Garnish and Enjoy: Ladle soup into bowls and garnish with your favorite toppings. Serve hot with lime wedges and enjoy
Notes
Tips and Customization
- Protein Alternatives: Swap chicken with turkey or ground beef. For a vegetarian version, use mushrooms or extra beans.
- Vegetable Add-ins: Bell peppers, zucchini, or spinach add color and nutrition.
- Spice Adjustments: Reduce chili powder for a milder soup, or add more for a bolder taste.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months.
- Reheating: Thaw in the fridge overnight, then reheat on the stove over medium heat, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 20g