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–+ servings
Chicken Enchilada Soup

Hearty Chicken Enchilada Soup for Ultimate Comfort

This Chicken Enchilada Soup is a cozy embrace in soup form, melding tender chicken with hearty beans and rich creaminess.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil Can substitute with vegetable oil if needed.
  • 1 medium Onion, diced Yellow or white onion works best for this recipe.
  • 2 cloves Garlic, minced Shallots may be used as an alternative.
  • 1 tsp Ground Cumin Can omit for a milder flavor.
  • 1 tsp Chili Powder Adjust based on heat preference or use taco seasoning as an alternative.
  • 1 tsp Paprika Smoked paprika can be used for additional smokiness.
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For the Main Ingredients
  • 6 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 2 cups Cooked Chicken, shredded Rotisserie chicken is recommended for best flavor.
  • 1 can Black Beans, drained and rinsed Kidney or pinto beans are suitable substitutes.
  • 1 can Corn, drained Fresh or frozen sweet corn can substitute.
  • 1 can Red Enchilada Sauce, 10 ounces Homemade enchilada sauce can also be used.
  • 1 can Chopped Green Chiles, 4 ounces Fresh jalapeños can be used for more spice.
For Creaminess and Garnish
  • 1 cup Heavy Cream Can substitute with half-and-half or coconut milk for a lighter option.
  • 1 cup Shredded Cheddar Cheese A combination of cheeses like Monterey Jack or queso blanco adds complexity.
  • 1 cup Shredded Monterey Jack Cheese Use any melting cheese you prefer.
  • 2 tbsp Fresh Cilantro, chopped, optional Omit for those who dislike cilantro.
  • Tortilla Chips For serving, adds crunch and fun.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Chicken Enchilada Soup
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add one medium diced onion, cooking until translucent, about 5 minutes. Stir occasionally to ensure even cooking without browning.
  2. Add 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir continuously for 1-2 minutes until the spices become fragrant.
  3. Pour in 6 cups of chicken broth and bring the mixture to a gentle simmer. Stir occasionally to maintain an even temperature.
  4. Carefully add in 2 cups of shredded cooked chicken, 1 can of drained and rinsed black beans, 1 can of drained corn, 10 ounces of red enchilada sauce, and 4 ounces of chopped green chiles. Stir thoroughly to ensure all ingredients are well combined.
  5. Reduce the heat to low and let the Chicken Enchilada Soup simmer uncovered for 15-20 minutes, stirring occasionally to prevent sticking.
  6. Remove the pot from heat and stir in 1 cup of heavy cream, along with 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese. Mix until the cheeses are fully melted.
  7. If desired, fold in 2 tablespoons of chopped fresh cilantro to add a burst of freshness. Adjust seasoning to taste if needed.
  8. Ladle the comforting Chicken Enchilada Soup into bowls and serve it warm with optional tortilla chips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Avoid burning the garlic while sautéing; it can turn bitter. Use shredded rotisserie chicken for a faster prep time. Store leftovers in an airtight container for 3-5 days or freeze for up to 3 months.

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