Go Back
- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (10 oz) red enchilada sauce - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded Cheddar cheese - 1 cup sour cream - Fresh cilantro, for garnish - Lime wedges, for serving The heart of my Chicken Enchilada Soup lies in these simple ingredients. I start with 1 pound of boneless, skinless chicken breasts. They cook up tender and flavorful. A tablespoon of olive oil gets heated in a big pot. I add a diced onion and let it soften. It takes about 3 to 4 minutes. The onion builds a nice base for my soup. Next, I toss in 3 cloves of minced garlic. The smell is amazing! I use 10 ounces of red enchilada sauce to add rich flavor. I pour in 4 cups of chicken broth for a warm, comforting base. Then, I stir in a can of black beans and a can of corn. These add texture and nutrition. To spice things up, I include ground cumin, smoked paprika, and chili powder. A pinch of salt and pepper makes it just right. The toppings are where it gets fun. I sprinkle in 1 cup of shredded Cheddar cheese for a creamy finish. I serve it all with a dollop of sour cream and some fresh cilantro. Lime wedges on the side add a zesty kick. Each ingredient plays a role in making this soup a family favorite. {{ingredient_image_1}} First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add in 1 medium diced onion. Sauté for about 3-4 minutes until the onion is soft and see-through. Next, add 3 cloves of minced garlic. Cook this for 1 more minute until you smell the garlic. Now, it’s time to add the chicken. Place 1 pound of boneless, skinless chicken breasts into the pot. Pour in 1 can of red enchilada sauce and 4 cups of chicken broth. Bring this mix to a gentle simmer. Season with 1 teaspoon each of ground cumin, smoked paprika, and chili powder. Add salt and pepper to taste. Let this cook for 20-25 minutes until the chicken is fully cooked. Once the chicken is cooked, take it out of the pot. Use two forks to shred the chicken into small pieces. Return the shredded chicken back to the pot. Now, stir in 1 can of black beans and 1 can of corn. Mix well and let it simmer for another 5-10 minutes. Right before serving, add in 1 cup of shredded Cheddar cheese. Stir until the cheese melts. Serve the soup warm, topped with a dollop of sour cream, fresh cilantro, and lime wedges on the side. To ensure even cooking of chicken, start with uniform pieces. Cut the chicken breasts into smaller, equal sizes. This way, they cook at the same rate. When you add the chicken to the pot, make sure the broth covers it. This helps it cook through without drying out. Next, for perfectly sautéing onions and garlic, use medium heat. Heat the olive oil first, then add the diced onions. Stir them until they turn soft and clear. This usually takes about 3 to 4 minutes. When the onions look good, add the minced garlic. Cook it just until fragrant, about one minute. This adds a nice depth of flavor to the soup. If you need alternatives for black beans and corn, try pinto beans or chickpeas. Both provide a nice texture and flavor. For corn, you can use diced bell peppers or zucchini. These options work well and keep the soup tasty. When adjusting spice levels, start with less chili powder. You can always add more later. If you prefer a milder taste, remove some of the spices. You could even swap chili powder for paprika for a sweeter flavor. For the best accompaniments, serve Chicken Enchilada Soup with tortilla chips or warm tortillas. These add a nice crunch and balance the soup's creaminess. For presentation, ladle the soup into bright bowls. Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro. Add a few lime wedges on the side. This makes the dish pop and invites everyone to dig in. Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using pre-cooked rotisserie chicken. Just shred it and add it to the soup for a delicious shortcut. Spice It Up: Adjust the spice levels by adding diced jalapeños or a few dashes of hot sauce for those who enjoy a little extra heat in their soup. Garnish Wisely: Enhance the presentation and flavor by garnishing with sliced avocado, diced red onions, or crumbled tortilla chips for added crunch. Make It Ahead: This soup stores well, so consider making a double batch. It can be refrigerated for up to 3 days or frozen for up to 3 months. {{image_2}} You can easily switch up the ingredients in chicken enchilada soup. Adding vegetables boosts nutrition and flavor. Try diced bell peppers, zucchini, or spinach. These blend well and give extra color. Using different types of cheese can change the taste. While Cheddar is classic, consider Monterey Jack or Pepper Jack for a spicy kick. Each cheese adds a unique twist. If you need it gluten-free, check your enchilada sauce. Many brands are safe. You can also swap regular chicken broth for gluten-free options. For a dairy-free version, use cashew cream instead of sour cream. Nutritional yeast can mimic a cheesy flavor. This keeps the soup tasty for everyone. Vegetarians can enjoy this dish too. Substitute chicken with lentils or chickpeas. Use vegetable broth instead of chicken broth. You won’t miss the meat! To add smokiness, try chipotle peppers in adobo sauce. Just chop one or two and mix them in. They give a deep, rich flavor. For heat lovers, increase the chili powder or add jalapeños. Fresh herbs like cilantro or parsley elevate the dish. Sprinkle them on top before serving for a burst of freshness. You can store Chicken Enchilada Soup in the fridge for about 3 to 4 days. To keep it fresh, use an airtight container. This helps prevent the soup from absorbing other smells from your fridge. To freeze Chicken Enchilada Soup, let it cool completely first. Then, pour it into freezer bags or containers. Make sure to leave some space at the top for expansion. When you're ready to eat, take it out and thaw it in the fridge overnight. You can reheat it on the stove or in the microwave until hot. Making Chicken Enchilada Soup ahead of time makes meals easy. You can prepare it on a weekend. Portion the soup into single servings for quick lunches or dinners. Just grab a container, reheat, and enjoy! Cooking Chicken Enchilada Soup takes about 50 minutes. You spend 10 minutes prepping. The cooking time is around 40 minutes. First, you sauté the onions and garlic. Then, simmer the chicken with broth. Finally, you add the beans and corn for flavor. Yes, you can use rotisserie chicken! It's a great time-saver. Just shred the chicken and add it to the soup. This will cut your cooking time in half. You can skip cooking the chicken in the pot. This makes the soup even easier to prepare. The spice level can be adjusted to your taste. The recipe uses chili powder for heat. If you want less spice, use less chili powder. You can also add more cheese or sour cream to cool it down. For more heat, add jalapeños or hot sauce. Enjoy tweaking the spice to match your family's preferences! This Chicken Enchilada Soup is simple and delicious. We covered the key ingredients, from chicken to spices. I shared how to cook it step-by-step. Tips for substitutes and serving ideas will help you, too. Don't forget about storage and meal prep advice. You can enjoy this hearty soup anytime. Experiment with flavors to find what you love most. Cooking can be fun and rewarding. Enjoy every spoonful, and feel free to share your own tweaks!

Chicken Enchilada Soup

A hearty and flavorful soup featuring chicken, black beans, and corn, topped with cheese and sour cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 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 can (10 oz) red enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded Cheddar cheese
  • 1 cup sour cream
  • to garnish fresh cilantro
  • to serve lime wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the chicken breasts to the pot and pour in the enchilada sauce and chicken broth. Bring to a gentle simmer.
  • Season with ground cumin, smoked paprika, chili powder, salt, and pepper. Let the soup simmer for about 20-25 minutes, or until the chicken is cooked through.
  • Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken back to the pot.
  • Add the black beans and corn to the soup. Stir to combine and let it simmer for another 5-10 minutes, allowing all the flavors to meld together.
  • Right before serving, stir in the shredded Cheddar cheese until melted.
  • Serve the soup warm, topped with a dollop of sour cream, a sprinkle of fresh cilantro, and lime wedges on the side for squeezing over the top.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, comfort food, easy, enchilada, soup