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–+ servings
Chicken Enchilada Soup

Cozy Up with This Irresistible Chicken Enchilada Soup

This Chicken Enchilada Soup is a comforting and flavorful dish packed with spices, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with avocado oil or vegetable oil if preferred.
  • 1 medium Onion, diced Substitute with shallots for a milder flavor.
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground Cumin Can substitute with coriander for a different flavor profile.
  • 1 teaspoon Chili Powder Adjust based on heat tolerance.
  • 1 teaspoon Paprika Use smoked paprika for a lingering smokiness.
  • ½ teaspoon Salt Adjust to taste.
  • ¼ teaspoon Black Pepper Increase for more pungency.
For the Soup
  • 6 cups Chicken Broth Swap with vegetable broth for a vegetarian option.
  • 2 cups Shredded Chicken Use rotisserie chicken for convenience.
  • 1 can Black Beans, drained and rinsed Can replace with kidney beans if desired.
  • 1 can Corn, drained Use frozen corn as a fresh alternative.
  • 1 can Red Enchilada Sauce Choose mild or spicy based on preference.
  • 1 can Chopped Green Chilies Can be substituted with diced jalapeños for more heat.
For the Creaminess
  • 1 cup Heavy Cream Alternatives include half-and-half or coconut milk.
  • 1 cup Shredded Cheddar Cheese Monterey Jack is also a suitable option.
  • 1 cup Monterey Jack Cheese, shredded Swap with mozzarella for a different texture.
Optional Toppings
  • 2 tablespoons Chopped Fresh Cilantro Can be omitted for those who dislike cilantro.
  • Tortilla Chips For serving; crumbled on top or served alongside.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.
  2. Incorporate 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook this aromatic mixture for an additional 1-2 minutes.
  3. Pour in 6 cups of chicken broth, stirring to combine it with the sautéed spices and aromatics. Bring to a gentle simmer over medium heat for about 5 minutes.
  4. Stir in 2 cups of shredded chicken, 1 can of drained and rinsed black beans, 1 can of drained corn, 1 can of red enchilada sauce, and 1 can of chopped green chilies.
  5. Reduce the heat to low, cover partially, and let the soup simmer uncovered for about 15-20 minutes.
  6. Gently stir in 1 cup of heavy cream and 1 cup each of shredded cheddar cheese and Monterey Jack cheese. Cook over low heat until the cheeses melt, about 5 minutes.
  7. Remove from heat and if desired, mix in 2 tablespoons of freshly chopped cilantro.
  8. Ladle the hot Chicken Enchilada Soup into bowls and garnish with crumbled tortilla chips.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 22gProtein: 20gFat: 16gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For the best flavor, ensure spices are sautéed thoroughly, and use fresh ingredients whenever possible.

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