Description
Warm up with a hearty bowl of Chicken Enchilada Soup, a flavorful and comforting Mexican-inspired dish that is perfect for a cozy meal. This soup combines tender chicken, flavorful spices, and a variety of tasty toppings for a delicious experience.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup heavy cream or half-and-half (optional)
For garnish:
- Shredded cheese
- Tortilla strips
- Sour cream
- Cilantro
Instructions
- In a large pot, sauté vegetables: Heat olive oil in a pot, sauté onion until soft, then add garlic.
- Cook the soup: Add chicken, enchilada sauce, tomatoes, beans, corn, broth, spices, salt, and pepper. Simmer until chicken is cooked.
- Shred chicken and finish the soup: Remove chicken, shred, return to pot, add cream if using, and simmer.
- Serve: Top with cheese, tortilla strips, sour cream, and cilantro.
Notes
- For a creamier texture, blend a portion of the soup before adding shredded chicken.
- This soup can be prepared in a slow cooker on low for 6–7 hours.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 75mg
