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Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe
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★★★★★

5.2 from 30 reviews

Chicken Enchilada Soup is a flavorful, hearty Mexican-inspired dish that combines tender chicken, black beans, corn, and a medley of spices in a rich tomato base. Perfect for a cozy dinner, this soup brings together the essence of enchiladas in a comforting, easy-to-make bowl.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 cups corn kernels (fresh or frozen)

Beans & Tomatoes

  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 1 cup tomato sauce
  • 2 (15 ounce) cans no salt-added black beans, drained and rinsed

Spices & Seasonings

  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 3 teaspoons chopped chipotle peppers in adobo sauce
  • Salt and pepper, to taste

Protein

  • 1 lb boneless skinless chicken breasts

Liquid

  • 3 cups chicken broth

Instructions

  1. Sauté Vegetables: In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add Liquids and Beans: Pour in the fire-roasted tomatoes, tomato sauce, and chicken broth. Stir in the black beans and corn kernels, mixing well to combine.
  3. Season the Soup: Add cumin, oregano, and chopped chipotle peppers in adobo sauce. Season with salt and pepper according to taste. Stir everything together.
  4. Cook Chicken: Add the whole boneless skinless chicken breasts to the pot. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, or until the chicken is cooked through and tender.
  5. Shred Chicken: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
  6. Simmer and Adjust: Let the soup simmer for an additional 5-10 minutes to allow flavors to meld. Taste and adjust seasoning if necessary.
  7. Serve: Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced avocado.

Notes

  • For a spicier kick, add more chipotle peppers or a dash of cayenne pepper.
  • You can substitute canned chicken or cooked shredded rotisserie chicken for quicker preparation.
  • Serve with tortilla chips or warm corn tortillas for an authentic enchilada experience.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • To make it vegetarian, omit the chicken and add extra beans or vegetables.

Nutrition

Keywords: chicken enchilada soup, Mexican soup, easy enchilada recipe, healthy chicken soup

Find it online: https://zestywithzane.com/chicken-enchilada-soup-recipe/