Description
Few dishes strike the perfect balance between comfort and bold flavor like Chicken Enchilada Soup. With its rich broth, tender chicken, beans, corn, and the unmistakable kick of enchilada sauce, this recipe transforms the flavors of classic enchiladas into a hearty bowl.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 boneless chicken breasts (or thighs)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 tablespoons masa harina or finely crushed corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Optional toppings: avocado, jalapeños, cilantro, tortilla strips, sour cream
Instructions
- Dice onion and mince garlic.
- Heat olive oil in a large pot or Dutch oven.
- Sauté onion until soft, then add garlic, chili powder, cumin, and smoked paprika. Stir until fragrant.
- Add chicken broth, enchilada sauce, beans, and corn. Stir to combine.
- Place chicken breasts into the pot and submerge in liquid. Simmer for 20–25 minutes.
- Remove chicken, shred with two forks, and return to the pot.
- Stir masa harina (mixed with water) or crushed tortillas into the soup to thicken. Simmer for 5–10 minutes.
- Stir in cheese until melted. Taste and adjust seasoning with salt, pepper, or lime juice.
- Serve hot with toppings like avocado, jalapeños, tortilla strips, sour cream, and fresh cilantro.
Notes
For a lighter version, use Greek yogurt instead of sour cream. For a vegetarian option, omit chicken and add extra beans or roasted vegetables. Adjust spice by choosing mild or hot enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired