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–+ servings
Bowl of Chicken Enchilada Soup topped with cheese and cilantro
Serine Milo

Cozy Chicken Enchilada Soup

This savory Chicken Enchilada Soup combines tender chicken, creamy beans, and zesty enchilada sauce, making it perfect for chilly nights and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the soup
  • 1 tablespoon olive oil For sautéing
  • 1 cup onion, chopped Add to the pot for flavor
  • 3 cloves garlic, minced Enhances the soup's aroma
  • 1 pound boneless, skinless chicken breasts (or thighs) Main protein source
  • 2 cups chicken broth For the soup base
  • 1 can (15 oz) black beans, drained and rinsed Adds creaminess and protein
  • 1 can (10 oz) enchilada sauce Use green or red for variety
  • 1 teaspoon ground cumin For seasoning
  • 1 teaspoon chili powder Adds spice
  • to taste Salt and pepper Adjust to preferences
  • 1 cup corn (frozen or canned) For sweetness and texture
  • 1 cup shredded cheese (cheddar or Mexican blend) Melt it for richness
Optional toppings
  • to taste sour cream For creaminess
  • to taste avocado For creaminess and flavor
  • to taste cilantro For freshness
  • to taste lime wedges For acidity
  • to taste crispy tortilla strips For crunch

Method
 

Preparation
  1. Heat a tablespoon of olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and stir for another minute.
  4. Add the chicken breasts into the pot with the chicken broth, cumin, chili powder, salt, and pepper.
  5. Bring it to a simmer and let it bubble for 10-15 minutes, or until the chicken is cooked through.
Cooking
  1. Remove the chicken from the pot and shred it with two forks.
  2. Return shredded chicken to the pot along with the black beans, corn, and enchilada sauce.
  3. Stir everything together and cook for another 5 minutes.
  4. Sprinkle in the shredded cheese and stir until melted.
Serving
  1. Serve the soup in bowls and top with sour cream, avocado, cilantro, lime, and tortilla strips.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gSodium: 800mgFiber: 8gSugar: 2g

Notes

For variations, try using tofu or lentils instead of chicken for a vegan option. Add diced jalapeños for extra spice!

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