Description
Learn how to make delicious Chicken Enchilada Soup Recipe. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can black beans, drained and rinsed (can substitute pinto beans)
- 1 (14.5-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 cup frozen corn kernels (fresh or canned also work)
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1/2 cup enchilada sauce (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, sliced avocado, sour cream, tortilla strips
Substitution tip: If you want to keep it vegetarian, swap the chicken broth for vegetable broth and omit the chicken or use a plant-based protein like sautéed mushrooms or jackfruit.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5-6 minutes. This step is crucial for building a flavorful base.
- Add the minced garlic, cumin, smoked paprika, chili powder, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring frequently, until the spices become fragrant. I always remind myself here that toasting the spices just right makes all the difference—like when I fixed that oversalted chili by balancing flavors carefully.
- Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir to combine everything.
- Bring the soup to a simmer, then reduce the heat to low and let it cook gently for 15 minutes. This simmering time lets the flavors meld together beautifully, much like those slow family dinners I cherish.
- Add the shredded chicken and enchilada sauce to the pot, stirring well. Cook for an additional 5 minutes to heat the chicken through and let the enchilada sauce infuse the soup.
- Season with salt and black pepper to taste. Then, squeeze in the juice of one lime to brighten the flavors. This final touch is something I learned early on—acid balances richness and lifts a dish.
- Ladle the soup into bowls and garnish with chopped cilantro and your favorite toppings like shredded cheese, avocado slices, sour cream, or crunchy tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Enchilada Soup Recipe, recipe, cooking, food
