Description
Craving comfort food? Try this flavorful Chicken Enchilada Soup recipe today! Discover a delicious twist on a classic favorite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional for extra heat)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 pound boneless, skinless chicken breasts
- 4 cups (32 oz) low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 1 cup frozen corn kernels
- 1/2 cup heavy cream or half-and-half
- 8 oz (2 cups) shredded Mexican-blend cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
For garnish:
- Diced avocado
- Extra shredded cheese
- Sour cream
- Tortilla strips
- Sliced jalapeños
- Lime wedges
Instructions
- Step 1: Prepare the Flavor Base Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and bell pepper, sautéing for 4-5 minutes until softened. Stir in the minced garlic and jalapeño (if using), and cook for another 30 seconds until fragrant. Your kitchen should start filling with that wonderful aromatic base that makes this Chicken Enchilada Soup so irresistible.
- Step 2: Bloom the Spices Sprinkle the chili powder, cumin, and oregano over the vegetables. Stir continuously for about 30-60 seconds to toast the spices, enhancing their flavors and creating that authentic Mexican profile. Be careful not to burn them – you’ll know they’re ready when your kitchen fills with their warm, spicy aroma.
- Step 3: Create the Soup Base Pour in the chicken broth, fire-roasted tomatoes with their juice, and enchilada sauce. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot – that’s pure flavor! Add the whole chicken breasts, pushing them down to submerge in the liquid. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
- Step 4: Cook the Chicken Cover the pot and let simmer for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken to a cutting board and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot, along with the black beans and corn.
- Step 5: Finish the Soup Allow the Chicken Enchilada Soup to simmer for an additional 10 minutes, letting all the flavors meld together. Reduce the heat to low, then stir in the heavy cream and lime juice. Gradually add the shredded cheese, stirring after each addition until fully melted. Finally, stir in the chopped cilantro and season with salt and pepper to taste.
- Step 6: Serve and Garnish Ladle your steaming Chicken Enchilada Soup into bowls and invite everyone to customize their servings with their choice of toppings. A sprinkle of extra cheese, a dollop of sour cream, some diced avocado, and crispy tortilla strips create the perfect finishing touches that make each bowl unique and exciting.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg