Description
This Chicken Enchilada Soup is a cozy and flavorful Tex-Mex-inspired dish perfect for a comforting meal. It’s packed with tender chicken, beans, corn, and a blend of spices, all simmered together in a rich, creamy broth. Serve this easy one-pot soup with your favorite toppings for a satisfying dinner.
Ingredients
Scale
Soup:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1 (10 oz) can red enchilada sauce
- 4 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies
- 2 cups cooked shredded chicken
- 1/2 cup heavy cream or 4 oz cream cheese (optional for creaminess)
- 1 cup shredded cheddar or Mexican blend cheese
Instructions
- Heat olive oil in a large pot. Add onion, cook until softened.
- Stir in garlic and spices. Cook for another minute.
- Pour in enchilada sauce and broth. Add beans, corn, tomatoes, chicken.
- Bring to a boil, then simmer. Add cream/cheese and shredded cheese.
- Serve hot. Add desired toppings.
Notes
- Rotisserie chicken is convenient.
- To add spice, use jalapeños or cayenne.
- Reheats well and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg
