Description
This Chicken Enchilada Soup is a quick, one-pot wonder that delivers all the bold flavors of your favorite Mexican comfort food in a rich, hearty broth. Perfect for beginner cooks, it’s a satisfying, flexible, and nutritious weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips
Instructions
- Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic and cook for 3–5 minutes until the onions become soft and translucent, stirring frequently to avoid burning.
- Build the Broth: Add the whole chicken breasts to the pot along with the black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Stir gently to combine all the ingredients evenly.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20–25 minutes. This allows the flavors to meld and ensures the chicken cooks through. You’ll know the chicken is ready when it’s opaque and easy to shred with a fork.
- Shred and Return the Chicken: Use tongs to remove the chicken breasts and place them on a plate. Shred them with two forks and return the meat to the soup, stirring to incorporate it well into the broth.
- Garnish and Serve: Taste the soup and adjust seasonings if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, cilantro, avocado, lime wedges, or crispy tortilla strips.
Notes
- For a vegetarian version, omit the chicken and use extra beans or quinoa. Add a splash of lime juice for brightness just before serving. If the soup thickens too much after cooling, just stir in a little water or broth when reheating. For a creamier finish, mix in a spoonful of sour cream or cream cheese just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 234
- Sugar: 3g
- Sodium: 671mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 55mg