Chicken Enchilada Soup

Chicken Enchilada Soup is a warm, hearty, and flavorful dish that combines the bold taste of enchiladas with the comforting goodness of soup. Packed with tender chicken, black beans, corn, and a spicy, savory broth, this soup is perfect for any time of the year. It’s easy to make, naturally gluten-free, and customizable with your favorite toppings!

Why You’ll Love This Recipe

• One-pot meal – Easy to prepare with minimal cleanup.
• Rich and flavorful – A bold, enchilada-inspired broth with tender chicken.
• Customizable toppings – Add cheese, avocado, tortilla strips, or sour cream.
• Great for meal prep – Stores well and tastes even better the next day.
• Naturally gluten-free – No flour or thickeners needed.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb boneless, skinless chicken breasts
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 3 cloves garlic, minced
• 1 onion, diced
• 1 (14.5-ounce) can diced tomatoes
• 1 (10-ounce) can enchilada sauce
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon olive oil

Directions

1. Sauté the Aromatics
   • Heat olive oil in a large pot over medium heat.
   • Add diced onion and cook for 2-3 minutes until softened.
   • Stir in minced garlic and cook for another 30 seconds.
2. Add the Main Ingredients
   • Place chicken breasts into the pot.
   • Pour in the chicken broth, diced tomatoes, enchilada sauce, black beans, and corn.
3. Season and Simmer
   • Add chili powder, cumin, salt, and pepper.
   • Stir well and bring the soup to a gentle boil.
   • Reduce heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is fully cooked.
4. Shred the Chicken
   • Remove the chicken breasts and shred them using two forks.
   • Return the shredded chicken to the pot and stir.
5. Serve and Enjoy
   • Ladle the soup into bowls and top with your favorite garnishes such as shredded cheese, avocado, tortilla strips, sour cream, or fresh cilantro.

Servings and Timing

• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Spicy version: Add a chopped jalapeño or extra chili powder for more heat.
• Creamy option: Stir in ½ cup of heavy cream or a dollop of sour cream for a richer texture.
• Slow cooker method: Add all ingredients to a slow cooker and cook on low for 6 hours or high for 3 hours. Shred the chicken before serving.
• Vegetarian alternative: Replace chicken with extra beans and use vegetable broth.
• Low-carb version: Skip the corn and black beans and add extra veggies like bell peppers and zucchini.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze in individual portions for up to 3 months.
• Reheat: Warm on the stove over medium heat or in the microwave for 1-2 minutes, stirring occasionally.

FAQs

Can I use rotisserie chicken instead?

Yes! Simply shred the cooked rotisserie chicken and add it to the soup during the last 5 minutes of cooking.

What’s the best way to thicken the soup?

If you prefer a thicker consistency, blend a portion of the soup with an immersion blender or stir in a small amount of cornstarch slurry.

Can I make this in an Instant Pot?

Yes! Cook on high pressure for 12 minutes, then quick-release the pressure, shred the chicken, and serve.

What type of enchilada sauce should I use?

Any store-bought red enchilada sauce works, or you can make homemade enchilada sauce for a fresher taste.

How can I add more protein?

Add extra chicken, or stir in cooked quinoa or chickpeas for a protein boost.

What toppings go well with this soup?

Tortilla strips, shredded cheese, avocado, sour cream, fresh cilantro, and lime juice all enhance the flavor.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs add extra juiciness and flavor to the soup.

Is this soup spicy?

It has a mild heat level, but you can adjust the spice by adding more chili powder or hot sauce.

What can I serve with this soup?

Serve it with cornbread, a simple side salad, or warm flour tortillas.

How do I make this soup dairy-free?

Simply skip the cheese and sour cream toppings, and ensure your enchilada sauce is dairy-free.

Conclusion

Chicken Enchilada Soup is a flavorful and satisfying meal that’s easy to prepare and packed with bold Mexican-inspired flavors. Whether you’re making it for a weeknight dinner or meal prepping for the week, this soup is sure to be a hit. Customize it with your favorite toppings and enjoy a warm, comforting bowl anytime!

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