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Chicken Enchilada Soup Recipe

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Indulge in the vibrant taste of Chicken Enchilada Soup, combining tender shredded chicken, beans, corn, and a zesty enchilada-flavored broth. This comforting, one-pot meal is easy to make and perfect for a quick weeknight dinner, bringing all the deliciousness of enchiladas into a warm, satisfying soup. Keywords: Chicken Enchilada Soup, enchilada soup recipe, easy dinner, spicy chicken soup, one-pot meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 lb chicken breast or thighs, boneless and skinless
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning (or homemade taco seasoning)
  • 2 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (10 oz) red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chilies (optional for extra heat)
  • 1/2 cup heavy cream or half-and-half (optional for creaminess)
  • 1 cup shredded cheddar or Mexican blend cheese
  • Salt and pepper to taste
  • Optional toppings: tortilla chips, sour cream, avocado, cilantro, jalapeños, lime wedges

Instructions

  • In a large pot, heat olive oil over medium heat. Add the chicken breasts or thighs and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
  • In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
  • Sprinkle the taco seasoning over the onions and garlic, stirring to coat. Add the chicken broth, diced tomatoes with green chilies, enchilada sauce, black beans, corn, and diced green chilies if using. Stir to combine.
  • Return the chicken to the pot, bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the chicken is cooked through and tender.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  • Stir in the heavy cream if using, and add the shredded cheese, stirring until melted and the soup is creamy. Taste and adjust seasoning with salt and pepper as needed.
  • Serve the soup hot with your favorite toppings, such as tortilla chips, sour cream, avocado, cilantro, jalapeños, or lime wedges.

Notes

  • For a lighter version, omit the heavy cream and use low-fat cheese.
  • Adjust the heat level by choosing mild, medium, or hot enchilada sauce and diced tomatoes with green chilies.

Nutrition

Find it online: https://sandrarecipes.com/chicken-enchilada-soup-recipe/