Hearty Chicken Enchilada Soup
When the weather cools down or whenever you’re in need of some comforting Mexican flavors, this Chicken Enchilada Soup hits the spot. Full of tender chicken, black beans, corn, and tomatoes, it’s a one-pot meal that’s both filling and bursting with enchilada essence.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 quart chicken broth
- 1 can (10 ounces) red enchilada sauce
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked chicken, shredded
- 1/2 cup heavy cream or sour cream (optional for a creamier soup)
- 1 cup cheddar cheese, shredded
- Fresh cilantro, chopped for garnish
- Avocado slices for garnish (optional)
- Tortilla strips for garnish (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Pour in the chicken broth, enchilada sauce, diced tomatoes, black beans, corn, taco seasoning, cumin, paprika, salt, and pepper, stirring to combine. Bring the mixture to a simmer.
- Add the shredded chicken to the pot. Reduce heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld.
- If you prefer a creamier soup, stir in the heavy cream or sour cream at this point.
- Five minutes before serving, add the shredded cheddar cheese and stir until melted and well incorporated.
- Taste and adjust the seasoning if necessary. Serve hot, garnished with chopped cilantro, avocado slices, and tortilla strips if desired.
Cook’s Notes:
You can customize this soup by adding other ingredients such as diced green chilies, sliced olives, or using Monterey Jack cheese for a different flavor profile. For those who like it hot, add some chopped jalapeño or a sprinkle of cayenne pepper. This Chicken Enchilada Soup can also be easily adapted for slow cooker preparation, allowing all the flavors to develop over a few hours.
Enjoy this cozy and delicious Chicken Enchilada Soup on your next weeknight dinner or make it ahead for meal-prepped lunches throughout the week. It’s guaranteed to warm you up and satisfy your Mexican food cravings!