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Hearty Enchilada Soup Recipe

BySoha

A bowl of Hearty Enchilada Soup captures everything we love about classic enchiladas deep flavors, gentle heat, tender chicken, and a silky, savory broth while offering the comfort only a warm soup can deliver. This recipe transforms everyday ingredients into a restaurant-quality experience with minimal effort. Rich, bold, and deeply satisfying, it’s perfect for hectic days when you crave something nourishing but effortless.

Ingredients List

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 3 cups shredded cooked chicken
  • 2 cups enchilada sauce (red)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 4 cups chicken broth
  • Salt and pepper to taste
  • ½ cup heavy cream or half-and-half (optional for creaminess)
  • Toppings: shredded cheese, sour cream, tortilla strips, cilantro, lime wedges

Step-by-Step Instructions

Hearty Enchilada Soup Recipe
Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeño. Cook until softened and fragrant, about 3–4 minutes.

Step 2: Build the Flavor Base

Stir in cumin, chili powder, and smoked paprika. Toast the spices for 30 seconds to deepen their aroma.

Step 3: Add Main Ingredients

Add the shredded chicken, enchilada sauce, black beans, corn, and chicken broth. Stir to combine.

Step 4: Simmer

Bring the mixture to a gentle boil, then reduce heat and simmer for 15–20 minutes. This allows the flavors to meld beautifully.

Step 5: Finish the Soup

Stir in heavy cream if you want a richer, creamier texture. Adjust salt and pepper to taste.

Step 6: Serve

Ladle into bowls and top with cheese, sour cream, cilantro, tortilla strips, or a squeeze of lime.

Cook Time

30 minutes

Servings

6 servings

Nutritional Information (approx. per serving)

  • Calories: 310
  • Protein: 24g
  • Fat: 14g
  • Carbohydrates: 26g
  • Fiber: 6g
  • Sodium: 760mg

Storage Instructions

Store leftovers in airtight containers and refrigerate for up to 4 days. The flavors deepen beautifully overnight. For longer storage, freeze the soup (without cream if using) for up to 3 months. Thaw in the refrigerator and warm gently on the stovetop.

Suggestions

  • For extra richness, whisk in a small handful of shredded cheese directly into the pot.
  • To make it spicier, leave the jalapeño seeds in or add a dash of chipotle in adobo.
  • Swap shredded chicken for ground turkey or even sautéed vegetables for a vegetarian version.
  • Serve with warm flour or corn tortillas for a heartier meal.

Seasonal Relevance

This soup shines in the colder months, offering warmth, depth, and comfort. However, its bright, bold flavors also make it fantastic year-round, especially for gatherings, game days, or easy weeknight dinners.

Conclusion

This Hearty Enchilada Soup brings all the beloved flavors of enchiladas into a single, comforting bowl. With a rich broth, tender chicken, and layers of spice, it’s a dependable recipe that feels indulgent yet incredibly easy to make. Whether you’re feeding a crowd or warming up on a chilly evening, this dish delivers satisfaction with every spoonful.

Hearty Enchilada Soup Recipe
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Hearty Enchilada Soup Recipe

Recipe by Soha
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

1860

kcal
Total time

30

minutes

This Hearty Enchilada Soup is a rich, flavorful, and comforting dish inspired by classic enchiladas but transformed into a warm, satisfying soup. Loaded with tender chicken, beans, corn, bold spices, and smooth enchilada sauce, it’s the perfect weeknight meal or cozy weekend dinner that delivers big flavor with minimal work.

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 jalapeño, seeded and finely chopped (optional)

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • 3 cups shredded cooked chicken

  • 2 cups red enchilada sauce

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (15 oz) corn kernels, drained

  • 4 cups chicken broth

  • Salt and pepper to taste

  • ½ cup heavy cream or half-and-half (optional)

  • Toppings: shredded cheese, sour cream, tortilla strips, cilantro, lime wedges

Directions

  • Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño. Sauté for 3–4 minutes until softened.
  • Stir in cumin, chili powder, and smoked paprika. Cook for 30 seconds to release flavors.
  • Add shredded chicken, enchilada sauce, black beans, corn, and chicken broth. Mix well.
  • Bring to a boil, then reduce heat and simmer for 15–20 minutes.
  • Stir in heavy cream if using and adjust seasoning with salt and pepper.
  • Serve hot with your favorite toppings like cheese, sour cream, cilantro, lime, or tortilla strips.

Recipe Video

Notes

  • For extra richness, melt a handful of shredded cheese into the soup before serving.
  • To make it spicier, keep jalapeño seeds or add chipotle in adobo.
  • For a thicker soup, mash some beans and stir them back in or use a cornstarch slurry.

FAQs

Q1: Can I make this soup in a slow cooker?
Yes. Add all ingredients except cream and cook on low for 6–7 hours or high for 3–4 hours. Stir in cream at the end if using.

Q2: Can I use homemade enchilada sauce instead of store-bought?
Absolutely. Homemade enchilada sauce adds even richer flavor and more control over spice and salt levels.

Q3: How can I thicken the soup without adding dairy?
Mash a small portion of the beans and stir them back into the pot, or add a cornstarch slurry for a thicker consistency.

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