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enchilada soup

The Best Chicken Enchilada Soup

This Chicken Enchilada Soup is a flavorful, easy-to-make dish with tender chicken, zesty enchilada sauce, and spices. It's customizable, comforting, and perfect for any meal.
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Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 breasts Chicken
  • 2 cups Enchilada Sauce
  • 1 can Black Beans
  • 1 cup Corn
  • 4 cups Chicken Broth
  • 2 cloves Garlic
  • 1 medium Onion
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 Lime
  • Toppings (avocado, sour cream, cheese, cilantro)

Method
 

  1. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, making sure not to let the garlic brown too much to avoid bitterness.
  2. Cook the Chicken: Season the chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper. Add the chicken breasts to the pot and sear on both sides for about 5 minutes each, until lightly browned.
  3. Build the Soup Base: Add the enchilada sauce, chicken broth, black beans, and corn. Stir everything together and bring the soup to a simmer. Let it cook for 20 minutes to allow the flavors to blend.
  4. Shred the Chicken: After the chicken has cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir it into the soup.
  5. Finishing Touches: Add lime juice to the soup to brighten up the flavors. Taste and adjust seasoning as needed. Let the soup simmer for another 5 minutes to meld the flavors.

Notes

  • Chicken Selection: For the best flavor and texture, use boneless, skinless chicken breasts. You can substitute with rotisserie chicken to save time, but freshly cooked chicken will provide better depth of flavor.
  • Broth Tip: If the soup gets too thick, add extra chicken broth or water to adjust the consistency. The soup should be hearty but still easy to ladle.
  • Slow Cooker Option: You can also make this soup in a slow cooker. Simply brown the chicken, add all the ingredients, and cook on low for 6-8 hours until the chicken is tender and infused with all the flavors.
  • Freezing Tip: This soup freezes well for up to 3 months. Be sure to cool it completely before storing it in an airtight container. When reheating, add a bit more broth to bring it back to the perfect texture.
  • Flavor Boost: For a deeper, more complex flavor, consider adding a touch of smoked paprika or a squeeze of lime before serving to balance out the richness of the soup.