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Chicken Enchilada Soup

Creamy Chicken Enchilada Soup Recipe

Chicken Enchilada Soup is a twist on traditional enchiladas,made as a soup rather than a baked dish. It features tender chicken, blackbeans, green chilies, tomatoes, and a rich red enchilada sauce. This flavorfulsoup is seasoned with cumin, chili powder, and smoked paprika, offering aperfect balance of savory and spicy. The ingredients simmer together, creatinga rich, flavorful broth that’s both satisfying and filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts or pre-cooked rotisserie chicken
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can 10 oz red enchilada sauce
  • 1 can 14 oz diced tomatoes (with juices)
  • 1 can 14 oz black beans, drained and rinsed
  • 1 can 4 oz green chilies
  • 4 cups chicken broth or vegetable broth for a vegetarian option
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika optional
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese optional, for garnish
  • 1 cup sour cream optional, for garnish
  • Fresh cilantro optional, for garnish
  • Lime wedges optional, for serving

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Sharp knife
  • Cutting board
  • Measuring Cups and Spoons
  • Can Opener
  • Blender

Method
 

  1. Sauté the aromatics: In your large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-5 minutes until softened and fragrant.
  2. Add the chicken: If you're using cooked chicken, shred it now and add it to the pot. If you're cooking from scratch, add the raw chicken breasts and cook for 8-10 minutes on each side until browned and fully cooked. Then, shred the chicken with two forks and return it to the pot.
  3. Incorporate the liquids and spices: Pour in the chicken broth, enchilada sauce, diced tomatoes, and green chilies. Stir in the cumin, chili powder, smoked paprika, salt, and pepper.
  4. Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20-30 minutes, allowing all the flavors to blend together. The soup will thicken as it cooks.
  5. Add beans and adjust seasoning: Add the black beans to the pot and stir. Taste the soup and adjust the seasoning, adding more salt, pepper, or chili powder if desired.
  6. Serve: Ladle the soup into bowls and garnish with shredded cheese, sour cream, fresh cilantro, and a squeeze of lime juice for an extra burst of freshness.

Notes

I cooked Chicken Enchilada Soup using a simple recipe that delivers all the bold flavors of classic enchiladas in a quick, comforting soup. This dish is versatile and can easily be adjusted to suit your taste. Whether you want it spicier, milder, or with more veggies, this recipe is the perfect starting point. Enjoy it with your favorite toppings, and it’s sure to become a family favorite!