Chicken Enchilada Soup
A quick and flavorful chicken enchilada soup that combines tender chicken, hearty beans, and vibrant spices for a comforting meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast Can use shredded rotisserie chicken for convenience.
- 1 medium sweet Vidalia onion
- 3 cloves garlic Minced.
Beans and Veggies
- 1 can red kidney beans Rinsed and drained.
- 1 can black beans Rinsed and drained.
- 1 cup frozen corn
- 1 can petite diced fire-roasted tomatoes
Flavorings
- 1 cup red enchilada sauce
- 1 can fire-roasted diced green chiles
- 3 cups water or chicken/vegetable broth
- 1 teaspoon ground cumin Divided.
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt Optional.
- 1 teaspoon freshly ground black pepper Optional.
- 1 teaspoon granulated sugar Optional, to balance acidity.
- 2 tablespoons lime juice Optional.
Instructions
Preparation
- In a large Dutch oven, heat olive oil over medium-high heat. Add seasoned chicken breasts and cook until fully cooked through, then remove from heat and let rest.
- Without cleaning the pan, add the remaining olive oil and diced onions. Cook for 5 to 7 minutes until the onions are softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add in the kidney beans, black beans, corn, diced tomatoes, enchilada sauce, green chiles, broth, remaining cumin, chili powder, smoked paprika, salt, and pepper. Stir everything to mix thoroughly.
Cooking
- Bring the mixture to a boil, then reduce the heat and let it simmer for 5 to 10 minutes until it thickens slightly.
- While the soup cooks, shred the chicken into bite-sized pieces and then stir it back into the pot.
- Taste the soup and adjust with sugar and lime juice to balance flavors as desired.
- Ladle the soup into bowls and garnish with your choice of cilantro, lime wedges, diced avocado, sour cream, and shredded cheese.
Notes
For extra creaminess, add a splash of cream or sour cream before serving. Letting the soup sit for a little while before serving allows flavors to deepen.