Description
This Chicken Enchilada Soup recipe is a comforting and flavorful Tex-Mex dish that combines shredded chicken, beans, corn, and a blend of spices in a rich, creamy broth. Topped with cheddar cheese, sour cream, and fresh cilantro, it’s a satisfying one-pot meal perfect for any occasion.
Ingredients
Scale
Main Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 can (15 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 2 cups cooked shredded chicken
Garnish:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Chopped fresh cilantro
- Tortilla strips
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté diced onion until soft. Add garlic, cumin, chili powder, smoked paprika, cayenne, and salt.
- Create Roux: Sprinkle in flour and stir to form a roux. Slowly whisk in chicken broth until smooth.
- Cook Soup: Add enchilada sauce, diced tomatoes, beans, corn, and chicken. Simmer for 15–20 minutes.
- Finish: Remove from heat. Stir in cheddar cheese and sour cream until creamy. Serve topped with cilantro and tortilla strips.
Notes
- Use rotisserie chicken for a quick shortcut.
- For a spicier soup, add extra cayenne or diced jalapeños.
- To make it dairy-free, skip the cheese and sour cream or use plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 65mg
