Chicken Enchilada Soup
A hearty and flavorful soup inspired by chicken enchiladas, featuring tender chicken, beans, corn, and a rich tomato-based broth seasoned with traditional Mexican spices.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 15 ounce black beans, drained and rinsed
- 15 ounce pinto beans, drained and rinsed
- 15 ounce corn, drained
- 10 ounce red enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- 0.25 cup chopped fresh cilantro
- 1 lime juiced
- 1 serving tortilla chips for serving
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add chicken breasts to the pot and pour in chicken broth. Bring to a simmer and cook for 15–20 minutes, or until chicken is fully cooked.
- Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
- Stir in black beans, pinto beans, corn, enchilada sauce, cumin, chili powder, smoked paprika, salt, and pepper. Simmer for 10 minutes to allow flavors to meld.
- Stir in shredded cheddar cheese, cilantro, and lime juice until cheese is melted and incorporated.
- Serve hot, garnished with crushed tortilla chips and additional cheese if desired.
Notes
For a spicier version, add diced jalapeños with the onions or use hot enchilada sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.