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Easy Chicken Enchilada Soup Recipe

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4.1 from 9 reviews

This Easy Chicken Enchilada Soup is a comforting and flavorful one-pot meal perfect for weeknight dinners. It combines tender chicken, savory enchilada sauce, black beans, and corn simmered together with sautéed vegetables and melted Mexican cheese for a creamy finish. Ready in just 30 minutes, this hearty soup brings the classic taste of enchiladas to your bowl.

Ingredients

Soup Base

  • 2 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 1 red bell pepper, finely diced
  • 3 garlic cloves, minced
  • 15 oz red enchilada sauce
  • 4 cups low sodium chicken broth
  • 1 lb boneless skinless chicken
  • 15 oz black beans, rinsed
  • 15 oz canned corn, drained
  • 1 tsp salt (adjust to preference)

Topping

  • 1 1/2 cups shredded Mexican cheese

Instructions

  1. Sauté Vegetables: Melt the butter in a large pot over medium-high heat. Once melted, add the diced onion and bell pepper. Cook until softened, about 5-8 minutes.
  2. Add Garlic: Add the minced garlic to the pot and cook for another minute until fragrant. Then, pour in the red enchilada sauce and chicken broth.
  3. Simmer Chicken: Add the whole chicken breasts to the pot. Lower the heat to a simmer and cook until the chicken is fully cooked through, about 15 minutes.
  4. Remove & Shred Chicken: Remove the chicken from the pot and chop or shred it into bite-sized pieces using two forks.
  5. Add Beans and Corn: Return the shredded chicken to the pot. Add the rinsed black beans, drained corn, and salt to the soup. Bring everything to a gentle boil.
  6. Simmer & Incorporate Cheese: Sprinkle in the shredded Mexican cheese and stir gently until melted and the soup becomes creamy.
  7. Serve: Ladle the soup into bowls and enjoy warm. Optionally garnish with additional cheese or fresh cilantro if desired.

Notes

  • Use low sodium chicken broth to better control the saltiness of the soup.
  • Adjust the amount of enchilada sauce and salt to your taste preference for spiciness and seasoning.
  • Shredding the chicken helps it absorb more of the flavorful broth.
  • For a thicker soup, use less broth or simmer uncovered to reduce liquid.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Find it online: https://bitezly.com/easy-chicken-enchilada-soup-recipe/