Description
This hearty and flavorful Chicken Enchilada Soup combines tender shredded chicken with a savory blend of spices, tomatoes, beans, and corn, simmered to perfection in a rich broth. Perfect for a comforting meal, this soup brings the classic bold flavors of enchiladas into a warm, satisfying bowl.
Ingredients
Vegetables & Aromatics
- 1 yellow onion, diced
- 1 jalapeño, seeded and diced
- 2 cloves garlic, minced
- 1 cup frozen corn
Spices & Seasonings
- 2 Tbsp all-purpose flour
- 2 Tbsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 3/4 tsp salt
Proteins
- 2 boneless, skinless chicken breasts (about 1.5 lb. total)
Canned Goods
- 3 oz. tomato paste
- 1 (15 oz.) can black beans, drained
- 1 (15 oz.) can fire roasted diced tomatoes
- 1 (10 oz.) can diced tomatoes with green chiles
Liquids & Oils
- 4 cups chicken broth
- 3 Tbsp cooking oil, divided
Instructions
- Sauté Aromatics: Add 1 Tbsp of cooking oil along with the diced onion, finely diced jalapeño, and minced garlic cloves to a large Dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until the onions become soft and translucent.
- Add Spices and Flour: Stir in the all-purpose flour, chili powder, ground cumin, garlic powder, cayenne pepper, salt, and the remaining 2 Tbsp of cooking oil. Cook and stir for 2 minutes to toast the flour and spices, allowing their flavors to meld with the vegetables.
- Add Liquids and Vegetables: Pour in the tomato paste, drained black beans, fire roasted diced tomatoes, diced tomatoes with green chiles, frozen corn, and chicken broth. Stir thoroughly to dissolve the tomato paste and scrape any spices stuck to the bottom of the pot.
- Simmer the Soup: Place the chicken breasts into the pot. Cover with a lid and bring the soup to a boil. Once boiling, reduce the heat to medium-low and let it simmer gently for 45 minutes, ensuring the chicken cooks through and becomes tender.
- Shred the Chicken: Remove the chicken breasts from the soup and place them on a clean cutting board. Allow them to cool enough to handle, then shred the meat finely using two forks.
- Combine and Heat Through: Return the shredded chicken to the soup pot and stir well to evenly distribute the meat throughout the soup.
- Serve with Toppings: Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, fresh cilantro, sliced avocado, sour cream, or additional sliced jalapeño for extra heat. Enjoy your comforting Chicken Enchilada Soup!
Notes
- Adjust the level of heat by including or omitting the jalapeño seeds or by adding additional cayenne pepper according to your spice preference.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop.
- For a thicker soup, you can blend a portion of the soup before adding the shredded chicken back in.
- Serve with warm tortilla chips or cornbread for a complete meal.
- Use low-sodium chicken broth to reduce the overall sodium content if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
