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Chicken Enchilada Soup

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This hearty Chicken Enchilada Soup combines tender shredded chicken, black beans, and vibrant vegetables in a savory broth, topped with gooey cheese. Perfect for a cozy night in.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 can (10 oz) enchilada sauce, red or green
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (15 oz) diced tomatoes, with juice
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1 cup shredded cheddar or Mexican blend cheese
  • Salt and black pepper, to taste
  • Optional toppings: sliced avocado, chopped cilantro, sour cream, tortilla chips, or extra cheese

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 2-3 minutes until softened and translucent.
  2. Add minced garlic, red bell pepper, and green bell pepper. Cook for about 5 minutes, stirring occasionally, until peppers are softened and garlic is fragrant.
  3. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly, to release the essential oils and intensify flavors.
  4. Pour in enchilada sauce, black beans, corn, diced tomatoes with juice, and chicken broth. Stir to combine and bring to a simmer, stirring occasionally.
  5. Add shredded chicken and cheese to the pot. Stir until cheese melts completely and incorporates into the broth, about 2-3 minutes. Season with salt and black pepper to taste.
  6. Ladle soup into bowls and top with desired toppings such as avocado slices, cilantro, sour cream, tortilla chips, or extra cheese.

Notes

  • Rotisserie chicken works well and saves time. You can also use leftover cooked chicken or poach fresh chicken breasts.
  • For spicier soup, add diced jalapeños or a splash of hot sauce.
  • This soup can be made in advance and tastes even better the next day as flavors deepen.
  • Add a splash of chicken broth when reheating if soup has thickened too much.

Nutrition

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