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A vibrant bowl of Mexican Enchilada Soup garnished with fresh cilantro, melted cheese, and slices of avocado. The soup has a rich red color from tomatoes and enchilada sauce, with visible chunks of chicken, beans, and corn. The bowl is set on a rustic wooden table with tortilla chips and lime wedges nearby, presenting a warm and appetizing scene.

Chicken Enchilada Soup [45 Minutes] – Chasety

  • Author: Maria
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free

Description

Chicken Enchilada Soup is a flavorful, hearty Mexican-inspired soup that combines tender chicken, corn, black beans, and enchilada sauce, all simmered to perfection in just 45 minutes. Perfect for busy weeknights, this quick and healthy soup is packed with bold spices and fresh ingredients, making it a comforting and satisfying meal for the whole family.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, fire-roasted for extra flavor
  • 1 can (15 oz) corn kernels, drained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) enchilada sauce (preferably red enchilada sauce for authenticity)
  • 2 cups chicken broth (preferably homemade or low sodium)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions

  1. Start by dicing the onion and mincing the garlic. If using chicken breasts, season them lightly with salt and pepper.
  2. In a large pot, heat olive oil. Add diced onions and cook until translucent. Then, add the minced garlic and sauté for an additional minute.
  3. Add the chicken breasts to the pot or cook separately and shred later. If cooking directly in the soup, sear the chicken until browned on each side, then add to the soup and cook through, or shred cooked chicken and set aside.
  4. Stir in cumin, smoked paprika, chili powder, salt, and pepper. Pour in the diced tomatoes, corn, black beans, enchilada sauce, and chicken broth. Bring everything to a boil, then reduce the heat and simmer for 20 minutes.
  5. If you’ve cooked the chicken separately, shred it and add during the last 5 minutes of simmering. Adjust seasoning as needed. Serve with shredded cheese and chopped cilantro if desired.

Notes

  • For a thicker soup, blend a portion of the soup or add a cornstarch slurry.
  • Use fresh, high-quality ingredients for the best flavor.
  • This soup freezes well for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 250 kcal Kcal
  • Sugar: 5 g
  • Sodium: 800 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 7 g
  • Protein: 18 g
  • Cholesterol: 60 mg

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Find it online: https://recipeswonders.com/chicken-enchilada-soup-45-minutes-chasety/