Description
A hearty and flavorful Chicken Enchilada Soup that combines tender shredded chicken, beans, corn, and a blend of Mexican-inspired spices in a rich enchilada sauce base. Perfect for a comforting and easy weeknight dinner, this soup is sure to satisfy your cravings with its smoky, spicy flavors and can be customized with your favorite toppings.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 3 cups low sodium chicken broth
- 1 cup red enchilada sauce
- 15 ounces fire roasted diced tomatoes
- 7 ounce can mild diced green chiles
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Beans and Vegetables
- 15 ounces black beans, rinsed and drained
- 15 ounces pinto beans, rinsed and drained
- 1 cup frozen or canned corn
Protein
- 1 pound boneless, skinless chicken breasts
Optional Toppings
- Shredded cheese
- Avocado
- Cilantro
- Lime wedges
- Sour cream
- Tortilla chips or tortilla strips
Instructions
- Heat the Oil: Heat the olive oil in a large Dutch oven or heavy pot over medium heat to prepare for sautéing the vegetables.
- Sauté Onion: Add the chopped onion to the pot and cook for about 3 minutes, stirring often, until the onion starts to soften and become translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, allowing the garlic to release its aroma without burning.
- Add Liquids and Spices: Pour in the chicken broth, enchilada sauce, fire roasted diced tomatoes, and diced green chiles. Then add chili powder, cumin, dried oregano, and both rinsed black and pinto beans. Stir everything well to combine.
- Add Chicken: Nestle the boneless, skinless chicken breasts into the soup mixture, submerging them in the liquid.
- Simmer Chicken: Bring the soup to a simmer, then cover the pot and reduce heat to maintain a medium simmer. Cook for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked.
- Shred Chicken: Remove the chicken breasts from the soup and place them on a clean cutting board. Let them rest for a few minutes, then shred the meat using two forks.
- Finish Soup: Stir the corn into the simmering soup, cover, and cook for an additional 5 minutes to heat through. Finally, return the shredded chicken to the pot, stirring to combine.
- Serve: Ladle the soup into bowls and offer optional toppings like shredded cheese, avocado, cilantro, lime wedges, sour cream, and tortilla chips or strips to customize each serving.
Notes
- Use low sodium chicken broth to control the salt content and adjust seasoning as desired.
- Fire roasted diced tomatoes add a smoky depth to the soup; canned diced tomatoes can be used if unavailable.
- Feel free to swap mild diced green chiles for hot or medium for extra spice.
- This soup can be made ahead and reheated; flavors tend to deepen after sitting.
- For a thicker consistency, mash some beans against the side of the pot before adding chicken.
- Leftover soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
