Enchilada Chicken Soup
A hearty, flavor-packed soup with tender chicken, enchilada sauce, beans, corn, and warm spices — like enchiladas in a bowl!
🛒 Ingredients (Serves 6)
🥣 Soup Base
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp oregano
¼ tsp black pepper
½ tsp salt (adjust to taste)
🍅 Main Ingredients
2 cups cooked shredded chicken (rotisserie works great)
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes (with juice)
1 (15 oz) can black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
4 cups chicken broth
½ cup heavy cream or 4 oz cream cheese (optional for creamier version)
🌮 Toppings (Optional but Recommended)
Shredded cheddar or Monterey Jack cheese
Sour cream or Greek yogurt
Sliced avocado
Tortilla strips or crushed tortilla chips
Fresh cilantro
Lime wedges
👩🍳 Instructions
1️⃣ Sauté Aromatics
Heat olive oil in a large pot over medium heat.
Add onion and cook 3–4 minutes until soft.
Stir in garlic and cook 30 seconds.
Add cumin, chili powder, paprika, oregano, salt, and pepper. Stir to toast spices for 30 seconds.
2️⃣ Build the Soup
Add enchilada sauce, diced tomatoes, black beans, corn, and chicken broth.
Stir well and bring to a gentle boil.
Reduce heat and simmer 15 minutes.
3️⃣ Add Chicken & Creaminess
Stir in shredded chicken.
Simmer 5–10 more minutes.
For creamy version: stir in heavy cream or cream cheese until melted and smooth.
4️⃣ Taste & Adjust
Add more salt, spice, or a squeeze of lime as desired.
5️⃣ Serve
Ladle into bowls and top with cheese, sour cream, avocado, tortilla strips, and cilantro.
🔥 Tips & Variations
Spicy version: Add diced jalapeños or chipotle in adobo.
Slow cooker: Add all ingredients (except cream) and cook on low 6 hours. Stir in cream at end.
Instant Pot: Pressure cook 10 minutes, quick release, then add cream.
Low-carb: Skip beans and corn; add extra chicken and peppers.
Thicker soup: Blend 1 cup of soup and stir back in.
