Description
Spicy chicken enchilada soup brings Mexican comfort right to your kitchen, blending zesty flavors and hearty ingredients. Simmering with bold spices and tender chicken, this soup offers a delicious one-pot meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 4 cups low-sodium chicken broth
Vegetables and Beans:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen or canned corn, drained if canned
- 1 can (14.5 ounces) diced tomatoes with green chilies
Seasonings and Toppings:
- 2 cups red enchilada sauce
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup tortilla strips or crushed tortilla chips
- Sour cream (optional)
- Fresh cilantro leaves, chopped
Instructions
- Heat oil in a large pot over medium heat, sautéing onions and garlic until translucent and fragrant, approximately 3-4 minutes.
- Pour chicken broth, enchilada sauce, diced tomatoes, black beans, and corn into the pot, stirring to combine all ingredients evenly.
- Sprinkle chili powder, cumin, salt, and pepper into the liquid mixture, creating a robust flavor profile.
- Bring the soup to a gentle boil, then immediately reduce to a simmer for 15 minutes, allowing ingredients to meld together.
- Introduce shredded chicken to the simmering liquid, cooking for an additional 8-10 minutes until chicken is heated through.
- Lower heat and gradually incorporate cream cheese, whisking until completely melted and integrated, creating a smooth, creamy texture.
- Taste and adjust seasoning if needed, ensuring a balanced and flavorful soup.
- Ladle hot soup into bowls and garnish with shredded cheddar cheese, crispy tortilla chips, a dollop of sour cream, and fresh cilantro leaves for added texture and freshness.
Notes
- Enhance the soup’s richness by using homemade chicken broth for deeper flavor complexity.
- Opt for low-sodium broth and enchilada sauce to control salt content for health-conscious diners.
- Easily make this soup gluten-free by selecting certified gluten-free enchilada sauce and checking bean labels.
- Boost protein and create a vegetarian version by substituting chicken with black beans or plant-based protein alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 287 kcal
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 65 mg