Description
Hearty Chicken Enchilada Soup with chicken, beans, corn, and spices. Top with your favorite garnishes!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and minced (optional, for heat)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 pound boneless, skinless chicken breasts, cooked and shredded (about 2–3 breasts)
- 1/2 cup heavy cream or sour cream (for added richness, optional)
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally.
- Add the minced garlic, chopped red bell pepper, and minced jalapeno (if using) to the pot. Cook for another 2-3 minutes, until fragrant and the bell pepper is slightly softened. Stir frequently.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth, black beans, corn, and diced tomatoes and green chilies (Rotel). Stir to combine. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and simmer for at least 15 minutes, or up to 30 minutes.
- While the soup is simmering, make sure your chicken is cooked and shredded.
- Add the shredded chicken to the soup. Stir to combine and heat through, about 5 minutes.
- If you want a creamier soup, stir in the heavy cream or sour cream.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and serve hot.
- Garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, avocado slices, chopped cilantro, tortilla strips, and lime wedges.
Notes
- Chicken Cooking Options: Poach, bake, or use an Instant Pot to cook the chicken breasts.
- Spice Level: Adjust the amount of jalapeno and cayenne pepper to your liking.
- Vegetarian Option: Omit the chicken and use vegetable broth. Add more beans or vegetables.
- Thickening the Soup: Blend a portion of the soup or add a cornstarch slurry.
- Make it Ahead: This soup is even better the next day. Store in the refrigerator for up to 3 days.
- Freezing Instructions: Allow the soup to cool completely before freezing. Freeze for up to 3 months.
- Tortilla Strips: Make homemade tortilla strips by baking or frying.
- Rotel Substitute: Use a can of diced tomatoes and a can of green chilies separately.
- Adding Lime: A squeeze of fresh lime juice at the end really brightens up the flavors of the soup.
- Cheese Options: Cheddar cheese is a classic topping, you can also use Monterey Jack, pepper jack, or a Mexican cheese blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes