Warm, cozy, and deeply comforting, this Chicken Enchilada Soup is the kind of meal that fills the kitchen with good smells and brings everyone back for seconds. It has all the classic enchilada flavors you love, simmered into a rich, spoonable soup that’s easy enough for a weeknight. Perfect with a handful of tortilla chips or a simple side salad.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 1 cup enchilada sauce
- 1/2 cup shredded cheddar cheese
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft.
- Stir in garlic, chili powder, cumin, and smoked paprika. Cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a gentle simmer.
- Add shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce. Stir well.
- Simmer uncovered for 20 minutes, stirring occasionally.
- Season with salt and black pepper, then stir in shredded cheddar cheese just before serving.
Tip: For a thicker soup, lightly mash some of the beans against the side of the pot while simmering.
This soup is perfect for cozy nights and easy leftovers, save it, pin it, and keep it in your cold-weather rotation.
Chicken Enchilada Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A cozy, one-pot chicken enchilada soup with classic enchilada flavors, perfect for easy weeknight dinners.
Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
4 cups chicken broth
2 cups cooked shredded chicken
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (15 oz) can diced tomatoes
1 cup enchilada sauce
1/2 cup shredded cheddar cheese
Salt and black pepper, to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft.
2. Stir in garlic, chili powder, cumin, and smoked paprika. Cook for 30 seconds until fragrant.
3. Pour in chicken broth and bring to a gentle simmer.
4. Add shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce. Stir well.
5. Simmer uncovered for 20 minutes, stirring occasionally.
6. Season with salt and black pepper, then stir in shredded cheddar cheese just before serving.
Notes
Mash some of the beans while simmering for a thicker soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired