Chicken Enchilada Soup
User Reviews
4.9
Chicken Enchilada Soup
Description
This soup begins with butter-sautéed garlic, onion, and jalapeño to build flavor, followed by a blend of Mexican-inspired spices and tomato paste to form a rich base. Chicken stock is whisked in, and chicken is added to simmer until cooked through and tender. Black beans and corn contribute heartiness, while sharp cheddar cheese melts into the hot broth, enriching its texture.
The addition of apple cider vinegar and lime juice lends brightness and a slight tang that complements the smoky and spicy notes. Fresh cilantro enhances the herbal freshness. Served with crunchy tortilla strips or chips, avocado slices, and optionally more cheese or sour cream, the soup provides layered textures and flavors suitable for a filling meal.
It can be prepared using traditional stovetop methods or adapted for slow cooker or Instant Pot for convenience. The soup stores well in the fridge for a few days and can be frozen for longer preservation. Variations can omit chicken and substitute vegetable stock for a vegetarian option.
Ingredients
- 2 lbs chicken
- 8 cups chicken stock
- 2 tablespoons butter salted
- 3 cloves garlic minced
- 1 cup onion diced
- 1 tablespoon jalapeño diced
- 1 tablespoon cumin
- 1 teaspoons chili powder
- 1 teaspoon oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon paprika
- 1/4 cup tomato paste
- 2 cups corn
- 1 1/2 cups black beans approximately 1 can
- 1 tablespoon apple cider vinegar
- 2 teaspoons lime juice
- 1 cup cheddar cheese shredded, sharp
- 1/4 cup cilantro chopped, fresh
Optional Toppings
- cotija cheese
- jalapeño sliced
- avocado
- sour cream
- shredded cheese more
- tortilla chips
Instructions
- In a large pot, melt butter over medium. Prep spices by measuring and adding them all to a small bowl. Measure out tomato paste and have chicken stock ready.
- Add garlic and onion to butter and saute for 2 minutes. Add jalapeno, mix, and saute for another minute. Add salt, cumin, paprika, chili powder, and oregano, mix and then add tomato paste. Mix so that the paste is well coated with onions and spices. Saute for another minute.
- Slowly add chicken stock, whisking while you add to incorporate all of the tomato paste.
- Add chicken and turn heat up to high to bring it to a boil. Let boil for 20 minutes.
- Reduce heat to medium. Remove chicken and add to a medium sized bowl, and add beans and corn.
- Shred chicken.
- Add cheese and stir to melt. Add apple cider vinegar and cilantro, and return chicken to the pot. Finish with lime juice.
- Top with tortilla strips, avocado, more fresh cilantro, sour cream, or additional shredded cheese and enjoy!
Notes
- Slow cooker method: Use 6 cups chicken stock and cook on high for 3-4 hours or low for 6-8; add cheese, cilantro, vinegar, and lime juice after shredding chicken.
- Instant Pot method: Saute ingredients in the pot, add reduced stock (6 cups), chicken, beans, and corn; pressure cook for 8-10 minutes before adding finishing ingredients.
- Store leftovers in the refrigerator up to 4 days or freeze for up to 3 months.
- Substitute vegetable stock and omit chicken for a vegetarian version.
- Use bone-in chicken breasts if preferred, checking for a safe internal temperature of 165°F.
- Onions can be white or yellow; cheese can be cheddar or a Mexican blend; canned or frozen corn are suitable after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 1150mg | 48% |
| Potassium | 716mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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