4.9 from 54 votes
Chicken Enchilada Soup
Chicken Enchilada Soup is a hearty, spiced broth featuring shredded chicken, black beans, corn, and tomato paste infused with cumin, chili powder, and paprika. The soup balances savory and tangy elements with vinegar and lime juice, finished with sharp cheddar and fresh cilantro. Optional toppings include cotija cheese, avocado, and tortilla chips for added texture and flavor variety.
Prep Time
5 mins
Cook Time
45 mins
Servings:
8
people
Calories:
388 kcal
Course:
Soup
Cuisine:
Mexican
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 388
% 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.