Chicken Enchilada Soup
User Reviews
4.9
129 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
8
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Calories
243 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken Enchilada Soup
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Our easy Chicken Enchilada Soup recipe is bold and flavorful and can be made on the stove or in a slow cooker, for a healthy soup everyone loves.
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Ingredients
- 2 Tablespoons olive oil
- 1 medium onion , chopped
- 5-6 cloves garlic , chopped
- 2 carrots , peeled and chopped
- 2 ribs celery , chopped
- 1 bell pepper , chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 3/4 teaspoon paprika
- 6 cups low-sodium chicken broth
- 14.5 ounce can diced tomatoes
- 2-3 chicken breasts , or 4-5 skinless chicken thighs (bone-in or boneless)
- 5-6 6 inch Yellow Corn Tortillas
- Salt and freshly ground black pepper , to taste
- 15 oz can black beans
- 4 oz can diced green chiles
- 1/2 cup heavy whipping cream
Toppings:
- sour cream , for topping
- shredded cheddar or pepper jack cheese , for topping
- fresh cilantro , for topping
- green onion , chopped for topping
- avocado , chopped
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Instructions
- Saute veggies: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until tender.
- Add chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add chicken broth and diced tomatoes. cook for 5 minutes.
- Add chicken and corn tortillas and cook for about 15 minutes, or until chicken is cooked through. Remove chicken to a plate, shred the meat and remove any bones.
- Blend: Ladle soup into a blender, in batches, and blend until smooth.
- Finish: Return broth to the soup pot and stir in shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper.
- Serve topped with sour cream, cheese, avocado, cilantro and green onions, if desired.
Equipments used:
Notes
- Servings size is about 1 3/4 cup.
- Chicken: I prefer chicken thighs when cooking this soup in the slow cooker, because thighs don’t dry out as easily.
- Slow Cooker Chicken Enchilada Soup: Sauté veggies as instructed. Add to slow cooker with broth, spices, diced tomato, corn tortillas and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred. Blend soup broth, then return to slow cooker. Add the shredded chicken, green chiles and black beans.
- Storing Instructions: store leftover chicken enchilada soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.
- Freezing Instructions: Add to a freezer safe container or bag and freeze for up to 3 months. Thaw completely overnight in the refrigerator then reheat on the stove or in the microwave until warm.
- Loaded Enchilada Soup: Feel free to stir in some cooked rice, shredded cheese, sautéed vegetables, or corn to make it heartier.
- Instant Pot Chicken Enchilada Soup
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
7g
(2%)
Protein
13g
(26%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
76mg
(25%)
Sodium
734mg
(31%)
Potassium
454mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3370IU
(67%)
Vitamin C
34.4mg
(38%)
Calcium
54mg
(5%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 734mg | 31% |
| Potassium | 454mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3370IU | 67% |
| Vitamin C | 34.4mg | 38% |
| Calcium | 54mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
129 reviews
Excellent
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