Chicken Enchilada Soup
User Reviews
4.9
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Prep Time
20 mins
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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
Description
Chicken Enchilada Soup features a sauté of onions, garlic, carrots, celery, and bell pepper, seasoned with chili powder, cumin, coriander, oregano, and paprika. Chicken broth and tomatoes form the base, while yellow corn tortillas soften in the broth during cooking. After cooking the chicken through, the soup is blended for a smooth consistency. Shredded chicken, black beans, diced green chiles, and heavy cream are stirred in to complete the dish, offering a creamy and filling texture.
The soup can be served with toppings like sour cream, shredded cheddar or pepper jack cheese, fresh cilantro, chopped green onions, and diced avocado, adding freshness and creamy accents that complement the warm spices and tender ingredients. It works well as a main dish packed with varied textures and flavors.
Notes include using chicken thighs in a slow cooker version to avoid dryness and options to add cooked rice or vegetables for extra heartiness. Leftovers keep well refrigerated for several days and freeze well for up to three months, making it practical for meal prepping or batch cooking.
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion , chopped
- 5-6 cloves garlic , chopped
- 2 carrot 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 oregano dried
- 3/4 teaspoon paprika
- 6 cups chicken broth low-sodium
- 14.5 ounce can diced tomatoes
- 2-3 chicken breast or 4-5 skinless chicken thighs (bone-in or boneless
- 5-6 inch yellow corn tortillas
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 15 oz can black beans
- 4 oz can diced green chiles
- 1/2 cup heavy whipping cream
Toppings:
- sour cream , for topping
- cheddar cheese for topping, shredded; or pepper jack cheese
- cilantro for topping, fresh
- green onion , chopped for topping
- avocado , chopped
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.
Notes
- Opt for chicken thighs in slow cooker recipes to keep the meat moist and tender.
- This soup stores in the refrigerator up to 3-4 days and freezes well for up to 3 months; thaw overnight before reheating.
- You can add cooked rice, extra vegetables, or shredded cheese to make the soup more substantial if desired.
- Blend the soup in batches carefully to achieve a smooth texture before adding shredded chicken and cream.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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