Chicken Enchilada Soup Recipe
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
6 medium bowls
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Calories
247 kcal
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Course
Main Course, Soup
Chicken Enchilada Soup Recipe
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Chicken enchilada soup is everything you love about enchiladas, with lots of shredded chicken and big enchilada flavor, all in a bowl, and easy to make!
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Ingredients
- 1 tablespoon olive oil
- 1-2 Jalapeno peppers chopped - use hotter peppers if you'd like, or use bell or poblano pepper for milder
- 1 medium onion chopped
- 3 garlic cloves chopped
- 1 teaspoon cumin
- salt and pepper to taste
- 1.5 pounds boneless chicken breast or use chicken thighs
- 2 cups enchilada sauce
- 1 can cans fire roasted tomatoes (14 ounce can) or use chopped fresh tomatoes
- 1 cup corn frozen is OK
- 1 can black beans drained
- 2 cups chicken broth use 3 cups for thinner
- juice from 1 lime optional
- hot sauce to taste (optional)
FOR SERVING
- Use your favorite toppings like tortilla strips or crushed tortillas, diced avocado, jalapeno slices, hot red pepper flakes, fresh chopped parsley or cilantro, crumbly white cheese, hot sauce, lime juice, or more.
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven and add the onion and peppers. Cook them down for 5 minutes to soften.
- Add the garlic, cumin, and salt and pepper, and cook another minute, until you can smell the garlic bloom.
- Add chicken, enchilada sauce, tomatoes, corn, black beans, and chicken broth. Stir to incorporate. Bring to a boil, then reduce the heat and simmer at least 20 minutes to cook the chicken and let the flavors develop.
- Remove the chicken and shred it with a couple of forks. Return the chicken to the pot and simmer 5 minutes.
- Swirl in some lime juice (if desired) then serve in bowls with your other favorite toppings.
Notes
- For a Creamy Version, swirl in 4 ounces of cream cheese, Mexican crema, sour cream, or yogurt before serving until completely incorporated.
- For a Crock Pot / Slow Cooker Version, transfer everything except the garnishes or cheese/crema (if using) to your crock pot. Cook on low for 5-6 hours. Shred the chicken with a fork, warm, then serve as desired.
- Nutritional information estimated without toppings.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
19g
(6%)
Protein
29g
(58%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
957mg
(40%)
Potassium
588mg
(17%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
939IU
(19%)
Vitamin C
10mg
(11%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6medium bowls
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 957mg | 40% |
| Potassium | 588mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 939IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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