Easy Chicken Enchilada Soup Recipe
User Reviews
5.0
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
347 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Chicken Enchilada Soup Recipe
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Enjoy the flavors of your favorite Mexican dish without all of the work in this Chicken Enchilada Soup recipe! A can of enchilada sauce and taco seasoning mix combine with shredded chicken thighs, corn, tomatoes, and black beans for a quick and easy meal the whole family will love.
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Ingredients
- 1 tablespoon avocado oil
- 1 ½ pounds boneless, skinless chicken thighs
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 tablespoon salted butter
- 1 small sweet onion diced
- 1 red bell pepper seeded and diced
- 2-3 jalapeños seeded and finely diced
- 4 garlic cloves finely minced
- 4 cups chicken broth
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 (15.5-ounce) can black beans rinsed and drained
- 1 (15.25-ounce) can corn drained
- 3 tablespoons taco seasoning
- 2 teaspoons sugar
- ½ teaspoon ground coriander
- 1 tablespoon lime juice from 1 lime, optional
For Serving (optional)
- shredded cheddar cheese
- fresh cilantro finely chopped
- sour cream
- avocado peeled, pitted, and sliced
- tortilla chips crushed
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Instructions
- Sprinkle chicken all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden. Flip and cook 3-4 more minutes. (It does not need to be cooked through.) Transfer the chicken to a clean plate.
- Add the butter to the pot. Once the butter melts, add the onion, bell pepper, and jalapeños and cook for 3-4 minutes, or until softened. Add the garlic, and cook for an additional 30 seconds, or until fragrant.
- Pour in the chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Add the taco seasoning, sugar, coriander, 1 teaspoon salt, and ½ teaspoon black pepper. Add the seared chicken thighs and make sure they are completely immersed in the liquid.
- Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and simmer for 20 minutes, or until the chicken is cooked through.
- Transfer the chicken to a cutting board and shred using two forks on. Add the chicken back to the pot, along with the lime juice.
- Serve the soup with a sprinkle of cilantro, shredded cheese, sour cream, sliced avocados and/or crushed tortilla chips, if desired.
Notes
- Spices: This recipe was written using a homemade taco seasoning which included salt and black pepper. If your packet does not contain salt (sodium) then you’ll want to add additional salt to taste.
- Nutrition: Nutritional information is calculated without any toppings.
- Prep-Ahead: This soup will last for a couple of days in the fridge, so you can easily make it completely ahead of time.
- Storage: Let the leftover soup cool completely, then place in an airtight container. It will keep for up to 3-4 days in the fridge.
- Freezing: After the soup has cooled for at least 8 hours in the fridge, you can freeze it in a freezer-safe container for up to 3-4 months.
- Reheating: For the best results, warm the soup back up in a pot on the stove. You can also use the microwave if you're in a hurry.
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
37g
(12%)
Protein
29g
(58%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
113mg
(38%)
Sodium
2339mg
(97%)
Potassium
841mg
(24%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Vitamin A
1934IU
(39%)
Vitamin C
49mg
(54%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 2339mg | 97% |
| Potassium | 841mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 1934IU | 39% |
| Vitamin C | 49mg | 54% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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