Easy Chicken Enchilada Soup Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
347 kcal
-
Course
Main Course
-
Cuisine
Mexican
Easy Chicken Enchilada Soup Recipe
Description
The Easy Chicken Enchilada Soup Recipe starts by searing seasoned chicken thighs in avocado oil, then cooking vegetables including onion, bell pepper, jalapeños, and garlic in the browned butter. The base incorporates chicken broth, canned enchilada sauce, diced tomatoes, black beans, and corn, seasoned with taco spices and a touch of sugar and coriander. The seared chicken is simmered in this mixture until tender and fully cooked.
This soup balances savory and mildly spicy flavors with a blend of textures from the tender chicken, soft beans, sweet corn, and softened vegetables. The inclusion of enchilada sauce adds depth and richness beyond a typical broth-based soup.
It is commonly served topped with shredded cheddar cheese, fresh cilantro, sour cream, sliced avocado, and crushed tortilla chips, each adding creaminess, freshness, or crunch. This soup fits well as a warm, hearty meal during cooler weather or for casual dinners.
The recipe notes explain that this soup keeps for several days refrigerated, freezes well, and reheats best on the stove for maintaining texture and flavor. Adjustments to salt content may be necessary depending on the taco seasoning used.
Ingredients
- 1 tablespoon avocado oil
- 1 ½ pounds chicken thighs boneless, skinless
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 tablespoon butter salted
- 1 sweet onion diced, small
- 1 red bell pepper seeded and diced
- 2-3 jalapeños seeded and finely diced
- 4 garlic finely minced, cloves
- 4 cups chicken broth
- 1 (10-ounce) enchilada sauce canned
- 1 (14.5-ounce) diced tomatoes canned
- 1 (15.5-ounce) black beans rinsed and drained, canned
- 1 (15.25-ounce) corn drained, canned
- 3 tablespoons taco seasoning
- 2 teaspoons sugar
- ½ teaspoon ground coriander
- 1 tablespoon lime juice from 1 lime, optional
For Serving (optional)
- cheddar cheese shredded
- cilantro finely chopped, fresh
- sour cream
- avocado peeled, pitted, and sliced
- tortilla chips crushed
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
- Adjust salt according to your taco seasoning's salt content if it lacks added sodium.
- Leftover soup stores in an airtight container in the fridge for 3-4 days and freezes up to 3-4 months.
- Reheat gently on the stove for best texture; microwaving is faster but less ideal.
- Nutritional info is calculated without toppings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
