The Best Chicken Enchilada Soup
User Reviews
4.8
The Best Chicken Enchilada Soup
Description
This soup combines chicken broth, boneless skinless chicken breast, and vegetables such as quartered potatoes, red bell pepper, and cubed butternut squash. Green chiles, garlic, and a blend of cumin, taco seasoning, and salt bring layers of Southwestern-inspired flavor. Cooking methods include stovetop simmering, slow cooking, or pressure cooking, all aimed at tenderizing the chicken and softening the vegetables while infusing the broth.
The soup's texture is enriched with the mix of chunky vegetables and chunks of chicken, providing a satisfying, hearty consistency. Sour cream stirred in toward the end adds creaminess and smooths the flavors. White or pinto beans can be incorporated for additional body.
This soup pairs well with fresh pico de gallo to add brightness and can be served as a filling main meal especially during cooler weather. Using rotisserie chicken as a shortcut is an alternative to cooking chicken from scratch. Adjusting thickness by blending some soup and controlling broth quantity tailors the texture to personal preference.
Ingredients
- 8 cups chicken broth
- 2 pounds chicken breast boneless skinless
- 1 (3.5-ounce) (3.5-ounce) can green chiles chopped
- 1 large yellow onion peeled and quartered
- 4 medium russet potato peeled and quartered, or yukon or sweet potato, or a combination
- 1 red bell pepper cored, seeded and cut into large chunks
- 3-4 cups butternut squash from about 1/2 of a medium butternut squash, peeled and cut, cubed
- 3 cloves garlic chopped or 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 ½ teaspoons cumin
- 2 tablespoons taco seasoning
- 1 cup sour cream light or regular
- 1 (8-ounce) (8-ounce) can tomato sauce
- 2 cans White beans rinsed and drained, or pinto beans
Instructions
- STOVETOP: In a large pot, add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt, cumin, and taco seasoning. Bring the mixture to a boil and simmer, covered or partially covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. If there doesn't seem to be enough liquid for the vegetables/chicken to boil in, add water or broth but take care not to add too much extra liquid or the flavor and consistency will be affected. Go to step #4.
- SLOW COOKER: Add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt, cumin, and taco seasoning to the insert of a 6-quart or larger slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender. Go to step #4.
- INSTANT POT: Decrease the broth amount to SIX cups and add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt, cumin, and taco seasoning to the insert of a 6-quart or larger Instant Pot or other electric pressure cooker. Secure the lid and cook on high pressure for 17 minutes. Let the pressure naturally release for 10 minutes before releasing the remaining pressure (if liquid spurts through the valve, close the valve and wait a few minutes before releasing pressure again).
- Remove the chicken from the pot/slow cooker/Instant Pot to a cutting board. Let it cool slightly before shredding or dicing.
- Use an immersion blender or ladle the remaining vegetables and broth into a blender (in several batches, if needed), and puree the broth and vegetables until smooth. Take care not to overfill the blender since the mixture will be hot and will expand as it blends! Pour the pureed soup mixture back into the pot/slow cooker/Instant Pot.
- Stir in the sour cream and tomato sauce. Add the beans and chopped chicken and stir to combine. Season to taste with additional salt and pepper (important!). Heat through.
- Serve the soup with additional toppings: tortilla chips, sour cream, shredded cheese, avocado, pico de gallo or salsa, etc.
Notes
- Use homemade pico de gallo as a fresh topping to enhance the soup's flavor with tomatoes, lime juice, cilantro, onion, jalapeño, and salt.
- Substitute cooked rotisserie chicken for quicker preparation by stirring it in at the end with the beans.
- If a thicker soup is preferred, remove some broth before blending and add back afterward to control consistency.
- Alternatively, replace taco seasoning with a custom mix of chili powder, oregano, paprika, onion powder, garlic powder, and black pepper for controlled seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 469kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 38g | 76% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 88mg | 29% |
| Sodium | 1872mg | 78% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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