Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); 2 (10-oz) cans red enchilada sauce; 4 cups low-sodium chicken broth; 1 (15-oz) can black beans, rinsed and drained; 1 (15-oz) can corn, drained (or 1 1/2 cups frozen); 1 (10-oz) can diced tomatoes with green chilies; 3 cups cooked shredded chicken; 1/2 cup sour cream or plain Greek yogurt; 1 cup shredded cheddar or Mexican-blend cheese; Juice of 1 lime; Kosher salt and black pepper to taste; Tortilla strips, cilantro, jalapeños for serving

Description

This Chicken Enchilada Soup is creamy, cheesy, and loaded with bold Tex-Mex flavor. Tender shredded chicken, beans, and corn simmer in a zesty enchilada base for the perfect weeknight bowl.

Ingredients

Scale

2 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
2 (10-oz) cans red enchilada sauce
4 cups low-sodium chicken broth
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can corn, drained (or 1 1/2 cups frozen)
1 (10-oz) can diced tomatoes with green chilies
3 cups cooked shredded chicken
1/2 cup sour cream or plain Greek yogurt
1 cup shredded cheddar or Mexican-blend cheese
Juice of 1 lime
Kosher salt and black pepper to taste
Tortilla strips, cilantro, jalapeños for serving

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Instructions

1. Heat oil in a large pot over medium heat. Add onion and bell peppers; cook 4–5 minutes until softened.

2. Stir in garlic, chili powder, cumin, smoked paprika, and cayenne; cook 30 seconds.

3. Add enchilada sauce, broth, black beans, corn, and diced tomatoes; stir to combine and simmer 15–20 minutes.

4. Stir in shredded chicken and simmer 5–10 minutes more to heat through.

5. Reduce heat to low; stir in sour cream (or Greek yogurt) and cheese until smooth. Do not boil.

6. Add lime juice; taste and adjust seasoning. Serve hot with tortilla strips, cilantro, and jalapeños.

Notes

Use rotisserie chicken for speed.

For extra smoke, add 1–2 minced chipotle peppers in adobo.

Thicken with 1–2 tbsp masa harina if you like a heartier texture.

Freeze before adding dairy for the best texture; stir in cheese and sour cream after reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 5g
Sodium: 860mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 26g
Cholesterol: 85mg