Chicken Enchilada Soup

This cheesy chicken enchilada soup is like a big hearty hug in a bowl! Shredded chicken, beans, corn and veggies simmered in a creamy, spicy enchilada sauce make for the ultimate comfort food. Topped with crunchy tortilla strips, avocado and fresh cilantro, each spoonful delivers bold Tex-Mex flavor. This crowd-pleasing soup comes together in just 30 minutes. Read on for the insanely delicious recipe.

Ingredients

Serves 6

• 1 lb boneless skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 2 (15oz) cans black beans, drained and rinsed
• 1 (15oz) can fire roasted diced tomatoes
• 1 (15oz) can cream style corn
• 4 cups chicken broth
• 1 (10oz) can red enchilada sauce
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• Fresh cilantro, diced avocado, shredded cheese, tortilla strips for serving

Cook the Chicken

Heat oil in a pot over medium heat. Add diced chicken and cook 5-6 minutes until browned and cooked through. Transfer to a plate.

Chicken Tip:

Browning the chicken builds more flavor.

Sauté Vegetables

In the same pot, sauté onion, garlic and jalapeno 3-4 minutes until softened.

Simmer the Soup

Add cooked chicken, beans, tomatoes, corn, broth and seasonings. Bring to a boil, then reduce heat and simmer 15 minutes.

Stir in enchilada sauce just before serving.

Simmering Tip:

Letting the flavors meld yields the best taste.

How to Serve

Top bowls of cheesy chicken enchilada soup with:

• Shredded cheese
• Diced avocado
• Tortilla strips
• Fresh cilantro
• Sour cream or Greek yogurt

Get creative with garnishes!

Storage

Refrigerate soup up to 5 days. Freeze in portions up to 3 months. Reheat before serving.

Recipe Tips

• Use rotisserie chicken to save time
• Add diced zucchini or peppers
• Use different beans like pinto or black
• Top with crispy bacon bits
• Stir in cooked ground beef or sausage

Conclusion

This cheesy chicken enchilada soup is endlessly adaptable and so satisfying. Packed with Tex-Mex flavors like smoky enchilada sauce, cumin, beans and corn, it's ultra-comforting. Topped with classic taco garnishes, it's a fun and filling soup perfect for feeding a crowd. Adjust the heat to your liking and add your favorite mix-ins. Round up the gang on a chilly night and dig into bowls of this south-of-the-border soup!

FAQs

What kind of beans work best?

Black, pinto or kidney beans are great. Use whatever you have on hand.

How can I make it spicier?

Add more jalapenos or a pinch of cayenne pepper. You can also use hot enchilada sauce.

What goes well with this soup?

It's delicious served with warm tortillas, chips and salsa, or avocado salad.

Can I prepare this in a slow cooker?

Yes, cook on low for 6-8 hours. Add enchilada sauce at the end.

How long will the soup keep?

Soup will last 5-6 days refrigerated or 3 months frozen.