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Chicken Enchilada Soup is served as a featured image for this delicious recipe.

Easy Chicken Enchilada Soup

This Easy Chicken Enchilada Soup is a comforting and flavorful meal, perfect for a weeknight dinner. It combines the delicious flavors of chicken enchiladas in a warm and satisfying soup, topped with your favorite garnishes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 bell pepper any color
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheddar cheese, or Mexican blend
  • Salt to taste
  • Pepper to taste
  • Optional toppings: sour cream
  • Optional toppings: avocado
  • Optional toppings: cilantro
  • Optional toppings: tortilla chips

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
  2. Build the Base: Pour in the chicken broth, diced tomatoes (undrained), and enchilada sauce. Bring to a simmer.
  3. Add Beans and Corn: Stir in the black beans and corn.
  4. Incorporate Chicken and Cheese: Add the shredded chicken and half of the shredded cheese. Stir until the cheese is melted and the soup is heated through.
  5. Season and Serve: Season with salt and pepper to taste. Ladle into bowls and top with the remaining cheese and your favorite toppings, such as sour cream, avocado, cilantro, and crushed tortilla chips.

Notes

For a richer flavor, use homemade chicken broth or a high-quality store-bought broth. To thicken the soup, add a small amount of masa harina to the spice mixture while sautéing. Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider adding a squeeze of lime juice for extra brightness. For a spicier soup, increase the amount of cayenne pepper or add a pinch of red pepper flakes.