Description
Simmering with rich Mexican flavors, this chicken enchilada soup delivers comfort in a bowl. Hearty ingredients and zesty spices combine to create a satisfying meal you’ll crave during chilly evenings.
Ingredients
Scale
- 2 tbsps olive oil
- 2 cups chicken (shredded, rotisserie recommended)
- 4 cups chicken broth
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn kernels (drained)
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 large onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese (plus more for topping)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- Juice of 1 lime
- Salt and pepper (to taste)
- Fresh cilantro (chopped, for garnish)
- Optional toppings: sour cream, avocado slices, tortilla strips, jalapeno slices, chopped green onions
Instructions
- Warm olive oil in a spacious pot over medium heat, gently sautéing onion, garlic, and bell peppers until they become translucent and tender, approximately 5-7 minutes.
- Sprinkle cumin, chili powder, smoked paprika, and coriander over the vegetables, stirring thoroughly to distribute spices evenly and release their aromatic essence for 1-2 minutes.
- Stream chicken broth and red enchilada sauce into the pot, mixing well before introducing black beans, corn, shredded chicken, and tomatoes with green chilies. Allow the mixture to simmer for 20 minutes, enabling flavors to harmonize and intensify.
- Incorporate heavy cream and shredded cheddar cheese, stirring continuously until the cheese melts completely and the soup reaches a uniform, creamy consistency.
- Enhance the flavor profile by seasoning with salt, freshly ground pepper, and a splash of lime juice, adjusting to personal taste preferences.
- Ladle the steaming soup into serving bowls, garnishing with fresh cilantro and optional embellishments like sour cream, creamy avocado slices, crispy tortilla strips, or zesty jalapeño rounds.
Notes
- Adapt the heat level by adjusting chili powder and adding fresh jalapeños for extra spice kick.
- Replace heavy cream with Greek yogurt or coconut milk for lighter, dairy-free alternative that maintains creamy texture.
- Prep shredded chicken ahead of time using rotisserie chicken or instant pot method to save cooking time and boost convenience.
- Enhance nutritional value by adding extra vegetables like zucchini or spinach without compromising the authentic Mexican soup flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg