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Chicken Enchilada Soup Recipe

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3.9 from 14 reviews

Hearty and flavorful Chicken Enchilada Soup combines tender shredded chicken, vibrant enchilada sauce, black beans, corn, and fire-roasted tomatoes, infused with Mexican spices and finished with creamy cheese. This comforting soup is perfect for a quick stovetop meal or slow cooker convenience, topped with cheddar, cilantro, sour cream, and crunchy tortilla chips for a delicious Tex-Mex experience.

Ingredients

Protein & Dairy

  • 3 chicken breasts (boneless skinless, about 1 pound, or 3-4 cups cooked shredded chicken)
  • 4 ounces cream cheese (softened)
  • 1 ½ cups shredded cheddar cheese (divided)

Vegetables & Legumes

  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 15 ounces canned black beans (drained)
  • 15 ounces canned whole kernel corn (drained)
  • 10 ounces fire roasted diced tomatoes with chilies (ROTEL)

Liquids & Sauces

  • 10 ounces (1 can) red enchilada sauce
  • 4 cups chicken stock
  • Sour cream (for serving)
  • Tortilla chips (for serving)

Spices & Seasonings

  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano

Other

  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch (optional, for thickening)
  • Fresh cilantro (chopped, for garnish)

Instructions

  1. Season Chicken: Season the chicken breasts on both sides with salt and pepper to ensure they are well-flavored before cooking.
  2. Brown Chicken: Heat vegetable oil in a dutch oven over medium heat. Brown the chicken breasts for 2-3 minutes on each side until lightly golden. Remove and set aside.
  3. Sauté Aromatics: Add diced onion to the dutch oven and cook for 3 minutes until soft and translucent, stirring every 30 seconds. Add minced garlic and cook for another 30 seconds.
  4. Add Spices: Stir in chili powder, smoked paprika, cumin, onion powder, and oregano. Cook for 30 seconds to release their aromas, then add the red enchilada sauce, scraping the bottom of the pan to lift any browned bits.
  5. Combine Soup Ingredients: Add black beans, corn, fire-roasted diced tomatoes with chilies, and chicken stock. Stir well to combine.
  6. Simmer Chicken: Return the browned chicken breasts to the pot. Bring the soup to a boil, then reduce heat to a simmer. Partially cover with a lid and cook for 10-15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Shred Chicken: Remove chicken breasts from the soup and shred them with two forks.
  8. Add Cheese: Stir softened cream cheese and 1 cup of shredded cheddar into the soup until melted and creamy. Return shredded chicken to the pot and stir to combine. Remove from heat.
  9. Optional Thickening: If desired, mix 1 tablespoon cornstarch with a small amount of water to create a slurry and stir into the soup to thicken it further. Heat gently until thickened.
  10. Serve: Ladle soup into bowls and top with the remaining cheddar cheese, chopped cilantro, a dollop of sour cream, and crunchy tortilla chips for added texture.
  11. Slow Cooker Alternative - Brown Chicken: Season chicken with salt and pepper. In a skillet, heat butter and olive oil, then brown chicken breasts for 2-3 minutes per side. Transfer to slow cooker.
  12. Slow Cooker - Add Ingredients: Add the onion, garlic, chili powder, smoked paprika, cumin, onion powder, dried oregano, enchilada sauce, black beans, corn, diced tomatoes with chilies, and chicken stock to the slow cooker, excluding cream cheese and cheddar.
  13. Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours until chicken is fully cooked.
  14. Finish Slow Cooker Soup: Shred chicken in slow cooker. Add cream cheese and cheddar cheese, stir until melted. Serve with toppings of choice.

Notes

  • Use boneless, skinless chicken breasts for easy shredding and a lean protein option.
  • Spices can be adjusted to taste for heat level and smokiness.
  • For a thicker soup, incorporate cornstarch slurry gradually until desired consistency is reached.
  • The soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
  • Slow cooker method saves time hands-on and develops deep flavors.
  • Serve with additional sour cream and tortilla chips for authentic texture and flavor contrast.

Find it online: https://recipefeastful.com/chicken-enchilada-soup-recipe/