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Chicken Enchilada Soup

A hearty and flavorful Chicken Enchilada Soup that is easy to prepare, nutritious, and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 1 tablespoon olive oil Adds a rich flavor; can substitute with avocado oil.
  • 1 cup diced onion For sweetness and depth; yellow onions work best.
  • ½ teaspoon kosher salt Essential for enhancing flavor; adjust to taste.
  • ¼ teaspoon coarse ground black pepper Adds gentle heat; freshly ground is preferable.
  • 2 cloves garlic, minced For aromatic depth; garlic powder can substitute.
Spices
  • 1 teaspoon ground cumin Imparts warmth and earthiness.
  • ½ teaspoon smoked paprika Adds smokiness.
  • ½ teaspoon chili powder Adjust according to your heat preference.
Main Ingredients
  • 1 can red enchilada sauce (10 ounces) The heart and soul of the dish.
  • 1 can fire-roasted diced tomatoes (15 ounces) Complements the enchilada sauce.
  • 1 can black beans (15 ounces), rinsed and drained Boosts protein and fiber.
  • 1 can corn (15.25 ounces), drained Sweet crunch that balances flavors.
  • 3 cups low-sodium chicken broth Keeps it hearty; vegetable broth can work as a substitute.
  • 1.5 pounds boneless skinless chicken breasts The star of the show; chicken thighs are a great alternative.
  • 4 ounces cream cheese, softened Creates a creamy base; Greek yogurt can be a lighter option.
  • 1 cup shredded cheddar or Monterey Jack cheese Adds richness; choose low-fat options if preferred.
Toppings
  • optional Extra shredded cheese, chopped cilantro, diced avocado, sour cream or Greek yogurt, lime wedges, crushed tortilla chips or crispy tortilla strips For delicious toppings.

Method
 

Cooking
  1. Begin by warming a large pot or Dutch oven over medium heat. Add the olive oil, diced onion, salt, and pepper. Cook for 3 to 4 minutes, stirring frequently until the onions are soft and translucent.
  2. Add the minced garlic, ground cumin, smoked paprika, and chili powder to the pot. Stir continuously for about 1 minute until the fragrant spices envelop your kitchen.
  3. Stir in the enchilada sauce, fire-roasted tomatoes, black beans, corn, chicken broth, and the boneless skinless chicken breasts. Make sure each chicken piece is fully submerged in the liquid.
  4. Turn up the heat slightly and bring the mixture to a simmer. Cover the pot and lower the heat to medium-low, allowing it to simmer for about 20 minutes or until the chicken is fully cooked, registering at 165°F (74°C).
  5. Once cooked, remove the chicken from the pot, using two forks shred it into bite-sized pieces, and return it to the pot.
  6. Cut the softened cream cheese into cubes and stir it into the hot soup until melted and well incorporated. Be careful not to let the soup boil.
  7. Gradually stir in the shredded cheddar or Monterey Jack cheese until the soup is smooth and creamy. If needed, gently reheat over low heat until you’re ready to serve.
  8. Ladle the delicious Chicken Enchilada Soup into bowls and top with your favorite garnishes.

Notes

Serve your Chicken Enchilada Soup in warm bowls, topped with a sprinkle of cheese, fresh cilantro, and crushed tortilla chips. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.