Description
Craving something hearty, spicy, and incredibly easy to make? This Chicken Enchilada Soup brings together all the bold flavors of your favorite enchiladas in a creamy, satisfying bowl. Perfect for cozy nights, family dinners, or quick meal prep, it’s loaded with tender shredded chicken, black beans, corn, and melty cheese – all simmered in a smoky enchilada-spiced broth. This easy recipe is one of those must-have dinner ideas when you need something comforting yet exciting. Whether you’re after quick lunch options or dinner food ideas that make everyone happy, this dish checks all the boxes.
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (10 oz) can red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (14 oz) can fire-roasted diced tomatoes
- 1 (14 oz) can black beans, rinsed
- 1 cup corn kernels
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream or sour cream
- 6 corn tortillas, sliced into strips (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until soft.
- Stir in garlic, cumin, chili powder, paprika, salt, and pepper. Cook for 30 seconds to toast spices.
- Pour in enchilada sauce, chicken broth, and diced tomatoes. Stir well.
- Add black beans, corn, shredded chicken, and tortilla strips. Simmer for 10–15 minutes.
- Reduce heat to low and stir in cheese and cream. Mix until smooth.
- Taste and adjust seasoning. Add lime juice for brightness if desired.
- Serve hot with toppings like avocado, cilantro, tomato, shredded cheese, and crushed tortilla chips.