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Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe
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4.9 from 25 reviews

This Chicken Enchilada Soup recipe is a comforting and flavorful Tex-Mex dish that combines shredded chicken, beans, corn, and a blend of spices in a rich, creamy broth. Topped with cheddar cheese, sour cream, and fresh cilantro, it’s a satisfying one-pot meal perfect for any occasion.

Ingredients

Units Scale

Main Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 can (15 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 2 cups cooked shredded chicken

Garnish:

  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Chopped fresh cilantro
  • Tortilla strips

Instructions

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté diced onion until soft. Add garlic, cumin, chili powder, smoked paprika, cayenne, and salt.
  2. Create Roux: Sprinkle in flour and stir to form a roux. Slowly whisk in chicken broth until smooth.
  3. Cook Soup: Add enchilada sauce, diced tomatoes, beans, corn, and chicken. Simmer for 15–20 minutes.
  4. Finish: Remove from heat. Stir in cheddar cheese and sour cream until creamy. Serve topped with cilantro and tortilla strips.

Notes

  • Use rotisserie chicken for a quick shortcut.
  • For a spicier soup, add extra cayenne or diced jalapeños.
  • To make it dairy-free, skip the cheese and sour cream or use plant-based alternatives.

Nutrition

Find it online: https://easy-tapas-recipes.com/chicken-enchilada-soup-recipe/