Original Post: https://www.evolvingtable.com/chicken-enchilada-soup/
Easy Chicken Enchilada Soup Recipe
Enjoy the flavors of your favorite Mexican dish without all of the work in this Chicken Enchilada Soup recipe! A can of enchilada sauce and taco seasoning mix combine with shredded chicken thighs, corn, tomatoes, and black beans for a quick and easy meal the whole family will love.
Servings: 6 servings
Ingredients
- 1 Tbsp. oil avocado or olive oil
- 1 Tbsp. butter or oil
- 1 ½ lbs. chicken thighs boneless and skinless
- 1 small sweet onion diced
- 1 red bell pepper diced
- 2-3 jalapenos seeded and finely diced
- 4 cloves garlic finely minced
- 4 cups broth regular sodium
- 10 oz. can enchilada sauce
- 15 oz. can diced tomatoes
- 15 oz. can black beans rinsed and drained
- 15 oz. can sweet kernel corn rinsed and drained
- 3 Tbsp. taco seasoning store-bought or homemade*
- 2 tsp. sugar or honey
- ½ tsp. coriander ground
- 1 ½ tsp. salt divided
- ¾ tsp. black pepper divided
- 1 Tbsp. lime juice optional
Toppings:
- Shredded cheddar cheese optional
- Cilantro finely chopped, optional
- Sour cream optional
- Avocado sliced, optional
- Tortilla Chips crushed, optional
Instructions
- Sear the Chicken: Add oil to a large pot or Dutch oven over medium heat. Place the chicken in a single layer, sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 2-3 minutes per side, or until lightly browned. (It does not need to be cooked through.) Remove the chicken from the pot and set on a plate until ready to use.1 Tbsp. oil, 1 ½ lbs. chicken thighs, 1 ½ tsp. salt, ¾ tsp. black pepper
- Saute the Vegetables: Add butter to the pot over medium heat and wait for it to melt. Once melted add the diced onion, bell pepper, and jalapeno pepper. Saute veggies for 3-4 min, add garlic, and continue sauteing for an additional 30 seconds, or until fragrant.1 Tbsp. butter, 1 small sweet onion, 1 red bell pepper, 2-3 jalapenos, 4 cloves garlic
- Pour in Broth and Seasonings: Pour in the broth, enchilada sauce, diced tomatoes, black beans and corn. Mix in the taco seasoning, sweetener, coriander, 1 teaspoon salt, and ½ teaspoon black pepper. Add the seared chicken thighs back into the pot, making sure they are completely immersed in the liquid.4 cups broth, 10 oz. can enchilada sauce, 15 oz. can diced tomatoes, 15 oz. can black beans, 15 oz. can sweet kernel corn, 3 Tbsp. taco seasoning, 2 tsp. sugar, ½ tsp. coriander
- Simmer the Soup: Turn the heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot with a lid, and simmer for 20 minutes, or until the chicken is cooked through.
- Shred Chicken: Remove the chicken from the pot and shred using two forks on a cutting board. Add the chicken back to the pot with the freshly squeezed lime juice.1 Tbsp. lime juice
- Serve the soup with a sprinkle of freshly chopped cilantro, shredded cheese, sour cream, sliced avocados and/or crushed tortilla chips, if desired.Shredded cheddar cheese, Cilantro, Sour cream, Avocado, Tortilla Chips
Notes
*This recipe was written using a homemade taco seasoning which included salt and black pepper. If your packet does not contain salt (sodium) then you’ll want to add additional salt to taste.
**Nutritional information is calculated without any toppings.
**Nutritional information is calculated without any toppings.
Meal Prep and Storage
- How to prep ahead of time: This soup will last for a couple of days in the fridge, so you can easily make it completely ahead of time.
- How to store: Let the leftover soup cool completely, then place in an airtight container. It will keep for up to 3-4 days in the fridge.
- How to freeze: After the soup has cooled for at least 8 hours in the fridge, you can freeze it in a freezer-safe container for up to 3-4 months.
- How to reheat: For the best results, warm the soup back up in a pot on the stove. You can also use the microwave if you're in a hurry.
Nutrition
Calories: 347kcal | Carbohydrates: 37g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 2339mg | Potassium: 841mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1934IU | Vitamin C: 49mg | Calcium: 78mg | Iron: 4mg