Original Post: https://www.evolvingtable.com/chicken-enchilada-soup/
Easy Chicken Enchilada Soup Recipe
This Chicken Enchilada Soup gives you all the bold, cozy flavors of enchiladas without all the rolling and baking. Made with enchilada sauce, taco seasoning, tender shredded chicken, and hearty pantry staples, it’s an easy, comforting meal the whole family will happily dig into.
Servings: 6 servings
Ingredients
- 1 tablespoon avocado oil
- 1 ½ pounds boneless skinless chicken thighs
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 tablespoon salted butter
- 1 small sweet onion diced
- 1 red bell pepper seeded and diced
- 2-3 jalapeños seeded and finely diced
- 4 garlic cloves finely minced
- 4 cups chicken broth
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 (15.5-ounce) can black beans rinsed and drained
- 1 (15.25-ounce) can corn drained
- 3 tablespoons taco seasoning
- 2 teaspoons sugar
- ½ teaspoon ground coriander
- 1 tablespoon lime juice from 1 lime, optional
For Serving (optional)
- shredded cheddar cheese
- Fresh cilantro finely chopped
- sour cream
- Avocado peeled, pitted, and sliced
- Tortilla chips crushed
Instructions
- Sprinkle chicken all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden. Flip and cook 3-4 more minutes. (It does not need to be cooked through.) Transfer the chicken to a clean plate.1 tablespoon avocado oil, 1 ½ pounds boneless skinless chicken thighs, 1 ½ teaspoons salt, ¾ teaspoon black pepper
- Add the butter to the pot. Once the butter melts, add the onion, bell pepper, and jalapeños and cook for 3-4 minutes, or until softened. Add the garlic, and cook for an additional 30 seconds, or until fragrant.1 tablespoon salted butter, 1 small sweet onion, 1 red bell pepper, 2-3 jalapeños, 4 garlic cloves
- Pour in the chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Add the taco seasoning, sugar, coriander, 1 teaspoon salt, and ½ teaspoon black pepper. Add the seared chicken thighs and make sure they are completely immersed in the liquid.4 cups chicken broth, 1 (10-ounce) can enchilada sauce, 1 (14.5-ounce) can diced tomatoes, 1 (15.5-ounce) can black beans, 1 (15.25-ounce) can corn, 3 tablespoons taco seasoning, 2 teaspoons sugar, ½ teaspoon ground coriander
- Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and simmer for 20 minutes, or until the chicken is cooked through.
- Transfer the chicken to a cutting board and shred using two forks on. Add the chicken back to the pot, along with the lime juice.1 tablespoon lime juice
- Serve the soup with a sprinkle of cilantro, shredded cheese, sour cream, sliced avocados and/or crushed tortilla chips, if desired.shredded cheddar cheese, Fresh cilantro, sour cream, Avocado, Tortilla chips
Notes
- Spices: 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.
- Nutrition: Nutritional information is calculated without any toppings.
- Prep-Ahead: This soup will last for a couple of days in the fridge, so you can easily make it completely ahead of time.
- Storage: Let the leftover soup cool completely, then place in an airtight container. It will keep for up to 3-4 days in the fridge.
- Freezing: 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.
- Reheating: 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
