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Chicken Enchilada Soup
45min
6 servings
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This hearty Chicken Enchilada Soup transforms the beloved Mexican dish into a comforting, spoon-ready meal. Tender shredded chicken, fire-roasted tomatoes, and green chiles simmer in a rich, slightly spicy broth infused with authentic enchilada flavors. Topped with melted cheese, fresh avocado, and crispy tortilla strips, this soup delivers all the satisfaction of traditional enchiladas in a warming bowl. Perfect for weeknight dinners or casual entertaining, it's a crowd-pleasing one-pot meal that's both flavorful and filling.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
7 g
6 g
Allergen Content
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Ingredients
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Steps
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Prepare the Chicken
Season chicken breasts with salt and pepper.
Cook the Chicken
In a large pot, heat 1 tablespoon olive oil over medium heat. Add chicken breasts and cook for 5-6 minutes per side until cooked through.
Shred the Chicken
Remove chicken from pot and let cool slightly. Shred using two forks.
Dice the Onion
Peel and dice the onion.
Prepare the Bell Pepper
Remove seeds and stem from bell pepper and dice.
Mince the Garlic
Peel and mince garlic cloves.
Prepare the Jalapeño
Remove seeds and stem from jalapeño (leave some seeds for extra heat if desired) and finely dice.
Sauté the Vegetables
In the same pot used for chicken, heat remaining tablespoon of olive oil. Add diced onion, bell pepper, and jalapeño. Sauté for 4-5 minutes until softened.
Add Garlic and Spices
Add minced garlic, chili powder, cumin, and oregano to the vegetables. Cook for 1 minute until fragrant.
Add Liquids and Canned Ingredients
Pour in chicken broth, fire-roasted tomatoes with their juice, green chiles, and enchilada sauce. Stir to combine.
Add Beans and Corn
Drain and rinse black beans, then add to the pot along with corn.
Return Chicken to Pot
Add the shredded chicken back to the pot.
Season and Simmer
Add remaining salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Prepare Tortilla Strips
Preheat oven to 375°F. Cut tortillas into thin strips, place on a baking sheet, and bake for 8-10 minutes until crispy.
Prepare Garnishes
Grate cheddar cheese, dice avocado, chop cilantro, and slice green onions.
Add Lime Juice
Cut lime in half and squeeze juice into the soup. Stir to combine.
Taste and Adjust
Taste the soup and adjust seasonings if needed.
Serve
Ladle soup into bowls.
Add Toppings
Top each bowl with shredded cheese, diced avocado, a dollop of sour cream, chopped cilantro, sliced green onions, and crispy tortilla strips.
Serve Immediately
Serve while hot.
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