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Chicken Enchilada Soup

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45min

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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

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the Chicken

Season chicken breasts with salt and pepper.

2
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.

3
Shred the Chicken

Remove chicken from pot and let cool slightly. Shred using two forks.

4
Dice the Onion

Peel and dice the onion.

5
Prepare the Bell Pepper

Remove seeds and stem from bell pepper and dice.

6
Mince the Garlic

Peel and mince garlic cloves.

7
Prepare the Jalapeño

Remove seeds and stem from jalapeño (leave some seeds for extra heat if desired) and finely dice.

8
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.

9
Add Garlic and Spices

Add minced garlic, chili powder, cumin, and oregano to the vegetables. Cook for 1 minute until fragrant.

10
Add Liquids and Canned Ingredients

Pour in chicken broth, fire-roasted tomatoes with their juice, green chiles, and enchilada sauce. Stir to combine.

11
Add Beans and Corn

Drain and rinse black beans, then add to the pot along with corn.

12
Return Chicken to Pot

Add the shredded chicken back to the pot.

13
Season and Simmer

Add remaining salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

14
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.

15
Prepare Garnishes

Grate cheddar cheese, dice avocado, chop cilantro, and slice green onions.

16
Add Lime Juice

Cut lime in half and squeeze juice into the soup. Stir to combine.

17
Taste and Adjust

Taste the soup and adjust seasonings if needed.

18
Serve

Ladle soup into bowls.

19
Add Toppings

Top each bowl with shredded cheese, diced avocado, a dollop of sour cream, chopped cilantro, sliced green onions, and crispy tortilla strips.

20
Serve Immediately

Serve while hot.

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