Chicken Enchilada Soup
The flavor is where this soup truly shines. It has a little heat from the enchilada sauce and green chilies, creaminess from the cheese and sour cream, and a smoky depth thanks to the cumin and chili powder.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or spatula
- Cutting Board & Knife
- Can Opener
- Measuring cups and spoons
- Ladle
- Grater (optional)
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 10 oz can red enchilada sauce
- 1 14.5 oz can diced tomatoes
- 1 4 oz can diced green chilies
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 3 cups chicken broth
- 2 cups cooked shredded chicken
- Salt and pepper to taste
For Creaminess
- ½ cup sour cream
- 1 cup shredded cheddar cheese or Mexican blend
For Serving (optional but highly recommended!)
- Tortilla chips or strips
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Extra shredded cheese or sour cream
Instructions
Step 1: Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Once hot, add the diced onion and cook for 3–4 minutes until it starts to soften.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pro Tip: Keep the heat at medium so the garlic doesn’t burn—it can turn bitter quickly.
Step 2: Add the Seasonings
- Sprinkle in the cumin, chili powder, and smoked paprika.
- Stir everything together and let the spices toast for about 30 seconds to release their aroma.
- Pro Tip: Toasting the spices briefly in oil enhances their flavor, giving your soup a richer base.
Step 3: Build the Soup Base
- Pour in the enchilada sauce, diced tomatoes (with juice), green chilies, black beans, frozen corn, and chicken broth.
- Stir to combine all ingredients well.
- Pro Tip: If you prefer a thicker soup, you can reduce the broth slightly or simmer longer in the next step.
Step 4: Add the Chicken and Simmer
- Stir in the cooked, shredded chicken.
- Bring the soup to a gentle boil over medium-high heat.
- Once it boils, reduce the heat to low and let it simmer uncovered for 15–20 minutes.
- Stir occasionally to prevent sticking.
Step 5: Add the Creamy Ingredients
- Lower the heat to very low (or remove the pot from the heat briefly).
- Stir in the sour cream until fully combined.
- Add the shredded cheese and stir slowly until melted and smooth.
- Pro Tip: Don’t boil the soup after adding dairy—keep it on low heat to avoid curdling.
Step 6: Taste and Adjust
- Taste your soup and season with salt and pepper as needed.
- If it’s too thick, stir in a splash of broth. Too spicy? Add a bit more sour cream or cheese.
Step 7: Serve and Enjoy
- Ladle the soup into bowls and top with your favorite toppings: crushed tortilla chips, avocado, cilantro, a squeeze of lime, or extra cheese.
- Serve hot and enjoy the cozy, flavorful goodness!
Notes
Nutritional Value (per serving)
- Calories: ~350–400 kcal
- Protein: 25–30g
- Fat: 15–18g
- Carbohydrates: 30–35g
- Fiber: 6–8g
- Sugar: ~6g
- Sodium: ~900–1100mg