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Chicken Enchilada Soup Recipe

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4.3 from 53 reviews

This hearty and flavorful Chicken Enchilada Soup combines tender sautéed vegetables, aromatic spices, and shredded chicken in a creamy, savory broth. Corn tortillas add a subtle texture, while black beans and green chiles enhance the Mexican-inspired flavors. Topped with sour cream, cheese, avocado, cilantro, and green onions, this soup is a comforting and satisfying meal perfect for any day.

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 5-6 cloves garlic, chopped
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 bell pepper, chopped

Spices and Broth

  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 3/4 teaspoon paprika
  • 6 cups low-sodium chicken broth
  • 14.5 ounce can diced tomatoes

Main Ingredients

  • 2-3 chicken breasts or 4-5 skinless chicken thighs (bone-in or boneless)
  • 5-6 6-inch yellow corn tortillas

Additional Ingredients

  • 15 oz can black beans
  • 4 oz can diced green chiles
  • 1/2 cup heavy whipping cream
  • Salt and freshly ground black pepper, to taste

Toppings

  • Sour cream, for topping
  • Shredded cheddar or pepper jack cheese, for topping
  • Fresh cilantro, for topping
  • Green onion, chopped, for topping
  • Avocado, chopped

Instructions

  1. Sauté the vegetables: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped onion, garlic, carrots, celery, and bell pepper. Sauté for several minutes until the vegetables are tender and fragrant.
  2. Add spices and liquids: Sprinkle in chili powder, cumin, coriander, oregano, and paprika, stirring to combine fully with the sautéed vegetables. Pour in the low-sodium chicken broth and diced tomatoes. Allow the mixture to cook together for about 5 minutes to meld the flavors.
  3. Cook the chicken and tortillas: Add the chicken breasts or thighs and the yellow corn tortillas cut or torn into pieces to the soup. Simmer for approximately 15 minutes, or until the chicken is thoroughly cooked. Then remove the chicken to a plate to shred, discarding any bones if using bone-in pieces.
  4. Blend the soup: Using a ladle, carefully transfer portions of the soup broth to a blender. Blend in batches until the soup is smooth and creamy.
  5. Finish the soup: Return the blended broth to the pot. Stir in the shredded chicken, black beans, and diced green chiles. Add the heavy whipping cream and mix well. Season with salt and freshly ground black pepper to taste.
  6. Serve and garnish: Ladle the soup into bowls and top with sour cream, shredded cheddar or pepper jack cheese, chopped avocado, fresh cilantro, and green onions as desired. Enjoy warm.

Notes

  • For richer flavor, use bone-in chicken thighs and simmer longer.
  • You can substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option.
  • Adjust the level of chili powder and chiles to control the heat.
  • Leftover soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
  • For a gluten-free option, ensure corn tortillas are certified gluten-free.

Find it online: https://recipethrive.com/chicken-enchilada-soup-recipe/