Original Post: https://www.evolvingtable.com/chicken-enchilada-soup/
Easy Chicken Enchilada Soup Recipe
Enjoy the flavors of your favorite Mexican dish without all of the work in this Chicken Enchilada Soup recipe! A can of enchilada sauce and taco seasoning mix combine with shredded chicken thighs, corn, tomatoes, and black beans for a quick and easy meal the whole family will love.
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
