Description

A comforting and flavorful one-pot Chicken Enchilada Soup recipe that’s easy to make for a weeknight meal. Packed with tender chicken, beans, corn, and savory enchilada flavors.

Ingredients

Scale

1 tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (or to taste)
Salt and freshly ground black pepper to taste
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained (mild or original)
4 cups low-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained (or 1 ½ cups frozen corn)
1 (4 ounce) can mild green chiles, diced (optional)
1 teaspoon dried oregano
1–2 tablespoons chopped fresh cilantro, for garnish
Optional toppings: shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, tortilla strips or crushed tortilla chips, avocado slices, lime wedges, jalapeño slices

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Instructions

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
2. Add chicken pieces to the pot, season with salt and pepper, and cook until no longer pink on the outside, about 5-7 minutes.
3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add diced tomatoes (undrained), Rotel tomatoes (undrained), chicken broth, black beans, corn, diced green chiles (if using), and dried oregano. Stir to combine and bring to a simmer.
5. Reduce heat to low, cover, and simmer for at least 20-30 minutes to allow flavors to meld. Stir occasionally.
6. If using chicken breasts and prefer shredded chicken, remove chicken after 15 minutes, shred, and return to pot.
7. Taste and adjust seasoning with salt and pepper.
8. Ladle hot soup into bowls and garnish with fresh cilantro and your favorite optional toppings.

Notes

Store cooled soup in airtight containers in the refrigerator for up to 3-4 days. This soup also freezes well for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 375
Sugar: 6g
Sodium: 850mg
Fat: 15g
Carbohydrates: 35g
Fiber: 8g
Protein: 30g