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- 1 pound boneless, skinless chicken breasts - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn kernels, drained - 1 can (15 oz) diced tomatoes with green chilies - 4 cups chicken broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup shredded cheddar cheese - 1/4 cup fresh cilantro, chopped - 1 avocado, diced - Tortilla chips, for serving For this Chicken Enchilada Soup, I focus on fresh, simple ingredients. The chicken gives the soup a hearty base. I love using boneless, skinless chicken breasts. They cook well and shred easily. Next, the onion and garlic bring a sweet and savory flavor. I always dice the onion small. It helps it cook faster. Minced garlic adds a punch that wakes up the soup. Now, let's talk about the extras. Black beans and corn add texture and nutrition. They make the dish filling. The diced tomatoes with green chilies give it a nice kick. I prefer the canned version for ease and taste. For flavor, I use chicken broth as my base. It adds depth to the soup. The spices like chili powder, cumin, and smoked paprika create warmth. They give the soup a wonderful aroma. I season with salt and black pepper to taste. Lastly, for garnishes, I sprinkle shredded cheddar cheese on top. It melts beautifully into the soup. Fresh cilantro adds a bright touch. Diced avocado gives creaminess. I always serve tortilla chips on the side for a fun crunch. With these ingredients, you're set for a comforting bowl of Chicken Enchilada Soup! {{ingredient_image_1}} To start, heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and sauté it for about five minutes. The onion should become soft and clear. Next, stir in three cloves of minced garlic. Cook the garlic for one more minute until it smells really good. Now, add the chicken breasts to the pot. Then, pour in the black beans, corn, and diced tomatoes with green chilies. Next, add four cups of chicken broth and the spices: two tablespoons of chili powder, one teaspoon of cumin, one teaspoon of smoked paprika, one teaspoon of salt, and half a teaspoon of black pepper. Bring this mix to a boil. Once it boils, lower the heat and let it simmer for 20 to 25 minutes. The chicken should be cooked through and tender. After simmering, take the chicken out of the pot. Use two forks to shred the chicken into small pieces. Return the shredded chicken to the pot. Stir everything together well. Taste the soup and adjust the seasoning if needed. Allow the flavors to meld for another five minutes before serving. This soup is now ready to enjoy! To make the best chicken enchilada soup, start with fresh ingredients. Fresh chicken and veggies bring bright flavors. You can also adjust spice levels to suit your taste. If you like heat, add more chili powder or some jalapeños. If you prefer milder soup, hold back on spices. Experiment to find what you love. Serving is key to enjoying your soup. Use vibrant bowls that pop against the soup's color. This makes your dish look more inviting. Garnish each bowl with fresh cilantro for a splash of green. Finally, serve tortilla chips in a small basket on the side. This adds a fun touch and makes it easy to scoop up every last drop. Pro Tips Flavor Boost: For an extra kick, add a splash of lime juice or diced jalapeños just before serving to enhance the soup's flavor profile. Meal Prep Friendly: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of broth if needed. Customize Your Toppings: Feel free to get creative with toppings! Try adding sour cream, sliced radishes, or pickled red onions for added flavor and texture. Spice Level Adjustment: If you prefer a milder soup, reduce the amount of chili powder or use mild diced tomatoes. For more heat, add crushed red pepper flakes or hot sauce. {{image_2}} You can change the chicken in this soup. Instead, use turkey or tofu. Both options work well and add a unique taste. If you want a vegetarian dish, try using vegetable broth. This simple swap keeps the soup rich and tasty. For those who love heat, add jalapeños to your soup. They bring a spicy kick everyone will enjoy. You can also mix in different beans or vegetables. Black beans are great, but pinto or kidney beans are fun too. Try adding bell peppers or zucchini for more flavor and texture. All these changes keep your Chicken Enchilada Soup exciting and delicious! To store leftover soup, let it cool first. Then, place it in an airtight container. This keeps the soup fresh. You can store it in the fridge for up to three days. When you're ready to eat, reheat the soup on the stove. Stir it often to heat evenly. You can also use a microwave. Heat it in short bursts, stirring in between. For freezing, use freezer-safe containers. These prevent freezer burn and keep flavors intact. Leave some space at the top, as the soup will expand. You can freeze it for up to three months. For best quality, label containers with the date. When you want to enjoy it again, defrost it in the fridge overnight. Reheat on the stove, stirring as needed. How long does Chicken Enchilada Soup last in the fridge? Chicken Enchilada Soup lasts about 3 to 4 days in the fridge. Store it in a sealed container. Make sure it cools before putting it in the fridge. Can I make this soup in a slow cooker? Yes, you can make this soup in a slow cooker! Just add all the ingredients except for the cheese, avocado, and cilantro. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving. Is this recipe gluten-free? Yes, this recipe is gluten-free! Just check the labels on the canned goods to be sure. Most canned beans and tomatoes are gluten-free. Can I make it dairy-free? You can easily make this soup dairy-free. Just skip the cheese or use a dairy-free cheese. For creaminess, add a splash of coconut milk instead. What can I serve with Chicken Enchilada Soup? You can serve the soup with tortilla chips, sour cream, or lime wedges. All these add great flavor and texture. Are there side dishes that pair well? Yes! A simple green salad or some Mexican rice works well. You can also serve it with cornbread for a comforting meal. This blog post guides you through a delicious Chicken Enchilada Soup. We covered main ingredients like chicken, black beans, and corn, along with steps to create the perfect base. Tips for enhancing flavor and presentation ensure your dish stands out. Don’t forget variation options to suit your taste. In conclusion, this soup is simple and can be tailored to your needs. Enjoy it with family and friends.

Spicy Chicken Enchilada Soup

A flavorful and hearty soup with chicken, black beans, corn, and spices, topped with cheese and avocado.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can corn kernels, drained (15 oz)
  • 1 can diced tomatoes with green chilies (15 oz)
  • 4 cups chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro, chopped for garnish
  • 1 whole avocado, diced for topping
  • to taste tortilla chips for serving

Instructions
 

  • In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the chicken breasts to the pot, followed by the black beans, corn, diced tomatoes with green chilies, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  • Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir well.
  • Adjust seasoning if necessary and allow the flavors to meld for an additional 5 minutes before serving.
  • Ladle the soup into bowls, top each serving with shredded cheddar cheese, diced avocado, and a sprinkle of fresh cilantro. Serve with tortilla chips on the side.

Notes

Use bowls with a vibrant color to contrast the soup and decorate with a sprig of cilantro on top for an elegant finish. Serve the tortilla chips in a small basket on the side for an inviting appearance.
Keyword chicken, easy, enchilada, soup, spicy