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- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes, with juices - 1 can (4 oz) diced green chilies - 4 cups chicken broth - 2 teaspoons ground cumin - 2 teaspoons chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheddar cheese - 1 avocado, diced - Fresh cilantro, chopped - Lime wedges for serving This Chicken Enchilada Soup is packed with flavor and easy to make. You begin with chicken breasts. I prefer boneless and skinless for quick cooking. Next, I add olive oil to a pot. This helps to sauté the onion, garlic, and red bell pepper. Then, I toss in the black beans, diced tomatoes, and green chilies. They bring a nice texture and taste. The chicken broth makes it rich and warm. I use ground cumin, chili powder, and smoked paprika for a great kick. Adjust salt and pepper to your liking. For garnishes, I love corn for sweetness. Shredded cheddar cheese adds creaminess. Diced avocado and fresh cilantro give it a fresh touch. Lime wedges brighten the dish even more. Each bite is a burst of flavor! {{ingredient_image_1}} First, heat one tablespoon of olive oil in a large pot over medium heat. Add one diced onion. Sauté the onion for about three to four minutes. You want it to get soft and clear. Next, stir in three minced garlic cloves and one diced red bell pepper. Cook this mix for another two minutes. The smell will be amazing! Now it’s time to add the main ingredients. Add one pound of boneless, skinless chicken breasts to the pot. Then, add one can of black beans, which should be rinsed and drained. Next, pour in one can of diced tomatoes with their juices. Don't forget the green chilies! Add one can of those too. Now, pour in four cups of chicken broth along with one cup of corn kernels. Finally, add two teaspoons of ground cumin, two teaspoons of chili powder, and one teaspoon of smoked paprika. Season with salt and pepper to taste. Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 to 25 minutes. This cooks the chicken and melds the flavors. After that, take the chicken out of the pot and shred it using two forks. Return the shredded chicken to the soup and stir well. Taste the soup and adjust the seasonings if needed. Let it simmer for another five minutes to let the flavors blend. - Best practices for shredding chicken: After cooking, let the chicken cool for a few minutes. Use two forks to pull apart the meat. This method works well for even shreds. - How to achieve the perfect soup consistency: To get a thick and hearty soup, simmer it longer. If it's too thick, add more chicken broth until it reaches your desired texture. - Suggestions for additional spices or herbs: You can add more depth with oregano or cayenne pepper. A pinch of cinnamon adds warmth, while fresh lime juice brightens flavors. - Recommended toppings for enhanced flavor: Top your soup with crispy tortilla strips, sour cream, or sliced jalapeños. These add texture and a burst of flavor. - Quick cooking methods for busy schedules: Use a pressure cooker or slow cooker for faster cooking. This can cut down the overall time and still keep the flavors rich. - Prepping ingredients in advance: Chop your veggies and shred the chicken the night before. Store in the fridge so you can quickly throw everything together when you’re ready to cook. Pro Tips Use Rotisserie Chicken: To save time, use store-bought rotisserie chicken. Simply shred the meat and add it to the soup in place of cooking raw chicken. Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili powder and smoked paprika, or add sour cream as a topping to balance the heat. Add More Veggies: Enhance the nutritional value by adding more vegetables such as zucchini or spinach. Stir them in during the last 10 minutes of cooking. Make It Ahead: This soup stores well in the fridge for up to 3 days. Consider making a double batch to enjoy throughout the week! {{image_2}} If you want a gluten-free soup, use gluten-free chicken broth. Most canned tomatoes and beans are gluten-free too. Always check the labels for safety. For a vegetarian version, swap the chicken with plant-based protein. You can use lentils or chickpeas. This will still give you a hearty and filling soup. To add more heat, toss in sliced jalapeños or a splash of hot sauce. This will kick up the spice level. Adjust to your liking, so it's perfect for your taste buds. If you prefer a creamy soup, try coconut milk or cream cheese. Both options will make the soup rich and smooth. You’ll enjoy a different texture and flavor profile. You can switch up the beans. Great options include pinto beans or kidney beans. Each type will change the flavor slightly but keep it tasty. Feel free to add different vegetables. Corn, zucchini, or spinach all work well. They will add color and nutrition to your soup. For garnishes, try sour cream or sliced radishes instead of avocado. Fresh lime zest can also brighten up the soup. These swaps will keep your meal exciting and fresh. To store leftover soup, let it cool first. Pour it into an airtight container. Seal the container tightly to keep air out. You can keep Chicken Enchilada Soup in the fridge for about 3 to 4 days. After that, the soup may lose its flavor and quality. To freeze the soup, let it cool completely. Ladle the soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze Chicken Enchilada Soup for up to 3 months. When ready to eat, thaw it overnight in the fridge. This keeps the flavor and texture intact. For reheating, use the stove or microwave. If using the stove, heat it slowly over low heat. Stir often to prevent sticking. In the microwave, heat it in short bursts. Stir in between to ensure even heating. Avoid high heat to prevent overcooking or drying out the soup. This way, your soup stays delicious and flavorful. Can I use shredded rotisserie chicken instead of raw chicken? Yes, you can use shredded rotisserie chicken. It will save time. Just add it when you mix in the other ingredients. The soup will have a great flavor. How can I make this soup spicier? To spice up your soup, add diced jalapeños or more chili powder. You can also use hot sauce. Start with a little and taste as you go. This way, you can control the heat level. What sides pair well with Chicken Enchilada Soup? Some great sides include tortilla chips, cornbread, or a fresh salad. You can also serve it with a dollop of sour cream. These sides add extra flavor and texture. Each serving of Chicken Enchilada Soup has around 350 calories. It contains protein from chicken and fiber from beans. Here’s a quick breakdown: - Protein: 25g - Carbs: 35g - Fat: 15g To make this soup healthier, use low-sodium chicken broth. You can also add more vegetables like zucchini or spinach. This boosts nutrition without extra calories. Here are the tools you need to make Chicken Enchilada Soup: - Large pot or Dutch oven - Cutting board - Sharp knife - Measuring spoons - Wooden spoon for stirring A heavy-bottomed pot works best for even cooking. It helps prevent burning at the bottom. This blog post covered the key ingredients, steps, and tips for making Chicken Enchilada Soup. You learned what to buy, how to cook, and ways to tweak the recipe. Whether you want to save time or add more spice, you're ready to start. Enjoy this warm and filling dish at home. Happy cooking!

Spicy Chicken Enchilada Soup

A flavorful and spicy chicken soup with beans, tomatoes, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can diced tomatoes, with juices (15 oz)
  • 1 can diced green chilies (4 oz)
  • 4 cups chicken broth
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheddar cheese
  • 1 avocado diced (for garnish)
  • to taste fresh cilantro, chopped (for garnish)
  • as needed lime wedges (for serving)

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft.
  • Stir in the minced garlic and diced red bell pepper, and cook for an additional 2 minutes until fragrant.
  • Add the chicken breasts to the pot, followed by the black beans, diced tomatoes (with juices), diced green chilies, chicken broth, corn kernels, cumin, chili powder, smoked paprika, salt, and pepper.
  • Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, stirring to combine.
  • Taste and adjust seasoning if needed. Allow the soup to simmer for another 5 minutes to meld the flavors together.
  • Serve hot, garnished with shredded cheddar cheese, diced avocado, and fresh cilantro. Offer lime wedges on the side for an extra burst of flavor.

Notes

Serve the soup in rustic bowls, topped with additional cheese and cilantro. A sprinkle of chili flakes can add an artistic touch and a bit more heat!
Keyword chicken, enchilada, soup, spicy