Name: Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 6 cloves garlic, minced; 2 teaspoons cumin; 2 teaspoons chili powder; 1 tablespoon tomato paste; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can corn, drained (or 1 1/2 cups frozen corn); 1 (10-ounce) can Rotel diced tomatoes with green chilies; 1 (28-ounce) can red enchilada sauce; 2 cups V8 or other brand vegetable juice; 1 pound boneless skinless chicken breasts; 1/2 cup heavy cream; Kosher salt, to taste; Fresh cracked black pepper, to taste; Fried tortilla strips, for garnish; Sour cream, for garnish; Fresh chopped cilantro, for garnish; Thinly sliced green onion, for garnish; Lime wedges, for serving

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Introduction

Chicken Enchilada Soup is a comforting and flavorful dish packed with spicy, savory ingredients that make it perfect for any day of the year. This hearty soup combines tender shredded chicken, beans, corn, and a rich enchilada sauce base for a satisfying meal.

A white bowl filled with creamy orange chicken soup with visible shredded chicken, corn, black beans, and small tomato pieces. On top, there is a layer of thin golden corn tortilla strips, a dollop of white sour cream, bright green sliced jalapeños, fresh chopped cilantro, and small slices of light green scallions. Two lime wedges rest on the side of the soup. In the background, a small white bowl of chopped green onions sits on a white marbled surface, and a spoon is partially dipped into the soup on the right side of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
6 cloves garlic, minced
2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon tomato paste
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained (or 1 1/2 cups frozen corn)
1 (10-ounce) can Rotel diced tomatoes with green chilies
1 (28-ounce) can red enchilada sauce
2 cups V8 or other brand vegetable juice
1 pound boneless skinless chicken breasts
1/2 cup heavy cream
Kosher salt
Fresh cracked black pepper
Fried tortilla strips, for garnish
Sour cream, for garnish
Fresh chopped cilantro, for garnish
Thinly sliced green onion, for garnish
Lime wedges, for serving

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat.
Step 2: Add diced onion and cook, stirring frequently, for about 4 minutes until softened.
Step 3: Stir in minced garlic, cumin, chili powder, and tomato paste. Cook for another minute, stirring constantly to combine the flavors.
Step 4: Add black beans, corn, Rotel tomatoes, enchilada sauce, vegetable juice, and a few pinches of salt and pepper. Nestle the chicken breasts into the pot.
Step 5: Cover the pot and bring the soup to a simmer over medium-high heat.
Step 6: Reduce the heat to low and simmer, covered, for 25 to 30 minutes, or until the chicken is fully cooked and easily shreds with a fork.
Step 7: Remove chicken breasts from the pot, shred them with two forks, then return the shredded chicken to the soup.
Step 8: Stir in heavy cream and adjust the seasoning with salt and pepper to taste.
Step 9: Ladle the soup into bowls and garnish with fried tortilla strips, sour cream, chopped cilantro, and green onions. Serve with lime wedges on the side.
Step 10: Enjoy your flavorful chicken enchilada soup! If you loved it, consider leaving a 5-star rating and review.

Tips & Variations

For a spicier soup, add diced jalapeños or a pinch of cayenne pepper with the spices.
Swap the chicken breasts for shredded rotisserie chicken to save time.
Use vegetable broth instead of V8 juice for a milder flavor.
Add cooked rice or quinoa for extra texture and heartiness.
Top with shredded cheese or avocado slices for added richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The soup may thicken after chilling; add a splash of water or broth to loosen the consistency when reheating.

How to Serve

A close-up view of a white pot filled with a thick, creamy soup that has a rich orange-brown base mixed with shredded pieces of chicken, small black beans, bright yellow corn kernels, and visible bits of cooked onions and tomatoes, creating a colorful, chunky texture. A metal ladle with a wooden handle rests inside the pot on the right side, partially submerged in the soup. The pot is sitting on a white marbled surface with a folded white cloth with black stripes peeking from underneath on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, you can combine all the ingredients except the cream in a slow cooker and cook on low for 6-7 hours. Add the heavy cream near the end of cooking and stir well before serving.

Is this soup freezer-friendly?

This soup can be frozen for up to 3 months. Cool completely before freezing, and leave out the heavy cream when freezing. Add the cream after thawing and reheating for best texture.