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Chicken Enchilada Soup Recipe

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★★★★★

4.8 from 143 reviews

This hearty Chicken Enchilada Soup combines bold Mexican flavors with a comforting, creamy texture. Packed with tender chicken, black beans, corn, and a rich enchilada sauce base, this soup is perfect for a cozy night in and can be easily customized with your favorite toppings.

Ingredients

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Main 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

Seasonings and Garnishes

  • 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

Instructions

  1. Heat the oil: In a large pot, heat 1 tablespoon of olive oil over medium-high heat to prepare for sautéing the aromatics.
  2. Sauté onion: Add the diced yellow onion to the pot and cook, stirring frequently, for about 4 minutes until softened and translucent.
  3. Add garlic and spices: Stir in the minced garlic, cumin, chili powder, and tomato paste. Cook for another minute while stirring continuously to release the spices’ aroma.
  4. Add main ingredients: Pour in the black beans, corn, Rotel diced tomatoes with green chilies, red enchilada sauce, and vegetable juice (V8). Season with generous pinches of kosher salt and fresh cracked black pepper.
  5. Add chicken: Nestle the boneless skinless chicken breasts into the pot, submerging them in the liquid mixture.
  6. Simmer: Cover the pot and bring the soup to a simmer over medium-high heat. Then reduce the heat to low and let it simmer gently, covered, for 25-30 minutes until the chicken is fully cooked and tender.
  7. Shred chicken: Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup pot.
  8. Add cream and season: Stir in the heavy cream to add richness, then adjust seasoning with salt and pepper as needed.
  9. Garnish and serve: Ladle the soup into bowls and top with fried tortilla strips, sour cream, fresh chopped cilantro, thinly sliced green onions, and a wedge of lime for squeezing.
  10. Enjoy and rate: Serve warm and enjoy your comforting bowl of Chicken Enchilada Soup. If you loved it, don’t forget to leave a 5-star rating and review!

Notes

  • Use frozen corn if fresh corn is unavailable; just thaw before adding.
  • Adjust the chili powder and Rotel with green chilies to your preferred spice level.
  • For a dairy-free version, omit the heavy cream or substitute with coconut milk.
  • Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
  • Serve with warm tortillas or tortilla chips for extra crunch.

Keywords: Chicken Enchilada Soup, Mexican soup, chicken soup, enchilada sauce, black beans, corn, comfort food

Find it online: https://heutigemahlzeiten.com/chicken-enchilada-soup-recipe/