Description
Warm up with a comforting bowl of Chicken Enchilada Soup. Discover a delicious homemade recipe that will satisfy your cravings. Enjoy!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion (about 1 cup), finely diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 pound (450g) boneless, skinless chicken breasts
- 4 cups (946ml) low-sodium chicken broth
- 1 can (14.5 oz/411g) fire-roasted diced tomatoes
- 1 can (10 oz/283g) enchilada sauce
- 1 can (15 oz/425g) black beans, rinsed and drained
- 1 cup (175g) frozen corn kernels
- 1 can (4 oz/113g) diced green chilies
- ¼ cup (4 tablespoons) fresh cilantro, chopped (plus extra for garnish)
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Step 1: Sauté the aromatics Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and bell pepper, cooking for 4-5 minutes until they begin to soften. Add the minced garlic and continue cooking for another 30 seconds until fragrant, being careful not to let the garlic burn.
- Step 2: Bloom the spices Sprinkle in the chili powder, cumin, oregano, and cayenne pepper. Stir continuously for 1-2 minutes until the spices become aromatic and coat the vegetables evenly. This step is crucial for developing the deep, authentic flavor profile of your **Chicken Enchilada Soup**.
- Step 3: Add liquids and chicken Pour in the chicken broth, fire-roasted tomatoes with their juice, and enchilada sauce, stirring to combine. Gently add the whole chicken breasts to the pot, making sure they’re fully submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat and simmer, covered, for about 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 4: Shred the chicken Remove the cooked chicken breasts from the pot and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to incorporate it back into the soup.
- Step 5: Add remaining ingredients Stir in the drained black beans, corn kernels, and diced green chilies. Allow the soup to simmer for an additional 10 minutes so the flavors can meld together and the newly added ingredients can heat through completely.
- Step 6: Finish and serve Just before serving, stir in the fresh chopped cilantro and lime juice. Taste and adjust the seasoning with salt and pepper as needed. Ladle your **Chicken Enchilada Soup** into bowls and set out garnishes like avocado, shredded cheese, sour cream, tortilla strips, and lime wedges so everyone can customize their bowl to their liking.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg