Chicken Enchilada Soup: Easy Recipe for a Delicious Meal
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
- Olive oil
- Yellow onion
- Garlic
- Red bell pepper
- Jalapeño (optional)
- Chili powder
- Cumin
- Smoked paprika
- Oregano
- Chicken broth
- Black beans
- Corn
- Diced tomatoes with green chilies
- Cooked chicken (shredded)
- Cream cheese
- Sour cream
- Preparation Instructions:
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onion for about 5-7 minutes until softened.
- Add minced garlic, red bell pepper, and jalapeño (if using). Cook for another 2-3 minutes.
- Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper; cook for 1 minute.
- Pour in chicken broth along with black beans, corn, and diced tomatoes. Stir well.
- Bring to a simmer; reduce heat to low and cover for 15–30 minutes.
- Mix in shredded chicken and melted cream cheese until combined; then stir in sour cream off the heat.
- Season with salt and pepper to taste before serving hot with your favorite toppings.
- Helpful Notes:
- This soup is versatile! Feel free to substitute chicken with shredded turkey or increase the vegetable content by adding zucchini or spinach. For a vegetarian option, omit the meat entirely or replace it with more beans. Adjust spice levels by modifying jalapeño and cayenne pepper amounts based on personal preference.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 358
- Sugar: 5g
- Sodium: 748mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 55mg