Chicken Enchilada Soup Recipe
Creamy and bursting with Tex-Mex flair, this Chicken Enchilada Soup is a quick and satisfying meal, ready in just 30 minutes.
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Servings: 8
Ingredients
- 3 cloves garlic minced
- 1 ½ cups shredded cheddar cheese divided
- 10 ounces 1 can red enchilada sauce
- 4 cups chicken stock
- 1 tablespoon vegetable oil
- 3 chicken breasts boneless and skinless (or 3-4 cups cooked shredded chicken)
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- 15 ounces canned whole kernel corn drained
- ½ teaspoon ground black pepper
- 1 yellow onion diced
- 15 ounces canned black beans drained
- 10 ounces fire-roasted diced tomatoes with chilies such as ROTEL
- 1 tablespoon cornstarch optional, for thickening
- 4 ounces cream cheese softened
- 1 teaspoon chili powder
- 1 teaspoon salt
Optional Toppings:
- Cilantro
- Sour cream
- Tortilla chips
Instructions
Stovetop Method
- Season both sides of the chicken with salt and black pepper.
- Heat vegetable oil in a 6-quart Dutch oven over medium heat. Sear the chicken for 2-3 minutes on each side until lightly browned, then set aside.
- Sauté the diced onion in the same pot for about 3 minutes, stirring frequently until soft and translucent. Add minced garlic and cook for an additional 30 seconds.
- Stir in chili powder, smoked paprika, ground cumin, onion powder, and dried oregano, cooking for 30 seconds to release the spices' aroma. Add the red enchilada sauce, scraping the pot’s bottom to incorporate browned bits.
- Mix in the black beans, corn, fire-roasted tomatoes with chilies, and chicken stock. Return the chicken to the pot, stir, and bring to a boil.
- Reduce heat to a simmer, partially cover the pot, and cook for 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the soup and shred it using two forks.
- Incorporate the softened cream cheese and 1 cup of shredded cheddar into the soup, stirring until completely melted. Return the shredded chicken to the pot and remove from heat.
- For a thicker soup, optionally mix cornstarch with water to create a slurry and stir it into the soup.
- Serve hot in bowls, garnished with additional shredded cheddar cheese, sour cream, fresh cilantro, and tortilla chips.
Slow Cooker Method
- Season the chicken with salt and pepper. Heat a skillet over medium heat with vegetable oil, then sear the chicken for 2-3 minutes on each side. Transfer the chicken to a slow cooker.
- Add all soup ingredients except cream cheese and cheddar cheese to the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the slow cooker. Add the cream cheese and cheddar cheese, stirring until melted.
- Serve with your choice of toppings.
Notes
Adjust seasoning to taste for spiciness or richness.
For added flavor, top with avocado slices or a squeeze of lime.
For added flavor, top with avocado slices or a squeeze of lime.