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Chicken Enchilada Soup

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5 from 4 reviews

This creamy chicken enchilada soup comes together in one pot and is filled with all the flavors you love from chicken enchiladas – red enchilada sauce, shredded chicken, black beans, and corn – in a hearty comforting soup! Top with crispy tortilla strips, sour cream, and plenty of green onion, and dig in!

Ingredients

Units Scale
  • 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

Garnish

Instructions

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onion and cook, stirring frequently for about 4 minutes.
  3. Add 6 cloves minced garlic, 2 teaspoons cumin, 2 teaspoons chili powder, and 1 tablespoon tomato paste. Cook, stirring frequently, for another minute.
  4. Add 1 can black beans, 1 can corn, 1 can Rotel tomatoes, 28-ounce can enchilada sauce, and 2 cups V8 (vegetable juice) along with a few large pinches of salt and pepper. Nestle 1 pound chicken breast into the pot.
  5. Cover the pot and bring to a simmer over medium-high heat.
  6. Reduce heat to low and simmer, covered, for about 25-30 minutes or until the chicken is cooked through and shreds easily.
  7. Remove the chicken from the pot, shred it with two forks, and return to the pot.
  8. Stir in heavy cream and season to taste with salt and pepper.
  9. Garnish with tortilla strips, sour cream, cilantro, and green onion. Enjoy!
  10. If you loved this recipe, leave a 5-star rating and review below!

Equipment

Notes

  • Season liberally! There are some flavor-forward spices in this recipe, but it’s also got some pretty simple, fresh ingredients. Adding a moderate amount of salt and pepper each time you add a new ingredient is going to go a long way in boosting the overall flavors of the soup.
  • Cut the chicken into smaller pieces if you’re in a hurry. Smaller pieces of chicken will cook through in about 15-20 minutes and can be easier to shred as well.
  • If you’re not sure if the chicken is cooked through, carefully use tongs to squeeze each chicken breast. If it starts to shred and fall apart, you’ll know that the chicken is cooked through. It may take more or less time depending on what type of pot you use. I like to use my large Dutch oven for this recipe and it usually takes about 27-28 minutes for the chicken breasts to be fully cooked through depending on how large they are.
  • Don’t overcook the chicken! Check the chicken after about 20 minutes to see if it’s cooked through and then every few minutes after that until it shreds easily with two forks.
  • You can also use rotisserie chicken in place of the raw chicken breast in this recipe. Because a lot of the cooking time for this recipe is braising the chicken, using rotisserie chicken is my favorite time-saving hack when I don’t have much time on a busy weeknight. I’d recommend using 2-3 cups of shredded rotisserie chicken in place of the raw chicken breast.
  • To stretch this soup a bit further, add 2 cups of chicken broth. This will yield a thinner consistency of soup but it will still be delicious!

Nutrition

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