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Chicken Enchilada Soup

Chicken Enchilada Soup

The ultimate comfort food, a hearty and flavorful Mexican-inspired stew perfect for a quick weeknight dinner or cozy weekend meal. This recipe is surprisingly simple to make, packed with all the vibrant tastes you love from enchiladas without the fuss of rolling.
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Prep Time 15 minutes
Cook Time 50 minutes
Active Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 1 pound boneless, skinless chicken breasts or thighs cooked and shredded
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (15-ounce) can diced tomatoes undrained
  • 1 (10-ounce) can Red Gold Ro*Tel* Diced Tomatoes & Green Chilies undrained (mild or original)
  • 1 (4-ounce) can diced green chilies
  • 1 (10-ounce) can mild diced tomatoes with green chilies (Rotel equivalent)
  • 4 cups chicken broth
  • 1 (1.25-ounce) packet enchilada seasoning mix (or 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, pinch of cayenne pepper)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • to taste salt and freshly ground black pepper
  • 1 cup shredded cheddar cheese for topping
  • 1/2 cup chopped fresh cilantro for topping
  • 1/4 cup sour cream or Greek yogurt for topping
  • crushed tortilla chips for topping

Equipment

  • Large pot or Dutch oven
  • Saucepan
  • Microwave-safe bowl

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil, 1 large yellow onion, 2 cloves garlic
  2. Add the shredded cooked chicken, rinsed black beans, undrained diced tomatoes, undrained Rotel tomatoes and green chilies, diced green chilies, and the second can of diced tomatoes with green chilies to the pot. Stir to combine everything well.
    1 pound boneless, skinless chicken breasts or thighs, 1 (15-ounce) can black beans, 1 (15-ounce) can diced tomatoes, 1 (10-ounce) can Red Gold Ro*Tel* Diced Tomatoes & Green Chilies, 1 (4-ounce) can diced green chilies, 1 (10-ounce) can mild diced tomatoes with green chilies
  3. Pour in the chicken broth. Add the enchilada seasoning mix (or your homemade blend), cumin, and oregano. Stir thoroughly to ensure the seasonings are well distributed throughout the liquid.
    4 cups chicken broth, 1 (1.25-ounce) packet enchilada seasoning mix, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano
  4. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This simmering time allows the flavors to meld beautifully and for the soup to thicken slightly. You can let it simmer for longer if you have more time; the flavor will only deepen.
  5. Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls. Garnish generously with shredded cheddar cheese, chopped cilantro, a dollop of sour cream or Greek yogurt, and crushed tortilla chips for that essential enchilada crunch.
    to taste salt and freshly ground black pepper, 1 cup shredded cheddar cheese, 1/2 cup chopped fresh cilantro, 1/4 cup sour cream or Greek yogurt, crushed tortilla chips

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat on the stovetop or in the microwave. Add toppings just before serving.
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