Chicken Enchilada Soup
Our easy Chicken Enchilada Soup recipe is bold and flavorful and can be made on the stove or in a slow cooker, for a healthy soup everyone loves.
Servings: 8
Calories: 243kcal
Cost: 11
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion , chopped
- 5-6 cloves garlic , chopped
- 2 carrots , peeled and chopped
- 2 ribs celery , chopped
- 1 bell pepper , chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon Dried oregano
- 3/4 teaspoon paprika
- 6 cups low-sodium chicken broth
- 14.5 ounce can diced tomatoes
- 2-3 chicken breasts , or 4-5 skinless chicken thighs (bone-in or boneless)
- 5-6 6 inch yellow corn tortillas
- salt and freshly ground black pepper , to taste
- 15 oz can black beans
- 4 oz can diced green chiles
- 1/2 cup heavy whipping cream
Toppings:
- sour cream , for topping
- shredded cheddar or pepper jack cheese , for topping
- fresh cilantro , for topping
- green onion , chopped for topping
- avocado , chopped
Instructions
- Saute veggies: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until tender.
- Add chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add chicken broth and diced tomatoes. cook for 5 minutes.
- Add chicken and corn tortillas and cook for about 15 minutes, or until chicken is cooked through. Remove chicken to a plate, shred the meat and remove any bones.
- Blend: Ladle soup into a blender, in batches, and blend until smooth.
- Finish: Return broth to the soup pot and stir in shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper.
- Serve topped with sour cream, cheese, avocado, cilantro and green onions, if desired.
Video
Notes
Servings size is about 1 3/4 cup.
Chicken: I prefer chicken thighs when cooking this soup in the slow cooker, because thighs don’t dry out as easily.
Slow Cooker Chicken Enchilada Soup: Sauté veggies as instructed. Add to slow cooker with broth, spices, diced tomato, corn tortillas and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred. Blend soup broth, then return to slow cooker. Add the shredded chicken, green chiles and black beans.
Storing Instructions: store leftover chicken enchilada soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.
Freezing Instructions: Add to a freezer safe container or bag and freeze for up to 3 months. Thaw completely overnight in the refrigerator then reheat on the stove or in the microwave until warm.
Loaded Enchilada Soup: Feel free to stir in some cooked rice, shredded cheese, sautéed vegetables, or corn to make it heartier.
Instant Pot Chicken Enchilada Soup
Nutrition
Calories: 243kcal | Carbohydrates: 7g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 734mg | Potassium: 454mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3370IU | Vitamin C: 34.4mg | Calcium: 54mg | Iron: 1.4mg
Recipe Link
Recipe Video
