Spicy Chicken Enchilada Soup Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Craving a comforting and hearty bowl of soup that packs a punch? Look no further than this Chicken Enchilada Soup Recipe. This dish is perfect for those chilly evenings when you want something warm and satisfying. With flavors that remind you of your favorite chicken enchiladas, this soup is sure to become a family favorite.

What makes this chicken recipe stand out is its incredible combination of spices and textures. From tender chicken to zesty enchilada sauce, each spoonful is a delightful explosion of flavor. Whether you’re serving it for a weeknight dinner or a cozy gathering, this soup is an undeniable crowd-pleaser.

Delicious and Hearty Chicken Enchilada Soup

This Chicken Enchilada Soup is a smoky, spicy dish that combines shredded chicken, black beans, corn, and a flavorful broth infused with enchilada sauce. It’s topped with fresh cilantro and creamy avocado, making it a delicious and satisfying meal.

Ingredients

1 pound cooked chicken, shredded
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (10 ounces) enchilada sauce
4 cups chicken broth
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Avocado, diced for topping
Shredded cheese for serving (optional)

Instructions

Sauté Aromatics: In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Combine Ingredients: Stir in the shredded chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer.
Simmer: Reduce heat to medium-low and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
Serve: Ladle the soup into bowls and top with fresh cilantro, diced avocado, and shredded cheese if desired. Enjoy hot!