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Chicken Enchilada Soup

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A hearty and flavorful Chicken Enchilada Soup that feels like a warm hug on a chilly evening. Perfect for family gatherings or a cozy night in.

Ingredients

Scale
  • 2 cups shredded chicken
  • 2 cups enchilada sauce
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 4 cups vegetable or chicken broth
  • Fresh cilantro, for garnish
  • 1 avocado, diced
  • 1 lime, juiced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil

Instructions

  1. Prepare your chicken: If using raw chicken, place it in a pot, cover with water or broth, bring to a boil, then simmer for about 15-20 minutes until cooked through. Let it cool slightly, then shred it with two forks. If you’re using rotisserie chicken, simply shred it straight from the container.
  2. Sauté the base: In a large pot, heat up a tablespoon of olive oil over medium heat. Toss in finely chopped onions and minced garlic. Sauté for about 3-5 minutes until softened and fragrant.
  3. Combine ingredients: Add the enchilada sauce to the pot and stir to combine with the sautéed onions and garlic. Let it simmer for a minute or two.
  4. Create your soup: Pour in the broth, and bring everything to a gentle boil. Then, add the shredded chicken, black beans, and corn. Stir well and let it simmer for about 10-15 minutes.
  5. Finish with freshness: Just before serving, squeeze in the lime juice and stir in chopped cilantro.
  6. Serve it up: Ladle it into bowls, topping each serving with diced avocado and a sprinkle of more fresh cilantro.

Notes

You can make this soup vegetarian by substituting chicken with extra beans or roasted vegetables. It also freezes well for up to 3 months.

Nutrition

Keywords: soup, chicken, enchilada, comfort food, easy recipe

Find it online: https://mapleladle.com/one-pot-chicken-enchilada-soup-30-minute-weeknight-meal/