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Chicken Enchilada Soup - Cozy, Flavor-Packed Comfort in a Bowl

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced (optional but recommended)
  • 3 cloves garlic, minced
  • 1–2 tablespoons chili powder (to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/4–1/2 teaspoon cayenne (optional, for heat)
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can red enchilada sauce (mild or medium)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen or canned corn (drain if canned)
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1 cup shredded cheddar or Monterey Jack (plus more for topping)
  • Salt and black pepper, to taste
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for serving
  • Tortilla chips or warm tortillas, for serving
  • Optional garnishes: diced avocado, sliced jalapeño, green onions, hot sauce

Method
 

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and red bell pepper. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  2. Bloom the spices: Add chili powder, cumin, paprika, oregano, and cayenne. Stir for 30–60 seconds to wake up the spices.
  3. Add the liquids and veggies: Pour in chicken broth, enchilada sauce, and diced tomatoes. Stir in black beans and corn. Bring to a gentle boil.
  4. Cook the chicken in the soup: Nestle chicken breasts (or thighs) into the pot. Reduce to a simmer, cover, and cook 15–20 minutes, or until the chicken is cooked through and shreds easily.
  5. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot. Simmer 5 minutes more.
  6. Make it creamy: Lower the heat. Stir in sour cream and shredded cheese until melted and smooth. Do not boil after adding dairy.
  7. Finish and taste: Add lime juice. Season with salt and pepper. Adjust heat with more cayenne or hot sauce if you like.
  8. Serve: Ladle into bowls and top with cilantro, extra cheese, avocado, or jalapeños. Serve with tortilla chips or warm tortillas for dipping.