Chicken Enchilada Soup
Warm up your evenings with this Chicken Enchilada Soup, a delightful blend of tender chicken, zesty spices, and fresh veggies in a creamy broth. Perfect for gatherings or a comforting solo meal, each bowl is topped with cheese and fresh cilantro for an irresistible finish. Quick to prepare and bursting with flavor, it’s a dish that will leave everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 14 oz canned diced tomatoes (fire-roasted recommended)
- 4 cups low-sodium chicken broth
- 1 cup enchilada sauce
- 1 cup corn kernels (fresh or frozen)
- ¼ cup fresh cilantro, chopped
- Sour cream and shredded cheese for topping
Instructions
- Shred cooked chicken breasts into bite-sized pieces or use rotisserie chicken.
- In a large pot, heat a splash of olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant (3-5 minutes).
- Add the diced bell pepper and corn; sauté until softened (about 5 minutes).
- Stir in the diced tomatoes, enchilada sauce, chicken broth, and shredded chicken. Bring to a simmer while stirring occasionally.
- Let the soup simmer gently for about 20 minutes to meld flavors.
- Stir in chopped cilantro before serving and adjust seasoning with salt or pepper as needed.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg