Description
This hearty and flavorful English Chicken Enchilada Soup combines tender shredded chicken, rich enchilada sauce, and a medley of vegetables for a comforting, spicy dish perfect for warming up on cool days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 cups cooked, shredded chicken
- 1 cup red enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced green chilies
- 1/2 cup heavy cream (optional, for a creamier soup)
- Salt and pepper to taste
- Fresh cilantro and shredded cheese for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until it softens.
- Stir in the garlic, cumin, chili powder, and smoked paprika. Cook for an additional minute until fragrant.
- Add the shredded chicken, enchilada sauce, chicken broth, black beans, corn, and green chilies to the pot. Stir well.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
- Optional: Stir in the heavy cream for a rich, creamy texture.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and shredded cheese.
Notes
- Adjust the level of spice by using mild, medium, or hot enchilada sauce.
- You can use rotisserie chicken for convenience.
- Add a squeeze of fresh lime juice for a bright, tangy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 350
- Sugar: 5g
- Sodium: 1100mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 95mg