Go Back
Chicken Enchilada Soup - Chicken Enchilada Soup: Make this easy one-pot recipe for a comforting and flavorful meal. Perfect for busy weeknights, ready in under

Chicken Enchilada Soup

Chicken Enchilada Soup: Make this easy one-pot recipe for a comforting and flavorful meal. Perfect for busy weeknights, ready in under an hour.
Print Recipe Pin Recipe
Cook Time 15 minutes
Total Time 15 minutes
Servings: 8
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 tbsp cooking oil (divided)
  • 1 yellow onion (diced)
  • 1 jalapeño (seeded & diced)
  • 2 cloves garlic (minced)
  • 2 tbsp all-purpose flour
  • 2 tbsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¾ tsp salt

Method
 

  1. Add 1 Tbsp cooking oil to a large Dutch oven over medium heat. Sauté diced onion and jalapeño for 2-3 minutes until soft.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in flour, chili powder, ground cumin, garlic powder, cayenne pepper, and salt. Cook for 2 minutes, stirring constantly.
  4. Add tomato paste, black beans, fire roasted tomatoes, diced tomatoes with green chiles, corn, and chicken broth. Stir to combine.
  5. Add chicken breasts to the pot. Cover and bring to a boil.
  6. Reduce heat to medium-low, cover, and simmer for 45 minutes until chicken is tender. Shred chicken in the pot.

Notes

- For a spicier soup, leave some seeds in the jalapeño or add a pinch more cayenne.
- Shred the chicken directly in the pot for maximum flavor infusion.
- Garnish generously with your favorite toppings like shredded cheese, sour cream, cilantro, or avocado!
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.