Description
This Easy Chicken Enchilada Soup is a comforting and flavorful dish packed with tender chicken, spicy jalapeños, and classic Mexican-inspired ingredients like enchilada sauce, black beans, and corn. Ready in just 45 minutes, this hearty soup is perfect for a family meal and topped with cheddar cheese, fresh cilantro, sour cream, avocado slices, and crunchy tortilla chips for a delightful texture and taste.
Ingredients
Scale
Protein and Oils
- 1 tablespoon avocado oil
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon salted butter
Vegetables and Spices
- 1 small sweet onion, diced
- 1 red bell pepper, seeded and diced
- 2-3 jalapeños, seeded and finely diced
- 4 garlic cloves, finely minced
- 1 ½ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- 3 tablespoons taco seasoning
- 2 teaspoons sugar
- ½ teaspoon ground coriander
Liquids and Canned Goods
- 4 cups chicken broth
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.25-ounce) can corn, drained
Finishing Ingredients and Garnishes
- 1 tablespoon lime juice (from 1 lime, optional)
- Shredded cheddar cheese
- Fresh cilantro, finely chopped
- Sour cream
- Avocado, peeled, pitted, and sliced
- Tortilla chips, crushed
Instructions
- Sear the Chicken: Sprinkle the chicken thighs all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium heat. Add the chicken thighs in a single layer and cook for 3-4 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Remove the chicken and set aside on a clean plate.
- Cook the Vegetables: Add the butter to the same pot. Once melted, add the diced onion, red bell pepper, and diced jalapeños. Cook for 3-4 minutes until the vegetables are softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in Broth and Seasonings: Pour in chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Add taco seasoning, sugar, the remaining 1 teaspoon salt, ½ teaspoon black pepper, and ground coriander. Place the seared chicken thighs back into the pot, ensuring they are fully submerged in the liquid.
- Simmer the Soup: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and simmer for 20 minutes until the chicken is cooked through.
- Shred Chicken: Remove the chicken thighs from the pot and transfer to a cutting board. Use two forks to shred the chicken finely. Return the shredded chicken to the pot and stir in the lime juice if using.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro, shredded cheddar cheese, a dollop of sour cream, sliced avocado, and crushed tortilla chips as desired.
Notes
- For extra heat, keep some jalapeño seeds or add more jalapeños.
- You can substitute chicken breasts for thighs, but thighs tend to stay more tender and juicy.
- If you prefer a thicker soup, simmer uncovered for the last 5-10 minutes to reduce the liquid.
- Leftovers store well in the refrigerator for up to 3 days and taste great reheated.
- Use low-sodium chicken broth to better control salt levels.
