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Ultimate Comfort in a Bowl Chicken Enchilada Soup Recipe

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Learn how to make delicious Chicken Enchilada Soup Recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder (adjust to taste)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
  • 1/4 cup tomato paste
  • 1 tablespoon fresh lime juice
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded cheese, sour cream, sliced avocado, tortilla strips

If you find yourself without fresh lime, a splash of apple cider vinegar can brighten the flavors just as well. For those who prefer a milder version, simply omit the cayenne pepper or reduce the chipotle powder. I’ve even swapped out black beans for pinto or kidney beans in a pinch without losing that comforting, hearty texture.

Instructions

  1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes. This is where the base of your soup builds that lovely depth of flavor—be patient and let the onions work their magic.
  2. Add the minced garlic, cumin, smoked paprika, chipotle chili powder, oregano, and cayenne pepper (if using). Stir continuously for about 1 minute until fragrant. I always think of this step as waking up the spices, much like Mama Lu would coax flavors from a simple skillet cornbread.
  3. Pour in the chicken broth, fire-roasted diced tomatoes (with their juices), and tomato paste. Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes. This slow simmer lets the flavors meld, just like the slow-cooked meals I grew up with on the farm.
  4. Add the shredded chicken, black beans, and frozen corn to the pot. Stir to incorporate and continue simmering for another 10 minutes, allowing the chicken to absorb the smoky, spicy broth.
  5. Remove the pot from heat and stir in fresh lime juice. Taste the soup and season with salt and black pepper as needed. This final squeeze of lime brightens the whole bowl, much like a porch-side evening breeze after a day in the kitchen.
  6. Ladle the soup into bowls and garnish with chopped cilantro and your favorite toppings like shredded cheese, sour cream, sliced avocado, or crunchy tortilla strips. Serve hot and enjoy with the warmth of good company and stories to share.

Find it online: https://claracooking.com/chicken-enchilada-soup-recipe/