Description
This Chicken Enchilada Soup is a comforting and flavorful dish that is perfect for a cozy night in. Packed with tender chicken, hearty beans, and a blend of spices, this soup is sure to become a family favorite.
Ingredients
Units
Scale
Main Soup:
- 3 tablespoons butter or ghee
- 2 teaspoons garlic, minced
- 1 yellow onion, diced
- 3 tablespoons flour (gluten-free works)
- 3 tablespoons chili powder (more if desired)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons tomato paste
- 4–5 cups chicken broth
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoon lime juice (more to taste)
- 1 pound boneless skinless chicken breast OR approx. 6 bone-in chicken thighs
- 10 oz can diced green chiles
- 1 15oz can corn, drained
- (optional) 1 15oz can black beans, drained and rinsed
Toppings:
- sour cream
- shredded cheese
- chopped cilantro
Instructions
- Gather Ingredients: Gather all your ingredients and measure them out ahead of time.
- Cook Aromatics: In a saucepan, sauté garlic and onion until softened.
- Make Roux: Add flour to create a paste, then add spices and tomato paste.
- Add Broth: Slowly whisk in chicken broth, then simmer with chicken.
- Shred Chicken: Remove and shred chicken before adding back to the pot with chiles, corn, and beans.
- Adjust Seasoning: Taste and adjust with salt, lime juice, or chili powder as needed.
- Serve: Divide into bowls and top with cheese, sour cream, red onion, tortilla chips, and cilantro.
Notes
- For extra flavor, use bone-in, skin-on chicken thighs.
- To make a creamier version, add shredded cheese and cream cheese.
- For dairy-free, use vegan substitutes.
- Ensure gluten-free by using gluten-free flour.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 5g
- Sodium: 830mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg