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Chicken Enchilada Soup

A warm, comforting soup blending tender chicken, enchilada flavors, and a creamy, mildly spicy broth. This recipe walks you through a cozy weeknight dinner that tastes like your favorite Mexican restaurant dish—without hours in the kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 tablespoon olive oil Sauté base aromatics in olive oil for depth of flavor.
  • 1 pound boneless, skinless chicken breasts Cooked until just tender and shreddable.
  • 1 medium yellow onion Adds sweetness and aroma when sautéed.
  • 2 cloves garlic Finely minced for brightness.
  • 1 teaspoon ground cumin Warm, earthy notes that echo enchilada flavors.
  • 1 teaspoon smoked paprika Adds a subtle smoky depth.
  • 1 can (4 4 oz) green chilies
  • 2 cups chicken broth A savory base; can be replaced with low-sodium for less salt.
  • 1 cup tomato purée Rich color and depth of flavor.
  • 1 cup unsweetened corn kernels Adds texture and sweetness.
  • 1/2 cup black beans Rinse and drain; optional for additional protein.
  • 1 pinch salt To taste after simmering.
  • 1/4 cup sour cream Stirred in at the end for creaminess.
  • 1/2 cup grated cheese Shredded cheddar or a cotija blend for topping.
  • 1 handful fresh cilantro Chopped, for bright finish and garnish.

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it softens and turns translucent, about 3–4 minutes.
  • Stir in the minced garlic, cumin, and smoked paprika. Sauté for another 30 seconds until fragrant.
  • Add the chicken breasts to the pot and pour in the chicken broth and tomato purée. Bring to a gentle simmer.
  • Reduce heat to low and simmer until the chicken is cooked through, about 8–10 minutes. Remove the chicken, shred with two forks, and return it to the pot.
  • Stir in the corn and black beans. Let the soup simmer for another 5 minutes to meld flavors. Taste and adjust salt as needed.
  • Just before serving, whisk in the sour cream to create a creamy, velvety texture. Do not boil after adding sour cream to prevent curdling.
  • Serve hot, topped with shredded cheese and chopped cilantro. If you like a touch more brightness, squeeze a little lime juice over the top.