Chicken Enchilada Soup
This delicious chicken enchilada soup makes you feel like you’re diving into a bowl of warmth. It’s a simple yet super hearty mix of tender chicken and the classic, zesty flavors of a good enchilada, and it couldn’t be easier to make.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2-3 garlic cloves, finely chopped
1 tablespoon jalapeño, finely chopped
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon tomato paste
1 can (14 oz /400g) crushed tomatoes
1 can (14 oz /400g) cannellini beans, drained and rinsed
1 can (14 oz /400g) black beans, drained and rinsed
1 cup (150 g) sweetcorn
6 cups (1.5 liters) chicken stock
2 medium chicken breasts (1 lb /450 g)
1 cup (180 g) cream cheese
½ cup (125 g) cheddar cheese, grated
A handful of fresh cilantro, roughly chopped
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot and celery. Sauté for about 5-7 minutes or until the vegetables are soft and translucent. Stir in the garlic and jalapeño and continue to cook for another minute.
Stir in the ground cumin, paprika, and dried oregano. Cook for another 1-2 minutes until the spices are fragrant.
Add the tomato paste to the pot and stir well, allowing it to cook for another minute. Pour in the crushed tomatoes and mix until combined.
Add the cannellini beans, black beans, and sweetcorn to the pot. Stir to combine.
Pour in the stock, then add the chicken breast. Make sure it’s fully submerged — add more stock as needed.
Bring the mixture to a boil and then reduce the heat to low. let the soup simmer for about 20-25 minutes or until the chicken is fully cooked.
Once the chicken is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
Add the cream cheese to the pot and stir until it’s fully melted. Next, stir in the grated cheddar cheese until melted.
Stir in the fresh cilantro and season to taste. Serve the soup with extra chopped cilantro and your favorite toppings such as avocado slices, jalapeño slices or sour cream.
Nutrition Information: Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 21.5gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 90mgSodium: 877mgCarbohydrates: 29.6gFiber: 8gSugar: 14gProtein: 35.9g
Nutritional information is an estimate provided by an online nutrition calculator.
