Description
This Easy Chicken Enchilada Soup is a flavorful and comforting meal combining tender chicken thighs simmered in a rich broth with enchilada sauce, beans, corn, and spices. Topped with cheddar cheese, sour cream, fresh cilantro, avocado slices, and crispy tortilla chips, it’s an effortless recipe perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Protein and Fats
- 1 tablespoon avocado oil
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon salted butter
Vegetables
- 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 (14.5-ounce) can diced tomatoes
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.25-ounce) can corn, drained
Liquids and Sauces
- 4 cups chicken broth
- 1 (10-ounce) can enchilada sauce
- 1 tablespoon lime juice (from 1 lime, optional)
Seasonings
- 1 ½ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- 3 tablespoons taco seasoning
- 2 teaspoons sugar
- ½ teaspoon ground coriander
Toppings
- Shredded cheddar cheese
- Fresh cilantro, finely chopped
- Sour cream
- Avocado, peeled, pitted, and sliced
- Tortilla chips, crushed
Instructions
- Season and sear the chicken: Sprinkle chicken 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 in a single layer and cook for 3-4 minutes per side, or until golden brown. Flip and cook 3-4 more minutes. The chicken does not need to be fully cooked through at this point. Transfer the chicken to a clean plate.
- Sauté the vegetables: Add the butter to the pot. Once it melts, add the diced onion, red bell pepper, and jalapeños. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
- Add liquids and seasonings: Pour into the pot the chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Stir in the taco seasoning, sugar, ground coriander, 1 teaspoon salt, and ½ teaspoon black pepper. Return the seared chicken thighs to the pot, making sure 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, and simmer for 20 minutes or until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken thighs from the pot and transfer them to a cutting board. Use two forks to shred the meat finely. Return the shredded chicken back to the pot and stir in the lime juice if using.
- Serve with toppings: Ladle the soup into bowls and garnish with freshly chopped cilantro, shredded cheddar cheese, sour cream, sliced avocado, and crushed tortilla chips as desired. Enjoy warm.
Notes
- For a milder soup, reduce the amount of jalapeños or remove them entirely.
- You can substitute chicken breasts for thighs, though thighs yield a juicier texture.
- The lime juice is optional but adds a bright, fresh flavor that complements the spices.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
- Adjust salt to taste, especially if your chicken broth or enchilada sauce is already salted.
- For added creaminess, stir in a dollop of sour cream before serving.
