Back to RecipesChicken Enchilada Soup
All the flavors of enchiladas in a hearty, warming soup — tender chicken, black beans, corn, and a rich red chili broth, topped with crispy tortilla strips, sour cream, and cheese.
Total Time
40 min
Servings
6
Cuisine
Mexican
Rating
No reviews yet
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
- 500g chicken breasts
- 400g canned black beans, drained
- 300g frozen corn
- 400g crushed tomatoes
- 1L chicken stock
- 1 onion, diced
- 3 garlic cloves
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Tortilla strips, sour cream, cheddar, cilantro to serve
Instructions
- 1
Sauté onion until soft. Add garlic and spices, cook 1 minute.
- 2
Add tomatoes, stock, and whole chicken breasts.
- 3
Simmer 20 minutes until chicken is cooked through.
- 4
Remove chicken and shred.
- 5
Add beans and corn. Simmer 5 minutes.
- 6
Return chicken. Season well.
- 7
Serve topped with tortilla strips, sour cream, cheese, and cilantro.
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