Chicken Enchilada Soup Large Pot

Warm up with a hearty bowl of Chicken Enchilada Soup, a flavorful one-pot wonder that's perfect for feeding a crowd! This savory soup combines tender shredded chicken, bold red enchilada sauce, and a medley of black beans, corn, and diced tomatoes for a comforting meal that brims with Tex-Mex flair. Infused with aromatic spices like chili powder, cumin, and paprika, and finished with melty cheddar cheese, this recipe strikes the perfect balance of richness and spice. Ready in under an hour, it’s an easy, family-friendly dinner option that’s as satisfying as it is simple to make. Serve it hot from the pot with a variety of optional garnishes, such as sour cream, fresh cilantro, or crunchy tortilla strips, for a customizable dining experience. Ideal for meal prep or game day gatherings, this large-batch soup ensures there’s plenty to go around. Bring a taste of comfort to your table with this irresistible Chicken Enchilada Soup recipe!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 4 cups Cooked shredded chicken
• 8 cups Chicken broth
• 2 cups Red enchilada sauce
• 2 15-ounce cans Canned diced tomatoes (with juice)
• 2 15-ounce cans Black beans, drained and rinsed
• 2 cups Corn kernels (frozen or canned, drained)
• 2 teaspoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 cups Shredded cheddar cheese (plus more for garnish)
• 1 cup Sour cream (optional, for serving)
• 0.5 cup Chopped fresh cilantro (optional, for garnish)
• 2 cups Tortilla strips or crushed tortilla chips (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the shredded chicken, chicken broth, enchilada sauce, diced tomatoes (with juice), black beans, and corn to the pot. Stir to combine.

Step 5

Season the soup with chili powder, cumin, paprika, salt, and black pepper. Stir well.

Step 6

Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.

Step 7

Stir in the shredded cheddar cheese until melted and fully incorporated.

Step 8

Taste and adjust seasoning, adding more salt or spices if needed.

Step 9

Serve hot and garnish with additional shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and tortilla strips or crushed tortilla chips if desired.

Nutrition Facts

Serving size	(6417.2g)

Amount per serving	% Daily Value*
Calories	6017.7

Total Fat 248.9g	0%
Saturated Fat 96.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1171.1mg	0%
Sodium 18191.5mg	0%
Total Carbohydrate 468.0g	0%
Dietary Fiber 82.7g	0%
Total Sugars 78.9g
Protein 475.8g	0%

Vitamin D 48.0IU	0%
Calcium 2944.6mg	0%
Iron 52.6mg	0%
Potassium 9877.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 31.6%

Carbs: 31.1%