Whole Latta Enchilada Soup

Warm up your table with a big bowl of flavor-packed **Whole Latta Enchilada Soup**, a hearty and comforting recipe that’s a fiesta in every spoonful! This easy-to-make soup combines tender shredded chicken, robust red enchilada sauce, and a medley of black beans, pinto beans, and sweet corn for a protein-packed dish bursting with Tex-Mex flair. Infused with smoky paprika, chili powder, and cumin, it delivers bold, crowd-pleasing flavors in just 35 minutes. Perfect for busy weeknights or cozy gatherings, this one-pot wonder comes together effortlessly and pairs beautifully with all your favorite toppings—think shredded cheese, crunchy tortilla strips, and a dollop of sour cream. Whether you’re whipping up a quick dinner or meal-prepping for the week, this enchilada soup promises to hit the spot with its rich, vibrant taste and irresistible aroma.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 6 cups Chicken broth
• 2 cups Enchilada sauce (red)
• 1 15-ounce can Diced tomatoes (canned)
• 1 15-ounce can Black beans (canned, rinsed and drained)
• 1 15-ounce can Pinto beans (canned, rinsed and drained)
• 1 cup Frozen corn
• 3 cups Cooked, shredded chicken (rotisserie recommended)
• 1 teaspoon Ground cumin
• 2 teaspoons Chili powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)
• 1 cup Shredded cheddar or Monterey Jack cheese (optional, for garnish)
• 1 cup Tortilla strips or crushed tortilla chips (optional, for garnish)
• 0.5 cup Sour cream (optional, for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and cook for 3-4 minutes, stirring often, until softened and translucent.

Step 3

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

Step 4

Pour in the chicken broth, enchilada sauce, and diced tomatoes (with their juices), stirring to combine.

Step 5

Add the black beans, pinto beans, frozen corn, and shredded chicken to the pot.

Step 6

Stir in the cumin, chili powder, smoked paprika, salt, and black pepper.

Step 7

Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 15-20 minutes, allowing the flavors to meld together.

Step 8

Taste and adjust seasonings as needed.

Step 9

Ladle the soup into bowls and top with optional garnishes such as fresh cilantro, shredded cheese, tortilla strips or chips, and a dollop of sour cream.

Step 10

Serve hot and enjoy!

Nutrition Facts

Serving size	(4209.9g)

Amount per serving	% Daily Value*
Calories	3701.0

Total Fat 157.2g	0%
Saturated Fat 59.0g	0%
Polyunsaturated Fat 0g
Cholesterol 763.3mg	0%
Sodium 14460.8mg	0%
Total Carbohydrate 300.9g	0%
Dietary Fiber 67.7g	0%
Total Sugars 28.6g
Protein 299.6g	0%

Vitamin D 24IU	0%
Calcium 1681.1mg	0%
Iron 29.9mg	0%
Potassium 7238.1mg	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: 37.1%

Protein: 31.4%

Carbs: 31.5%