Name: Chicken Enchilada Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 3 tbsp extra virgin olive oil; 1 large onion ((chopped)); 3 cloves garlic ((minced)); 1 jalapeno pepper (seeded and sliced into strips); 2 ears corn ((kernels removed)); 1 can black beans (rinsed and drained (15oz/425g)); 12 oz cooked chicken ((shredded) (340g)); 1 can diced tomatoes ((14.5oz/411g)); 1 can red enchilada sauce ((1lb 3oz/538g)); 4 cups chicken stock ((960ml)); Salt (to taste); 1 tbsp lime juice ((optional)); 8 oz shredded cheese ((226g)); ½ cup chopped cilantro; ½ cup shredded cheese ((56g)); Tortilla chips

Easy to prepare creamy Chicken Enchilada Soup with shredded chicken, black beans, corn, diced tomatoes, and melted cheese. So comforting and delicious!

Would you believe that I have not tasted Chicken Enchilada Soup until very recently? It was quite a discovery for me and to make up for lost time, I immediately decided I wanted to replicate it in my own kitchen. This soup hits all the right notes – creamy, spicy, and flavorful with lots of textures. It has meat and vegetables all in one bowl, further enhanced by the garnishes. Definitely a must try!

Chunky Chicken Enchilada Soup

The version that I first tasted was a little creamier and smoother. This recipe inspired by the one found on Serious Eats has a sharper and more tangy taste. It is chunkier in texture with whole black beans and corn kernels. This soup also has a richer color making it look very appetizing.

For simplicity and ease of preparation, I use canned red enchilada sauce which comes in three levels of heat – mild, medium, and hot. I chose the medium which worked out nicely for our family. Please leave out the lime juice if you prefer the taste to be a little less bright and tangy.

Tools Used in Making This Chicken Enchilada Soup

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