Description
A hearty and flavorful chicken enchilada soup made with tender shredded chicken, black beans, corn, and a spiced tomato broth. Topped with melty cheese and fresh herbs, it’s the perfect cozy one-pot meal.
Ingredients
Scale
- 1.5 pounds raw chicken thighs, boneless and skinless
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Heat a large pot over medium heat.
- Add a splash of oil, then sauté onions until soft. Add garlic and cook for another minute.
- Stir in chili powder, cumin, paprika, salt, and pepper. Toast for 30 seconds.
- Pour in chicken broth and diced tomatoes, then nestle in chicken thighs.
- Add black beans and corn. Bring to a boil, then reduce heat and simmer for 25–30 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot. Stir in shredded cheese until melted.
- Taste and adjust seasoning. Serve hot with cilantro and green onions on top.
Notes
- Use fire-roasted tomatoes for a deeper flavor.
- Add a splash of lime juice for brightness before serving.
- This soup freezes well for up to 3 months.
- Add cream cheese or heavy cream for a richer version.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 870mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken enchilada soup, easy soup recipe, one pot meal, mexican soup, chicken soup