An easy one pot dinner, this Chicken Enchilada Soup is a super hearty soup that’s packed with protein. Easily customizable, you can make this enchilada soup on the stovetop, slow cooker, or Instant Pot!
If you don't have cooked chicken, cook some chicken breast. See blog post for details.
In a large pot over medium heat, heat the olive oil. Add in the onion, garlic and sauté until translucent in color.
Add in the enchilada sauce, fire roasted tomatoes, spices, and salt. Sauté for about 1 minute then add in the broth.
Cover and bring to boil for 20 minutes. Remove the pot from heat. Using an emergent hand blender, blend the soup carefully to the consistency you like. You can make it super smooth or textured. Place the soup back over medium heat.
Add in the shredded chicken, black beans, corn and green chilies into the pot. Mix and cover to cook for another 10 minutes. Add in the lime juice and stir.
OPTIONAL: You can also add some heavy cream at this point if you decide to make the soup extra creamy. You will cook for an extra 3-5 minutes after adding the heavy cream.
Serve in a bowl topped with some tortilla chips, cilantro, sour cream, and avocadoes.
Beans: feel free to swap the black beans for pinto beans.
Vegetables: feel free to add in additional vegetables if you have some leftover in the fridge.
Corn: for even more smoky flavor, you can use fire-roasted corn instead of regular corn.
You can use any kind of cooked chicken for this soup, such as shredded rotisserie chicken, roasted chicken, pre-cooked cubed chicken. Be sure to adjust the salt if using pre-cooked chicken as it might already have been salted.
If you don't have enchilada seasoning, add more cumin and chili seasoning to the recipe.