Recipe Background
Easy Chicken Enchilada Soup is the quickest and breeziest way to get Tex-Mex flavors delivered straight to your taste buds! The spicy enchilada sauce mingles with the savory broth and the rich tomatoes to ensure there's a south-of-the-border feeling in every sip! Hearty beans, succulent chicken, and melty cheddar cheese... all the good enchilada stuff is here! Easy Chicken Enchilada Soup, topped with your Tex-Mex favorites, is the best thing you can make in under half an hour, guaranteed!
Easy Chicken Enchilada Soup is the quickest and breeziest way to get Tex-Mex flavors delivered straight to your taste buds! The spicy enchilada sauce mingles with the savory broth and the rich tomatoes to ensure there's a south-of-the-border feeling in every sip! Hearty beans, succulent chicken, and melty cheddar cheese... all the good enchilada stuff is here! Easy Chicken Enchilada Soup, topped with your Tex-Mex favorites, is the best thing you can make in under half an hour, guaranteed!
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 cup white onions diced
- 3 cloves garlic minced
- 1/2 cup flour
- 3 cups chicken stock
- 2 cups chicken cooked and shredded
- 1 (10-ounce) can red enchilada sauce
- 1 (14-ounce) can black beans rinsed and drained
- 1 (14-ounce) can diced tomatoes
- salt to taste
- 1/2 teaspoon ground cumin
- 1 (8-ounce) block sharp cheddar cheese freshly grated
Optional, for serving:
- tortilla strips to taste
- avocado to taste, diced or sliced
- sour cream to taste
- fresh cilantro to taste, chopped
- pico de gallo to taste
Directions
- In a large pot over medium-high heat, add the olive oil.
- Add the onions to the hot oil and cook, while stirring, until tender and translucent, about 5 minutes.
- Add the garlic to the onions and cook, while stirring, until fragrant, about 1 minute.
- Add the flour to the onion mixture and cook, while whisking, until the raw flour smell disappears, about 1 minute.
- Add 1/2 of the chicken stock to the onion mixture and whisk until completely combined and no lumps remain.
- Add the remaining stock to the onion mixture and stir quickly to combine.
- Add the chicken, the enchilada sauce, the black beans, the tomatoes and their juices, the salt, and the cumin to the soup mixture and stir to combine.
- Cook the soup mixture, while stirring, until it comes to a simmer.
- Reduce the heat to medium-low.
- Simmer the soup mixture, while stirring occasionally, until the flavors meld together, about 3 minutes.
- Add the cheddar cheese to the soup mixture and stir to combine until it is melted.
- Taste the soup for seasoning and add the salt, as needed.
- Serve the soup with your favorite toppings.
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