Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 500 g chicken breast (boneless, skinless); 1 tbsp olive oil; 1 pcs onion (medium, diced); 1 pcs bell pepper (medium, diced); 1 pcs jalapeno (seeded and minced); 4 pcs garlic (cloves, minced); 1 tbsp chili powder; 1 tsp cumin powder; 1 tsp smoked paprika; 1 tsp dried oregano; 200 g black beans (dried, soaked overnight and cooked until tender); 200 g corn (fresh kernels cut from the cob); 4 pcs tomato (medium, chopped); 750 ml water; 2 tbsp lime juice (freshly squeezed); 60 ml cream (for swirling); 60 g cheddar cheese (shredded); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 3 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

9/10

A cozy, flavor-packed soup that tastes just like your favorite chicken enchiladas but in a bowl. Shredded chicken, black beans, corn, and peppers swim in a rich, slightly spicy tomato broth, finished with a swirl of cream and a handful of melted cheese. Ready in under an hour, it's a weeknight comfort food hero.

PREP

15m

COOK

30m

SERVES

1 CUP

521 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the beans.
Soak the dried black beans in plenty of water for at least 8 hours or overnight. Drain, then pressure cook with fresh water until soft and tender. Drain and set aside.
saute · ~6 min
Sauté the vegetables.
1.Heat olive oil in a large pot over medium heat.
2.Add diced onion and bell pepper, cooking until softened (4-5 min).
3.Stir in the minced jalapeno and garlic, sauté until fragrant (1 min).
TIPDon't brown the garlic — it turns bitter quickly.
saute · ~1 min
Bloom the spices.
1.Add chili powder, cumin, smoked paprika, and dried oregano to the pot.
2.Stir constantly for 30 seconds to toast the spices and deepen their flavor.
TIPToasting spices in oil unlocks their full aroma. Stir continuously to prevent burning.
simmer · ~21 min
Simmer the soup base.
1.Add the chopped tomatoes to the pot and cook for 3-4 minutes until they start to break down.
2.Pour in the water and add the salt. Stir everything together and bring to a boil.
3.Once boiling, reduce the heat to low. Gently place the whole chicken breasts into the liquid.
4.Cover and let the soup simmer for 15-20 minutes until the chicken is cooked through.
prep · ~5 min
Shred the chicken.
1.Carefully remove the cooked chicken breasts from the pot and place them on a cutting board.
2.Use two forks to shred the chicken into bite-sized pieces.
TIPChicken is easiest to shred while still warm.
mix · ~5 min
Combine and finish the soup.
1.Return the shredded chicken to the pot, along with the cooked black beans and fresh corn kernels.
2.Stir well and simmer for a final 5 minutes to let the flavors meld.
3.Turn off the heat and stir in the fresh lime juice.
assemble
Ladle into bowls and add toppings.
1.Ladle the hot soup into serving bowls.
2.Drizzle a swirl of cream over each bowl.
3.Top generously with shredded cheddar cheese, a pinch of black pepper, and a scattering of fresh cilantro.
TIPFor an extra touch, serve with tortilla chips or sliced avocado.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the black beans overnight and pressure cook them for a tender, creamy texture that holds up in the soup.
2
Remove the chicken breasts while still warm to shred easily with two forks — cold chicken shreds unevenly.
3
Stir the spices into the hot oil for exactly 30 seconds to bloom their oils, enhancing the smoky, earthy depth.
4
Add the heavy cream and cheese after turning off the heat to prevent the dairy from curdling or separating.
5
Use fresh corn kernels cut from the cob for a sweet pop of texture that frozen corn cannot match.
6
Simmer the soup with the chicken breasts whole so the meat stays moist and infuses the broth without drying out.
7
For a thicker soup, mash a portion of the black beans before adding them, creating a natural creaminess.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace the chicken with 400g of firm tofu (cubed and pan-seared) or extra black beans. This swap makes the dish entirely plant-based while keeping it hearty and satisfying.

low dairy

Low-dairy

Omit the cream and cheddar, and instead swirl in a dollop of plain Greek yogurt or a dairy-free cashew cream. Reduces saturated fat without losing the creamy finish.

spicy

Spicy

Keep the jalapeño seeds and add an extra minced serrano or a pinch of cayenne pepper with the spices. Ideal for those who crave a hotter, more assertive soup.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant-Based Fiber

Black beans and corn provide a generous amount of dietary fiber, which supports digestive health and helps maintain steady energy levels.

✓

High-Quality Lean Protein

Chicken breast delivers a substantial amount of lean protein, essential for muscle repair and satiety, with minimal saturated fat.

✓

Loaded with Antioxidants

Tomatoes, bell peppers, and spices like cumin and smoked paprika are rich in antioxidants such as lycopene and vitamin C, which help combat oxidative stress.

QUESTIONS?