When I first made this Pioneer Woman Chicken Enchilada Soup Recipe, I couldn’t believe how simple it was to create something so hearty and flavorful. This soup is comfort in a bowl, loaded with zesty enchilada flavors and packed with tender chicken, beans, and corn. What makes it even more delightful are the endless topping options—from creamy avocado and sour cream to crunchy tortilla chips.
It’s one of those recipes that feels like a cozy hug on a chilly day and is always a hit with family and friends. Whether I’m whipping it up for a quick weeknight dinner or bringing it to a potluck, it’s always met with happy faces and second servings. Seriously, once you try this, it will quickly become a staple in your kitchen too!
Why You’ll Love This Recipe?
There are so many reasons to love this zesty, one-pot enchilada soup—it’s quick, flavorful, and easily customizable. Here are some:
Easy and Quick to Make
This recipe comes together in just 35 minutes, making it perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen.
Bold, Zesty Flavors
The blend of red enchilada sauce, cumin, and fresh salsa gives this soup a vibrant, mouthwatering taste that’s sure to please.
Customizable Toppings
From cheese and sour cream to crunchy tortilla chips and fresh avocados, you can tailor the toppings to match your cravings or dietary preferences.
Ideal for Meal Prep
This soup stores beautifully, making it perfect for meal prep days. Make a big batch, and enjoy it throughout the week!
One-Pot Wonder
Everything cooks in a single pot, cutting down on cleanup while delivering a wholesome, hearty meal.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- Olive oil
- Onion
- Garlic cloves
- Boneless chicken breasts
- Ground cumin
- Chicken broth
- Red enchilada sauce
- Frozen corn
- Black beans
- Fresh tomato salsa
- Optional toppings (cheese, sour cream, avocado, cilantro, tortilla chips)
Variations
Make this soup even more versatile with these creative variations and equipment tips!
- Protein Swap: Substitute chicken with turkey or make it vegetarian by swapping in tofu or extra beans.
- Spice it Up: Add jalapeños or hot salsa for an extra kick.
- Low-Carb Option: Skip the beans and corn and add diced zucchini or cauliflower for a low-carb alternative.
- Dairy-Free: Replace traditional cheese and sour cream with their vegan-friendly alternatives, or skip them entirely.
Equipment You’ll Need
- Large Sauce Pot: For cooking everything in one place.
- Wooden Spoon: For stirring while sautéing and simmering.
- Sharp Knife: To chop veggies and shred the chicken.
- Cutting Board: For prepping your ingredients.
How to Make Pioneer Woman Chicken Enchilada Soup?
This soup is as easy as it is delicious, with just a few simple steps to follow.
Step 1: Sauté the Aromatics 🧄
Heat olive oil in a large sauce pot over medium heat. Add chopped onions and minced garlic, then sauté for 3–5 minutes until the onions are softened and fragrant. This is the foundation of all the delicious flavors to come.
Step 2: Simmer the Soup Base 🍲
Place boneless chicken breasts into the pot and season with ground cumin. Pour in chicken broth and red enchilada sauce, then bring everything to a boil. Lower the heat and cover to simmer for 15–20 minutes, allowing the flavors to meld together.
Step 3: Add Chunky Goodness 🌽
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and toss in frozen corn, black beans, and fresh tomato salsa. Stir everything well to combine.
Step 4: Adjust and Serve 🌟
Add salt and pepper to taste, then ladle the soup into bowls. Garnish with your favorite toppings like shredded cheese, sour cream, fresh cilantro, scallions, or avocado slices. Don’t forget a handful of crunchy tortilla chips for the ultimate bowl of perfection!
Tips for Making the Recipe
- Use Fresh Ingredients: Opt for homemade salsa if you can for a burst of fresh flavors.
- Cook the Chicken Evenly: Ensure the chicken breasts are submerged in the liquid to cook evenly and retain moisture.
- Rest the Chicken: Allow the cooked chicken to cool slightly before shredding; it will make the process easier.
- Double the Recipe: This soup freezes wonderfully, so consider doubling the recipe to save some for another busy day.
How to Serve Pioneer Woman Chicken Enchilada Soup?
Presentation is key! Serve your soup in wide, shallow bowls to showcase all the vibrant ingredients. Top with a sprinkle of shredded cheese and a dollop of sour cream for a creamy touch. For a burst of freshness, scatter freshly chopped cilantro and diced avocado on top. Pair the soup with warm crusty bread or tortilla chips on the side. To make it extra special for gatherings, set up a toppings bar so everyone can customize their bowls to their liking!
Nutritional Information
This soup is a wholesome, balanced meal. Below are the nutrient details per serving.
- Calories: 320
- Protein: 28g
- Carbohydrates: 25g
- Fat: 10g
Make Ahead and Storage
This enchilada soup is perfect for busy days or meal prep enthusiasts.
Make Ahead and Reheat
Prepare the soup ahead of time and store it in an airtight container. The flavors deepen as it sits, making it taste even better the next day! Reheat on the stovetop over medium heat until warmed through.
Storing and Freezing Tips
Leftovers can be stored in the refrigerator for up to 3 days. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop. Pro tip: Store toppings separately to maintain their freshness.
The Pioneer Woman Chicken Enchilada Soup isn’t just another soup recipe. It’s a flavorful, comforting dish that’s loaded with hearty ingredients and bursting with Mexican-inspired zest. Whether you’re cooking for your family or entertaining guests, this recipe is guaranteed to impress. Give it a try, and you’ll understand why it’s a fall favorite in so many households. Happy cooking!
Pioneer Woman Chicken Enchilada Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 4 cloves garlic minced
- 1 1/2 pounds boneless chicken breast
- 2 teaspoons ground cumin
- 4 cups chicken broth
- 2 cans 10 ounces each red enchilada sauce
- 2 cups frozen corn
- 1 can 15 ounces black beans, drained
- 1 1/2 cups fresh tomato salsa
- Your Favorite Toppings can see instruction
Instructions
- Heat oil in a large pot over medium heat, then add chopped onion and garlic. Sauté for 3–5 minutes until softened.
- Add chicken breasts, cumin, chicken broth, and enchilada sauce to the pot. Bring to a boil, then reduce heat and let it simmer for 15–20 minutes until the chicken is fully cooked.
- Remove the chicken and set it on a cutting board. Stir in the corn, black beans, and salsa. Shred or chop the chicken, then return it to the pot. Mix well and season with salt and pepper to taste.
- Ladle into bowls and top with your Choice of shredded cheese, sour cream, avocado, cilantro, scallions, or crispy tortilla chips before serving.
Notes
- Use fresh salsa for vibrant flavor.
- Submerge chicken fully for even cooking.
- Let it rest before shredding for easy handling.
- Double the batch and it freezes well!
