Pioneer Woman Chicken Enchilada Soup Recipe
This enchilada soup is a flavorful, one-pot meal packed with tender chicken, black beans, corn, and a rich, spiced broth. It comes together quickly, making it perfect for busy weeknights. Topped with cheese, avocado, or crunchy tortilla chips, it’s fully customizable. Plus, it stores and freezes well for easy meal prep!
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!