Easy 30-Minute Chicken Enchilada Soup
😍🙌🎉 Don't have all day for chili to simmer? No problem! This EASY, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes! Perfect for busy weeknights!!
Servings: 8 servings
Calories: 283cal
Equipment
Ingredients
Soup
- 4 tablespoons olive oil divided
- 1 pound boneless skinless chicken breast seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)
- 1 tablespoon + 1 teaspoon ground cumin divided
- 1 large/extra-large sweet Vidalia onion diced small
- 3 to 5 garlic cloves finely pressed or minced
- one 15-ounce can red kidney beans I used low-salt, drained and rinsed
- one 15-ounce can black beans I used no-salt added, drained and rinsed
- 1 to 1.5 cups frozen corn not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted
- one 14.5-ounce can petite diced fire-roasted tomatoes regular petite diced tomatoes may be substituted
- one 10-ounce can red enchilada sauce I used medium heat
- two 4-ounce cans fire-roasted diced green chiles regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness
- about 2 cups water chicken or vegetable broth, or as desired
- 1 to 1.5 tablespoons chili powder I used 1.5
- 2 teaspoons smoked paprika regular paprika may be substituted
- 1 teaspoon kosher salt optional and to taste
- 1 teaspoon freshly ground black pepper or to taste
- 1 to 3 teaspoons granulated sugar optional and to taste
- 1 to 2 tablespoons lime juice optional and to taste
Toppings (optional)
- fresh cilantro lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing
Instructions
- To a large Dutch oven, add 2 tablespoons olive oil, chicken, evenly season with salt and pepper, 1 teaspoon cumin, and cook over medium-high heat until chicken is cooked through.
- Remove chicken from Dutch oven, and set on a cutting board to rest. Do not clean the pan or remove cooking juices.
- Add the remaining 2 tablespoons olive oil, onions, and cook for about 5 to 7 minutes, or until onions have softened, stir intermittently.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the the kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water/broth, remaining 1 tablespoon cumin, chili powder, smoked paprika, optional salt (there’s already quite a bit of salt in the other canned goods and I didn’t add any additional salt), pepper, and stir to combine. If you prefer thinner chili with more broth, you may wish to add an additional 1 to 2 cups water/broth.
- Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
- While chili is cooking, shred or cube the chicken into bite-sized pieces. Add chicken to chili and stir to combine.
- Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes), optional lime juice (brightens up the flavor), and add salt, pepper, etc. if desired.
- Ladle into bowls and optionally garnish with your favorites.
Notes
- Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.
- I used medium heat red enchilada sauce, fire-roasted tomatoes, and fire-roasted green chiles, but you can always choose milder versions of those products (and/or reduce the green chiles to 1 can or omit) and scale the amount of chili powder down to 1 tablespoon if you’re cooking for those who are more sensitive to spices.
- Adapted from Easy 30-Minute Homemade White Chicken Chili and Easy 30-Minute Turkey Chili.
Nutrition
Serving: 1serving | Calories: 283cal | Carbohydrates: 31g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1217mg | Potassium: 663mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1054IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 4mg
