Name: Pioneer Woman Chicken Enchilada Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 1 Tbsp. Olive Oil; 1 Onion, Peeled and Chopped; 4 cloves Garlic, Minced; 1 1/2 lb. Boneless Chicken Breast; 2 tsp. Ground Cumin; 4 c. Chicken Broth; 2 cans (10 oz. size) Red Enchilada Sauce; 2 c. Frozen Corn; 1 can (15 oz. size) Black Beans, Drained; 1 1/2 c. Fresh Tomato Salsa; Your Favorite Toppings (e.g., shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, tortilla chips)

This delicious Pioneer Woman Chicken Enchilada Soup is a quick and easy meal perfect for busy nights. With its creamy texture and flavorful spices, you can customize it using common ingredients like beans and corn. Enjoy a comforting bowl topped with crispy tortilla chips for a satisfying dish that everyone will love!

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Ingredients Needed:

1 Tbsp. Olive Oil
1 Onion, Peeled and Chopped
4 cloves Garlic, Minced
1 1/2 lb. Boneless Chicken Breast
2 tsp. Ground Cumin
4 c. Chicken Broth
2 cans (10 oz. size) Red Enchilada Sauce
2 c. Frozen Corn
1 can (15 oz. size) Black Beans, Drained
1 1/2 c. Fresh Tomato Salsa
Your Favorite Toppings (e.g., shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, tortilla chips)

How To Cook Chicken Enchilada Soup:

Sauté Aromatics: In a large sauce pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for 3–5 minutes until softened.
Cook Chicken: Add the boneless chicken breasts, ground cumin, chicken broth, and enchilada sauce to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes until the chicken is cooked through.
Prepare Soup: Remove the chicken from the pot and place it on a cutting board. Add frozen corn, drained black beans, and fresh tomato salsa to the soup. Chop or shred the cooked chicken and return it to the pot. Stir well and season with salt and pepper to taste.
Serve: When ready to serve, ladle the soup into bowls and sprinkle with your favorite toppings.

Recipe Tips

Cook Chicken Thoroughly: Make sure the chicken is fully cooked before shredding. It should reach an internal temperature of 165°F (75°C) to ensure it’s safe to eat.
Season to Taste: Don’t forget to taste the soup before serving. Adjust the seasoning with salt and pepper to suit your flavor preferences.
Use Low-Sodium Broth: For a healthier option, choose low-sodium chicken broth. This helps control the salt level in the soup without sacrificing flavor.
Add Fresh Ingredients: Enhance the flavor and nutrition by adding fresh ingredients like chopped cilantro, lime juice, or diced avocado just before serving.
Store Properly: If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for up to 3 days. For longer storage, freeze the soup in portions.

How To Store & Reheat Leftovers

Refrigerate: Let the leftover Chicken Enchilada Soup cool to room temperature. Then, put it in an airtight container and refrigerate. It will stay good for 3 days.
Freeze: To freeze, put leftover Chicken Enchilada Soup in a freezer-safe container. It can be frozen for 3 months. When ready to eat, thaw it overnight in the fridge, then reheat on the stove or microwave.
Reheating: Reheat leftover Chicken Enchilada Soup on the stove over medium heat or in the microwave in 1-minute intervals until hot. Ensure it reaches 165°F (75°C) before serving.

Nutrition Facts

Serving Size: 1 cup (approximately)

Calories: 219
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 72 mg
Sodium: 1169 mg
Potassium: 815 mg
Total Carbohydrate: 19 g
Dietary Fiber: 3 g
Sugars: 2 g
Protein: 27 g

Try More Pioneer Woman Recipes:

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Pioneer Woman Chicken Enchilada Soup

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Soups Recipe Keys: C Chicken Enchilada Soup

Difficulty:BeginnerPrep time: 10 minutesCook time:4 hours Rest time: 40 minutesTotal time:4 hours 10 minutesServings:4 servingsCalories:219 kcal Best Season:Suitable throughout the year

Description

Ingredients

1 Tbsp. Olive Oil
1 Onion, Peeled and Chopped
4 cloves Garlic, Minced
1 1/2 lb. Boneless Chicken Breast
2 tsp. Ground Cumin
4 c. Chicken Broth
2 cans (10 oz. size) Red Enchilada Sauce
2 c. Frozen Corn
1 can (15 oz. size) Black Beans, Drained
1 1/2 c. Fresh Tomato Salsa
Your Favorite Toppings (e.g., shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, tortilla chips)

Instructions

Sauté Aromatics: In a large sauce pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for 3–5 minutes until softened.
Cook Chicken: Add the boneless chicken breasts, ground cumin, chicken broth, and enchilada sauce to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes until the chicken is cooked through.
Prepare Soup: Remove the chicken from the pot and place it on a cutting board. Add frozen corn, drained black beans, and fresh tomato salsa to the soup. Chop or shred the cooked chicken and return it to the pot. Stir well and season with salt and pepper to taste.
Serve: When ready to serve, ladle the soup into bowls and sprinkle with your favorite toppings.

Notes

Cook Chicken Thoroughly: Make sure the chicken is fully cooked before shredding. It should reach an internal temperature of 165°F (75°C) to ensure it’s safe to eat.
Season to Taste: Don’t forget to taste the soup before serving. Adjust the seasoning with salt and pepper to suit your flavor preferences.
Use Low-Sodium Broth: For a healthier option, choose low-sodium chicken broth. This helps control the salt level in the soup without sacrificing flavor.
Add Fresh Ingredients: Enhance the flavor and nutrition by adding fresh ingredients like chopped cilantro, lime juice, or diced avocado just before serving.
Store Properly: If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for up to 3 days. For longer storage, freeze the soup in portions.

Keywords:Pioneer Woman Chicken Enchilada Soup