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Pioneer Woman Chicken Enchilada Soup

Pioneer Woman Chicken Enchilada Soup
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This soup is a cross between a traditional chicken soup and cheesy enchiladas. The broth is flavored with enchilada sauce, chicken stock, and spices, then thickened slightly with cheese and sometimes a bit of cream. Toppings like tortilla strips, avocado, sour cream, and fresh cilantro bring everything together. It’s customizable, so you can adjust spice levels or add extra vegetables depending on your preference.

Ingredients

  • Cooked chicken breasts, shredded

  • Chicken broth

  • Red enchilada sauce

  • Black beans (rinsed and drained)

  • Corn kernels

  • Onion, chopped

  • Garlic, minced

  • Chili powder, cumin, paprika

  • Cream cheese or heavy cream (optional for creaminess)

  • Cheddar or Monterey Jack cheese, shredded

  • Olive oil

  • Salt and pepper

  • Toppings: tortilla strips, sour cream, avocado, cilantro

Instructions

Step 1: Sauté the aromatics

Heat olive oil in a large pot. Add chopped onions and cook until soft. Stir in garlic and cook for another 1–2 minutes.

Step 2: Add the broth and sauce

Pour in chicken broth and enchilada sauce. Stir well to combine.

Step 3: Season the soup

Mix in chili powder, cumin, paprika, salt, and pepper. Let it simmer for 5 minutes.

Step 4: Stir in the main ingredients

Add shredded chicken, black beans, and corn. Simmer for 20 minutes until flavors blend.

Step 5: Make it creamy and cheesy

Lower the heat, then stir in cream cheese or heavy cream. Mix until smooth. Add shredded cheese and stir until melted.

Step 6: Serve with toppings

Ladle soup into bowls and top with tortilla strips, avocado slices, sour cream, and fresh cilantro.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-enchilada-soup/