Description
A creamy one-pot soup with chicken, pasta, enchilada sauce, and cheese.
Ingredients
Scale
- Boneless skinless chicken breasts or thighs 1½ lb (680 g)
- Olive oil 1 tbsp
- Yellow onion finely chopped 1 medium
- Garlic cloves minced 4
- Red bell pepper diced 1
- Green bell pepper diced 1
- Low-sodium chicken broth 4 cups (960 ml)
- Red enchilada sauce 2 cups (480 ml)
- Fire-roasted diced tomatoes 1 can (14–15 oz / 400 g)
- Black beans drained and rinsed 1 can (15 oz / 425 g)
- Corn kernels drained 1½ cups
- Chili powder 1½ tsp
- Ground cumin 1 tsp
- Smoked paprika 1 tsp
- Dried oregano ½ tsp
- Kosher salt 1 tsp (adjust to taste)
- Black pepper ½ tsp
- Short pasta (rotini, shells, or elbow) 8 oz (225 g)
- Heavy cream or half-and-half ½ cup (120 ml)
- Shredded cheddar or Mexican-blend cheese 1½ cups (180 g)
- Fresh lime juice 2 tbsp
- Optional toppings
Sour cream or Greek yogurt - Fresh cilantro chopped
- Avocado slices
- Tortilla strips or crushed tortilla chips
- Extra cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook 3–4 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add chicken, bell peppers, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to coat the chicken in spices.
- Pour in chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Stir to combine.
- Bring to a gentle boil, then reduce to a simmer. Cover and cook 15–20 minutes until the chicken is cooked through.
- Remove the chicken and shred it using two forks. Return shredded chicken to the pot.
- Add the pasta directly to the soup. Simmer uncovered 10–12 minutes, stirring occasionally, until pasta is tender.
- Reduce heat to low. Stir in heavy cream and shredded cheese until melted and creamy.
- Stir in lime juice, taste, and adjust seasoning as needed.
- Ladle into bowls and finish with sour cream, cilantro, avocado, and tortilla strips if desired.
Notes
- For thicker soup, reduce broth by ½ cup.
- For a lighter version, use half-and-half and reduce cheese slightly.
- Leftovers thicken overnight; add broth when reheating.
- Prep Time: 15 Minutes
- Cook Time: 35 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Comfort
Nutrition
- Serving Size: 1 Bowl
- Calories: 460kcal
- Fat: 20g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 34g
Keywords: Chicken Enchilada Pasta Soup