Pioneer Woman Chicken Enchilada Soup

Pioneer Woman Chicken Enchilada Soup is made with boneless chicken breast, onion, garlic, ground cumin, chicken broth, red enchilada sauce, frozen corn, black beans, and fresh tomato salsa. This hearty Pioneer Woman Chicken Enchilada Soup recipe creates a comforting dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Pioneer Woman Chicken Enchilada Soup 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 cups chicken broth
• 2 cans (10 oz. each) red enchilada sauce
• 2 cups frozen corn
• 1 can (15 oz.) black beans, drained
• 1 1/2 cups fresh tomato salsa
• Salt and pepper, to taste
• Your favorite toppings (see note)

Pioneer Woman Chicken Enchilada Soup Instructions

1. Heat the olive oil in a large sauce pot over medium heat. Add the chopped onion and minced garlic, and sauté for 3–5 minutes until softened.
2. Place the chicken breasts in the pot and add the ground cumin, chicken broth, and red enchilada sauce. Bring the mixture to a boil, then lower the heat and simmer for 15–20 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot and place it on a cutting board. Add the frozen corn, black beans, and fresh tomato salsa to the soup. Chop or shred the chicken breasts and return them to the pot. Stir well and season with salt and pepper to taste.
4. When ready to serve, ladle the soup into bowls and garnish with your favorite toppings.

Recipe Tips

• Sautéing for Flavor: Sauté the onion and garlic until they are golden brown to enhance the soup’s depth of flavor. This step helps release their natural sweetness and adds richness to the soup.

• Use Homemade Broth: If you have time, use homemade chicken broth instead of store-bought. It adds a richer, more authentic taste to the soup.

• Fresh vs. Canned Ingredients: Fresh tomato salsa can be replaced with canned tomatoes if fresh tomatoes are not available. However, using fresh salsa adds a vibrant and fresh flavor that enhances the overall taste of the soup.

How To Store Pioneer Woman Chicken Enchilada Soup

Refrigerate: Cool the Pioneer Woman Chicken Enchilada Soup completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, let it cool completely, then transfer it to a freezer-safe container or freezer bags. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Pioneer Woman Chicken Enchilada Soup

On The Stovetop: Pour the leftover soup into a pot. Heat over medium heat, stirring occasionally, until it is hot all the way through, about 10-15 minutes.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Slow Cooker: Pour the soup into the slow cooker. Set it on low heat and let it warm for 1-2 hours, or until heated through. This method is great for reheating larger quantities.

What To Serve Pioneer Woman Chicken Enchilada Soup

Pioneer Woman Chicken Enchilada Soup pairs well with crusty bread, cornbread, a simple green salad, and tortilla chips. It also can be served alongside guacamole, sour cream, sliced avocado, and shredded cheese for better savoring of the meal.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. They will add a richer flavor and can be cooked the same way as the chicken breasts in this recipe.

How can I make the soup spicier?

To make the soup spicier, you can use hot enchilada sauce, add a diced jalapeño pepper when sautéing the onion and garlic, or include a dash of cayenne pepper or hot sauce to the soup.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Add all the ingredients except the toppings to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.

Try more recipes:

• Pioneer Woman Chicken Minestrone Soup
• Rosa Marina Soup Recipe
• Trader Joe’s French Onion Soup