Description

A bold and hearty one-pot soup inspired by classic enchiladas. This Chicken Enchilada Rice Soup is packed with shredded chicken, basmati rice, black beans, and a smoky red enchilada broth—finished with lime juice and cilantro for brightness.

Ingredients

2 tablespoons avocado oil

1 cup finely diced yellow onion

1 cup finely diced green bell pepper

1/4 cup finely diced jalapeño, seeds removed

4 garlic cloves, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

6 cups low-sodium chicken broth

15 ounces red enchilada sauce

8 ounces canned diced green chiles

1 pound boneless, skinless chicken breasts, halved crosswise

1/2 cup white basmati rice

15 ounces canned black beans, drained and rinsed

2 tablespoons fresh lime juice

1/4 cup finely chopped fresh cilantro

Optional for serving:

Shredded cheese of choice

Plain yogurt or sour cream alternative

Extra fresh cilantro

Tortilla chips

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Instructions

1. Warm the avocado oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, jalapeño, garlic, salt, and black pepper. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.

2. Stir in the smoked paprika, oregano, and cumin. Let the spices toast for 1–2 minutes until fragrant, stirring constantly.

3. Pour in the chicken broth, enchilada sauce, and green chiles. Bring the soup to a lively simmer.

4. Add the chicken and rice, stirring well. Lower the heat to maintain a gentle simmer, cover, and cook for about 20 minutes, or until the rice is tender and the chicken is fully cooked.

5. Transfer the chicken to a plate and shred it using two forks. Return the shredded chicken to the pot.

6. Stir in the black beans, lime juice, and cilantro. Simmer uncovered for 5 more minutes so the flavors come together.

7. Ladle into bowls and add your favorite toppings before serving.

Notes

For extra creaminess, stir in 1/4 cup of heavy cream or a dairy-free alternative before serving.

Use rotisserie chicken to save time—just reduce cooking time and stir it in after the rice is tender.

Freeze the base (without rice) for best texture and add freshly cooked rice when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups & Stews
Method: Stovetop
Cuisine: Mexican-inspired