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Pioneer Woman Chicken Enchilada Soup Recipe
Ash Tyrrell

Pioneer Woman Chicken Enchilada Soup Recipe

When I first tried making this Pioneer Woman Chicken Enchilada Soup, I didn’t expect it to become one of my all-time favorite comfort dishes. It’s so easy, yet every spoonful tastes like I spent hours in the kitchen.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – helps sauté the aromatics and adds richness
  • 1 medium onion diced – gives a sweet, savory depth to the soup base
  • 3 garlic cloves minced – adds bold, aromatic flavor
  • 2 boneless skinless chicken breasts – tender protein that shreds beautifully
  • 1 teaspoon ground cumin – for that signature warm earthy spice
  • 4 cups chicken broth – forms a savory foundation for the soup
  • 1 10 oz can red enchilada sauce – gives the soup its classic zesty flavor
  • 1 cup frozen corn – adds sweet pops of texture fresh corn works better if in season
  • 1 15 oz can black beans, drained and rinsed – for fiber, protein, and heartiness
  • 1 cup fresh tomato salsa – brings brightness and fresh tomato tang
  • Salt and pepper to taste
  • Optional toppings: shredded cheese sour cream, diced avocado, chopped cilantro, tortilla chips

Method
 

  1. First, heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, and sauté them for about 3–4 minutes until soft and fragrant. This step is where the flavor magic begins—don’t rush it!
  2. Place the chicken breasts into the pot and season everything with cumin. Pour in the chicken broth and enchilada sauce, then bring it all to a gentle boil. Once boiling, lower the heat, cover the pot, and let it simmer for about 15–20 minutes. This gives the chicken time to cook and soak up all the flavors.
  3. Remove the chicken breasts and shred them using two forks—I find it easiest to let them cool slightly first. Return the shredded chicken to the pot and stir in the frozen corn, black beans, and fresh tomato salsa. Let it all simmer together for another 5 minutes so the flavors can meld.
  4. Taste the soup and season with salt and pepper if needed. Then it’s time to serve! Ladle the soup into bowls and let everyone top their own with shredded cheese, sour cream, avocado slices, or crunchy tortilla chips. I like to finish mine with a sprinkle of cilantro and a squeeze of lime.

Notes

  • Use homemade salsa or a chunky fresh salsa for extra depth and texture.
  • Let the chicken rest before shredding—it stays juicier and is easier to handle.
  • Submerge the chicken completely in broth for even cooking.
  • Double the recipe if you want leftovers or to freeze a batch for later.
  • Try adding a squeeze of lime juice at the end for a zesty finish.