This Chicken and Rice Enchilada Soup is a comforting, flavor-packed one-pot meal that captures the bold taste of enchiladas in a warm bowl. It’s an easy dinner option for busy weeknights or a relaxed meal on the weekend, coming together in about 45 minutes with minimal cleanup.
Smoky spices, tangy red enchilada sauce, and diced green chiles give this soup its signature Southwestern kick. Lean chicken breast, basmati rice, black beans, and a mix of vegetables create a balanced, protein-rich bowl that’s both satisfying and nutritious. Customize each serving with your favorite toppings — shredded Monterey Jack, a spoonful of Greek yogurt or sour cream, fresh cilantro, and crushed tortilla chips all make great additions.
This recipe is cooked entirely in one large pot or Dutch oven, which helps the flavors meld while saving time on dishes. The instructions are straightforward: sauté the vegetables, toast the spices, add the liquids, simmer with chicken and rice, shred the chicken, stir in black beans and fresh lime and cilantro, and serve.
Ingredients
- 2 tablespoons avocado oil
- 1 cup yellow onion, small-diced
- 1 cup green bell pepper, small-diced
- 1/4 cup jalapeño, seeded and finely diced (adjust to taste)
- 4 garlic cloves, minced
- 2 teaspoons kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 6 cups low-sodium chicken broth
- One 15-ounce jar red enchilada sauce
- Two 4-ounce cans diced green chiles
- 1 lb boneless, skinless chicken breasts, cut in half crosswise
- 1/2 cup white basmati rice
- One 15-ounce can black beans, drained and rinsed
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup finely chopped fresh cilantro leaves
Step-by-Step Instructions
1. Sauté the vegetables
Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion, bell pepper, jalapeño, minced garlic, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 7 minutes.
2. Toast the spices
Add 2 teaspoons smoked paprika, 1 teaspoon dried oregano, and 1 teaspoon ground cumin. Stir constantly and toast the spices for 1–2 minutes to release their aroma, taking care not to let them burn.
3. Add the liquids and simmer
Pour in 6 cups of low-sodium chicken broth, the 15-ounce jar of red enchilada sauce, and the two 4-ounce cans of diced green chiles. Increase the heat to bring the mixture to a rapid simmer.
4. Add the chicken and rice
Stir in the chicken breasts and 1/2 cup white basmati rice. Reduce the heat to medium-low so the soup maintains a gentle simmer. Cover and cook until the rice is tender and the chicken is fully cooked, about 20 minutes.
5. Shred the chicken
Using tongs, transfer the cooked chicken to a cutting board or sheet pan and shred it with two forks. Return the shredded chicken to the pot.
6. Finish with beans, lime, and cilantro
Add the drained and rinsed can of black beans, 2 tablespoons freshly squeezed lime juice, and 1/4 cup chopped cilantro. Stir to combine and simmer gently for about 5 more minutes so the beans warm through and the flavors meld.
7. Serve
Ladle the soup into bowls and let everyone add their preferred toppings: shredded Monterey Jack, a dollop of Greek yogurt or sour cream, extra cilantro, and crushed tortilla chips all work beautifully.
Recipe Details
Total time: 45 minutes
Servings: 6
Dietary: Dairy-free option, gluten-free
Nutrition (per serving)
- Calories: 247 kcal
- Carbohydrates: 21 g
- Protein: 23 g
- Fat: 8 g
- Sodium: 938 mg
- Fiber: 2 g
Nutrition information is an approximation and will vary depending on brands and portion sizes.
Recipe FAQs
Replace the chicken with an extra can of black beans (or use cooked lentils) and swap the chicken broth for vegetable broth. You can add extra vegetables or cooked sweet potato for more body.
Offer toppings so each person can customize their bowl: shredded cheese (or dairy-free alternative), Greek yogurt or sour cream, fresh cilantro, sliced avocado, lime wedges, and crushed tortilla chips for crunch. Warm tortillas or crusty bread also pair well for dipping.
Notes
This soup stores well in the refrigerator for 3–4 days and can be reheated gently on the stove. If storing, you may want to undercook the rice slightly so it doesn’t become too soft after refrigeration and reheating. For a spicier soup, include the jalapeño seeds or add a pinch of cayenne; for milder flavor, reduce the jalapeño or omit it entirely.
Author
Recipe adapted from Alex Snodgrass.