Chicken Enchilada Soup Recipe

Chicken Enchilada Soup is a hearty, flavorful dish that combines the spicy, bold taste of enchiladas with the warmth and comfort of soup. Packed with shredded chicken, beans, corn, and an enchilada-flavored broth, this soup is perfect for cold nights or a quick weeknight meal. It’s easy to make and customizable to your taste with various toppings.

Instructions:

1. Cook the Chicken:

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and sear for 3-4 minutes per side until browned. The chicken doesn’t need to be fully cooked at this stage, as it will continue cooking in the soup.
• Remove the chicken from the pot and set aside.

2. Sauté the Onion and Garlic:

• In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

3. Prepare the Soup Base:

• Add the chicken broth, enchilada sauce, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper to the pot. Stir everything together.

4. Simmer the Soup:

• Return the chicken breasts to the pot and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes until the chicken is cooked through and tender.

5. Shred the Chicken:

• Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

6. Add Beans and Corn:

• Stir in the black beans and corn. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.

7. Optional Creamy Version:

• If you prefer a creamy version of Chicken Enchilada Soup, stir in the heavy cream and shredded cheddar cheese at this point. Stir until the cheese is melted and the soup is smooth and creamy.

8. Serve:

• Ladle the soup into bowls and top with your favorite toppings like sour cream, shredded cheese, avocado, cilantro, and tortilla strips.

Tips for Success:

1. Use Rotisserie Chicken:
   • For an even quicker meal, use pre-cooked rotisserie chicken. Simply shred it and add it to the soup after the base has simmered.
2. Customize the Heat:
   • Adjust the level of spiciness by choosing mild or hot enchilada sauce and diced tomatoes with green chilies. You can also add a pinch of cayenne pepper or hot sauce if you want extra heat.
3. Topping Ideas:
   • Tortilla strips or crushed tortilla chips add a nice crunch to the soup. Other great toppings include diced avocado, jalapeños, or a squeeze of lime juice for extra flavor.

Variations:

1. Vegetarian Enchilada Soup:

• Replace the chicken with extra beans or vegetables like zucchini or bell peppers for a meat-free version of the soup.

2. Creamy Chicken Enchilada Soup:

• For a richer and creamier soup, add a block of cream cheese or 1 cup of sour cream along with the heavy cream and cheese. This will give the soup a smooth, velvety texture.

3. Slow Cooker Chicken Enchilada Soup:

• To make this in a slow cooker, add all ingredients except the cream and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken. Stir in the cream and cheese just before serving.

4. Spicy Chicken Enchilada Soup:

• Kick up the heat by using hot enchilada sauce and adding a diced jalapeño or serrano pepper to the onion and garlic when sautéing.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15g
• Carbohydrates: 30g
• Protein: 28g
• Fiber: 6g
• Sodium: 950mg

Frequently Asked Questions:

1. Can I freeze Chicken Enchilada Soup?

• Yes, this soup freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove.

2. What type of beans can I use?

• While black beans are commonly used in this recipe, you can also use pinto beans or kidney beans for a different texture and flavor.

3. How do I thicken the soup?

• If you want a thicker soup, you can stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Add it to the soup and simmer for a few minutes until it thickens.

Conclusion:

Chicken Enchilada Soup is a crowd-pleasing dish that’s packed with flavor and texture. The combination of tender chicken, beans, corn, and a flavorful enchilada broth makes this a soup you’ll want to make again and again. With easy customization options and toppings galore, you can tailor this soup to fit your tastes. Whether served with a side of tortilla chips or topped with all your favorite fixings, this soup is the perfect fusion of Mexican-inspired flavors and comfort food!

Yield: 6

Chicken Enchilada Soup Recipe

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Chicken Enchilada Soup is a hearty, flavorful dish that combines the spicy, bold taste of enchiladas with the warmth and comfort of soup. Packed with shredded chicken, beans, corn, and an enchilada-flavored broth, this soup is perfect for cold nights or a quick weeknight meal. It's easy to make and customizable to your taste with various toppings.

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Prep Time 10 minutes

Cook Time 30 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes (fire-roasted if available)
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 cup shredded cheddar cheese (or a Mexican cheese blend)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup heavy cream (optional, for creaminess)
• Optional garnishes: Sour cream, shredded cheese, chopped cilantro, tortilla strips, avocado slices, lime wedges

Instructions

1. Cook the Chicken:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until fully cooked and golden brown on the outside. Remove the chicken from the pot and set it aside to cool, then shred it using two forks.

2. Sauté the Aromatics:

In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.

3. Add the Soup Ingredients:

Stir in the enchilada sauce, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, paprika, and shredded chicken. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.

4. Add Cheese and Cream:

Stir in the shredded cheddar cheese until fully melted and incorporated into the soup. For an extra creamy texture, you can add 1/4 cup of heavy cream at this stage, stirring to combine.

5. Serve:

Ladle the soup into bowls and top with your favorite garnishes such as sour cream, extra shredded cheese, chopped cilantro, tortilla strips, or avocado slices. Serve with lime wedges for a zesty finish.

Notes

• Chicken Variations: You can use rotisserie chicken to save time, or substitute with leftover cooked chicken.
• Spice Level: If you prefer a spicier soup, add a chopped jalapeño or use medium/hot enchilada sauce.
• Make it Thicker: For a thicker soup, add 1-2 tablespoons of cornmeal or masa harina during the simmering stage.
• Toppings: Don’t skip the toppings! They add texture and extra flavor that makes the soup even more enjoyable.