Chicken Enchilada Soup Recipe: A Hearty and Flavorful Delight

Introduction

Chicken enchilada soup is a comforting and flavorful dish that combines the zesty goodness of enchiladas with the heartiness of a warm bowl of soup. This recipe is the perfect choice for a cozy family dinner or a gathering with friends. In this article, we’ll guide you through the steps to create a mouthwatering chicken enchilada soup that will surely become a household favorite. Let’s get started!

Ingredients You’ll Need

Before you begin, gather the following ingredients:

For the Soup:

• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 pound of boneless, skinless chicken breasts, diced
• 2 cups of chicken broth
• 1 can (14 ounces) of diced tomatoes
• 1 can (14 ounces) of black beans, drained and rinsed
• 1 can (14 ounces) of corn kernels, drained
• 1 can (4 ounces) of diced green chilies
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste

For Garnish:

• Shredded cheddar cheese
• Sour cream
• Fresh cilantro, chopped
• Avocado slices
• Tortilla strips or chips

Cooking Instructions

Let’s break down the steps to create this delightful chicken enchilada soup:

Step 1: Sauté the Aromatics

In a large soup pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until they become fragrant and translucent, usually for about 2-3 minutes.

Step 2: Cook the Chicken

Add the diced chicken breasts to the pot. Cook them until they are no longer pink, ensuring they’re cooked through.

Step 3: Add the Soup Base

Pour in the chicken broth, diced tomatoes, black beans, corn kernels, and diced green chilies. Stir in the ground cumin and chili powder to infuse the soup with a delightful southwestern flavor. Season with salt and pepper to taste.

Step 4: Simmer

Bring the soup to a gentle simmer. Allow it to cook for about 15-20 minutes, ensuring all the flavors meld together and the chicken is tender.

Step 5: Serve

Once the soup is ready, ladle it into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, avocado slices, and tortilla strips or chips for that satisfying crunch.

Conclusion

With its rich blend of flavors and comforting warmth, chicken enchilada soup is a superb choice for any occasion. Whether you’re savoring it on a chilly evening or serving it at a gathering, this dish is sure to impress. Enjoy the delicious combination of Tex-Mex flavors in a bowl!

Frequently Asked Questions

1. Can I use pre-cooked chicken?
   • Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken, to save time.
2. What can I substitute for green chilies if I want it less spicy?
   • You can use diced bell peppers for a milder flavor, or omit the green chilies altogether if you prefer a non-spicy version.
3. Can I make this soup vegetarian?
   • Absolutely! Simply omit the chicken and use vegetable broth for a delicious vegetarian version.
4. Is it possible to make this soup in advance?
   • Yes, you can prepare the soup in advance and reheat it when needed. Just be sure to store it in an airtight container in the refrigerator.
5. Can I freeze chicken enchilada soup?
   • Yes, you can freeze this soup in a freezer-safe container for up to 3 months. Thaw and reheat it on the stovetop when you’re ready to enjoy it again.

Warm your soul and delight your taste buds with this Chicken Enchilada Soup Recipe. Its vibrant flavors and hearty ingredients make it a go-to option for a satisfying meal.

Source: thecozycook.com

Yield: 4

Balsamic Maple Dijon Chicken with Bacon Sauce

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If you're searching for a recipe that brings together savory, sweet, and tangy flavors in perfect harmony, look no further than balsamic maple Dijon chicken with bacon sauce. This dish is not only incredibly delicious but also surprisingly easy to prepare. Whether you're hosting a dinner party or just cooking for family, this recipe is sure to impress.

Prep Time 5 minutes

Cook Time 25 minutes

Ingredients

• 6 strips bacon
• 4 (6 ounce) boneless skinless chicken breasts, pat dry
• salt and pepper to taste
• 1 small onion, diced
• 4 cloves garlic, chopped
• 2 tablespoons flour (rice flour flour for gluten-free)
• 1/3 cup chicken broth (link this)
• 2 tablespoons balsamic vinegar
• 1/4 cup maple syrup
• 2 tablespoons dijon mustard
• 2 tablespoons grainy mustard
• 1 tablespoon soy sauce (or tamari)

Instructions

1. Cook the bacon in a large pan until crispy and set aside on paper towels to drain and cool before crumbling.
2. Cook the chicken in bacon drippings in the same pan over medium-high heat until lightly golden brown and cooked through, about 3-5 minutes per side, before setting aside.
3. Add the onions and cook until tender, about 3-5 minutes, before adding the garlic and flour and cooking until fragrant, about a minute.
4. Add the chicken broth and deglaze the pan by scraping all of the brown bits from the bottom of the pan into the sauce.
5. Add the balsamic vinegar, maple syrup, mustards, soy sauce, bacon and chicken, bring the sauce to a simmer and cook until it thickens a bit, about 2-3 minutes.

Notes

Option: Season the chicken with your favourite spice blend instead of salt and pepper.

Option: Replace the chicken broth with white wine.

Option: Add cream to the sauce!

Option: Add hot sauce like sriracha for some spicy heat!

Nutrition Information:

Amount Per Serving: Calories: 312