Name: Chicken Enchilada Soup: 7 Comforting Flavors to Savor
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 4 cups chicken broth; 2 cups cooked chicken, shredded; 1 can black beans, rinsed and drained; 1 can corn, drained; 1 can diced tomatoes; 1 cup enchilada sauce; to taste salt and pepper; 1 cup shredded cheese; for garnish fresh cilantro

Jump to Recipe

Chicken Enchilada Soup is a warm, hearty soup filled with flavors and customizable to suit your preferences. Perfect for chilly nights and family gatherings, this recipe brings comfort and satisfaction in every bowl. With its rich and spicy taste, it’s no wonder that many love this dish. Let’s dive into how to prepare this delightful soup!

Why You’ll Love This Chicken Enchilada Soup

This Chicken Enchilada Soup is a true crowd-pleaser, offering numerous benefits: it’s a quick and easy chicken enchilada soup homemade, perfect for busy weeknights. The recipe is also gluten-free, making it accessible to those with dietary restrictions. With the option of adding spicy chicken enchilada soup for an extra kick or creamy chicken enchilada soup recipe for a richer taste, there’s something for everyone. It’s healthy and nutritious too, with 25 g of protein per serving. This soup is ideal for meal prep and can be made in large batches, making it perfect for feeding a crowd. For more meal prep ideas, check out last recipes.

Ingredients for Chicken Enchilada Soup

Gather these items:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
4 cups chicken broth
2 cups cooked chicken, shredded
1 can black beans, rinsed and drained
1 can corn, drained
1 can diced tomatoes
1 cup enchilada sauce
to taste salt and pepper
1 cup shredded cheese
for garnish fresh cilantro

How to Make Chicken Enchilada Soup Step-by-Step

Step 1: Start by gathering all your ingredients. Chop the onion, mince the garlic, and shred the chicken if you haven’t done so already.
Step 2: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion is soft and translucent.
Step 3: Stir in the chili powder, cumin, and paprika. Cook for about 1 minute to maximize flavor.
Step 4: Pour in the chicken broth and bring to a boil. Add the shredded chicken and let it simmer for 20 minutes.
Step 5: Add in the black beans, corn, and diced tomatoes, then cook together for another 5 minutes.
Step 6: Stir in the enchilada sauce and bring to a gentle boil again. Taste and season with salt and pepper.
Step 7: Ladle the hot soup into bowls and top with shredded cheese. Garnish with fresh cilantro and serve hot.

Pro Tips for the Best Chicken Enchilada Soup

Keep these in mind:

Ensure you sauté the onions and garlic well to enhance the flavors.
Experiment with additional spices if you prefer a spicier chicken enchilada soup.
Using shredded rotisserie chicken can save you time.
For a creamy chicken enchilada soup recipe, add cream cheese or sour cream at the end.

Best Ways to Serve Chicken Enchilada Soup

There are many delightful ways to enjoy this dish:

Serve with crispy tortilla chips for added crunch.
Add a dollop of sour cream or Greek yogurt for creaminess.
Top with avocado slices or a sprinkle of lime juice for a fresh twist.

How to Store and Reheat Chicken Enchilada Soup

To store your soup, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days. For meal prep, consider making a large batch and freezing portions. When you’re ready to enjoy, simply reheat it on the stovetop or in the microwave. Just remember to stir well and heat until steaming.

Frequently Asked Questions About Chicken Enchilada Soup

What’s the secret to perfect Chicken Enchilada Soup?

The secret lies in using high-quality ingredients and balancing the spices. A good chicken broth enhances the flavor, while fresh toppings like cilantro and avocado can elevate the dish. For more tips on broth, visit this recipe.

Can I make Chicken Enchilada Soup ahead of time?

Absolutely! This dish is perfect for meal prep. You can make it a day or two in advance and store it in the fridge. Just reheat before serving.

How do I avoid common mistakes with Chicken Enchilada Soup?

One common mistake is overcooking the chicken, which can lead to a dry texture. Also, be mindful of the salt content in canned beans and broth, adjusting seasoning accordingly.

Variations of Chicken Enchilada Soup You Can Try

Here are some delightful twists to the classic recipe:

For a spicy chicken enchilada soup, add diced jalapeños or a splash of hot sauce.
Try a slow cooker chicken enchilada soup by combining all ingredients in a slow cooker and cooking on low for 6-8 hours.
Make it a chicken enchilada stew by thickening with additional beans or adding potatoes.

Chicken Enchilada Soup: 7 Comforting Flavors to Savor

Author: basmer
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

A warm, hearty soup filled with flavors and customizable to suit your preferences. Perfect for chilly nights and family gatherings.

Instructions

Start by gathering all your ingredients. Chop the onion, mince the garlic, and shred the chicken if you haven’t done so already.
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion is soft and translucent.
Stir in the chili powder, cumin, and paprika. Cook for about 1 minute to maximize flavor.
Pour in the chicken broth and bring to a boil. Add the shredded chicken and let it simmer for 20 minutes.
Add in the black beans, corn, and diced tomatoes, then cook together for another 5 minutes.
Stir in the enchilada sauce and bring to a gentle boil again. Taste and season with salt and pepper.
Ladle the hot soup into bowls and top with shredded cheese. Garnish with fresh cilantro and serve hot.