Name: Chicken Enchilada Soup Full of Flavor in 45 Minutes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb boneless (skinless chicken breasts); 1 tablespoon olive oil; 1 medium onion (diced); 3 cloves garlic (minced); 1 medium red bell pepper (diced); 1 medium green bell pepper (diced); 1 can (15 oz black beans, drained and rinsed); 1 can (15 oz corn, drained); 1 can (28 oz diced tomatoes with green chilies); 4 cups chicken broth; 2 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon paprika; 1 teaspoon oregano; to taste salt and pepper; 1 cup shredded cheddar cheese; 1 cup sour cream; to taste fresh cilantro (chopped, for garnish); to taste tortilla chips (for serving)

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Chicken Enchilada Soup Full is a delightful dish that brings warmth and comfort to your dining table. This easy chicken enchilada soup is full of flavor, making it the perfect meal for cozy nights. With a combination of tender chicken, zesty tomatoes, and spices that tickle your taste buds, every spoonful is a burst of deliciousness. Let’s dive into this quick chicken enchilada soup recipe that is sure to become a family favorite!

Why You’ll Love This Chicken Enchilada Soup Full

This easy chicken enchilada soup is not only delicious but also packed with nutrients. Here are a few reasons why you’ll love it:

It’s quick to prepare, taking only 45 minutes from start to finish.
Loaded with protein from chicken and beans, making it a healthy chicken enchilada soup.
Perfect for meal prep; you can store leftovers for later.
Offers a delightful mix of flavors thanks to spices like chili powder and cumin.
Versatile; you can easily turn it into a spicy chicken enchilada soup by adding jalapeños.
Great for family dinners; serves four, ideal for sharing.
Gluten-free recipe, suitable for various dietary needs.
Can be made in a slow cooker for added convenience.

Ingredients for Chicken Enchilada Soup Full

Gather these items:

1 lb boneless (skinless chicken breasts)
1 tablespoon olive oil
1 medium onion (diced)
3 cloves garlic (minced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 can (15 oz black beans, drained and rinsed)
1 can (15 oz corn, drained)
1 can (28 oz diced tomatoes with green chilies)
4 cups chicken broth
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon oregano
to taste salt and pepper
1 cup shredded cheddar cheese
1 cup sour cream
to taste fresh cilantro (chopped, for garnish)
to taste tortilla chips (for serving)

How to Make Chicken Enchilada Soup Full Step-by-Step

Step 1: Heat olive oil in a large pot over medium heat and sauté diced onion for 3-4 minutes until translucent.
Step 2: Add minced garlic and cook for an additional minute until fragrant.
Step 3: Stir in diced red and green bell peppers and cook for 5 minutes until softened.
Step 4: Add chicken breasts, chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, paprika, oregano, salt, and pepper.
Step 5: Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
Step 6: Remove chicken, shred it with two forks, and return it to the pot.
Step 7: Adjust seasoning as needed with salt, pepper, or spices.
Step 8: Serve hot, garnished with cheddar cheese, sour cream, and cilantro, alongside tortilla chips.

Pro Tips for the Best Chicken Enchilada Soup Full

Keep these in mind:

For a creamier soup, stir in some sour cream just before serving.
Use rotisserie chicken to save time; it makes for a quick chicken enchilada soup.
Feel free to add more vegetables like zucchini or spinach for extra nutrients.
This dish can easily be made in a slow cooker; just set it on low for 6-8 hours.

Best Ways to Serve Chicken Enchilada Soup Full

Here are some serving ideas:

Top with extra cheddar cheese and cilantro for a fresh finish.
Serve alongside warm tortilla chips for a delightful crunch.
Add sliced avocado for a creamy texture and healthy fats.

How to Store and Reheat Chicken Enchilada Soup Full

You can store any leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, simply warm it on the stovetop over medium heat until heated through. This soup is perfect for meal prep; it keeps well and flavors improve over time!

Frequently Asked Questions About Chicken Enchilada Soup Full

What’s the secret to perfect Chicken Enchilada Soup Full?

The secret to a perfect creamy chicken enchilada soup lies in using fresh ingredients and adjusting the spices to your taste. Fresh cilantro and lime juice can enhance the overall flavor significantly!

Can I make Chicken Enchilada Soup Full ahead of time?

Absolutely! This dish tastes even better the next day, making it an excellent option for meal prep. Just store it in the refrigerator and reheat when ready to enjoy.

How do I avoid common mistakes with Chicken Enchilada Soup Full?

To avoid common mistakes, ensure not to overcook the chicken which can make it tough. Also, be cautious with the salt; always taste before adding more to balance the flavors.

Variations of Chicken Enchilada Soup Full You Can Try

Explore these variations for a twist:

Add corn for sweetness and texture, making it a chicken enchilada soup with corn.
Include black beans for a heartier version, ideal for a chicken enchilada soup with beans.
For a vegetarian alternative, substitute chicken with hearty vegetables like mushrooms and zucchini.
If you prefer a thicker soup, blend part of it before serving to create a more creamy texture.

Chicken Enchilada Soup Full of Flavor in 45 Minutes - Chicken Enchilada Soup Full - additional detail

For more delicious recipes, check out our latest recipes or try making creamy potato soup for a comforting meal. If you’re looking for a quick dinner, consider our slow cooker Korean beef recipe.

For additional cooking tips, you can refer to Healthline’s guide on healthy chicken recipes.

Chicken Enchilada Soup Full of Flavor in 45 Minutes

Author: basmer
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Easy Chicken Enchilada Soup Full of Flavor

Instructions

Heat olive oil in a large pot over medium heat and sauté diced onion for 3-4 minutes until translucent.
Add minced garlic and cook for an additional minute until fragrant.
Stir in diced red and green bell peppers and cook for 5 minutes until softened.
Add chicken breasts, chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, paprika, oregano, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
Remove chicken, shred it with two forks, and return it to the pot.
Adjust seasoning as needed with salt, pepper, or spices.
Serve hot, garnished with cheddar cheese, sour cream, and cilantro, alongside tortilla chips.