Let me tell you, when it comes to comfort food, nothing quite hits the spot like a warm bowl of Chicken Enchilada Soup! It’s like a cozy hug in a bowl, bursting with rich flavors and those delightful spices that dance on your taste buds. I whip this up for family gatherings, and it never fails to impress! The blend of tender chicken, hearty black beans, and sweet corn, all simmered together in zesty enchilada sauce, is simply irresistible. Plus, it’s so easy to make—I mean, who doesn’t love a one-pot meal that warms you from the inside out? Trust me, once you try this soup, it’ll become your new favorite too!
Ingredients for Chicken Enchilada Soup
Gather these simple yet flavorful ingredients to create a delicious Chicken Enchilada Soup that everyone will love. Make sure to prep everything before you start cooking—it makes the process so much smoother!
- 2 cups cooked chicken, shredded – You can use rotisserie chicken for an easy shortcut!
- 1 can (15 oz) black beans – Be sure to drain and rinse these to remove excess sodium.
- 1 can (15 oz) corn – Also drained, for that sweet crunch.
- 1 can (10 oz) red enchilada sauce – This adds that signature flavor, so don’t skimp!
- 4 cups chicken broth – Homemade or store-bought, both work beautifully.
- 1 cup diced tomatoes – Fresh is great, but canned works just as well!
- 1 onion, diced – This gives a nice base flavor, so chop it finely.
- 2 cloves garlic, minced – Fresh garlic is a game-changer for flavor!
- 1 teaspoon cumin – A must for that warm, earthy flavor.
- 1 teaspoon chili powder – Adjust according to your heat preference!
- Salt and pepper to taste – Always season to your liking.
- 1 cup shredded cheese (optional) – Because who doesn’t love cheese?
- Chopped cilantro for garnish (optional) – This brightens up the soup and adds freshness.
How to Prepare Chicken Enchilada Soup
Now, let’s dive into the steps for making this delicious Chicken Enchilada Soup! I promise, it’s straightforward and so satisfying. Just follow along, and you’ll be enjoying a hearty bowl in no time!
Step 1: Sauté the Base
First things first, grab a large pot and heat it over medium heat. Add a splash of olive oil, then toss in your diced onion and minced garlic. This is where the magic begins! Sauté them for about 3-4 minutes until they’re softened and fragrant. You really want to take your time with this step—trust me, it creates a flavorful base that makes all the difference!
Step 2: Combine the Ingredients
Once your onion and garlic are beautifully softened, it’s time to add the star players! Stir in the shredded chicken, black beans, drained corn, red enchilada sauce, diced tomatoes, and chicken broth. The enchilada sauce is key here; it brings that classic, zesty flavor that’s so comforting. Then sprinkle in your cumin, chili powder, salt, and pepper. Each ingredient plays a role in building layers of flavor, so don’t rush this part!
Step 3: Cook the Soup
Bring the soup mixture to a rolling boil—oh, that smell is heavenly! Once it’s bubbling, reduce the heat to low and let it simmer for about 20 minutes. This allows the flavors to meld together beautifully. Just make sure to stir occasionally; you don’t want anything sticking to the bottom of the pot. If you need to take a quick taste test, feel free—just be careful, it’ll be hot!
Step 4: Serve and Garnish
Finally, it’s time to serve up your creation! Ladle the soup into bowls and top with a sprinkle of shredded cheese and chopped cilantro for that fresh kick. You can even add a dollop of sour cream or some crispy tortilla strips for extra texture. Enjoy every warm, comforting bite—this is what cozy cooking is all about!
Why You’ll Love This Recipe
This Chicken Enchilada Soup is more than just a meal; it’s a comforting experience that’ll keep you coming back for more. Here are a few reasons why this recipe will quickly become a favorite in your kitchen:
- Quick Preparation: With just 15 minutes of prep time, you can have this delicious soup simmering on the stove in no time!
- Hearty Flavor: The blend of tender chicken, zesty enchilada sauce, and savory spices creates a flavor explosion in every spoonful.
- Healthy Ingredients: Packed with protein from the chicken and fiber from the beans and corn, this soup is not only delicious but also nutritious.
- One-Pot Wonder: Easy cleanup is a bonus when everything cooks in one pot—less mess, more time to enjoy!
- Customizable: Adjust the spice levels or add your favorite toppings to make it your own!
- Perfect for Meal Prep: It keeps well in the fridge and tastes even better the next day, making it great for lunches or quick dinners.
Tips for Success
Before you dive into making this Chicken Enchilada Soup, let me share some of my tried-and-true tips to ensure you achieve the best results. Trust me, these little nuggets of wisdom will make a world of difference!
- Use Rotisserie Chicken: For a major time-saver, grab a rotisserie chicken from the store. It’s perfectly cooked, super flavorful, and shreds easily, cutting your prep time in half!
- Adjust the Spices: Not everyone has the same heat tolerance, so feel free to tweak the chili powder to match your taste. If you like it spicy, go ahead and add a pinch of cayenne or some diced jalapeños!
- Fresh Ingredients Matter: Whenever possible, use fresh tomatoes and garlic. They elevate the flavor profile and bring a brightness to the soup that canned ingredients just can’t replicate.
- Don’t Rush the Sauté: Taking your time to sauté the onion and garlic properly is key. The more fragrant they become, the richer the base flavor of your soup will be. It’s worth those extra minutes!
- Garnish Generously: Toppings can take this soup to the next level! Don’t shy away from adding a dollop of sour cream, a squeeze of lime, or some crunchy tortilla strips for texture and zing.
- Make It Ahead: This soup tastes even better the next day as the flavors continue to meld. Make a big batch and enjoy it for lunches or cozy dinners throughout the week!
Storage & Reheating Instructions
Let’s talk about how to keep your Chicken Enchilada Soup fresh and tasty for days to come! Proper storage and reheating are key to enjoying this delicious soup at its best, so here’s what I recommend.
First off, once the soup has cooled down a bit, transfer it to an airtight container. This helps keep it moist and prevents any weird fridge odors from sneaking in. It’ll last in the refrigerator for up to 3 days—though I doubt it’ll stick around that long! Just make sure to give it a good stir before you put it away.
When you’re ready to enjoy it again, reheating is super simple. You can do this either on the stovetop or in the microwave. If you’re using the stovetop, just pour the soup into a pot and heat it over medium-low heat, stirring occasionally until it’s warmed through. This method helps maintain that lovely consistency and flavor. If you’re in a hurry, pop it in the microwave in a microwave-safe bowl, covering it loosely to avoid splatters. Heat it in 1-minute intervals, stirring in between, until everything is hot and ready to go!
And here’s a little tip: if the soup thickens up too much while sitting in the fridge, just stir in a splash of chicken broth or water when reheating to get it back to your desired consistency. Enjoy your cozy bowl of Chicken Enchilada Soup again—it’s just as comforting the second time around!
Nutritional Information Disclaimer
Before you dig in, I want to share a little note about the nutritional information for this Chicken Enchilada Soup. Keep in mind that the nutrition values can vary based on the specific ingredients and brands you use, as well as the portion sizes. While I’ve provided a general overview, it’s always a good idea to check the labels of your individual items if you’re counting calories or tracking macros. Enjoy your soup guilt-free, knowing that it’s packed with wholesome goodness, but remember to customize it to fit your dietary needs!
FAQ about Chicken Enchilada Soup
I know you might have a few questions about this delicious Chicken Enchilada Soup, so let’s tackle some of the most common ones. I want to make sure you feel confident and excited about making it your own!
Can I make this soup vegetarian?
Absolutely! Just swap the chicken for extra beans or some hearty vegetables like zucchini and bell peppers. You can also use vegetable broth instead of chicken broth to keep that rich flavor.
What if I don’t have black beans?
No worries! You can easily substitute them with pinto beans, kidney beans, or even chickpeas. Each will bring a different but equally delicious flavor to the soup.
How do I adjust the spice level?
If you want to dial up the heat, consider adding diced jalapeños or a dash of hot sauce. On the flip side, if you prefer it milder, you can reduce the chili powder or skip it altogether. It’s all about your taste!
Can I use fresh tomatoes instead of canned?
Definitely! Fresh tomatoes add a bright flavor. Just make sure to chop them finely, and you might want to peel them for a smoother texture. Use about 1 ½ cups of diced fresh tomatoes to replace the canned ones.
What if I want to make it creamy?
If you’re in the mood for a creamy version, stir in a cup of heavy cream or sour cream right before serving. It’ll add a luscious texture that’s simply divine!
How can I make this soup in a slow cooker?
You can absolutely adapt this recipe for the slow cooker! Just sauté the onion and garlic in a separate pan, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It’s a great way to let those flavors meld together while you go about your day!
Can I freeze Chicken Enchilada Soup?
Yes! This soup freezes beautifully. Just let it cool completely, then transfer it to a freezer-safe container. It’ll keep well for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat as usual.
What toppings do you recommend?
Oh, the possibilities are endless! I love topping it with shredded cheese, fresh cilantro, a dollop of sour cream, avocado slices, or even crispy tortilla strips for added crunch. Get creative and have fun with it!
Chicken Enchilada Soup: 5 Hearty Reasons to Savor It
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and flavorful chicken enchilada soup with a blend of spices and ingredients.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the shredded chicken, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil.
- Reduce heat and simmer for 20 minutes.
- Serve hot, topped with cheese and cilantro if desired.
Notes
- Use rotisserie chicken for quicker preparation.
- Adjust spices according to your heat preference.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, Mexican Soup, Comfort Food