If you’re looking for a comforting bowl of goodness, let me introduce you to my favorite chicken enchilada soup! This hearty and flavorful dish is a warm hug in a bowl, perfect for chilly nights or when you need a little extra love. Imagine tender chicken, vibrant veggies, and spices that dance on your palate, all simmered together in a rich broth. Trust me, once you try this chicken enchilada soup, it’ll become a staple in your kitchen. Plus, it’s so easy to make that you’ll be whipping it up time and time again!
Ingredients for Chicken Enchilada Soup
- 1 pound chicken breast, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
How to Prepare Chicken Enchilada Soup
Cooking the Chicken
Start by cooking the chicken until it’s no longer pink. I usually heat a pot over medium-high heat and add a splash of oil. After about 6-8 minutes, the chicken should be nicely cooked. Make sure to flip it halfway through for even cooking. Once done, take it out and let it rest for a few minutes before shredding it with two forks. It’s so satisfying!
Sautéing Aromatics
Next, let’s add some flavor! In the same pot, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until the onion turns soft and translucent. Oh, that smell is heavenly! It’s the base for all the deliciousness to come.
Combining Ingredients
Now it’s time for the fun part! Add the drained black beans, corn, diced tomatoes, chicken broth, and enchilada sauce to the pot. Give it a good stir to mix everything together. Then, sprinkle in the cumin, chili powder, salt, and pepper. This is where the soup starts to come alive with vibrant flavors!
Simmering the Soup
Bring the mixture to a boil, and then reduce the heat to a simmer. Let it bubble away for about 20 minutes. This step is crucial because it allows all those wonderful flavors to meld together. You’ll notice the broth thickening up, and it’s just so comforting!
Finishing Touches
Finally, add the shredded chicken back to the pot and heat through for another couple of minutes. When you’re ready to serve, ladle the soup into bowls and top each with a generous sprinkle of shredded cheese and a handful of fresh cilantro. It’s the perfect finishing touch, making every bite a little fiesta!
Nutritional Information
Here’s the estimated nutritional breakdown for one hearty bowl of my chicken enchilada soup. Keep in mind that these values are based on typical ingredients, so they may vary slightly based on what you use:
- Calories: 320
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 35g
- Fiber: 10g
- Sugar: 4g
- Protein: 25g
This soup is not only delicious but also packed with nutrients to keep you feeling satisfied. Enjoy every nourishing spoonful!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Hearty and satisfying, it warms you up from the inside out!
- Full of vibrant flavors that make every bite exciting.
- Healthy ingredients packed with protein and fiber.
- Customizable to your taste—adjust spices or add your favorite toppings.
- Great for meal prep—enjoy leftovers for lunch or dinner.
- Gluten-free, making it a fantastic option for various diets.
- Kid-friendly and loved by all ages—who can resist a cheesy soup?
Tips for Success
Getting this chicken enchilada soup just right is all about little tweaks and personal touches. Here are my go-to tips to ensure you hit it out of the park:
- Spice it up (or down): Don’t be shy with the spices! If you love heat, feel free to add more chili powder or even some diced jalapeños. Conversely, if you prefer a milder flavor, start with just a pinch and adjust as you go.
- Use rotisserie chicken: For a super quick option, grab a rotisserie chicken from the store. Just shred it up and toss it in at the end. It saves time and adds a delicious smoky flavor!
- Fresh herbs matter: Fresh cilantro really brightens up this soup, so don’t skip it! If you’re not a cilantro fan, consider fresh parsley or even a dollop of sour cream for a creamy finish.
- Let it sit: If you have the time, let the soup sit for a bit after cooking. The flavors deepen and meld even more, making each bowl taste even better!
- Serve with style: Consider topping your soup with diced avocado, crushed tortilla chips, or even a squeeze of lime for that extra zing. It makes it feel like a restaurant dish right at home!
With these tips, you’ll make a chicken enchilada soup that’s not only delicious but also uniquely yours. Happy cooking!
Variations of Chicken Enchilada Soup
If you’re like me, you love to mix things up in the kitchen! This chicken enchilada soup is super versatile, and you can easily adapt it to suit your taste or what you have on hand. Here are some fun variations to consider:
- Different Beans: Swap out the black beans for pinto beans or kidney beans for a new twist. Each type will add its own unique flavor and texture while keeping that hearty feel!
- Add More Veggies: Throw in some chopped bell peppers, zucchini, or even corn for extra nutrition. Not only does this boost the flavor, but it also makes the soup even more colorful and inviting!
- Spice Levels: Want more heat? Add diced jalapeños, or toss in a pinch of cayenne pepper. If you prefer it milder, consider using a mild enchilada sauce or reducing the chili powder.
- Cheesy Goodness: Feel free to mix different types of cheese! Sharp cheddar, pepper jack, or even a sprinkle of crumbled queso fresco can elevate the flavor profile and add a creamy finish.
- Switch the Protein: Not in the mood for chicken? Try using ground turkey or beef instead. You could even go vegetarian by adding more beans or some tofu for protein without the meat.
- Herb Infusion: Experiment with different herbs! Adding fresh oregano or cilantro at the end of cooking can give the soup a refreshing twist and enhance those Mexican flavors.
These variations are just the beginning. The beauty of this chicken enchilada soup is that you can make it your own. So, get creative and enjoy every delicious spoonful!
Storage & Reheating Instructions
Got leftovers? Lucky you! This chicken enchilada soup keeps well and makes for a delightful meal the next day. To store, simply let the soup cool down to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. Just make sure to seal it tightly to keep all those yummy flavors intact!
When it’s time to enjoy your delicious soup again, reheating is a breeze. I recommend warming it up on the stovetop over medium heat. Stir it occasionally to ensure even heating and to keep that beautiful texture. It should take about 5-10 minutes to get nice and hot. If you’re in a hurry, you can pop it in the microwave—just make sure to use a microwave-safe bowl and cover it loosely to prevent splatters. Heat in 1-minute intervals, stirring in between, until heated through.
And there you have it! Whether you’re enjoying it fresh or reheating, this chicken enchilada soup is sure to hit the spot. Enjoy every savory spoonful!
FAQ Section
Can I use frozen chicken for this recipe?
Absolutely! Just make sure to cook the chicken thoroughly. If using frozen chicken, you might want to increase your cooking time a bit. Just ensure it’s cooked all the way through before shredding. It’s a great time-saver!
Can I make chicken enchilada soup in a slow cooker?
Yes, you can! Just add all your ingredients to the slow cooker, including the uncooked chicken. Cook on low for about 6-8 hours or on high for 3-4 hours. Shred the chicken just before serving. It’s an easy way to let the flavors meld together!
What can I use instead of chicken broth?
If you’re looking for a substitute, vegetable broth works great for a vegetarian option. You could also use water, but I recommend adding more spices to boost the flavor if you do!
How do I make this soup spicier?
If you like a kick, try adding diced jalapeños, extra chili powder, or even a splash of hot sauce. You can always start with a little and taste as you go. You’ll find that perfect balance!
Can I prepare this soup ahead of time?
Definitely! This chicken enchilada soup actually tastes even better the next day as the flavors develop. Just store it in the fridge and reheat when you’re ready to enjoy. Perfect for meal prep!
For more delicious recipes, check out this green chile chicken enchilada soup or this slow cooker version!
Print
Chicken Enchilada Soup: 7 Comforting Bowls to Savor
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A hearty and flavorful chicken enchilada soup.
Ingredients
- 1 pound chicken breast
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- In a pot, cook the chicken until no longer pink.
- Shred the chicken and set aside.
- Add onion and garlic to the pot and sauté until soft.
- Add black beans, corn, diced tomatoes, chicken broth, and enchilada sauce.
- Stir in cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the shredded chicken back to the pot and heat through.
- Serve hot, topped with cheese and cilantro.
Notes
- Adjust spices according to your taste.
- Use rotisserie chicken for quicker preparation.
- This soup 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 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, Chicken Soup, Mexican Soup