Let me tell you, nothing warms the soul quite like a big bowl of Chicken Enchilada Soup! Seriously, it’s like a cozy hug in a bowl, packed with vibrant flavors and hearty ingredients that just make your taste buds dance. I love whipping up this soup on chilly evenings or when I need a little comfort food magic in my life. It’s so easy to make, and trust me, once you get a whiff of those spices mingling together, you’ll be hooked. The combination of tender chicken, zesty enchilada sauce, and a medley of beans and corn creates a symphony of taste that’s perfect for any occasion. Plus, it’s gluten-free, making it a great option for everyone at the table. So, grab your pot, and let’s get cooking this delicious Chicken Enchilada Soup that’s sure to become a family favorite!
Ingredients List
- 1 tablespoon olive oil
- 1 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
- Salt and pepper to taste
- 1 cup packed shredded cheese
- Fresh cilantro for garnish
How to Prepare Chicken Enchilada Soup
- First things first, heat that olive oil in a large pot over medium heat. You want it nice and warm to get the flavors going!
- Once the oil is shimmering, toss in the chopped onion and minced garlic. Sauté them until they’re soft and fragrant, about 3-4 minutes. Oh, the aroma is already fantastic!
- Now, it’s time to add the spices! Stir in the chili powder, cumin, and paprika. Cook for another minute to let those spices bloom and fill your kitchen with deliciousness.
- Next up, pour in the chicken broth. Stir in the shredded chicken, black beans, corn, diced tomatoes, and of course, the enchilada sauce. Give it a good mix to combine everything. It’s looking colorful already!
- Bring the soup to a boil—let it bubble away for a moment. Then, reduce the heat and let it simmer for about 20 minutes. This is where all those flavors meld together beautifully!
- After simmering, taste your soup and season with salt and pepper. Adjust it to your liking; you want it to be just right!
- Serve it hot, topped generously with shredded cheese and a sprinkle of fresh cilantro. Trust me, this is the best part—you’ll want to dive right in!
Nutritional Information
Now, let’s talk about the good stuff—nutrition! Here’s a rough estimate of what you can expect from a serving of this hearty Chicken Enchilada Soup. Keep in mind, these values can vary based on the specific ingredients you use and how much cheese you pile on top (and I always pile on!).
- Calories: 320
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 35g
- Fiber: 7g
- Sugar: 3g
- Protein: 25g
This soup is not only packed with flavor but also provides a nice balance of protein and fiber to keep you satisfied. So, you can indulge a little without the guilt! Enjoy every spoonful knowing you’re fueling your body with a comforting meal.
Why You’ll Love This Recipe
- Quick prep time—whip it up in just 15 minutes!
- Flavor-packed with spices and tender chicken that will have everyone asking for seconds.
- Hearty and filling, making it a perfect meal for chilly nights or busy weekdays.
- Gluten-free, so it’s a great option for guests with dietary restrictions.
- Easy to customize—add your favorite toppings or adjust the spice level to suit your taste!
- One-pot wonder—less cleanup means more time to enjoy your delicious creation.
- Leftovers taste even better the next day—perfect for meal prep!
- Nutritious with a good balance of protein, fiber, and essential vitamins.
Tips for Success
Now, let me share some of my favorite tips to ensure your Chicken Enchilada Soup turns out absolutely perfect every time. Trust me, a few little tweaks can make a big difference!
- Adjust the Spice Level: If you like it spicy, don’t hesitate to add some diced jalapeños or a pinch of cayenne pepper when you’re sautéing the onions and garlic. Start small and taste as you go—you can always add more!
- Consistency Check: If your soup seems too thick, just add a splash more chicken broth or water. You want it hearty, but not so thick that it’s a stew. The right consistency is key for that satisfying slurp!
- Fresh Herbs: While I love cilantro for garnish, feel free to experiment with fresh parsley or even green onions for a different flavor profile. They add a fresh pop that takes it to a new level!
- Cheese Galore: I always go for a generous handful of shredded cheese on top, but you can switch it up with a mix of cheeses like Monterey Jack or Pepper Jack for added creaminess and flavor.
- Make It Ahead: This soup actually gets better as it sits, so feel free to make it a day in advance. Just reheat gently on the stove when you’re ready to serve, adding a bit more broth if needed.
- Don’t Skip the Garnish: A squeeze of lime juice over the top right before serving can brighten up the flavors and make each bowl sing! Plus, it looks beautiful too.
With these tips, you’ll be well on your way to making a Chicken Enchilada Soup that’s not only delicious but uniquely your own. Happy cooking!
Variations
One of the best things about Chicken Enchilada Soup is its versatility! You can easily switch things up to keep it fresh and exciting. Here are some fun ideas to customize your soup and make it uniquely yours:
- Protein Swaps: If you’re not feeling chicken, try using shredded beef or pork instead. You could even toss in some cooked shrimp for a seafood twist! Just adjust the cooking time for whichever protein you choose.
- Veggie Delight: Boost the nutrients by adding more veggies like diced bell peppers, zucchini, or even spinach! Toss them in when you add the onions and garlic for a colorful and wholesome bowl.
- Bean Bonanza: Feel free to mix and match your beans! Try kidney beans, pinto beans, or even chickpeas for a different texture and flavor. Each bean brings its unique charm to the soup.
- Cheesy Goodness: Experiment with different types of cheese! While I love good ol’ cheddar, you could also use crumbled queso fresco or pepper jack for an extra kick. Cheese lovers, rejoice!
- Top It Off: Switch up the toppings—try crushed tortilla chips for crunch, diced avocado for creaminess, or even a dollop of sour cream or Greek yogurt for that rich finish. A squeeze of lime juice always adds a refreshing zing!
- Spicy Kick: If you want to amp up the heat, add some diced green chilies or a splash of hot sauce to the mix. Just be sure to taste as you go—you can always dial it back if it gets too fiery!
With these variations, you can create a whole new experience each time you make this Chicken Enchilada Soup. So go ahead, get creative, and make it your own! I can’t wait to hear about your delicious creations!
Storage & Reheating Instructions
Let’s talk about what to do with those yummy leftovers! First off, if you happen to have any Chicken Enchilada Soup left after your meal (which is a big “if,” trust me!), you’ll want to store it properly to keep all that flavor intact.
- Storing Leftovers: Allow the soup to cool completely before transferring it to an airtight container. This will help preserve its freshness and flavor. You can keep it in the fridge for up to three days—perfect for quick lunches or cozy dinners!
- Freezing for Later: If you want to save it for a later date, this soup freezes beautifully! Just pour the cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It can last up to three months in the freezer. When you’re ready to enjoy it again, just thaw it overnight in the fridge.
Now, when it’s time to reheat your Chicken Enchilada Soup, I have a couple of simple tips to make sure it tastes just as good as the first time:
- Stovetop Method: For the best flavor, reheat it in a pot over medium heat. Stir it occasionally and add a splash of chicken broth or water if it seems a bit thick. This will help bring it back to life and keep it nice and soupy!
- Microwave Method: If you’re short on time, you can definitely use the microwave! Just transfer a portion to a microwave-safe bowl, cover it with a microwave-safe lid or plate (to avoid splatters), and heat in 1-minute increments, stirring in between until it’s hot throughout. Remember, it can get steamy, so be careful when taking it out!
With these storage and reheating tips, you can savor every last drop of your Chicken Enchilada Soup without losing any of that delicious flavor. Enjoy your cozy meals, both fresh and reheated!
FAQ Section
Got questions about making the perfect Chicken Enchilada Soup? Don’t worry, I’ve got you covered! Here are some of the most common queries I get, along with my trusty answers to help you out:
Can I make this soup ahead of time?
Absolutely! This Chicken Enchilada Soup is actually great for making in advance. You can prepare it a day or two ahead, just let it cool completely and store it in the fridge. The flavors will meld together beautifully, and when you’re ready to serve, simply reheat it on the stovetop!
How do I store leftovers?
To store any leftovers, let the soup cool completely, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to three days. If you want to keep it longer, consider freezing it in freezer-safe containers for up to three months.
Can I adjust the spice level?
Yes, you can! If you like it spicy, feel free to add diced jalapeños or a pinch of cayenne pepper when you’re sautéing the onion and garlic. Start small and taste as you go to find your perfect heat level. If it’s too spicy, you can always balance it out with a little extra creaminess from cheese or sour cream!
What if I don’t have all the ingredients?
No worries at all! This recipe is super flexible. If you don’t have black beans, you could use kidney beans or pinto beans instead. Don’t have enchilada sauce? You could substitute it with salsa or even make your own quick sauce with tomato sauce and spices. Just get creative with what you have on hand!
Can I use frozen chicken?
Yes, you can use frozen chicken! Just add it to the pot with the broth and let it cook through before shredding. It may take a little longer to cook, but it works just fine. Just make sure it’s fully cooked before shredding it into the soup.
How can I make this soup vegetarian?
To make this soup vegetarian, simply skip the chicken and use vegetable broth instead. You can add extra beans, like chickpeas or lentils, and loads of veggies to keep it hearty and satisfying. It’s a delicious option that everyone will love!
Can I add more veggies to the soup?
Definitely! Adding vegetables like zucchini, bell peppers, or even spinach is a great idea. Just toss them in when you add the onion and garlic, and let them cook until tender. You’ll boost the nutrition and flavor in every bowl!
Feel free to reach out if you have more questions or need tips on your Chicken Enchilada Soup adventure! Happy cooking!
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Chicken Enchilada Soup: 7 Warmth-Inducing Wonders
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and flavorful chicken enchilada soup packed with spices and chicken.
Ingredients
- 1 tablespoon olive oil
- 1 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
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Sauté until soft.
- Stir in chili powder, cumin, and paprika. Cook for 1 minute.
- Add chicken broth, shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Serve hot, topped with shredded cheese and cilantro.
Notes
- Store leftovers in the fridge for up to three days.
- This soup freezes well for future meals.
- Adjust the spice level by adding jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, Soup, Mexican Food, Comfort Food