Chicken Enchilada Soup Recipe: A Comforting Bowl of Flavor
When you’re craving a warm, hearty, and flavorful meal, Chicken Enchilada Soup is the perfect solution. Packed with tender chicken, bold spices, and cheesy goodness, this soup is a guaranteed crowd-pleaser. Let’s dive into the recipe and make your kitchen smell like a Mexican fiesta!
Ingredients
Gather these simple ingredients for your Chicken Enchilada Soup:
Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
Spices and Flavor:
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
Key Ingredients:
- 2 cups cooked and shredded chicken (Rotisserie chicken works great!)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
Toppings (Optional but Recommended):
- 1 cup shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
- Sour cream
- Chopped cilantro
- Diced avocado
- Tortilla strips or chips
Instructions
Follow these step-by-step instructions to whip up your Chicken Enchilada Soup in no time:
# 1. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the onion and sauté until translucent (about 3-4 minutes). Stir in the garlic and cook for an additional minute.
Pro Tip: To enhance the flavor, add a pinch of salt while sautéing the onions.
2. Add the Spices
Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Stir well to coat the onions and garlic in the spices. This step is crucial for building a rich, aromatic base.
3. Combine the Ingredients
Pour in the enchilada sauce, chicken broth, diced tomatoes, black beans, corn, and shredded chicken. Stir to combine everything thoroughly.
Pro Tip: If you prefer a thicker soup, add 1-2 tablespoons of cornstarch dissolved in water at this stage.
4. Simmer the Soup
Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes, allowing all the flavors to meld together beautifully.
Pro Tip: Stir occasionally to prevent ingredients from sticking to the bottom of the pot.
5. Add Cheese (Optional)
For an extra creamy touch, stir in shredded cheese during the last 5 minutes of cooking. Let it melt completely before serving.
Serving Suggestions
Ladle the hot soup into bowls and add your favorite toppings: a dollop of sour cream, a sprinkle of cilantro, and a handful of crunchy tortilla strips. Serve with warm cornbread or a side of tortilla chips for a complete meal.
Variations to Try
- Vegetarian Option: Replace the chicken with diced zucchini or bell peppers and use vegetable broth instead of chicken broth.
- Spicy Kick: Add a diced jalapeño or a dash of hot sauce for more heat.
- Creamier Texture: Stir in 1/2 cup of heavy cream or cream cheese before serving.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: This soup freezes well! Let it cool completely, then freeze for up to 3 months.
- Reheat: Warm the soup on the stove or in the microwave until heated through.
Final Thoughts
This Chicken Enchilada Soup is a must-try recipe for busy weeknights, potlucks, or cozy family dinners. It’s quick to prepare, endlessly customizable, and full of irresistible flavors.
Give it a try, and don’t forget to share your experience in the comments. Happy cooking!
