Chicken Enchilada Soup Recipe
Cozy Up with the Best Chicken Enchilada Soup! 🌶️
Is there anything more comforting than a warm bowl of soup on a chilly evening? We think not! And when that soup is packed with the vibrant flavors of Mexico, it’s even better. Today, we’re sharing our incredibly delicious and easy-to-make Chicken Enchilada Soup – a recipe that’s guaranteed to become a family favorite.
This isn’t your average soup. We’ve taken all the best parts of chicken enchiladas – the savory chicken, the rich sauce, the comforting corn and beans – and transformed them into a hearty, satisfying soup. It’s perfect for a weeknight dinner, a weekend gathering, or anytime you’re craving something warm and flavorful.
What makes this Chicken Enchilada Soup so special?
- Flavorful Base: We start with a simple sauté of onions and peppers, then bloom the spices to create a fragrant base for the soup.
- Easy to Customize: Feel free to adjust the spice level to your liking. Add a pinch of cayenne pepper for extra heat, or use a mild enchilada sauce for a milder flavor.
- Quick & Convenient: This soup comes together in just 30 minutes, making it perfect for busy weeknights.
- Versatile Toppings: Get creative with your toppings! Sour cream, avocado, shredded cheese, cilantro, and tortilla strips are all fantastic additions.
Tips for the Perfect Soup:
- Chicken Choice: You can use pre-cooked rotisserie chicken to save time, or cook your own chicken breasts or thighs. If using raw chicken, ensure it’s fully cooked through.
- Spice Level: Taste the enchilada sauce before adding it to the soup. If it’s already spicy, you may want to reduce the amount of cumin or omit the cayenne pepper.
- Blending (Optional): For a creamier soup, you can use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some texture.
Frequently Asked Questions:
- Can I make this soup ahead of time? Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
- What kind of enchilada sauce should I use? We recommend using a red enchilada sauce for the most authentic flavor, but you can use green enchilada sauce if you prefer.
- Is this soup spicy? The spice level depends on the enchilada sauce you use. Start with a mild sauce and add cayenne pepper to taste.
- Can I use different beans? Absolutely! Pinto beans or kidney beans would also be delicious in this soup.
We can’t wait for you to try this Chicken Enchilada Soup! It’s a guaranteed crowd-pleaser that will warm you from the inside out. Enjoy!
Chicken Enchilada Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium peppers chopped
- 1 minute garlic minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound chicken
- 1 can enchilada sauce
- 1 can tomatoes diced
- 1 cup corn
- 1 can black beans drained and rinsed
- 4 cups chicken broth
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven and add the onion and peppers. Cook them down for 5 minutes to soften.
- Add the garlic, cumin, and salt and pepper, and cook another minute, until you can smell the garlic bloom.
- Add chicken, enchilada sauce, tomatoes, corn, black beans, and chicken broth. Stir to incorporate. Bring to a boil, then reduce the heat and simmer at least 20 minutes to cook the chicken and let the flavors develop.
- Remove the chicken and shred it with a couple of forks. Return the chicken to the pot and simmer 5 minutes.
- Swirl in some lime juice (if desired) then serve in bowls with your other favorite toppings.
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