As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I absolutely adore this CHICKEN ENCHILADA SOUP. It’s like a warm hug in a bowl, combining all the comforting flavors of traditional enchiladas into a hearty soup. Perfect for those chilly evenings or when you want to impress your loved ones without spending hours in the kitchen. With just a few simple ingredients, you can whip up a delicious meal that everyone will love. Trust me, this recipe will quickly become a family favorite!
Why You’ll Love This CHICKEN ENCHILADA SOUP
This CHICKEN ENCHILADA SOUP is a lifesaver for busy weeknights! It’s quick to prepare, taking just 45 minutes from start to finish. The flavors are rich and satisfying, making it a hit with both kids and adults. Plus, it’s versatile—feel free to customize it to your family’s taste. Whether you’re looking for comfort food or a simple meal, this soup checks all the boxes!
Ingredients for CHICKEN ENCHILADA SOUP
Gathering the right ingredients is key to making this CHICKEN ENCHILADA SOUP a success. Here’s what you’ll need:
- Cooked chicken: Shredded chicken adds protein and heartiness. You can use rotisserie chicken for a quick option.
- Black beans: These provide fiber and a nice texture. Canned beans are a time-saver, just rinse them well.
- Corn: Sweet corn adds a pop of flavor and color. Frozen corn works just as well if you don’t have canned.
- Enchilada sauce: This is the star of the show, giving the soup its signature flavor. Choose mild or spicy based on your preference.
- Chicken broth: A good quality broth enhances the soup’s depth. Homemade is great, but store-bought is perfectly fine.
- Diced tomatoes: They add freshness and acidity. You can use canned or fresh, depending on what you have on hand.
- Onion: Diced onion brings sweetness and aroma. Sautéing it first helps develop a rich flavor.
- Garlic: Minced garlic adds a wonderful aroma and taste. Fresh is best, but jarred works in a pinch.
- Cumin and chili powder: These spices give the soup a warm, earthy flavor. Adjust the amounts to suit your taste.
- Salt and pepper: Essential for seasoning. Always taste as you go to get it just right.
- Shredded cheese: Cheddar or a Mexican blend adds creaminess. Stir it in at the end for a melty finish.
- Fresh cilantro: This is for garnish, adding a burst of freshness. If you’re not a fan, feel free to skip it!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make CHICKEN ENCHILADA SOUP
Making this CHICKEN ENCHILADA SOUP is a breeze! Follow these simple steps, and you’ll have a delicious meal ready in no time. Let’s dive in!
Step 1: Sauté the Aromatics
Start by heating a splash of oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté them until they turn translucent, about 3-5 minutes. This step is crucial! It builds a flavor base that makes your soup sing with deliciousness.
Step 2: Combine the Ingredients
Next, it’s time to add the star players! Toss in the shredded chicken, black beans, corn, enchilada sauce, diced tomatoes, and chicken broth. Sprinkle in the cumin, chili powder, salt, and pepper. Stir everything together until well combined. The colors and aromas will make your kitchen feel like a fiesta!
Step 3: Bring to a Boil
Now, crank up the heat and bring the mixture to a boil. This step is essential for melding all those wonderful flavors. Once it’s bubbling, reduce the heat to low and let it simmer for 20-30 minutes. This allows the spices to infuse the soup, creating a rich and hearty dish.
Step 4: Stir in the Cheese
After simmering, it’s time for the magic touch! Stir in the shredded cheese until it melts into the soup, creating a creamy texture. For the best melt, add the cheese gradually and stir continuously. You want that gooey goodness to coat every bite!
Step 5: Serve and Garnish
Finally, ladle the soup into bowls and garnish with fresh cilantro. This adds a burst of freshness that brightens the dish. You can also top it with avocado slices or a dollop of sour cream for extra creaminess. Enjoy your CHICKEN ENCHILADA SOUP hot, and watch it disappear!
Tips for Success
- Prep your ingredients ahead of time to save precious minutes during cooking.
- Adjust the spice level by adding more or less chili powder to suit your family’s taste.
- For a thicker soup, let it simmer a bit longer to reduce the liquid.
- Don’t skip the garnishes; they elevate the flavor and presentation!
- Store leftovers in an airtight container for up to three days.
Equipment Needed
- Large pot: A Dutch oven works great, but any heavy-bottomed pot will do.
- Wooden spoon: Perfect for stirring and combining ingredients.
- Measuring cups: Essential for accurate ingredient portions.
- Cutting board and knife: For chopping veggies and shredding chicken.
Variations of CHICKEN ENCHILADA SOUP
- Vegetarian Option: Swap the chicken for extra beans or lentils. Use vegetable broth instead of chicken broth for a hearty vegetarian soup.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for those who love a fiery flavor.
- Creamy Version: Stir in a cup of cream or sour cream at the end for a richer, creamier texture.
- Low-Carb Adaptation: Replace corn with diced zucchini or cauliflower for a low-carb twist.
- Cheesy Delight: Experiment with different cheeses like pepper jack or queso fresco for a unique flavor profile.
Serving Suggestions for CHICKEN ENCHILADA SOUP
- Pair with warm, crusty bread or tortilla chips for a delightful crunch.
- Serve alongside a fresh green salad to balance the richness of the soup.
- For drinks, consider a light Mexican beer or a refreshing iced tea.
- Presentation tip: Serve in colorful bowls and sprinkle extra cheese on top for a festive look!
FAQs about CHICKEN ENCHILADA SOUP
Can I make CHICKEN ENCHILADA SOUP ahead of time?
Absolutely! This soup is perfect for meal prep. You can make it a day in advance and store it in the refrigerator. Just reheat it on the stove before serving. The flavors will deepen overnight, making it even more delicious!
Can I freeze CHICKEN ENCHILADA SOUP?
Yes, you can freeze this soup! Just let it cool completely, then transfer it to an airtight container. It will keep well in the freezer for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stove.
What can I serve with CHICKEN ENCHILADA SOUP?
This soup pairs wonderfully with tortilla chips, warm bread, or a fresh salad. You can also serve it with a dollop of sour cream or avocado slices for added creaminess. It’s a complete meal on its own!
How can I make this soup spicier?
If you love heat, add diced jalapeños or a splash of hot sauce while cooking. You can also use spicy enchilada sauce to kick up the flavor. Adjust the spices to your liking for the perfect spicy kick!
Is CHICKEN ENCHILADA SOUP gluten-free?
Yes! This CHICKEN ENCHILADA SOUP is naturally gluten-free, as long as you use gluten-free enchilada sauce and chicken broth. Always check labels to ensure your ingredients meet your dietary needs.
Final Thoughts
There’s something truly special about a bowl of CHICKEN ENCHILADA SOUP. It’s not just a meal; it’s a comforting experience that brings family and friends together. The rich flavors and warm spices create a cozy atmosphere, perfect for sharing stories and laughter. Plus, it’s a breeze to make, fitting seamlessly into our busy lives. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup is sure to impress. I hope you find as much joy in making and sharing this recipe as I do. Happy cooking!
Print
CHICKEN ENCHILADA SOUP: A Must-Try Comfort Recipe!
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A delicious and comforting chicken enchilada soup that combines the flavors of traditional enchiladas in a warm, hearty soup.
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) enchilada sauce
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- 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, then reduce heat and let it simmer for 20-30 minutes.
- Stir in the shredded cheese until melted and well combined.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños or a dash of hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Top with avocado slices or sour cream for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, Comfort Food, Mexican Soup, Easy Soup Recipe