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Chicken Enchilada Soup: Easy Recipe You’ll Love!

Chicken Enchilada Soup: Just imagine a chilly evening, a warm bowl in your hands, and the comforting flavors of your favorite enchiladas transformed into a hearty, satisfying soup. Sounds divine, doesn’t it? This isn’t just any soup; it’s a culinary hug in a bowl, and I’m so excited to share my version with you!

Enchiladas themselves have a rich history, tracing back to ancient Mayan cuisine where corn tortillas were used to wrap small fish. Over time, the dish evolved, incorporating various fillings and sauces that reflect the diverse regional flavors of Mexico. This Chicken Enchilada Soup takes that beloved tradition and reimagines it for a quick and easy weeknight meal.

What makes this soup so irresistible? It’s the perfect balance of savory chicken, tender vegetables, and that signature enchilada sauce tang. People adore it because it captures all the deliciousness of enchiladas without the fuss of rolling tortillas. Plus, it’s incredibly versatile! You can customize it with your favorite toppings like sour cream, avocado, or a sprinkle of cheese. It’s a guaranteed crowd-pleaser, and I know you’ll love how simple it is to make. Let’s get cooking!

Chicken Enchilada Soup this Recipe

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 4 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 pound boneless, skinless chicken breasts, cooked and shredded (about 2-3 breasts)
  • 1/2 cup enchilada sauce (store-bought or homemade)
  • Salt and pepper to taste
  • Optional toppings: shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream or Greek yogurt, avocado slices, chopped cilantro, tortilla strips, lime wedges

Preparing the Soup Base

  1. First, let’s get started by heating the olive oil in a large pot or Dutch oven over medium heat. This will be the foundation of our flavorful soup.
  2. Add the chopped onion and cook until softened, about 5-7 minutes. You want the onion to become translucent and slightly golden, releasing its sweet aroma. Stir occasionally to prevent burning.
  3. Next, add the minced garlic, chopped red bell pepper, and jalapeño (if using). Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper is slightly softened. The jalapeño will add a nice kick, so adjust the amount to your preference.
  4. Now, it’s time to add the spices! Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step is crucial for blooming the spices and releasing their full flavor potential. Be careful not to burn the spices, as this can make the soup taste bitter.

Building the Soup

  1. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits (this is called fond and adds tons of flavor!). Bring the mixture to a simmer.
  2. Add the black beans, corn, and diced tomatoes and green chilies (Rotel). Stir well to combine all the ingredients. The Rotel adds a nice zest to the soup.
  3. Now, gently stir in the shredded chicken and enchilada sauce. Make sure the chicken is evenly distributed throughout the soup. The enchilada sauce will add a rich, savory flavor and help thicken the soup slightly.
  4. Season with salt and pepper to taste. Remember to start with a small amount and adjust as needed. You can always add more, but you can’t take it away!
  5. Reduce the heat to low, cover the pot, and simmer for at least 15-20 minutes, or up to 30 minutes, to allow the flavors to meld together. The longer it simmers, the more flavorful the soup will become. Stir occasionally to prevent sticking.

Serving and Toppings

  1. Ladle the Chicken Enchilada Soup into bowls.
  2. Now for the fun part: toppings! Get creative and add your favorite toppings. Some suggestions include shredded cheese (cheddar, Monterey Jack, or a Mexican blend), a dollop of sour cream or Greek yogurt, avocado slices, chopped cilantro, tortilla strips, and a squeeze of lime juice.
  3. Serve immediately and enjoy! This soup is even better the next day, as the flavors have more time to develop.

Tips and Variations

  • Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level. If you prefer a milder soup, omit the jalapeño and cayenne pepper altogether.
  • Chicken: You can use leftover cooked chicken, rotisserie chicken, or even canned chicken to save time. If using canned chicken, drain it well before adding it to the soup. You can also cook the chicken directly in the soup. Just add the raw chicken breasts to the simmering broth and cook until cooked through, then remove and shred before adding back to the soup.
  • Vegetarian Option: To make this soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables, such as zucchini, carrots, or bell peppers.
  • Thickening the Soup: If you prefer a thicker soup, you can blend a portion of the soup (about 1-2 cups) with an immersion blender or in a regular blender (be careful when blending hot liquids!). Then, stir the blended soup back into the pot. Alternatively, you can add a tablespoon of cornstarch mixed with a tablespoon of cold water to the simmering soup.
  • Slow Cooker Option: This soup can easily be made in a slow cooker. Simply combine all the ingredients (except the toppings) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
  • Freezing: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Homemade Enchilada Sauce: While store-bought enchilada sauce works great, homemade enchilada sauce is even better! There are tons of recipes online, and it’s surprisingly easy to make.
  • Tortilla Strips: For extra crunch, try making your own tortilla strips. Simply cut corn or flour tortillas into thin strips, toss them with a little olive oil and salt, and bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until golden brown and crispy.
  • Adding Rice: For a heartier soup, add about 1/2 cup of cooked rice (white or brown) to the soup during the last 10 minutes of simmering.
  • Using Different Beans: Feel free to substitute the black beans with other types of beans, such as pinto beans or kidney beans.

Detailed Shredding Chicken Instructions

  1. Cooking the Chicken: There are several ways to cook the chicken for this soup. You can bake it, poach it, or even use a rotisserie chicken. For baking, preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet lined with parchment paper. Season with salt, pepper, and any other desired spices (like garlic powder or paprika). Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). For poaching, place the chicken breasts in a pot and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  2. Cooling the Chicken: Once the chicken is cooked, let it cool slightly before shredding. This will make it easier to handle.
  3. Shredding with Forks: The easiest way to shred chicken is with two forks. Hold one fork in each hand and use them to pull the chicken apart. Start by separating the chicken into smaller pieces, then continue pulling until it’s shredded to your desired consistency.
  4. Shredding with a Mixer: For a quicker method, you can use a stand mixer or a hand mixer. Place the cooked chicken breasts in the bowl of the mixer and use the paddle attachment to shred the chicken. Start on low speed and gradually increase to medium speed. Be careful not to over-shred the chicken, as it can become dry. This method works best with slightly cooled chicken.
  5. Shredding by Hand: If you prefer, you can also shred the chicken by hand. Use your fingers to pull the chicken apart into smaller pieces. This method is more time-consuming, but it allows you to have more control over the shredding process.

Making it a Creamy Soup

  1. Adding Cream Cheese: For a richer, creamier soup, stir in 4 ounces of softened cream cheese during the last 5 minutes of simmering. Cut the cream cheese into small cubes to help it melt more easily. Stir until the cream cheese is completely melted and incorporated into the soup.
  2. Using Heavy Cream or Half-and-Half: Another way to make the soup creamier is to add 1/2 cup of heavy cream or half-and-half during

    Chicken Enchilada Soup

    Conclusion:

    This Chicken Enchilada Soup isn’t just another soup recipe; it’s a flavor explosion waiting to happen in your kitchen! From the smoky depth of the spices to the comforting warmth of the broth, every spoonful is a mini fiesta. It’s quick enough for a weeknight meal, impressive enough for company, and customizable enough to suit even the pickiest eaters. Seriously, what’s not to love?

    I know, I know, you’re probably thinking, “Another soup recipe? Do I really need it?” And to that, I say, YES! You absolutely do. This isn’t your average, run-of-the-mill soup. It’s a vibrant, hearty, and incredibly satisfying meal that will leave you feeling warm and fuzzy inside. The combination of tender chicken, flavorful enchilada sauce, and all those delicious toppings creates a symphony of textures and tastes that will have you coming back for seconds (and thirds!).

    But the best part? It’s so incredibly versatile! Feel free to get creative with your toppings. A dollop of sour cream or Greek yogurt adds a tangy coolness, while a sprinkle of fresh cilantro brightens everything up. If you’re feeling adventurous, try adding some diced avocado for a creamy richness or a squeeze of lime juice for a zesty kick. For a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.

    And don’t even get me started on the variations! If you’re short on time, you can use rotisserie chicken to speed things up. Or, if you’re vegetarian, simply omit the chicken and add some black beans or corn for extra protein and fiber. You could even swap out the chicken for shredded pork or ground beef for a different flavor profile. The possibilities are endless!

    Serving suggestions? I’ve got you covered. A warm, crusty piece of bread is perfect for soaking up all that delicious broth. Or, for a more substantial meal, serve it with a side of tortilla chips for dipping. You can even crumble some tortilla chips on top for added crunch. And if you’re feeling really fancy, you can garnish it with a swirl of sour cream and a sprinkle of chopped green onions.

    I truly believe that this Chicken Enchilada Soup will become a staple in your recipe rotation. It’s the perfect comfort food for a chilly evening, a quick and easy weeknight meal, or a crowd-pleasing dish for your next gathering. It’s a guaranteed winner, and I can’t wait for you to try it!

    So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. And once you’ve made it, I’d love to hear what you think! Share your photos and comments on social media using [Your Hashtag] and let me know how you customized it to make it your own. I’m always looking for new and exciting ways to spice things up in the kitchen, and I can’t wait to see what you come up with! Happy cooking!

    Chicken Enchilada Soup: Easy Recipe You'll Love!

    Hearty Chicken Enchilada Soup with chicken, black beans, corn, and spices in a rich broth. Top with your favorite fixings.

    Save This Recipe
    Prep Time20 minutes
    Cook Time30 minutes
    Total Time50 minutes
    Yield6-8 servings
    👨‍🍳By: Tessa
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Spice Level: Adjust jalapeño and cayenne pepper to your preference. Omit for a milder soup.
    • Chicken: Use leftover, rotisserie, or canned chicken. You can also cook the chicken directly in the soup.
    • Vegetarian Option: Omit chicken and use vegetable broth. Add more vegetables.
    • Thickening the Soup: Blend a portion of the soup or add cornstarch slurry.
    • Slow Cooker Option: Combine all ingredients (except toppings) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
    • Freezing: Cool completely before freezing in freezer-safe containers for up to 3 months.
    • Homemade Enchilada Sauce: Use store-bought or homemade enchilada sauce.
    • Tortilla Strips: Make your own tortilla strips by baking cut tortillas with olive oil and salt.
    • Adding Rice: Add 1/2 cup of cooked rice during the last 10 minutes of simmering.
    • Using Different Beans: Substitute black beans with pinto or kidney beans.
    • Creamy Soup: Stir in 4 ounces of softened cream cheese or 1/2 cup of heavy cream or half-and-half during the last 5 minutes of simmering.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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