Craving a warm, comforting dish? This chicken enchilada soup recipe is a delightful blend of spices, tender chicken, and vibrant vegetables, all simmered to perfection. It’s not just a soup; it’s a hearty meal that captures the essence of Mexican cuisine. Perfect for a family dinner or a cozy night in, this flavorful soup will satisfy your taste buds and warm your soul.
Ingredients
– 1 lb shredded chicken
– 1 can (10 oz) enchilada sauce
– 4 cups chicken broth
– 1 can (15 oz) black beans, rinsed
– 1 cup corn (frozen or canned)
– 1 cup diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6. Preparation time is 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 300 calories, 20g protein, 10g fat, 30g carbohydrates, and 7g fiber. This information is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, sauté chopped onion and minced garlic until translucent.
2. Add shredded chicken to the pot and stir well.
3. Pour in the enchilada sauce and mix thoroughly.
4. Add chicken broth and bring to a simmer.
5. Stir in black beans, corn, and diced tomatoes.
6. Season with cumin, chili powder, salt, and pepper.
7. Let the soup simmer for 20 minutes, stirring occasionally.
8. Taste and adjust seasoning as necessary.
9. Serve hot, garnished with cilantro and avocado slices.
10. Enjoy your delicious chicken enchilada soup!
Alternative Ingredients
You can substitute shredded chicken with rotisserie chicken for a quicker option. For a vegetarian version, replace chicken with extra beans or lentils and use vegetable broth.
Serving and Pairings
This chicken enchilada soup pairs wonderfully with tortilla chips, a fresh garden salad, or warm cornbread. Top with shredded cheese or sour cream for an extra indulgence.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. This soup can also be frozen for up to 2 months; just ensure it’s properly sealed.
Cooking Mistakes
- Adding too much salt at once—season gradually.
- Skipping the sauté step—this enhances flavor.
- Overcooking the chicken—add it towards the end.
- Not tasting as you go—adjust flavors to your preference.
- Using low-quality broth—opt for low-sodium for better control.
Helpful Tips
- For extra heat, add diced jalapeños.
- Garnish with cheese and avocado for a richer taste.
- Use fresh herbs for a bright flavor.
- Make a double batch for easy leftovers.
FAQs
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours for a slow-cooked flavor.
Can I use frozen chicken?
Yes, you can use frozen chicken; just ensure it’s fully cooked before shredding.
What toppings are best for this soup?
Popular toppings include avocado, cheese, tortilla strips, and fresh cilantro for added flavor.
Is this soup gluten-free?
Yes, as long as you choose gluten-free broth and enchilada sauce, it’s a great gluten-free option.
How can I make it spicier?
Add more chili powder, diced jalapeños, or even a splash of hot sauce to increase the heat level.
Conclusion
This chicken enchilada soup recipe is a delightful and satisfying meal that brings together the vibrant flavors of Mexican cuisine. Quick to prepare and full of nourishing ingredients, it’s perfect for any occasion. Enjoy it with family and friends for a truly comforting experience.
Chicken Enchilada Soup
Ingredients
- 1 lb shredded chicken
- 1 can 10 oz enchilada sauce
- 4 cups chicken broth
- 1 can 15 oz black beans, rinsed
- 1 cup corn frozen or canned
- 1 cup diced tomatoes
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large pot, sauté chopped onion and minced garlic until translucent.
- Add shredded chicken to the pot and stir well.
- Pour in the enchilada sauce and mix thoroughly.
- Add chicken broth and bring to a simmer.
- Stir in black beans, corn, and diced tomatoes.
- Season with cumin, chili powder, salt, and pepper.
- Let the soup simmer for 20 minutes, stirring occasionally.
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with cilantro and avocado slices.
- Enjoy your delicious chicken enchilada soup!
