Chicken enchilada soup is a warm, comforting dish that’s the perfect blend of flavors and textures. With tender shredded chicken, hearty beans, and a blend of spices, it’s a crowd-pleasing option for a family dinner or a cozy night in. This soup comes together quickly, allowing you to enjoy a satisfying meal without a lot of fuss.
Why We Love This Chicken Enchilada Soup Recipe
There’s something so comforting about a bowl of chicken enchilada soup. It’s rich, creamy, and packed with flavor, making it a go-to recipe in many households. The beauty of this dish lies not just in its taste but also in its versatility. You can tailor it to your preferences by adjusting the spice levels or toppings. Whether you’re looking to warm up on a chilly evening or serve something delightful for friends, this soup is bound to impress.
Ingredients about Chicken Enchilada Soup
To create this amazing chicken enchilada soup, you will need a selection of ingredients that come together harmoniously. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can red enchilada sauce
- 1 (4-ounce) can chopped green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional)
- Tortilla chips, for serving
How to Make Chicken Enchilada Soup Directions
Creating chicken enchilada soup is surprisingly straightforward. Here’s how to make it:
- Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Sauté the onion for about five minutes, or until it becomes translucent.
- Next, incorporate the minced garlic, cumin, chili powder, paprika, salt, and black pepper. Cook the mixture for an additional one to two minutes, stirring continuously until the spices become fragrant.
- Pour in the chicken broth, bringing it to a gentle simmer. This will serve as the flavorful base of your soup.
- After the broth is simmering, add the shredded chicken, black beans, corn, enchilada sauce, and chopped green chilies to the pot. Stir everything together well, letting it simmer for 15 to 20 minutes. This allows the flavors to meld beautifully.
- Now it’s time to make your soup creamy. Gradually pour in the heavy cream and add both types of shredded cheese. Stir until the cheeses melt and create a rich, creamy texture.
- For an added touch, you can sprinkle chopped cilantro over the top before serving, although this step is optional.
- It’s time to enjoy your soup! Serve it hot in bowls, accompanied by tortilla chips on the side for an extra crunch.
How to Serve Chicken Enchilada Soup
Serving chicken enchilada soup can be as simple or as elaborate as you want. Start by ladling the hot soup into bowls. You can garnish it with a sprinkle of shredded cheese, a dollop of sour cream, or a handful of fresh cilantro if you like. The addition of sliced jalapeños can boost the spice level for those who enjoy a kick.
Don’t forget the tortilla chips! They add a delightful crunch and make the meal more satisfying. You can either serve them on the side for dipping or crush them right into the soup to add texture. This dish pairs well with a green salad or additional sides like guacamole and fresh salsa for a complete meal.
Expert Tips: Chicken Enchilada Soup
- Use rotisserie chicken for a quick shortcut! It saves time and adds great flavor without the need to cook chicken from scratch.
- Adjust the spice level to your preference. If you like heat, consider adding more chili powder or fresh jalapeños to the mix.
- Feel free to experiment with additional vegetables like bell peppers, zucchini, or corn to add more nutrition and flavor.
- If you prefer a thicker soup, you might choose to reduce the amount of chicken broth or add a slurry of cornstarch and water to achieve the desired consistency.
- Don’t skimp on toppings! They brighten the dish and add layers of flavor. Try avocado, sour cream, or sliced green onions.
How to Store Chicken Enchilada Soup
Storing your chicken enchilada soup properly is essential to maintain its freshness. Allow the soup to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to four days. When you’re ready to enjoy it again, simply reheat it on the stove over medium heat until warmed through. You may want to add a splash of chicken broth or water to thin it out, as it may thicken while stored.
If you want to keep the soup for a longer duration, consider freezing it. Portion it into freezer-safe bags or containers and freeze for up to three months. Thaw it overnight in the refrigerator before reheating.
Variation of Chicken Enchilada Soup
One of the best things about chicken enchilada soup is its versatility. Here are some variations you can try:
- Vegetarian Version: Swap the shredded chicken for diced tofu or additional beans and vegetables. Consider using vegetable broth for a fully vegetarian option.
- Spicy Twist: If you love heat, add chopped fresh jalapeños or a dash of hot sauce into the mix.
- Different Proteins: You can substitute chicken with turkey or even shrimp for a different flavor profile.
- Cheesy Delight: Add different types of cheese, like pepper jack or crumbled queso fresco, to change the flavor.
- Toppings Galore: Get creative with toppings! Use pickled red onions, avocados, or even crushed tortilla strips for extra crunch.
FAQ
What do I serve with chicken enchilada soup?
You can serve chicken enchilada soup with tortilla chips, a fresh green salad, or on its own for a filling meal.
Can I make chicken enchilada soup in advance?
Yes, you can make chicken enchilada soup a day ahead. Store it in the refrigerator and reheat when you’re ready to serve.
How do I add more vegetables to chicken enchilada soup?
You can easily incorporate more vegetables by adding bell peppers, zucchini, or even spinach during the cooking process.
What’s the best way to store leftover chicken enchilada soup?
Let your soup cool completely, then store it in an airtight container in the refrigerator for up to four days. It can be frozen for longer storage.
Can I use canned chicken for the soup?
Yes, canned chicken can be used as a shortcut, but it’s best to drain it well and shred it before adding it to your soup.
Enjoy making and savoring your delicious chicken enchilada soup, a dish that’s sure to please every palate!
Chicken Enchilada Soup
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn, drained
- 1 10-ounce can red enchilada sauce
- 1 4-ounce can chopped green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional) For garnish
- to taste Tortilla chips For serving
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about five minutes, or until it becomes translucent.
- Add the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Cook for an additional one to two minutes, stirring until the spices become fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
Cooking
- Add the shredded chicken, black beans, corn, enchilada sauce, and chopped green chilies to the pot. Stir together well and let it simmer for 15 to 20 minutes.
- Gradually pour in the heavy cream and add both types of shredded cheese. Stir until the cheeses melt and the soup becomes creamy.
Serving
- Serve hot in bowls, garnished with chopped cilantro and accompanied by tortilla chips.
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