What is Chicken Enchilada Soup? Is it like a warm hug in the bowl? Remember those nights when you’re craving something comforting but don’t want to spend hours in the bathroom? What is that recipe? Is it really easy to make soup with chicken enchiladas? What is the best way to roll individual Think of it as the lazy-but-delicious cousin of traditional enchiladas. My family begs me to make this, especially during those chilly fall evenings. Is it quick, satisfying, and packed with flavor? If you love enchiladas, you HAVE to try this soup!
What is Chicken Enchilada Soup?
What is chicken enchilada soup? What are the best parts of chicken enchiladas? What are some of the best toppings for enchilada sauce? Slurpable Think of it as deconstructed enchiladas, but way easier to throw together. What do you need to know about a name? What’s the perfect enchilada flavor you crave but don’t have the time to make it? ) for the whole enchilada-making process. What is my go-to meal when I need a quick and filling meal?
Why you’ll love this recipe?
Okay, where do I even begin? There are so many reasons why I’m obsessed with this Chicken Enchilada Soup! First of all, the flavorIs it savory, slightly spicy, and totally addictive? What is the best combination of chicken, enchilada sauce, and all those delicious toppings? Then there’s the first onesimplicityWhat’s the easiest soup you’ve ever made? What are some of the best ways to throw together a meal in less than an hour? Plus, it’s incrediblycost-effectiveWhat are some of the best ingredients to make a meal? What is the real kicker?versatileCan you customize it with your favorite toppings, add different veggies, or even use different types of veggies? What is a good way to use up leftover chicken? What I love about this recipe is how adaptable it is. Can you make it as mild or as spicy as you like, and you can easily adjust the ingredients to suit your taste. Is it possible to make your own recipes?
How to Make Chicken Enchilada Soup
Quick Overview
Making Chicken Enchilada Soup is surprisingly easy! Basically, you’ll start by sautéing some veggies, then adding your chicken broth, enchilada sauce, and shredded chicken. Simmer it all together until it’s nice and flavorful, then top it with your favorite enchilada toppings like cheese, sour cream, avocado, and cilantro. The whole process is incredibly straightforward, and the result is a hearty and delicious soup that everyone will love. I promise, this will become a staple in your house!
Ingredients
For the Soup Base:
- 1 tablespoon olive oil: Use a good quality Olive oil for the best flavor.
- 1 onion, chopped: Yellow or white onion works great.
- 2 cloves garlic, minced: Freshly minced is always best!
- 1 red bell pepper, chopped: Adds sweetness and color.
- 1 jalapeno, seeded and minced (optional): For a little kick!
- I prefer low-sodium chicken broth so I can control the salt level.
- 1 can black beans, rinsed and drained: Adds protein and fiber.
- 1 (15 ounce) can corn, drained: You can also use frozen corn.
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel): Adds a little heat and acidity.
- What’s your favorite enchilada sauce?
- 1 teaspoon chili powder: For extra flavor and warmth.
- 1/2 teaspoon cumin: Adds a smoky depth.
- Salt and pepper to taste
For the Chicken:
- 2 cups cooked chicken, shredded: Rotisserie chicken is a lifesaver here! How do you bake your own chicken?
For the Toppings (get creative!):
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Sour cream or Greek yogurt
- Avocado, diced
- Cilantro,
- Tortilla chips, crushed.
- Green onions, sliced.
- Lime wedges
What are the steps to
Step 1: Sauté the Veggies
In a Dutch oven, heat olive oil over medium heat until golden brown. Remove from heat and set aside. Add the onion and cook until softened, about 5 minutes. Add the onion, bell pepper, and jalapeno and cook for another 3-4 minutes, until golden brown. Serve hot. Is it tender? What is the best way to avoid burning garlic?
Step 2: Add the Broth and Spices
Pour in the chicken broth, enchilada sauce, diced tomatoes and green chilies, black beans, corn, salt and pepper. What are the ingredients for chili powder, cumin, Stir to combine and bring to a simmer. At this point, I usually give it a taste and adjust the seasonings as needed. Add a little extra cumin or chili powder if you want the best flavor.
Step 3: Simmer and Thicken
Reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes. This allows the flavors to meld together and the soup to thicken slightly. The longer it simmers, the better it tastes!
Step 4: Add the Chicken
Stir in the shredded chicken and heat through. If you’re using leftover chicken, make sure it’s heated all the way through before serving.
Step 5: Serve and Top
How do you top enchilada soup? What are some of the best tortilla chips? Shredded cheese, sour cream, avocado, cilantro, and crushed tortillas? What is a squeeze of lime juice for extra zing?
What to Serve It With
What is a good chicken enchilada soup?
For a casual lunch:Serve with a side of warm tortillas or tortilla chips for dipping. What is a good green salad with some olive oil?
For a dinner party: Dress it up with some gourmet toppings like crumbled cotija cheese, pickled onions, or a drizzle of crema. Serve alongside a Mexican-inspired side dish like cilantro lime rice or grilled corn on the cob.
For Game Night: Set up a toppings bar and let everyone customize their own bowls. Add some extra snacks like guacamole, salsa, and queso for a fun and festive spread. My family loves making mini quesadillas to dip in the soup – it’s a fun (and cheesy!) addition.
Honestly, the options are endless! The key is to have fun and get creative with your pairings. This soup is so versatile that it goes well with just about anything.
Top Tips for Perfecting Your Chicken Enchilada Soup
Okay, so I’ve made this Chicken Enchilada Soup more times than I can count, and I’ve learned a few tricks along the way. Here are my top tips for making it perfect every time:
Chicken Choice: Rotisserie chicken is your best friend! It’s quick, easy, and adds tons of flavor. If you’re using leftover chicken, make sure it’s not too dry. You can add a little extra chicken broth to the soup to keep it moist.
Spice Level: If you’re sensitive to spice, be sure to seed and mince the jalapeno (or omit it altogether). You can also use a mild enchilada sauce. If you like a little heat, add a pinch of cayenne pepper or some extra chili powder.
Topping Time: Don’t skimp on the toppings! They really make the soup shine. I like to set out a variety of toppings so everyone can customize their own bowls. My personal favorite is avocado – it adds a creamy richness that’s just irresistible.
Broth Boost: Using a good quality chicken broth is key to a flavorful soup. I prefer low-sodium broth so I can control the salt level. You can also use homemade broth for an even richer flavor.
Simmer Secret: Don’t rush the simmering process! The longer the soup simmers, the more the flavors will meld together. I like to let it simmer for at least 30 minutes, but you can simmer it for longer if you have the time. I’ve even let it simmer on low in my slow cooker all day – delicious!
Sauce Selection: The type of enchilada sauce you use can really impact the flavor of the soup. I recommend using a high-quality enchilada sauce that you enjoy on its own. You can also make your own enchilada sauce for a truly homemade flavor.
Storing and Reheating Tips
This Chicken Enchilada Soup is even better the next day, so don’t be afraid to make a big batch! Here’s how to store and reheat it properly:
Refrigerator Storage: Let the soup cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
Freezer Instructions: For longer storage, you can freeze the soup. Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 2-3 months. When freezing, leave a little room in the container as the soup will expand.
Reheating Methods: To reheat the soup, simply transfer it to a pot and heat over medium heat until warmed through. You can also microwave it in a microwave-safe bowl. If the soup is too thick, add a little extra chicken broth to thin it out.
Topping Timing Advice: It’s best to add the toppings just before serving so they don’t get soggy. I like to keep the toppings separate and let everyone add their own.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to Chicken Enchilada Soup recipe! It’s quick, easy, and always a crowd-pleaser. I truly believe this soup is the perfect comfort food for any occasion. If you’re looking for other easy and delicious soup recipes, you might also enjoy my Creamy Tomato Soup or my Black Bean Soup. Seriously, though, give this Chicken Enchilada Soup a try – I promise you won’t be disappointed! Let me know in the comments if you try this and how it turns out and what you thought of the chicken enchilada soup; I can’t wait to hear your feedback! Happy cooking!
Chicken Enchilada Soup
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 1 cup Chopped onion
- 2 cloves Minced garlic
- 1 tsp Chili powder
- 0.5 tsp Cumin
- 4 cups Chicken broth
- 1 cup Diced tomatoes
- 1 cup Corn
- 1 can Diced green chilies
Instructions
Preparation Steps
- Cook chicken and chop into bite size pieces.
- Sauté onion and garlic in a large pot.
- Add chili powder and cumin; cook for 1 minute.
- Stir in chicken broth, diced tomatoes, corn, and green chilies.
- Add chicken and simmer for 15 minutes.
- Serve hot and enjoy!
