Warm up with this hearty chicken enchilada soup, a comforting blend of tender chicken, zesty enchilada sauce, and fresh vegetables. This dish is perfect for family dinners or meal prep, delivering bold flavors in every spoonful. Easy to make and wonderfully satisfying, it’s bound to become a favorite in your household. Let’s dive into the recipe that will make your taste buds dance!
Ingredients
– 2 cups cooked, shredded chicken
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 1 can (10 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 can (10 oz) red enchilada sauce
– 1 cup diced onion
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– Fresh cilantro, for garnish
– Shredded cheese, for serving
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 250
– Protein: 20g
– Carbs: 30g
– Fat: 7g
– Fiber: 8g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, heat a splash of oil over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the shredded chicken to the pot and mix well.
5. Pour in the chicken broth and bring to a simmer.
6. Stir in the enchilada sauce, black beans, corn, and diced tomatoes.
7. Season with cumin, salt, and pepper.
8. Allow the soup to simmer for about 20 minutes to blend flavors.
9. Adjust the seasoning to taste.
10. Serve hot, garnished with cilantro and cheese.
Alternative Ingredients
You can substitute cooked chicken with rotisserie chicken for convenience. If you prefer a vegetarian option, replace chicken with extra beans or vegetables like bell peppers and zucchini.
Serving and Pairings
This soup pairs wonderfully with tortilla chips, guacamole, or a side of cornbread. A dollop of sour cream enhances the richness, making it a complete meal.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat on the stove over medium heat, adding a splash of water or broth if needed.
Cooking Mistakes
– Don’t skip the sautéing of onions and garlic; it adds depth of flavor.
– Avoid overcooking the soup; it can become too thick.
– Use low-sodium broth to control saltiness.
– Make sure to drain beans and corn to prevent excess liquid.
– Taste and adjust seasoning throughout the cooking process.
Helpful Tips
– Use fresh cilantro as a garnish for added flavor.
– For added creaminess, stir in some cream cheese before serving.
– Top with avocado slices for a refreshing touch.
– Adjust spice levels by adding jalapeños if desired.
FAQs
Can I make chicken enchilada soup in a slow cooker?
Yes, you can combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this soup spicy?
The spice level can be adjusted by using mild or hot enchilada sauce and adding jalapeños according to your preference.
Can I use frozen chicken?
Yes, you can use frozen chicken; just ensure it is fully cooked before shredding and adding to the soup.
What can I use instead of chicken?
For a vegetarian version, substitute chicken with beans or lentils, or use mushrooms for a meaty texture.
How can I thicken the soup?
To thicken, you can add a cornstarch slurry or some crushed tortilla chips while simmering.
Conclusion
This chicken enchilada soup recipe is a delightful way to enjoy the rich flavors of enchiladas in a cozy soup form. Easy to prepare and packed with nutrients, it is sure to be a hit at any gathering. Enjoy the warmth and comfort it brings, and feel free to customize it to suit your taste!
Chicken Enchilada Soup
Ingredients
- 2 cups cooked shredded chicken
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz corn, drained
- 1 can 10 oz diced tomatoes with green chilies
- 4 cups chicken broth
- 1 can 10 oz red enchilada sauce
- 1 cup diced onion
- 2 cloves garlic minced
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Shredded cheese for serving
Instructions
- In a large pot, heat a splash of oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the shredded chicken to the pot and mix well.
- Pour in the chicken broth and bring to a simmer.
- Stir in the enchilada sauce, black beans, corn, and diced tomatoes.
- Season with cumin, salt, and pepper.
- Allow the soup to simmer for about 20 minutes to blend flavors.
- Adjust the seasoning to taste.
- Serve hot, garnished with cilantro and cheese.