Discover a comforting Chicken Enchilada Soup packed with bold flavors and tender chicken. Perfect for cozy dinners and easy meal prep.
Why You’ll Love It
Chicken Enchilada Soup is a delicious and satisfying meal that combines the rich flavors of Mexican enchiladas in a cozy soup form. It’s easy to make, packed with tender chicken and vibrant spices, perfect for any weeknight dinner or meal prep. Plus, it freezes well and can be customized with your favorite toppings.
Ingredients
- 2 tablespoons olive oil (substitute with avocado oil for a different flavor)
- 1 small onion, diced (yellow or white onion both work)
- 3 cloves garlic, minced (garlic powder can be used in a pinch)
- 1 pound cooked shredded chicken (rotisserie chicken makes prep quick)
- 1 can (10 oz) red enchilada sauce (choose mild, medium, or hot depending on heat preference)
- 4 cups chicken broth (prefer low sodium to control salt)
- 1 can (15 oz) black beans, drained and rinsed (sub kidney or pinto beans as desired)
- 1 cup corn kernels, fresh or frozen (frozen adds sweetness and texture)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional topping)
- Tortilla chips and sliced green onions for garnish
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened and fragrant, about 3-4 minutes.
- Add minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Stir in shredded chicken, red enchilada sauce, chicken broth, black beans, corn, cumin, and chili powder. Season with salt and pepper.
- Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let cook for 20 minutes to allow the flavors to meld.
- Ladle the soup into bowls and top with shredded cheddar cheese, crushed tortilla chips, and chopped green onions before serving.
For more comforting meal ideas, check out Easy Weeknight Dinners and Chicken Soup Recipes.
To learn more about authentic Mexican flavors, visit Food Network.
Expert Tips
For best results, use rotisserie chicken to save time. Adjust the spiciness of the soup by choosing the heat level of your enchilada sauce or adding fresh diced jalapeños. To thicken the soup, mash a few black beans in the pot or simmer uncovered for a few extra minutes.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.
Variations
- Vegan: Replace chicken with diced tofu or additional beans, use vegetable broth, and omit cheese or use vegan cheese.
- Gluten-Free: This recipe is naturally gluten-free, but double-check your enchilada sauce ingredients to ensure they don’t contain gluten.
- Dairy-Free: Skip the cheese or use a dairy-free alternative.
- Low Carb: Omit beans and corn, add diced zucchini or cauliflower rice.
FAQ
- Can I make Chicken Enchilada Soup in a slow cooker?
- Yes! Combine all ingredients (except cheese and toppings) in the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.
- What’s the best way to shred chicken for this soup?
- Use cooked chicken breasts or thighs and shred using two forks, or pulse in a food processor briefly for fine shreds.
- Is Chicken Enchilada Soup spicy?
- The spice level depends on the enchilada sauce you use. You can choose mild, medium, or hot to suit your taste.
- Can I prepare this soup ahead of time?
- Absolutely. Prepare the soup and store it in the fridge for up to 2 days before reheating and adding toppings.
- What are some good side dishes to serve with Chicken Enchilada Soup?
- Serve with fresh tortilla chips, a green salad, or warm cornbread for a complete meal.
Call to Action
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