There’s nothing quite like a steaming bowl of Chicken Enchilada Soup to wrap you in warmth and comfort, is there? This hearty dish is a true hug in a bowl, packed with flavor and goodness. I absolutely love how simple ingredients come together to create such a deliciously satisfying meal. Picture tender shredded chicken mingling with zesty tomatoes, seasoned black beans, and sweet corn, all swimming in a rich, savory broth. It’s like a fiesta in your mouth! Plus, it’s quick to whip up, making it perfect for busy weeknights or cozy weekends alike. Trust me, once you try this Chicken Enchilada Soup, it’ll become a staple in your kitchen. You’re going to want to make it again and again!
Ingredients List
Here’s everything you’ll need to make my delightful Chicken Enchilada Soup. Gather these simple ingredients, and you’re just a few steps away from a cozy, flavorful meal!
- 2 cups cooked shredded chicken
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese
- 1/4 cup cilantro, chopped
It’s all about those fresh flavors, and I promise you’ll love how they come together! Happy cooking!
How to Prepare Chicken Enchilada Soup
Alright, let’s dive into the deliciousness of making my Chicken Enchilada Soup! It’s super straightforward, and you’ll have a hearty meal ready in no time. Let’s get cooking!
Step 1: Sauté Aromatics
First things first, grab a large pot and heat it over medium heat. Toss in your chopped onion and minced garlic, and sauté them until they’re soft and fragrant—about 3-5 minutes. This step is crucial! The aroma that fills your kitchen is just the beginning, and those onions and garlic are going to lay the perfect flavor foundation for your soup.
Step 2: Combine Ingredients
Once your aromatics are nice and soft, it’s time to add in the star ingredients! Stir in the cooked shredded chicken, rinsed black beans, drained corn, diced tomatoes with green chilies, and the chicken broth. Make sure to mix everything together well—each ingredient plays its part in creating that rich, hearty flavor we love. This is where the magic starts to happen!
Step 3: Season the Soup
Now, let’s spice things up! Stir in the chili powder, cumin, salt, and pepper. I like to start with the suggested amounts, but feel free to adjust according to your taste. If you like it spicy, go ahead and add more chili powder! Just remember, you can always add more, but you can’t take it out once it’s in.
Step 4: Simmer and Serve
Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. This allows all the flavors to meld beautifully. When it’s ready, serve it hot, and don’t forget to top each bowl with a generous handful of shredded cheese and fresh cilantro! You might even want to add some crispy tortilla chips for that extra crunch. Yum!
Nutritional Information
When it comes to comfort food, my Chicken Enchilada Soup is not only delicious but also packed with some solid nutrition! Here’s a quick breakdown of the estimated nutritional values per serving:
- Calories: 320
- Fat: 10g
- Protein: 25g
- Carbohydrates: 35g
- Sugar: 3g
- Sodium: 700mg
- Fiber: 8g
Keep in mind that these figures are estimates and can vary based on the specific ingredients you use. Enjoy your wholesome bowl of soup knowing it’s not just tasty, but also nourishing!
Why You’ll Love This Recipe
This Chicken Enchilada Soup is not just a meal; it’s a celebration of flavors and convenience! Here are a few reasons you’re going to adore it:
- Quick and easy to prepare—perfect for busy weeknights!
- Hearty and filling, it’s a meal that satisfies every craving.
- Packed with protein and fiber, making it a wholesome choice.
- Full of vibrant flavors that will warm your soul.
- Versatile—add your favorite toppings for a personalized touch!
Trust me, once you taste it, you’ll be coming back for more!
Tips for Success
To make your Chicken Enchilada Soup even better, here are some pro tips that I swear by! First, don’t hesitate to adjust the seasoning to fit your taste—add more chili powder for a spicy kick or a squeeze of lime for a fresh zing. If you have leftovers, store them in an airtight container in the fridge for up to 3 days; the flavors only get better! When serving, consider adding a dollop of sour cream or a sprinkle of avocado for creaminess. And let’s not forget those tortilla chips—they add the perfect crunch! Enjoy experimenting, and make it your own!
Variations
One of the best parts about Chicken Enchilada Soup is how versatile it is! You can easily switch things up based on what you have on hand or your personal preferences. For a different twist, try using pinto beans or kidney beans instead of black beans. You can also throw in some chopped bell peppers or zucchini for extra veggies! Feeling adventurous? Add a splash of lime juice or some diced jalapeños for a zesty kick. And if you want to switch up the spices, consider adding smoked paprika or oregano for a unique flavor profile. The possibilities are endless, so get creative!
FAQ Section
Got questions about my Chicken Enchilada Soup? No worries, I’ve got you covered! Here are some common queries I often hear:
Can I make this soup ahead of time?
Absolutely! This soup stores wonderfully in the fridge for up to 3 days. Just reheat it on the stovetop over low heat, stirring occasionally. The flavors will actually deepen as it sits!
Can I freeze Chicken Enchilada Soup?
Yes, you can! Just let it cool completely, then transfer it to an airtight container or freezer bag. It’ll keep well for about 2-3 months. Thaw it in the fridge overnight before warming it up.
What can I serve with this soup?
I love serving my Chicken Enchilada Soup with crispy tortilla chips for that perfect crunch! You could also pair it with a side salad or some warm cornbread for a complete meal.
Can I make it vegetarian?
Definitely! You can replace the chicken with diced firm tofu or more beans, and use vegetable broth instead of chicken broth. It’ll still be packed with flavor!
How spicy is this soup?
The heat level really depends on how much chili powder you add. I recommend starting with the suggested amount and then tasting it. If you like it spicy, feel free to kick it up a notch!
For more information on the health benefits of chicken, check out this Healthline article.
If you’re looking for more delicious recipes, visit my recipe collection!
Print
Chicken Enchilada Soup: 7 Comforting Flavors to Savor
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A hearty and flavorful chicken enchilada soup.
Ingredients
- 2 cups cooked shredded chicken
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese
- 1/4 cup cilantro, chopped
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add chicken, black beans, corn, tomatoes, and broth.
- Stir in chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, topped with cheese and cilantro.
Notes
- This soup can be made ahead and stored in the fridge.
- Add more spices for extra heat.
- Serve with tortilla chips for crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, Mexican soup, chicken soup