Oh my goodness, let me tell you about my absolute favorite comfort food: Chicken Enchilada Soup! This dish is like a warm hug in a bowl, bursting with flavors that dance on your tastebuds. I remember the first time I made it for a family gathering; the whole house filled with that mouthwatering aroma, and everyone couldn’t wait to dig in. It’s hearty, satisfying, and so cozy, making it perfect for chilly nights or casual get-togethers. Plus, it’s a staple in Mexican cuisine, and trust me, once you try it, you’ll understand why it’s such a crowd-pleaser. You won’t want to miss out on this deliciousness!
Ingredients for Chicken Enchilada Soup
Alright, let’s gather all the goodies for this amazing Chicken Enchilada Soup! Here’s what you’ll need:
- 1 pound boneless, skinless chicken breast
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
These ingredients come together to create a delightful explosion of flavors that will warm your soul. And the best part? Most of these are pantry staples, so you can whip this up whenever the craving strikes!
How to Prepare Chicken Enchilada Soup
Now, let’s dive into making this hearty Chicken Enchilada Soup! I promise, it’s easier than you think, and the end result will have everyone asking for seconds. Let’s get cooking!
Step-by-Step Instructions
- First, grab a pot and place it over medium heat. Cook the 1 pound of boneless, skinless chicken breast until it’s no longer pink, about 6-8 minutes per side. This ensures it’s cooked through and juicy!
- Once the chicken is done, remove it from the pot and shred it with two forks. Set it aside for later—trust me, your soup will thank you!
- In the same pot, add your chopped 1 onion and 2 cloves of minced garlic. Sauté them for about 3-4 minutes until the onion becomes soft and fragrant. Oh, the smell is heavenly!
- Next, toss in the drained black beans, drained corn, diced tomatoes, and 4 cups of low-sodium chicken broth. Follow that with 2 tablespoons of enchilada sauce, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Don’t forget to season with salt and pepper to taste!
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This is where all those flavors come together, and believe me, your kitchen will smell like a fiesta!
- Finally, stir the shredded chicken back into the pot and heat everything through for an additional 5 minutes. And there you have it, a soul-warming bowl of Chicken Enchilada Soup ready to be devoured!
Serve it hot, topped with a sprinkle of shredded cheese and fresh cilantro for that extra zing. You’re going to love this!
Why You’ll Love This Recipe
- Quick to prepare: It only takes about 45 minutes from start to finish, making it perfect for busy weeknights!
- Packed with flavor: Each spoonful is bursting with delicious Mexican spices that will have your taste buds dancing.
- Nutritious: Loaded with protein from the chicken and fiber from the beans and corn, it’s a hearty meal that fuels your day.
- Gluten-free: With simple, wholesome ingredients, this soup fits perfectly into a gluten-free lifestyle.
- Perfect for meal prep: Make a big batch and enjoy the leftovers throughout the week—it’s even better the next day!
- Customizable toppings: Add your favorite garnishes like avocado, sour cream, or extra cheese to make it your own!
Trust me, once you taste this Chicken Enchilada Soup, you’ll be coming back to it time and time again! It’s a dish that brings everyone together, and I can’t wait for you to try it!
Tips for Success
Alright, let’s make sure your Chicken Enchilada Soup turns out perfectly every time! First off, if you’re short on time, using a rotisserie chicken is a game changer—just shred it and toss it in! It saves you time and still packs all that wonderful chicken flavor.
Don’t hesitate to adjust the spices to your liking. If you prefer a little more kick, add extra chili powder or even a splash of hot sauce! And here’s a little secret: if your soup turns out too thick, just stir in a bit more chicken broth until you reach your desired consistency. You want it hearty but not overly dense. Trust me, these little tweaks make a world of difference!
Happy cooking, and enjoy the deliciousness!
Variations of Chicken Enchilada Soup
Now, let’s get a little creative with this Chicken Enchilada Soup! The beauty of this dish is its versatility, so don’t be afraid to mix things up to match your cravings or what you have on hand. Here are some fun variations to inspire your next batch!
- Veggie Delight: Add in some chopped bell peppers, zucchini, or spinach to boost the nutrition and color. They’ll add a lovely crunch and freshness to your soup!
- Bean Bonanza: Switch it up by using pinto beans or kidney beans instead of black beans. Each type brings its own unique flavor and texture—experiment to find your favorite!
- Avocado Heaven: Top your soup with fresh avocado slices or even a dollop of guacamole for that creamy richness that pairs perfectly with the spices.
- Spicy Twist: If you like a bit of heat, throw in some diced jalapeños or a few dashes of your favorite hot sauce. It’ll kick the flavors up a notch!
- Creamy Comfort: For an extra creamy version, stir in a splash of heavy cream or a dollop of sour cream just before serving. It’ll give your soup a luxurious texture that’s simply divine!
Feel free to mix and match these ideas! The sky’s the limit with Chicken Enchilada Soup, and I’m excited for you to find your perfect combination. Happy cooking!
Nutritional Information
Just a heads up: the nutritional values can vary depending on the specific ingredients and brands you use, so take this as a general guide rather than precise numbers. Typically, one serving of this delicious Chicken Enchilada Soup contains around 320 calories, 10g of fat, 25g of protein, 35g of carbohydrates, and 10g of fiber. It’s a wholesome option that not only fills you up but also fuels your body with good stuff! Enjoy the goodness while knowing you’re making a nutritious choice!
Storage & Reheating Instructions
Now, if you find yourself with leftovers (which is likely because this soup is that good!), you’ll want to store it properly to keep all those delicious flavors intact. Just let the soup cool down a bit, then transfer it to an airtight container and pop it in the refrigerator. It’ll stay fresh for up to 3 days, making it a perfect meal prep option!
When you’re ready to enjoy your Chicken Enchilada Soup again, you can reheat it easily. Just pour it into a pot over medium heat and stir occasionally until it’s warmed through—about 5-7 minutes. If you’re in a hurry, you can microwave it in a bowl for 2-3 minutes, stirring halfway through. Just be careful, as it can get hot quickly! Enjoy every last drop!
FAQ About Chicken Enchilada Soup
Got questions about making this delicious Chicken Enchilada Soup? I’ve got you covered! Let’s dive into some commonly asked questions.
Can I use frozen chicken? Absolutely! Just make sure to thaw it first for even cooking. You can throw it in the pot frozen, but it’ll take a bit longer to cook through.
What toppings can I add? The possibilities are endless! You can top your soup with shredded cheese, diced avocado, fresh cilantro, sour cream, or even tortilla strips for some crunch. Get creative!
How spicy is this soup? It depends on your spice preference! The recipe has a mild kick, but if you like it spicier, feel free to add more chili powder or some diced jalapeños.
Can I make it vegetarian? Definitely! Just swap the chicken for your favorite meat substitute, like chickpeas or tofu, and use vegetable broth instead of chicken broth. You’ll still get all the wonderful flavors!
If you have any other questions, just ask! I’m here to help you whip up the best Chicken Enchilada Soup ever!
Print
Chicken Enchilada Soup: 5 Reasons to Love This Cozy Dish
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A hearty and flavorful chicken enchilada soup.
Ingredients
- 1 pound chicken breast
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- In a pot, cook the chicken until no longer pink.
- Shred the chicken and set aside.
- Add onion and garlic to the pot and sauté until soft.
- Add black beans, corn, diced tomatoes, chicken broth, and enchilada sauce.
- Stir in cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the shredded chicken back to the pot and heat through.
- Serve hot, topped with cheese and cilantro.
Notes
- Adjust spices according to your taste.
- Use rotisserie chicken for quicker preparation.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, Chicken Soup, Mexican Soup