Flavorful Chicken Enchilada Soup Recipe: A Cozy Fiesta

The aroma of Chicken Enchilada Soup wafts through the air, wrapping you in a warm, spicy embrace that feels like a hug from your favorite aunt. Each spoonful bursts with vibrant flavors and creamy textures that dance on your taste buds like they’ve just won a salsa contest. You can practically hear the mariachi band in the background—okay, maybe that’s just my imagination running wild, but you get the picture.

This dish isn’t just soup; it’s a fiesta in a bowl! Perfect for cozy family dinners or those nights when you’re binge-watching your favorite series and need something hearty to keep you company. Trust me, once you try this recipe, you’ll want it on repeat. Get ready for an explosion of flavor that will leave you craving more!

Ingredients for Chicken Enchilada Soup

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts are ideal, but feel free to adjust based on your family size or appetite.

• Fresh Garlic: Use 3-4 cloves of firm garlic for maximum flavor; minced garlic gives the best kick.

• Onion: One large onion adds sweetness and depth; yellow onions work wonders here!

• Bell Peppers: Any color will do! They add crunch and sweetness—just chop them up and toss them in.

• Canned Diced Tomatoes: A couple of cans give body to the soup; look for ones with green chilies for an extra kick.

• Low-Sodium Chicken Broth: This serves as the base of our soup—choose low-sodium to control saltiness.

• Black Beans: One can adds protein and heartiness; rinse them well before adding.

• Corn: A cup of frozen corn sweetens the pot; no need to thaw it beforehand!

• Chili Powder: About two tablespoons spice things up nicely—adjust according to your heat preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chicken Enchilada Soup

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Start by chopping your onion, bell peppers, and garlic while your chicken breasts are getting ready. If you have a trusty knife set that hasn’t seen much action lately, now’s their time to shine!

Step 2: Sauté Aromatics

In a large pot over medium heat, add a splash of oil. Toss in your chopped onion and bell peppers along with the minced garlic. Sauté until they soften and become fragrant—about five minutes should do.

Step 3: Add Chicken

Throw in your boneless chicken breasts next! Add enough chicken broth (about four cups) to cover them completely. Bring everything to a gentle boil then reduce the heat so it’s simmering nicely.

Step 4: Spice It Up

Once your chicken is cooked through (about fifteen minutes), remove it from the pot and shred it using two forks. Meanwhile, stir in those fabulous canned tomatoes, black beans, corn, chili powder, salt, and pepper into the broth mixture.

Step 5: Combine All Ingredients

Return the shredded chicken back into the pot. Stir everything together until fully combined—you should see beautiful colors swirling around like a painter’s palette!

Step 6: Simmer & Serve

Let it simmer on low heat for about ten minutes so all those yummy flavors meld together perfectly. Serve hot with tortilla chips or avocado slices on top!

Transfer into bowls with a sprinkle of cilantro if you’re feeling fancy—and enjoy! This Chicken Enchilada Soup is sure to be a hit at any gathering or just when you’re having one of those “I need comfort food” days!

Perfecting the Cooking Process

Start by sautéing the onions and garlic until fragrant. Next, sear the chicken for a few minutes before adding broth and spices. While it simmers, chop your toppings and make your tortillas crispy in the oven.

Add Your Touch

Feel free to swap out chicken for turkey or add black beans for extra protein. Experiment with fresh herbs like cilantro or spices such as cumin to enhance flavor. Cheese lovers might want to sprinkle some shredded cheese on top before serving.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove over medium heat until bubbling, stirring occasionally to blend flavors.

Sometimes I whip up this chicken enchilada soup when friends come over, and their smiles are worth every stirring minute; it’s become our go-to comfort dish that always impresses!

FAQs

What ingredients are needed for Chicken Enchilada Soup?

To make a delicious Chicken Enchilada Soup, gather boneless chicken breast, diced tomatoes, black beans, corn, onion, garlic, and enchilada sauce. You will also need chicken broth, cumin, chili powder, and some fresh cilantro for garnish. Optional toppings include avocado, cheese (if desired), and tortilla strips. This fulfilling recipe is easy to prepare and packed with flavor.

How can I make Chicken Enchilada Soup vegetarian?

To create a vegetarian version of Chicken Enchilada Soup, simply replace the chicken with diced vegetables such as zucchini or bell peppers. Use vegetable broth instead of chicken broth to maintain a rich flavor. Include black beans for protein and keep all other ingredients the same. This makes for a hearty and satisfying soup without any meat.

Can I freeze Chicken Enchilada Soup?

Yes, you can freeze Chicken Enchilada Soup! Allow the soup to cool completely before transferring it into airtight containers or freezer bags. It’s best to consume it within three months for optimal taste. When ready to enjoy again, thaw it in the refrigerator overnight and reheat on the stovetop or microwave until hot.

How long does it take to cook Chicken Enchilada Soup?

Cooking Chicken Enchilada Soup generally takes about 30 minutes from start to finish. If using cooked chicken, simply combine all the ingredients in a pot and let them simmer for 15-20 minutes. For raw chicken, allow about 25-30 minutes for cooking through. This quick preparation makes it an excellent choice for busy weeknight meals.

Conclusion for Chicken Enchilada Soup

Chicken Enchilada Soup is a flavorful dish that combines tender chicken with vibrant vegetables and spices. With simple ingredients like black beans and corn, it’s both nutritious and comforting. Whether served on its own or topped with fresh garnishes, this soup is versatile enough for various dietary preferences. It’s quick to prepare and can even be frozen for later enjoyment. Try this recipe today to experience a delightful twist on traditional flavors!

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Chicken Enchilada Soup

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• Author: Alexia
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Chicken Enchilada Soup is a hearty and flavorful dish that captures the essence of Mexican cuisine. This comforting soup features tender shredded chicken, vibrant vegetables, and a spicy kick from chili powder, all simmered together to create a rich and creamy texture. Ideal for cozy family dinners or quick meals on busy weekdays, serve it with tortilla chips or avocado slices for an extra touch of flavor.

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves garlic, minced
• 1 large yellow onion, chopped
• 1 cup bell peppers, chopped (any color)
• 2 cans (14.5 oz each) diced tomatoes with green chilies
• 4 cups low-sodium chicken broth
• 1 can (15 oz) black beans, rinsed
• 1 cup frozen corn
• 2 tbsp chili powder
• Salt and pepper to taste

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Instructions

1. Prepare your ingredients by chopping the onion, bell peppers, and garlic.
2. In a large pot over medium heat, sauté the onion and bell peppers in olive oil until softened (about 5 minutes). Add minced garlic and cook for an additional minute.
3. Add chicken breasts to the pot and pour in enough chicken broth to cover them completely. Bring to a boil, then reduce heat to simmer for about 15 minutes until chicken is cooked through.
4. Remove chicken from the pot and shred using two forks. Stir in diced tomatoes, black beans, corn, chili powder, salt, and pepper into the broth mixture.
5. Return shredded chicken to the pot and stir to combine. Let simmer on low for another 10 minutes before serving hot.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 300
• Sugar: 6g
• Sodium: 680mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 25g
• Cholesterol: 75mg