This chicken enchilada soup is a warm, comforting dish that’s packed with flavor and nutrition. It’s perfect for cozy nights and can easily be made ahead of time. With tender chicken, zesty spices, and hearty vegetables, this soup will quickly become a family favorite. Serve it with toppings like avocado, cheese, and fresh cilantro for an irresistible meal that’s sure to please everyone at the table.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 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 medium onion, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro and avocado for garnish
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (approximately 1.5 cups) contains about 300 calories, 24g protein, 10g fat, and 35g carbohydrates. This is based on one serving for one person.
Step-by-Step Cooking Process
- In a large pot, heat some oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the chicken breasts to the pot and pour in the chicken broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add the black beans, corn, diced tomatoes, chili powder, and cumin.
- Simmer for another 10 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, topped with cheese, avocado, and cilantro.
Alternative Ingredients
You can substitute shredded rotisserie chicken for the raw chicken breasts for quicker preparation. Additionally, swap black beans for pinto beans or use vegetable broth for a vegetarian option.
Serving and Pairings
This soup pairs wonderfully with tortilla chips, cornbread, or a fresh salad. You can also serve it with a dollop of sour cream or Greek yogurt for added creaminess.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat on the stovetop or microwave. This soup can also be frozen for up to 3 months; thaw in the fridge before reheating.
Cooking Mistakes
- Overcooking the chicken can make it tough; monitor closely.
- Not seasoning enough can lead to bland soup; taste as you go.
- Forgetting to drain beans and corn can add extra liquid.
- Using too much liquid can dilute flavors; stick to the recipe.
- Skipping the garnishes can miss adding freshness to the dish.
Helpful Tips
- For extra heat, add diced jalapeños.
- Make it creamier by stirring in a bit of cream cheese.
- Use fresh herbs for garnish for enhanced flavor.
- Consider using a slow cooker for a more hands-off approach.
FAQs
Can I make chicken enchilada soup ahead of time?
Yes, you can prepare the soup ahead of time. It stores well in the fridge and flavors improve as it sits. Just reheat before serving.
What can I use instead of chicken?
You can use shredded rotisserie chicken, tofu, or beans for a vegetarian option.
Can I freeze this soup?
Absolutely! The soup freezes well. Store it in airtight containers and consume within three months for the best flavor.
How can I make this soup spicier?
Add more chili powder, diced jalapeños, or a dash of hot sauce to increase the spice level.
What toppings are best for chicken enchilada soup?
Popular toppings include shredded cheese, avocado, sour cream, fresh cilantro, and lime wedges.
Conclusion
This chicken enchilada soup recipe is a delightful blend of flavors and textures that will warm your heart and satisfy your taste buds. Easy to prepare and adaptable, it’s the perfect dish for any occasion. Enjoy with your favorite toppings for a meal that everyone will love!
Chicken Enchilada Soup
Ingredients
- 1 lb boneless skinless chicken breasts
- 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 medium onion diced
- 2 cloves garlic minced
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup shredded cheese cheddar or Mexican blend
- Fresh cilantro and avocado for garnish
Instructions
- In a large pot, heat some oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the chicken breasts to the pot and pour in the chicken broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add the black beans, corn, diced tomatoes, chili powder, and cumin.
- Simmer for another 10 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, topped with cheese, avocado, and cilantro.
