Chicken Enchilada Soup: A Warm and Hearty Family Favorite

Chicken Enchilada Soup: A Warm and Hearty Family Favorite

If you’re craving the bold, zesty flavors of Mexican cuisine, this Chicken Enchilada Soup is the perfect dish! Packed with shredded chicken, black beans, sweet corn, and a savory enchilada-flavored broth, this soup brings comfort and spice to your table. It’s simple to make and incredibly satisfying, whether you serve it as a weeknight dinner or a dish for a gathering.

With only one pot needed, this soup is as easy as it is flavorful. Customize it with your favorite toppings like shredded cheese, sour cream, or avocado for a meal that will keep everyone coming back for seconds.

Why You’ll Love This Recipe

• Bold Mexican Flavors: Enjoy the classic taste of enchiladas in a cozy, one-pot soup.
• Easy to Make: Ready in about 30 minutes with minimal effort.
• Versatile Toppings: Customize with your favorite ingredients for added flair.
• Great for Meal Prep: Leftovers taste even better the next day!

Ingredients You’ll Need

For the Soup:

• 2 cups cooked chicken, shredded (rotisserie chicken works great!)
• 2 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• 1 cup enchilada sauce (red)
• 1 can (14 oz) diced tomatoes with green chilies
• 1 cup frozen corn
• 1 can (15 oz) black beans, drained and rinsed
• Salt and pepper to taste

Optional Toppings:

• Shredded cheddar or Monterey Jack cheese
• Sour cream
• Sliced avocado
• Chopped cilantro
• Tortilla strips or crushed tortilla chips

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until softened, about 3 minutes.
3. Stir in the minced garlic, cumin, chili powder, and smoked paprika, cooking for an additional 1 minute until fragrant.

Step 2: Build the Broth

1. Pour in the chicken broth and enchilada sauce, stirring to combine.
2. Add the diced tomatoes, corn, and black beans. Bring the mixture to a simmer.

Step 3: Add the Chicken

1. Stir in the shredded chicken and let the soup simmer for 10-15 minutes to allow the flavors to meld.
2. Season with salt and pepper to taste.

Step 4: Serve and Garnish

1. Ladle the soup into bowls and top with your favorite garnishes, such as cheese, sour cream, avocado, tortilla strips, and fresh cilantro. Serve warm and enjoy!

Chef’s Tips

• Use Rotisserie Chicken: For a quick shortcut, use pre-cooked rotisserie chicken.
• Adjust the Spice: Add more chili powder or diced jalapeños for extra heat, or tone it down by using mild enchilada sauce.
• Make It Creamy: Stir in 1/2 cup of heavy cream or sour cream for a creamier texture.

Serving Suggestions

• With Bread: Pair with cornbread or warm tortillas for a complete meal.
• As a Starter: Serve as an appetizer before tacos or fajitas.
• Meal Prep: Store leftovers in an airtight container for up to 3 days—perfect for reheating during busy weekdays.

Recipe Variations

• Vegetarian Option: Skip the chicken and add extra beans or diced zucchini for a hearty, meat-free version.
• Cheesy Delight: Melt shredded cheese directly into the soup for an extra cheesy twist.
• Low-Carb Version: Replace the corn and beans with extra veggies like cauliflower or bell peppers.