Ah, there’s something about a cozy pot of soup that just warms the soul, don’t you think? After a long day, there’s nothing more comforting than digging into a bowl of chicken enchilada soup. I still remember the first time I made this for friends; it was a chilly evening, and we were all craving something hearty and flavorful. One sip, and we were hooked! It has since become a staple in our home—a recipe that’s easy, satisfying, and downright delicious.
Why this recipe is a must-try
You might be asking yourself, "Why should I whip up this Chicken Enchilada Soup tonight?” Let me tell you, this isn’t just soup; it’s an experience! Rich, savory broth infused with cumin and chili powder dances around your taste buds. The combination of shredded chicken, creamy black beans, and sweet corn mingles in perfect harmony, making each bite a celebration of wholesome ingredients. It’s like a fiesta in a bowl!
Plus, it’s ridiculously easy to prepare—perfect for busy weeknights or lazy Sundays. And when it’s topped with melty cheese, fresh avocado, and a squeeze of lime, you elevate it to another level entirely. Trust me; this soup not only fills your belly but also warms your heart.
Gather these ingredients
Shredded Chicken (2 cups): Use rotisserie chicken for a quick fix or cook your own for that homemade touch. It adds a wonderful depth of flavor.
Black Beans (1 can): They’re not just for tacos! Rinsed and drained, they add a creamy texture and pack a nutritional punch.
Corn Kernels (1 cup): Fresh, frozen, or canned—whatever you’ve got! Corn brings a touch of sweetness that balances all the savory goodness beautifully.
Diced Tomatoes (2 cups): Go for the canned variety with mild herbs, or use fresh tomatoes in season for an extra burst of flavor.
Chicken Broth (4 cups): Homemade is best, but a good quality store-bought one works wonders too. It forms the base for your flavors to shine.
Onion (1, diced): The aromatic backbone of the soup. Sauté it until it’s soft and sweet—this step is key!
Garlic (2 cloves, minced): Just a bit of garlic adds a punch of flavor. You might even want to add more—no one’s judging!
Cumin (1 teaspoon) and Chili Powder (1 teaspoon): These spices provide warmth and depth. Toast them for a minute in the pot before adding the other ingredients for a little extra magic!
Salt and Pepper: Always taste and adjust to your liking.
Olive Oil: A drizzle of this golden goodness helps sauté the veggies.
Optional Toppings: The fun part! Cheese, avocado, cilantro, and lime are all fair game for customizations that can personal touch to your bowl.
Preparing Chicken Enchilada Soup
Sauté Aromatics: Pour a splash of olive oil into a large pot and heat it over medium. Toss in the diced onion and minced garlic. Sauté until the onion turns translucent and fragrant—this is where the magic begins!
Mix in Ingredients: Once your onions are just right, stir in the shredded chicken, black beans, corn, and those vibrant diced tomatoes.
Add Broth and Spices: Pour in the chicken broth like a gentle rain, then sprinkle over the cumin, chili powder, salt, and pepper.
Get it Bubbling: Bring the entire pot to a lively boil, then drop the heat and let it simmer for 20-30 minutes. This allows all those flavors to cozy up together in beautiful harmony.
Serve: Ladle your soup into bowls, then garnish with your choice of toppings—cheese that melts into gooey goodness, creamy avocado, fresh cilantro, and a zesty wedge of lime for that perfect finish.
Best way to enjoy it
Okay, let’s talk serving! This soup is simply delightful on its own, but if you really want to turn it into a meal, pair it with crispy tortilla chips for dipping or a fresh side salad to balance it all out. A cold beverage, like a fizzy drink or a light beer, completes the ensemble. And don’t shy away from experimenting; try adding a dollop of sour cream or even a drizzle of hot sauce if you’re feeling spicy!
How to store and freeze
Leftovers? You’ve hit the jackpot! This soup keeps beautifully in the fridge for 3-4 days in an airtight container. Just reheat it gently on the stove or in the microwave. If you plan to freeze it (hello, meal prep!), make sure it cools completely first, then transfer it to freezer-safe containers. It will last a solid 3 months in the freezer. Just remember, reheat it thoroughly before digging in!
Helpful cooking tips
Spice it Up: If you adore a spicy kick, feel free to add diced jalapeños or a pinch of cayenne pepper while sautéing the onions!
Texture Matters: For a creamier texture, add a splash of heavy cream or a scoop of cream cheese toward the end of cooking.
Timing is Everything: Letting it simmer longer develops the flavors even more, so don’t rush this step if you have the time.
Creative Twists
Feeling adventurous? Switch things up! Try adding quinoa or brown rice for a heartier dish. You can also swap out black beans for pinto beans or even lentils for a different flavor profile. And if you’re looking to lighten it up, a little coconut milk could also add an interesting twist while keeping it creamy.
Common questions
How long does it take to make? About 40 minutes from start to finish, perfect for a quick dinner prep!
Can I make it vegetarian? Absolutely! Just swap the chicken for extra veggies and use vegetable broth.
How can I customize toppings? Get creative! Try crumbled queso, diced red onion, or even pickled jalapeños for an added kick.
Is it suitable for freezing? Yes! This soup freezes wonderfully; just make sure it’s fully cooled before storing.
Can I use fresh chicken? For sure! Just dice and cook it with the onions and garlic before proceeding with the rest of the recipe.
There’s nothing quite like the comforting embrace of homemade soup, especially one that warms you from the inside out like this Chicken Enchilada Soup. Not only is it super simple to whip up, but it also encourages you to get creative with toppings and flavors. So, I invite you to roll up your sleeves, give it a try, and don’t forget to share your culinary adventures! Happy cooking!
Chicken Enchilada Soup
Description
This Chicken Enchilada Soup is rich, savory, and easy to prepare. Perfect for busy weeknights or lazy Sundays, it's a celebration of wholesome ingredients topped with melty cheese, fresh avocado, and a squeeze of lime.Ingredients
Main Ingredients
Optional Toppings
Instructions
Cooking Steps
Sauté Aromatics
Pour olive oil into a large pot over medium heat. Add diced onion and minced garlic. Sauté until the onion is translucent and fragrant.Mix in Ingredients
Stir in shredded chicken, black beans, corn, and diced tomatoes.Add Broth and Spices
Pour in chicken broth, then sprinkle with cumin, chili powder, salt, and pepper.Get it Bubbling
Bring the pot to a boil, then reduce heat and let it simmer for 20-30 minutes.Serve
Ladle soup into bowls and garnish with your choice of toppings.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 50mg17%
- Sodium 800mg34%
- Potassium 600mg18%
- Total Carbohydrate 45g15%
- Dietary Fiber 8g32%
- Sugars 4g
- Protein 24g48%
- Vitamin A 20 IU
- Vitamin C 15 mg
- Calcium 10 mg
- Iron 12 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
