Indulge in a bowl of our chicken enchilada soup, a flavorful fusion of spices, tender chicken, and hearty ingredients. This soup is the ultimate comfort food, perfect for chilly nights or when you’re craving something delicious. Easy to prepare and bursting with flavor, it’s sure to become a family favorite. Let’s dive into this delightful recipe that brings the taste of Mexico right to your kitchen!
Ingredients
- 1 lb shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
- Avocado slices for serving
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 (1 cup) contains approximately 320 calories, 25g protein, 40g carbohydrates, 8g fat, and 6g fiber. This nutritional breakdown is based on a single serving.
Step-by-Step Cooking Process
- In a large pot, sauté diced onions and minced garlic over medium heat until soft.
- Add shredded chicken and stir for 2-3 minutes.
- Pour in chicken broth and bring to a simmer.
- Stir in black beans, corn, and diced tomatoes.
- Add chili powder, cumin, smoked paprika, salt, and pepper.
- Simmer for about 20 minutes to allow flavors to meld.
- Adjust seasoning to taste as needed.
- If using, stir in shredded cheese until melted.
- Garnish with fresh cilantro and avocado slices before serving.
- Serve hot with tortilla chips or bread on the side.
Alternative Ingredients
You can easily substitute shredded chicken with rotisserie chicken for convenience. Black beans can be replaced with pinto beans, and for a vegetarian option, use vegetable broth and omit the chicken.
Serving and Pairings
This chicken enchilada soup pairs wonderfully with cornbread, tortilla chips, or a fresh garden salad. You can also top it with sour cream or additional cheese for extra creaminess.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat until heated through. This soup can also be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
- Overcooking the chicken can make it tough; add it to the pot at the right time.
- Not seasoning adequately can result in bland soup; taste and adjust as needed.
- Using low-quality broth can affect flavor; opt for homemade or high-quality store-bought.
- Skipping the simmering step can lead to less flavorful soup.
- Adding too many ingredients can overwhelm the flavor; stick to the recipe.
Helpful Tips
- For extra spice, add diced jalapeños.
- Let the soup sit for an hour before serving for enhanced flavors.
- Use fresh lime juice for a zesty kick.
- Consider adding tortilla strips for crunch.
- Experiment with different types of cheese for variety.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. Just store it in the refrigerator and reheat when ready to serve.
Is it possible to make this soup vegetarian?
Absolutely! Simply replace the chicken with beans or tofu and use vegetable broth instead of chicken broth.
What toppings can I use for the soup?
Popular toppings include shredded cheese, sour cream, avocado slices, and fresh cilantro. You can customize it to your liking!
Can I freeze chicken enchilada soup?
Yes, this soup can be frozen. Allow it to cool completely before transferring it to a freezer-safe container for up to 3 months.
How can I thicken the soup?
To thicken the soup, you can add a cornstarch slurry or mash some of the beans to create a creamier texture.
Conclusion
This chicken enchilada soup recipe is a fantastic way to enjoy a comforting and flavorful dish. With simple ingredients and easy preparation, it makes for a perfect weeknight meal. Your family will love it, and it’s sure to become a go-to favorite in your kitchen!
Chicken Enchilada Soup Recipe
Ingredients
- 1 lb shredded chicken
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese optional
- Fresh cilantro for garnish
- Avocado slices for serving
Instructions
- Sauté diced onions and minced garlic over medium heat until soft.
- Add shredded chicken and stir for 2-3 minutes.
- Pour in chicken broth and bring to a simmer.
- Stir in black beans, corn, and diced tomatoes.
- Add chili powder, cumin, smoked paprika, salt, and pepper.
- Simmer for about 20 minutes to allow flavors to meld.
- Adjust seasoning to taste as needed.
- If using, stir in shredded cheese until melted.
- Garnish with fresh cilantro and avocado slices before serving.
- Serve hot with tortilla chips or bread on the side.
