Chicken Enchilada Soup

Why make this recipe

Chicken Enchilada Soup is a delicious and cozy dish, perfect for any time of year. It combines tender chicken, black beans, and a mix of tasty spices to create a hearty, satisfying meal. This soup is not only easy to make but also versatile. You can adjust it according to your taste or dietary preferences. Plus, it makes a great option for weeknight dinners or gatherings with family and friends.

How to make Chicken Enchilada Soup

Ingredients

• 2 cups shredded chicken
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes with green chilies
• 4 cups chicken broth
• 1 cup corn (frozen or canned)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup heavy cream
• Tortilla chips for serving
• Shredded cheese for topping
• Fresh cilantro for garnish

Directions

1. In a large pot, heat some oil over medium heat. Add the onion and garlic, and sauté until softened.
2. Stir in the chili powder, cumin, salt, and pepper, cooking for another minute.
3. Add the shredded chicken, black beans, diced tomatoes, chicken broth, and corn. Bring to a boil, then reduce heat and simmer for about 20 minutes.
4. Stir in the heavy cream and heat through.
5. Serve hot, topped with tortilla chips, shredded cheese, and fresh cilantro.

How to serve Chicken Enchilada Soup

Serve Chicken Enchilada Soup hot in bowls. Top each serving with a handful of tortilla chips, a sprinkle of shredded cheese, and a few fresh cilantro leaves. This adds a nice crunch and flavor to the soup. You can also offer lime wedges on the side for an extra zing.

How to store Chicken Enchilada Soup

If you have leftovers, let the soup cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat or microwave until heated through.

Tips to make Chicken Enchilada Soup

• For extra flavor, you can add a bit of lime juice or hot sauce to the soup before serving.
• Use rotisserie chicken for a quick and easy protein option.
• Feel free to add other vegetables like bell peppers or zucchini for more nutrition.
• If you like it spicier, add more chili powder or some chopped jalapeños.

Variation

You can easily make this soup vegetarian by substituting the chicken with additional beans or vegetables. Use vegetable broth instead of chicken broth, and skip the heavy cream for a lighter version.

FAQs

1. Can I freeze Chicken Enchilada Soup?

Yes, you can freeze the soup. Store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator before reheating.

2. Can I use homemade chicken broth?

Absolutely! Homemade chicken broth will add a fresh, rich flavor to the soup.

3. Is this soup spicy?

The soup has a mild spice level thanks to the chili powder and green chilies. If you prefer a spicier soup, you can add more chili powder or fresh jalapeños.

Chicken Enchilada Soup

A delicious and cozy Chicken Enchilada Soup that combines tender chicken, black beans, and a mix of spices for a hearty meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 500

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups shredded chicken Rotisserie chicken can be used for convenience.
• 1 can black beans, drained and rinsed Canned beans save time.
• 1 can diced tomatoes with green chilies Adds spice and flavor.
• 4 cups chicken broth Homemade broth can enhance flavor.
• 1 cup corn (frozen or canned) Can adjust based on preference.
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder Adjust to taste.
• 1 teaspoon cumin
• to taste Salt and pepper Season to your preference.
• 1 cup heavy cream Can be omitted for a lighter version.
• to serve Tortilla chips For serving.
• to taste Shredded cheese For topping.
• to taste Fresh cilantro For garnish.

Method

 

Cooking

1. In a large pot, heat some oil over medium heat. Add the onion and garlic, and sauté until softened.
2. Stir in the chili powder, cumin, salt, and pepper, cooking for another minute.
3. Add the shredded chicken, black beans, diced tomatoes, chicken broth, and corn. Bring to a boil, then reduce heat and simmer for about 20 minutes.
4. Stir in the heavy cream and heat through.

Serving

1. Serve hot, topped with tortilla chips, shredded cheese, and fresh cilantro.
2. Offer lime wedges on the side for an extra zing.

Notes

Let the soup cool before storing leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until heated through. You can freeze the soup for up to 3 months.