Welcome, food lovers! If you’re craving a hearty and delicious meal that combines the bold flavors of enchiladas with the comfort of a warm soup, you’ve come to the right place. Today, I’m sharing an easy-to-make, flavor-packed Chicken Enchilada Soup recipe that’s sure to become a family favorite. With a slow-cooked blend of tender chicken, savory enchilada sauce, and tasty veggies, this soup is perfect for busy weeknights or cozy family dinners. Whether you’re a fan of Tex-Mex cuisine or simply looking for a comforting bowl of deliciousness, this Chicken Enchilada Soup has got you covered!
Introduction
The Chicken Enchilada Soup is a delightful fusion of classic American soup and bold Mexican flavors. Originating from the Tex-Mex culinary tradition, this soup captures the essence of enchiladas—spicy, rich, and full of texture. With ingredients like diced green chiles, black beans, and sweet corn, every spoonful of this dish brings a symphony of flavors that will leave you wanting more. What makes this recipe truly special is its simplicity and versatility. It’s a one-pot meal that requires minimal preparation but delivers maximum flavor, making it perfect for fans of both enchiladas and hearty soups. So, grab your slow cooker and get ready to experience a delicious bowl of Chicken Enchilada Soup!
Ingredients for Chicken Enchilada Soup
Here’s what you’ll need to create this savory soup:
- 2 large chicken breasts, raw and thawed
- 1 (10 oz) can red enchilada sauce
- 1 (14 oz) can black beans, rinsed and drained
- 1 (14 oz) can corn, drained
- 1 (4-7 oz) can diced green chiles
- 1 (14 oz) can diced tomatoes with juice
- 1 (14 oz) can chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon salt
Optional Toppings:
- Chopped cilantro
- Tortilla strips
- Sour cream
- Shredded cheese
- Sliced avocado
Allergen Substitutions:
- Swap chicken for tofu or jackfruit for a vegetarian version.
- Use gluten-free enchilada sauce if you have gluten sensitivities.
- Replace cheese with dairy-free alternatives for a lactose-free option.
How to Make Chicken Enchilada Soup – Step by Step
Step 1: Combine the Ingredients
In your slow cooker, add the chicken breasts, enchilada sauce, black beans, corn, diced green chiles, diced tomatoes (with juice), chicken broth, minced garlic, and salt. Stir gently to ensure everything is evenly distributed.
Step 2: Set the Cooking Time
Cook on high for 3-4 hours or on low for 5-6 hours until the chicken is fully cooked and tender.
Step 3: Shred the Chicken
Once the chicken is cooked through, use two forks to shred it into bite-sized pieces. This will help the chicken absorb more of the flavorful broth, making every bite delicious.
Step 4: Serve and Garnish
Serve hot, and top with your favorite garnishes such as chopped cilantro, tortilla strips, a dollop of sour cream, shredded cheese, or sliced avocado. Enjoy your bowl of Chicken Enchilada Soup!
Cooking Tip: For a thicker soup, add an extra can of diced tomatoes or a few tablespoons of tomato paste.
Helpful Tips for Chicken Enchilada Soup
- Enhance the Flavor: Sauté the garlic in a little olive oil before adding it to the slow cooker for a deeper flavor.
- Make it Spicy: If you like more heat, add a chopped jalapeño or a dash of cayenne pepper.
- Go Creamy: For a creamy twist, stir in half a cup of heavy cream or a dollop of Greek yogurt at the end of cooking.
Cooking Tips for the Best Chicken Enchilada Soup
- Use Bone-In Chicken: For richer flavor, use bone-in chicken breasts or thighs.
- Homemade Enchilada Sauce: If you have time, make your own enchilada sauce to control the spice level and ingredients.
- Add Rice or Pasta: For a heartier meal, toss in some cooked rice or small pasta shapes before serving.
Serving Suggestions for Chicken Enchilada Soup
Pair your Chicken Enchilada Soup with:
- Warm Cornbread: The perfect side to soak up all the flavors.
- Mexican Rice: Serve a small portion on the side for a complete Tex-Mex meal.
- Tortilla Chips and Guacamole: Crunchy chips and creamy guac complement the soup beautifully.
For drinks, try a margarita or a refreshing glass of lime agua fresca to keep the meal light and zesty.
Nutritional Information
Nutritional Info for Chicken Enchilada Soup (per serving):
- Calories: 320 kcal
- Fat: 8g
- Carbohydrates: 25g
- Protein: 24g
- Fiber: 7g
- Sodium: 940mg
- Vitamin A: 12% DV
- Vitamin C: 20% DV
This soup is rich in protein and dietary fiber, making it a healthy and filling option. For a lighter version, reduce the amount of cheese and opt for low-sodium chicken broth.
Storage and Leftovers for Chicken Enchilada Soup
- Storing: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: You can freeze the soup for up to 3 months. Just make sure to leave some space in the container for expansion.
- Reheating: Reheat on the stovetop over medium heat until hot, or in the microwave in 2-minute intervals, stirring in between.
Tip: If you’re freezing, skip the dairy toppings and add them fresh when reheating to prevent separation.
Frequently Asked Questions (FAQs) for Chicken Enchilada Soup
1. Can I make Chicken Enchilada Soup in an Instant Pot? Yes, just set your Instant Pot to the “Soup” setting and cook for 20 minutes. Allow a natural release for 10 minutes before opening.
2. Can I use leftover rotisserie chicken? Absolutely! Just add shredded rotisserie chicken in the last 30 minutes of cooking.
3. How do I make this soup thicker? You can blend a portion of the soup using an immersion blender or add a slurry of cornstarch and water.
4. What can I serve with Chicken Enchilada Soup? Try serving with a side of quesadillas or a simple avocado salad for a complete meal.
Related Recipes for Chicken Lovers:
- Ultimate Cowboy Casserole Cornbread: A hearty, flavorful casserole perfect for family dinners.
- Baked Chicken Chimichangas: A delicious baked version of a Mexican classic.
Conclusion
There you have it—a complete guide to making the best Chicken Enchilada Soup! I hope you enjoy creating and sharing this recipe as much as I did. Don’t forget to experiment with toppings and pairings to make it uniquely yours. If you give this recipe a try, let me know in the comments how it turned out, or feel free to share your own variations!
Happy cooking! 🍲
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Chicken Enchilada Soup Recipe – Flavorful & Easy Slow Cooker Meal
Description
Welcome, food lovers! If you’re craving a hearty and delicious meal that combines the bold flavors of enchiladas with the comfort of a warm soup, you’ve come to the right place. Today, I’m sharing an easy-to-make, flavor-packed Chicken Enchilada Soup recipe that’s sure to become a family favorite. With a slow-cooked blend of tender chicken, savory enchilada sauce, and tasty veggies, this soup is perfect for busy weeknights or cozy family dinners. Whether you’re a fan of Tex-Mex cuisine or simply looking for a comforting bowl of deliciousness, this Chicken Enchilada Soup has got you covered!
Ingredients
- 2 large chicken breasts, raw and thawed
- 1 (10 oz) can red enchilada sauce
- 1 (14 oz) can black beans, rinsed and drained
- 1 (14 oz) can corn, drained
- 1 (4-7 oz) can diced green chiles
- 1 (14 oz) can diced tomatoes with juice
- 1 (14 oz) can chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon salt
Optional Toppings:
- Chopped cilantro
- Tortilla strips
- Sour cream
- Shredded cheese
- Sliced avocado
Allergen Substitutions:
- Swap chicken for tofu or jackfruit for a vegetarian version.
- Use gluten-free enchilada sauce if you have gluten sensitivities.
- Replace cheese with dairy-free alternatives for a lactose-free option.
Instructions
Step 1: Combine the Ingredients
In your slow cooker, add the chicken breasts, enchilada sauce, black beans, corn, diced green chiles, diced tomatoes (with juice), chicken broth, minced garlic, and salt. Stir gently to ensure everything is evenly distributed.
Step 2: Set the Cooking Time
Cook on high for 3-4 hours or on low for 5-6 hours until the chicken is fully cooked and tender.
Step 3: Shred the Chicken
Once the chicken is cooked through, use two forks to shred it into bite-sized pieces. This will help the chicken absorb more of the flavorful broth, making every bite delicious.
Step 4: Serve and Garnish
Serve hot, and top with your favorite garnishes such as chopped cilantro, tortilla strips, a dollop of sour cream, shredded cheese, or sliced avocado. Enjoy your bowl of Chicken Enchilada Soup!
Cooking Tip: For a thicker soup, add an extra can of diced tomatoes or a few tablespoons of tomato paste.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Enhance the Flavor: Sauté the garlic in a little olive oil before adding it to the slow cooker for a deeper flavor.
- Make it Spicy: If you like more heat, add a chopped jalapeño or a dash of cayenne pepper.
- Go Creamy: For a creamy twist, stir in half a cup of heavy cream or a dollop of Greek yogurt at the end of cooking.
