Hello, food lovers! Are you in the mood for something warm, comforting, and bursting with flavor? If so, this Chicken Enchilada Soup is the perfect recipe for you! Whether you’re looking for a cozy meal for a chilly night or a satisfying dish to share with friends, this soup has got you covered. Not only is it packed with hearty ingredients like shredded chicken, beans, and veggies, but it also delivers that rich enchilada flavor we all love. So, let’s dive in and make this delicious soup that’s sure to become a family favorite!
Introduction
Chicken Enchilada Soup combines the flavors of a classic enchilada with the heartiness of a soup, creating a delicious and satisfying meal that’s perfect for any season. This dish is inspired by traditional Mexican cuisine but offers a twist by transforming the enchilada into a warm, comforting soup. What makes this recipe even more exciting is how easy it is to prepare—ideal for weeknight dinners when you’re short on time but still want something full of flavor. The vibrant blend of tomatoes, beans, corn, and shredded chicken makes this soup both nutritious and filling. Plus, it’s versatile enough to cater to various dietary needs with simple substitutions.
Ingredients for Chicken Enchilada Soup
For this Chicken Enchilada Soup, you’ll need the following ingredients. Feel free to substitute as needed for dietary restrictions or personal preferences:
- 1 tablespoon butter or ghee (or avocado oil if preferred)
- 1 medium onion, diced
- 2 celery stalks, sliced
- 1 medium carrot, thinly sliced
- 1 large red bell pepper, diced
- 2-3 garlic cloves, chopped
- 1½ teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 15 oz can diced fire-roasted tomatoes
- ¼ cup tomato paste
- 4 cups low sodium chicken broth
- 14.5 oz can red kidney beans, drained and rinsed
- 14.5 oz can black beans, drained and rinsed
- 1 cup fresh or frozen sweet corn
- 2 cups shredded cooked chicken
- 1 cup Mexican shredded cheese blend (for garnishing)
- Salt and pepper, to taste
Optional Substitutions:
- Replace butter with avocado oil for a dairy-free option.
- Use vegetable broth instead of chicken broth to make it vegetarian (omit chicken).
- If you’re sensitive to spice, reduce the chili powder or omit it entirely.
How to Make Chicken Enchilada Soup – Step by Step
Let’s walk through how to make this Chicken Enchilada Soup with easy, step-by-step instructions. This recipe is perfect for any level of cook, whether you’re a beginner or seasoned chef.
- Sauté the Vegetables:
Start by heating butter or ghee in a large stockpot over medium-high heat. If you’re using avocado oil, add it now. Once the butter has melted, add the diced onion, celery, carrots, red bell pepper, and garlic. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften. - Add Seasonings and Base Ingredients:
Stir in the ground cumin, chili powder, and oregano, allowing the spices to become fragrant, about 1-2 minutes. Then, add the fire-roasted tomatoes, tomato paste, and chicken broth. Stir well to combine. Bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes, or until the vegetables are very tender. - Blend the Soup:
Once the vegetables are tender, remove the soup from heat. Using a hand blender, carefully blend the soup until it’s smooth and creamy. If you don’t have a hand blender, you can transfer the soup in batches to a regular blender, but be cautious with the hot liquid. - Add Beans, Corn, and Chicken:
Return the blended soup to medium heat. Stir in the red kidney beans, black beans, sweet corn, and shredded chicken. Let the soup simmer for a couple more minutes, just until everything is heated through. - Season and Serve:
Season the soup with salt and pepper to taste. Ladle it into bowls and top with the Mexican shredded cheese blend. You can also add your favorite toppings such as avocado slices, sour cream, cilantro, or crushed tortilla chips. Enjoy!
Helpful Tips for Chicken Enchilada Soup
Want to make your Chicken Enchilada Soup even better? Check out these helpful tips:
- Use pre-cooked chicken: Save time by using leftover shredded chicken or a rotisserie chicken.
- Adjust the spice level: If you like more heat, add an extra teaspoon of chili powder or a pinch of cayenne pepper. For a milder soup, reduce the chili powder.
- Garnish creatively: Top the soup with sour cream, diced avocado, jalapeños, or crushed tortilla chips for extra texture and flavor.
Cooking Tips for the Best Chicken Enchilada Soup
Here are some additional cooking techniques that can take your Chicken Enchilada Soup to the next level:
- Blending the soup: Blending the base gives it a smooth, creamy texture. If you prefer chunkier soups, blend just half of the mixture or skip this step altogether.
- Slow Cooker Option: Want to set it and forget it? Combine all ingredients except for the beans, corn, and chicken in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the beans, corn, and chicken during the last 30 minutes of cooking.
- Use homemade broth: For an even richer flavor, use homemade chicken broth. It’s a great way to control the sodium levels and add depth to your soup.
Serving Suggestions for Chicken Enchilada Soup
This Chicken Enchilada Soup pairs wonderfully with a variety of side dishes:
- Serve it with warm, crusty bread or tortilla chips for dipping.
- A side of guacamole or fresh salsa with tortilla chips adds a bright, fresh contrast to the richness of the soup.
- If you want a lighter side, a simple green salad with a tangy vinaigrette is a great option.
Nutritional Information
This Chicken Enchilada Soup is not only flavorful but also packed with nutrients. The combination of beans, chicken, and vegetables offers a balanced meal that’s rich in protein, fiber, and vitamins.
Nutritional Information (per serving)
- Calories: 290
- Fat: 10g
- Carbohydrates: 28g
- Protein: 22g
- Fiber: 7g
- Sodium: 720mg
- Vitamin A: 60%
- Vitamin C: 35%
- Calcium: 20%
- Iron: 15%
Storage and Leftovers for Chicken Enchilada Soup
This soup stores beautifully, making it perfect for meal prep. Here’s how to store and reheat it for the best results:
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat or in the microwave until hot.
- Freeze: This soup freezes well! Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating Tips: Add a splash of water or broth when reheating to adjust the consistency, as it may thicken in the fridge or freezer.
4 Frequently Asked Questions (FAQs) for Chicken Enchilada Soup
- Can I make this soup vegetarian?
Yes! Simply omit the chicken and replace the chicken broth with vegetable broth. You can also add extra beans or veggies for more substance. - Can I use different types of beans?
Absolutely! You can substitute kidney or black beans with pinto beans, cannellini beans, or even chickpeas for a unique twist. - Is this soup spicy?
This soup has a mild to medium heat level. If you prefer a spicier dish, feel free to add more chili powder, cayenne pepper, or even diced jalapeños. - Can I make this soup in advance?
Yes, this soup is perfect for meal prep! It actually tastes better the next day as the flavors have more time to meld together.
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Conclusion
There you have it—your perfect Chicken Enchilada Soup! This warm, hearty, and flavorful soup is sure to become a go-to recipe in your household. Whether you’re serving it for a cozy family dinner or meal-prepping for the week, it’s bound to impress. So, why not give it a try and let us know how you like it? Don’t forget to share your favorite toppings or variations in the comments!
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Chicken Enchilada Soup Recipe | Hearty and Flavorful Meal
Description
Hello, food lovers! Are you in the mood for something warm, comforting, and bursting with flavor? If so, this Chicken Enchilada Soup is the perfect recipe for you! Whether you’re looking for a cozy meal for a chilly night or a satisfying dish to share with friends, this soup has got you covered. Not only is it packed with hearty ingredients like shredded chicken, beans, and veggies, but it also delivers that rich enchilada flavor we all love. So, let’s dive in and make this delicious soup that’s sure to become a family favorite!
Ingredients
- 1 tablespoon butter or ghee (or avocado oil if preferred)
- 1 medium onion, diced
- 2 celery stalks, sliced
- 1 medium carrot, thinly sliced
- 1 large red bell pepper, diced
- 2–3 garlic cloves, chopped
- 1½ teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 15 oz can diced fire-roasted tomatoes
- ¼ cup tomato paste
- 4 cups low sodium chicken broth
- 14.5 oz can red kidney beans, drained and rinsed
- 14.5 oz can black beans, drained and rinsed
- 1 cup fresh or frozen sweet corn
- 2 cups shredded cooked chicken
- 1 cup Mexican shredded cheese blend (for garnishing)
- Salt and pepper, to taste
Optional Substitutions:
- Replace butter with avocado oil for a dairy-free option.
- Use vegetable broth instead of chicken broth to make it vegetarian (omit chicken).
- If you’re sensitive to spice, reduce the chili powder or omit it entirely.
Instructions
- Sauté the Vegetables:
Start by heating butter or ghee in a large stockpot over medium-high heat. If you’re using avocado oil, add it now. Once the butter has melted, add the diced onion, celery, carrots, red bell pepper, and garlic. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften. - Add Seasonings and Base Ingredients:
Stir in the ground cumin, chili powder, and oregano, allowing the spices to become fragrant, about 1-2 minutes. Then, add the fire-roasted tomatoes, tomato paste, and chicken broth. Stir well to combine. Bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes, or until the vegetables are very tender. - Blend the Soup:
Once the vegetables are tender, remove the soup from heat. Using a hand blender, carefully blend the soup until it’s smooth and creamy. If you don’t have a hand blender, you can transfer the soup in batches to a regular blender, but be cautious with the hot liquid. - Add Beans, Corn, and Chicken:
Return the blended soup to medium heat. Stir in the red kidney beans, black beans, sweet corn, and shredded chicken. Let the soup simmer for a couple more minutes, just until everything is heated through. - Season and Serve:
Season the soup with salt and pepper to taste. Ladle it into bowls and top with the Mexican shredded cheese blend. You can also add your favorite toppings such as avocado slices, sour cream, cilantro, or crushed tortilla chips. Enjoy!
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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- Use pre-cooked chicken: Save time by using leftover shredded chicken or a rotisserie chicken.
- Adjust the spice level: If you like more heat, add an extra teaspoon of chili powder or a pinch of cayenne pepper. For a milder soup, reduce the chili powder.
- Garnish creatively: Top the soup with sour cream, diced avocado, jalapeños, or crushed tortilla chips for extra texture and flavor.
