If you’re looking for a dish that combines the rich flavors of enchiladas in a cozy soup format, look no further! This chicken enchilada soup recipe is a delightful blend of tender chicken, zesty tomatoes, and spices, all simmered to perfection. Ideal for chilly evenings or a quick weeknight dinner, this soup is sure to become a family favorite. Let’s dive into the details of making this scrumptious soup!
Ingredients
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving of this chicken enchilada soup contains approximately 300 calories, 20g of protein, 15g of carbohydrates, and 10g of fat. This value is based on a standard serving size of 1 bowl (about 1.5 cups).
Step-by-Step Cooking Process
- Begin by heating olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced bell peppers and cook until softened.
- Incorporate shredded cooked chicken into the pot.
- Pour in chicken broth and diced tomatoes with green chilies.
- Season with cumin, chili powder, and salt to taste.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in corn and black beans for the last 5 minutes of cooking.
- Serve hot, garnished with cheese, cilantro, and avocado, if desired.
Alternative Ingredients
You can substitute shredded rotisserie chicken for cooked chicken breast to save time. Vegetarian options can include beans or lentils instead of chicken, and vegetable broth instead of chicken broth for a hearty vegan soup.
Serving and Pairings
This chicken enchilada soup pairs wonderfully with tortilla chips, a side salad, or cornbread. You can also serve it with lime wedges and sour cream for added flavor.
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 or in the microwave. This soup can also be frozen for up to 3 months; just be sure to let it cool completely before freezing.
Cooking Mistakes
- Using pre-cooked chicken that is too dry can ruin the soup’s texture.
- Overcooking the vegetables can lead to a mushy consistency.
- Not seasoning adequately can result in bland flavors.
- Using too much liquid can dilute the soup’s flavor.
- Skipping the simmering step can affect the depth of flavor.
Helpful Tips
- For a spicier kick, add jalapeños or hot sauce.
- Using fresh herbs can enhance the soup’s flavor.
- Top with fresh avocado for creaminess.
- Consider adding lime juice before serving for brightness.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure it’s fully cooked before adding it to the soup. You may need to adjust cooking times accordingly.
Is this soup gluten-free?
Yes, this chicken enchilada soup is naturally gluten-free, but always check your broth and other ingredients for gluten content.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it properly.
What can I do with leftovers?
Leftovers can be refrigerated or frozen. They can also be repurposed into a casserole or used as a filling for enchiladas.
How can I make it creamier?
To make the soup creamier, consider adding a dollop of sour cream or cream cheese just before serving.
Conclusion
This chicken enchilada soup recipe is a perfect blend of flavors and textures, making it an ideal dish for any occasion. With its comforting warmth and ease of preparation, it’s sure to become a staple in your kitchen. Enjoy every spoonful!
Chicken Enchilada Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 3 cups cooked chicken shredded
- 4 cups chicken broth
- 1 can diced tomatoes with green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1 cup corn
- 1 can black beans rinsed and drained
- Cheese cilantro, and avocado for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced bell peppers and cook until softened.
- Incorporate shredded cooked chicken into the pot.
- Pour in chicken broth and diced tomatoes with green chilies.
- Season with cumin, chili powder, and salt to taste.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in corn and black beans for the last 5 minutes of cooking.
- Serve hot, garnished with cheese, cilantro, and avocado.
Nutrition
