Craving the bold flavors of chicken enchiladas but longing for the comfort of a warm, hearty soup? Look no further than this delicious chicken enchilada soup! This Mexican-inspired dish beautifully combines the zesty, savory notes of traditional enchiladas with the soothing warmth of a creamy, satisfying soup. In this post, we’ll walk you through an easy step-by-step recipe, share expert tips for crafting the perfect chicken enchilada soup, and offer creative variations to suit various tastes and dietary needs.
What is Chicken Enchilada Soup?
Chicken enchilada soup is a mouthwatering one-pot meal that captures the essence of chicken enchiladas in a comforting, broth-based form. This hearty soup typically features tender shredded chicken, rich enchilada sauce, fiber-packed beans, sweet corn, and a blend of aromatic spices. These ingredients come together to create a robust, flavorful soup that’s perfect for cold nights, family dinners, or anytime you’re craving something warm and satisfying.
Why You’ll Love Chicken Enchilada Soup
- Bold Flavors: Experience all the vibrant tastes of chicken enchiladas in a comforting, slurp-able form.
- Easy to Make: This one-pot recipe is simple to prepare and requires minimal cleanup, making it ideal for busy weeknights.
- Healthy and Filling: Packed with lean chicken, vegetables, and fiber-rich beans, this soup is both nutritious and satisfying.
- Customizable: Easily adjust the ingredients to suit dietary preferences, whether you need it dairy-free, gluten-free, or extra spicy.
Key Ingredients for Chicken Enchilada Soup
- Shredded Chicken: Use cooked, shredded chicken from poached chicken breasts, rotisserie chicken, or leftover roasted chicken.
- Enchilada Sauce: Homemade sauce offers deeper, more authentic flavor, but store-bought works well for convenience.
- Beans: Black beans or pinto beans add fiber and texture, making the soup heartier.
- Corn: Adds a touch of sweetness and crunch, balancing the richness of the broth.
- Chicken Broth: Use low-sodium chicken broth as the base, providing depth and a savory backbone.
- Spices: Cumin, chili powder, garlic, and onion powder give the soup its signature enchilada-inspired flavor.
Step-by-Step Chicken Enchilada Soup Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 3 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 2 cups red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: 1/4 cup masa harina (corn flour) for thickening
Instructions:
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onions, garlic, and bell peppers. Sauté until soft and fragrant, about 5 minutes.
- Add Liquid Base: Pour in the enchilada sauce and chicken broth, stirring to combine with the vegetables.
- Simmer the Soup: Add shredded chicken, beans, corn, diced tomatoes, cumin, and chili powder. Bring to a boil, then reduce heat and simmer for 20-30 minutes to allow flavors to meld.
- Finish the Soup: If desired, whisk masa harina with 1/2 cup of water and stir into the soup to thicken. Simmer for an additional 5 minutes.
- Serve: Ladle the hot soup into bowls and garnish with your favorite toppings.
Variations of Chicken Enchilada Soup
- Creamy Chicken Enchilada Soup: Add 1/2 cup of heavy cream or 4 oz cream cheese for extra richness.
- Spicy Chicken Enchilada Soup: Add diced jalapeños or a tablespoon of chipotle peppers in adobo sauce for an extra kick.
- Low-Carb Chicken Enchilada Soup: Skip the beans and use cauliflower rice instead. Use full-fat cheese and cream for added richness.
- Vegetarian Enchilada Soup: Replace chicken with extra beans or cubed tofu, and use vegetable broth instead of chicken broth.
- Slow Cooker Chicken Enchilada Soup: Add all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Health Benefits of Chicken Enchilada Soup
- High in Protein: Shredded chicken provides lean protein, essential for muscle repair and energy.
- Rich in Fiber: Beans and corn add fiber, aiding digestion and promoting satiety.
- Packed with Vegetables: Bell peppers, onions, and tomatoes boost vitamin and mineral content.
- Low in Calories: This broth-based soup is lower in calories compared to cream-based alternatives, especially with lighter toppings.
Serving Suggestions
- Toppings: Offer shredded cheese, sour cream, diced avocado, fresh cilantro, tortilla chips, or lime wedges.
- Side Dishes: Serve with a fresh green salad, Mexican rice, or warm cornbread.
- Tortilla Strips: Top with crispy tortilla strips. To make your own, cut corn tortillas into thin strips and fry in hot oil until golden and crisp, or bake at 375°F (190°C) for 10-15 minutes.
Make-Ahead and Freezer-Friendly Tips
- Meal Prep: Make a big batch and store in individual containers for easy meals throughout the week.
- Freezing: Cool soup completely, then transfer to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Thaw overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals, stirring between each.
Tips for the Perfect Chicken Enchilada Soup
- Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken. Simply shred the meat and add it to the soup.
- Adjust the Thickness: If too thick, add more broth. If too thin, add a tablespoon of masa harina or cornmeal.
- Season to Taste: Taste as you go and adjust spices to your liking. A squeeze of lime juice can brighten the flavors.
Conclusion
Chicken enchilada soup is a versatile, comforting dish that brings the bold flavors of Mexican cuisine to your bowl. Whether you’re looking for a hearty weeknight dinner, a crowd-pleasing party dish, or a comforting meal on a cold day, this soup has got you covered. Its ease of preparation and adaptability make it a perfect addition to your recipe collection. So grab your ladle, gather your favorite toppings, and dive into a bowl of this delicious, Mexican-inspired comfort food!
FAQ
- Can I make chicken enchilada soup in a slow cooker?
Yes! Add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. - Can I freeze chicken enchilada soup?
Absolutely. Let it cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. - How can I make this soup spicier?
Add diced jalapeños, chipotle peppers, or extra chili powder. You can also serve it with hot sauce on the side. - What’s the best way to shred chicken for this soup?
Poach chicken breasts in broth, then use two forks to shred the meat. Alternatively, use pre-cooked rotisserie chicken to save time. - Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works well for convenience, but homemade sauce can offer a richer, more authentic flavor.