why make this recipe

Chicken Enchilada Soup is a delicious and comforting dish that warms you from the inside out. Packed with flavors from the spices and ingredients, it’s an easy recipe to prepare for any day of the week. It’s perfect for busy nights, game days, or even a cozy family dinner. Plus, it’s a fantastic way to use leftover chicken, making it both economical and practical.

how to make Chicken Enchilada Soup

Making Chicken Enchilada Soup is simple and straightforward. You can prepare it on the stove or use a slow cooker, depending on your preference. The combination of chicken, beans, corn, and enchilada sauce creates a hearty soup that is sure to please everyone at the table.

Ingredients:

2 cups shredded cooked chicken
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) enchilada sauce
4 cups chicken broth
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup heavy cream (optional)
1 small onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Tortilla chips and avocado for serving (optional)

Directions:

In a large pot, heat some oil over medium heat and sauté the onion until translucent. Add the garlic and cook for another minute.
Stir in the cooked chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper.
Bring to a simmer and let it cook for about 20 minutes. If using the crock pot, combine all ingredients and cook on low for 4-6 hours.
Stir in the heavy cream and shredded cheese until melted and mixed well.
Serve hot, garnished with tortilla chips and avocado if desired.

how to serve Chicken Enchilada Soup

Serve the Chicken Enchilada Soup hot in bowls. You can add tortilla chips on top for crunch and diced avocado for some creaminess. A squeeze of lime or some fresh cilantro can also add a nice touch to the soup. It’s great for family meals or serving guests at a gathering.

how to store Chicken Enchilada Soup

If you have leftovers, let the soup cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for longer storage. Just make sure to leave out the heavy cream and cheese if you plan to freeze, as they may change texture when reheated.

tips to make Chicken Enchilada Soup

Customize the spices: Adjust the cumin and chili powder to match your flavor preference.
Add more veggies: Consider adding bell peppers or zucchini for extra nutrition.
Use rotisserie chicken: To save time, rotisserie chicken works great for this recipe.
Make it spicy: If you like heat, add some diced jalapeños or a splash of hot sauce.

variation

You can alter the soup by switching out the proteins, such as using shredded beef or turkey instead of chicken. If you want a vegetarian option, simply replace the chicken with more beans or lentils and use vegetable broth instead of chicken broth.

FAQs

Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator or freezer. Just reheat when you are ready to serve.

Is this soup gluten-free?
Yes, as long as you use gluten-free enchilada sauce and ensure your other ingredients are certified gluten-free, the soup can be made gluten-free.

Can I use fresh chicken instead of cooked chicken?
Yes, you can use raw chicken. Just add it to the pot with the broth and cook until fully cooked through before adding the remaining ingredients.