why make this recipe
Chicken Enchilada Soup is a warm and comforting dish that brings together the delicious flavors of traditional enchiladas in a hearty soup form. It’s perfect for chilly nights and gatherings. This recipe is easy to follow and allows you to enjoy a homemade meal that’s both filling and flavorful. Plus, it’s great for using up leftover chicken!
how to make Chicken Enchilada Soup
Ingredients:
- 2 cups cooked chicken, shredded
- 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 heavy cream (can be substituted for a lighter option)
- 1 cup shredded cheese (cheddar or Mexican blend) (can use different types of cheese for variations)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
- Tortilla chips for serving
Directions:
- In a large pot over medium heat, combine the shredded chicken, black beans, corn, enchilada sauce, chicken broth, and spices (chili powder, cumin, salt, and pepper).
- Stir well and bring the mixture to a simmer.
- Once simmering, add the heavy cream and mix until everything is well combined.
- Let the soup cook for another 5-10 minutes, stirring occasionally.
- Mix in half of the shredded cheese until melted.
- Once the soup is heated through, remove it from the heat.
how to serve Chicken Enchilada Soup
Serve the Chicken Enchilada Soup hot in bowls, topped with the remaining shredded cheese and chopped cilantro. You can add tortilla chips on the side or crumble them on top for extra crunch.
how to store Chicken Enchilada Soup
Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the fridge for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
tips to make Chicken Enchilada Soup
- For extra flavor, sauté some onions and garlic before adding the other ingredients.
- Feel free to adjust the spices to match your taste; add more chili powder for heat or skip it entirely for a milder soup.
- If you like a spicier kick, consider adding jalapeño or hot sauce.
variation
You can customize this soup by adding different vegetables, such as diced bell peppers or zucchini. If you want a vegetarian version, simply replace the chicken with additional beans or vegetables.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great time-saver and adds rich flavor.
Is there a gluten-free version of this soup?
Yes, ensure the enchilada sauce and tortilla chips are gluten-free, and this soup can be enjoyed by those avoiding gluten.
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 to keep it fresh.
Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for convenience.
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can enchilada sauce (10 oz)
- 4 cups chicken broth
- 1 cup heavy cream Can be substituted for a lighter option.
- 1 cup shredded cheese (cheddar or Mexican blend) Can use different types of cheese for variations.
Spices and Seasonings
- 1 teaspoon chili powder Adjust for spice preference.
- 1 teaspoon cumin
- to taste Salt and pepper
- Chopped cilantro for garnish
- Tortilla chips for serving
Instructions
Cooking
- In a large pot over medium heat, combine the shredded chicken, black beans, corn, enchilada sauce, chicken broth, and spices (chili powder, cumin, salt, and pepper).
- Stir well and bring the mixture to a simmer.
- Once simmering, add the heavy cream and mix until everything is well combined.
- Let the soup cook for another 5-10 minutes, stirring occasionally.
- Mix in half of the shredded cheese until melted.
- Once the soup is heated through, remove it from the heat.