Why Make This Recipe
Cheesy Chicken Enchilada Soup is a delicious and comforting dish that’s perfect for dinner any night of the week. It combines bold flavors with cheesy goodness, making it a family favorite. This soup is not only tasty but also quick to prepare, allowing you to enjoy a hearty meal without spending all day in the kitchen.
How to Make Cheesy Chicken Enchilada Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 2 cups cooked chicken, shredded
- 3 cups chicken broth
- 1 cup corn (frozen or canned)
- 1 cup cheddar cheese, shredded
- Salt and pepper to taste
- Tortilla chips for serving
- Sour cream for serving
- Chopped cilantro for garnish
Directions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened.
- Stir in the diced tomatoes, black beans, enchilada sauce, shredded chicken, chicken broth, and corn. Bring to a simmer.
- Let the soup cook for about 10 minutes, stirring occasionally.
- Stir in the cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- Serve hot with tortilla chips, a dollop of sour cream, and sprinkle chopped cilantro on top.
How to Serve Cheesy Chicken Enchilada Soup
For the best experience, serve Cheesy Chicken Enchilada Soup hot. Pair it with crispy tortilla chips for added texture. A dollop of sour cream on top adds a creamy touch, and chopped cilantro gives a fresh flavor. You can also set out extra toppings like avocado slices or jalapeños for a customizable experience.
How to Store Cheesy Chicken Enchilada Soup
To store leftover soup, let it cool completely, and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 to 4 days. If you want to keep it longer, freeze the soup in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
Tips to Make Cheesy Chicken Enchilada Soup
- Use rotisserie chicken for a quicker option. It shreds easily and adds great flavor.
- You can adjust the cheese amount based on your preference. Adding more cheese makes it extra creamy.
- For a spicier version, add diced jalapeños or a sprinkle of chili powder.
- If you like a thicker soup, reduce the amount of chicken broth.
Variation
You can switch the chicken with ground turkey or beef if you prefer a different meat in your soup. Adding vegetables like bell peppers or zucchini can also enhance the flavor and nutrition.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly before shredding and adding it to the soup.
2. Is this soup gluten-free?
The ingredients listed are generally gluten-free, but check the labels on the enchilada sauce and chicken broth to be sure.
3. Can I make this soup vegetarian?
Absolutely! You can omit the chicken and use vegetable broth instead of chicken broth. Add more beans or vegetables for extra nutrients.
Cheesy Chicken Enchilada Soup
Ingredients
For the soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 3 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 1 cup corn (frozen or canned)
- 1 cup cheddar cheese, shredded Adjust amount based on preference.
- Salt and pepper to taste
For serving
- Tortilla chips For added texture.
- Sour cream Adds a creamy touch.
- Chopped cilantro For garnish.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and garlic, and sauté until softened.
Cooking
- Stir in the diced tomatoes, black beans, enchilada sauce, shredded chicken, chicken broth, and corn. Bring to a simmer.
- Let the soup cook for about 10 minutes, stirring occasionally.
- Stir in the cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
Serving
- Serve hot with tortilla chips, a dollop of sour cream, and sprinkle chopped cilantro on top.