This Chicken Enchilada Soup is a warm and tasty dish that brings all the flavors of enchiladas into a cozy bowl. It’s made with tender chicken, zesty tomatoes, and a hint of spice!
Perfect for chilly days, this soup is like a hug in a mug! I love to top it with cheese and sour cream—who can resist a little extra yum on top? 🍲
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing. If you’re looking for a different flavor, avocado oil or canola oil can work too. I enjoy using extra virgin olive oil for its rich taste.
Onion: Yellow onions are great here because they become sweet when cooked. If you have shallots or red onions on hand, those would work well too!
Chicken: Rotisserie chicken makes this super easy and tasty. You can use leftover chicken or even canned chicken if you’re in a pinch. For a vegetarian version, try black beans or chickpeas for protein.
Canned Diced Tomatoes: You can use fire-roasted tomatoes for added depth of flavor. If you prefer fresh tomatoes, chop up about 4 medium-sized ones to substitute.
Spices: Chili powder and cumin are key for that enchilada taste. If you love spice, consider adding more cayenne or try some jalapeños. I like to keep a little extra chili powder for a deeper flavor.
How Can I Achieve the Best Flavor in This Soup?
Building layers of flavor is essential with this soup. Start with sautéing the onions and garlic, which lays a flavor foundation.
- Cook the onion until soft, about 5 minutes, then add garlic and spices. Stir until fragrant, about 1 minute. This step makes a big difference!
- As you simmer the soup, allow it to blend for at least 10-15 minutes. This combines all those lovely flavors together.
- Don’t forget to taste and adjust seasoning with salt, pepper, or even more spices. It’s your soup, so make it just how you like it!
Feel free to get creative with toppings, too! Extra cheese, fresh cilantro, and tortilla chips can take your soup to the next level. Enjoy making it!
Chicken Enchilada Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (4-ounce) can diced green chilies
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- Salt and black pepper to taste
- 1 cup cooked corn kernels (fresh or frozen)
- 1/2 cup black beans, drained and rinsed (optional)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 avocado, diced
- Sour cream, for serving
- Tortilla chips or strips, for serving (optional)
How Much Time Will You Need?
This delicious Chicken Enchilada Soup takes about 10 minutes to prepare and around 20-25 minutes to cook, giving you a total time of approximately 35-40 minutes. It’s a quick and easy meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until it’s softened and translucent, which should take about 5 minutes. This is where you build the flavor!
2. Add Aromatics and Spices:
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and optional cayenne pepper. Cook this mixture for about 1 minute, just until it becomes fragrant. Your kitchen will start smelling amazing!
3. Combine the Liquid Ingredients:
Carefully stir in the diced green chilies, red enchilada sauce, diced tomatoes (along with their juice), and chicken broth. Bring everything to a gentle simmer. This is where the magic happens!
4. Add Chicken and Veggies:
Now it’s time to add the shredded chicken, corn, and black beans (if using). Let the soup simmer quietly for about 10 to 15 minutes. The goal here is to allow all the flavors to meld together beautifully.
5. Season and Garnish:
Once it’s simmered, take a moment to taste the soup. Feel free to season with salt and pepper to your liking. After that, remove the pot from heat and stir in freshly chopped cilantro for that bright flavor boost!
6. Serve Up the Goodness:
To serve, ladle the warm soup into bowls and top each with shredded cheddar and Monterey Jack cheese, a dollop of sour cream, diced avocado, and a sprinkle of extra cilantro. If you like a little crunch, feel free to add tortilla chips or strips on top or serve them on the side.
Enjoy your cozy, flavorful Chicken Enchilada Soup! It’s comforting, satisfying, and sure to be a hit with everyone at the table!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before adding it to the soup. Thawing overnight in the refrigerator is best, but you can also use the quick method of placing the chicken in a sealed plastic bag and submerging it in cold water.
What Can I Substitute for Chicken for a Vegetarian Option?
If you’d like to make this soup vegetarian, you can substitute the chicken with cooked black beans, chickpeas, or roasted vegetables. Just make sure to adjust the cooking time accordingly to ensure the flavors meld well!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally for even heating. You may want to add a splash of broth if it thickens up too much!
Can I Make This Soup Ahead of Time?
Absolutely! This soup can be made ahead. Simply prepare it according to the instructions, let it cool, and store it in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just remember to leave out the toppings until you’re ready to serve!