If you adore the robust flavors of Mexican cuisine and the comforting warmth of a bowl of soup, then Chicken Enchilada Soup is a match made in culinary heaven. Picture the creamy richness of an enchilada sauce mixed with tender chicken, beans, corn, and a symphony of spices, all combined to form a delicious soup.
Perfect for cold nights or when you crave a taste of the Southwest, this simple recipe brings together the best of both worlds in a dish that's sure to delight your taste buds.
Table of Contents
Why This Recipe Works
Versatility: One of the standout features of this Chicken Enchilada Soup is its adaptability. Whether you have leftover chicken or fresh veggies waiting to be used, this recipe accommodates your pantry's contents. You can easily swap ingredients based on what's available or cater to dietary preferences without sacrificing flavor. Plus, it can be made in a slow cooker, on the stovetop, or even in an Instant Pot, catering to your convenience.
Depth of Flavor: The secret behind the outstanding taste of this soup lies in the combination of enchilada sauce with spices like cumin, chili powder, and garlic. These elements work harmoniously, creating a rich and layered flavor profile that gets better with every spoonful. What's more, as the soup simmers, the ingredients meld, deepening the flavor even further. This isn't just a quick-fix meal; it's a gourmet experience disguised as a humble bowl of soup. So, if you're looking to impress guests or simply treat yourself, this recipe is the way to go.
Ingredients
Chicken Breasts - These will provide the main protein for the soup. Substitute: Thighs can be used if you prefer darker meat.
Enchilada Sauce - Typically red and spicy, it brings the classic enchilada flavor. Substitute: If you can't find enchilada sauce, mix some tomato sauce with a bit of chili powder and cumin.
Black Beans - Canned black beans are an easy addition, offering fiber and texture. Substitute: Pinto beans or kidney beans will work.
Corn Kernels - Fresh, frozen, or canned – they add sweetness and bite. Substitute: You can skip if preferred or use bell peppers for added color and crunch.
Chicken Broth - Forms the base of the soup, enhancing the chicken flavor. Substitute: Vegetable broth if you want a milder taste.
Tips
- For more depth of flavor, consider sautéing some onions and garlic before adding the other ingredients.
- Top with shredded cheese, sour cream, or sliced avocado to enhance flavor and presentation.
- If using canned beans, always rinse and drain them to remove excess salt and starch.
- If you find the soup too thick, add a little extra broth or some water to thin it out.
- Slow cookers can be utilized for this recipe. Combine everything and cook on low for 6-8 hours.
How to Serve
Chicken Enchilada Soup is hearty and filled with flavors reminiscent of a classic enchilada but in a comforting soup form. It is versatile in how it can be presented.
- Casual Dining: Serve it in large bowls with a side of tortilla chips, which can be used to scoop up the soup or crumbled on top for added crunch.
- Gourmet Touch: Serve in smaller portions in elegant bowls, topped with a dollop of sour cream, fresh cilantro, and a lime wedge on the side.
- Potluck Style: Place in a large pot or slow cooker on the 'keep warm' setting, alongside a bowl of tortilla strips, shredded cheese, and diced avocados for guests to customize their bowl.
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Chicken Enchilada Soup
Ingredients
- 1-2 large chicken breasts
- 2 cups enchilada sauce
- 1 can 15 oz. black beans, rinsed and drained
- 1 cup corn kernels
- 4 cups chicken broth
Instructions
- In a large pot, place the chicken breasts and pour the chicken broth over them.
- Bring to a simmer and cook the chicken until fully cooked, about 15-20 minutes.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the enchilada sauce, black beans, and corn to the pot. Stir and bring to a simmer.
- Allow the soup to simmer for 20-30 minutes, letting all the flavors meld together.
- Taste and adjust seasoning if necessary. Serve hot.
Nutrition
Notes
- For more depth of flavor, consider sautéing some onions and garlic before adding the other ingredients.
- Top with shredded cheese, sour cream, or sliced avocado to enhance flavor and presentation.
- If using canned beans, always rinse and drain them to remove excess salt and starch.
- If you find the soup too thick, add a little extra broth or some water to thin it out.
- Slow cookers can be utilized for this recipe. Combine everything and cook on low for 6-8 hours.