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Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe

Chicken Enchilada Soup is just a hearty and flavorful meal impressed because of the classic Mexican enchilada, but within a soup type. It’s filled up with tender chicken, zesty enchilada sauce, beans, corn, as well as a delicious combination of natural herbs. This soup is good for chilly nights or once you’re desiring a thing relaxing however filled with flavor. On top of that, it’s easy to make and will also be custom made along with your favorite toppings.

Directions for Making Chicken Enchilada Soup

Step one: Sauté the Vegetables

Inside a huge pot or Dutch oven, temperature the olive oil over medium heat.

Include the diced onion and sauté for about 3-4 mins until softened and clear.

Stir within the minced garlic and prepare for another 1-2 minutes until fragrant.

Step two: Add the Chicken and Broth

Position the chicken tits (or thighs) in to the cooking pot and pour within the chicken broth and enchilada sauce.

İnclude the diced tomatoes, black colored beans, and corn.

Stir in the surface cumin, chili powder, smoked paprika, sodium, and black pepper.

Step three: Simmer the Soup

Bring the soup up to a boil, then lessen the temperature to a simmer.

Protect the cooking pot and allow it to simmer for 20-25 mins, or before the chicken is fully prepared and tender.

Step four: Shred the Chicken

When the chicken is prepared through, eliminate it through the pot and shred it using two forks.

Return the shredded chicken to your cooking pot and blend to combine.

Step 5: Add the Cream (Optional)

If you prefer a creamier soup, blend in the heavy lotion or bad lotion at this time. Permit the soup to simmer for the next 5 minutes to incorporate the cream.

Action 6: Garnish and Provide

Get rid of the cooking pot from temperature and stir into the fresh cilantro if desired.

Ladle the soup into bowls and garnish together with your favorite toppings like shredded mozzarella cheese, bad ointment, tortilla strips, avocado slices, and a squeeze of lime.

Serving Suggestions

This soup is ideal when served with a part of cozy cornbread, tortilla chips, or perhaps a simple green salad. The toppings are fundamental in this dish, so don’t be bashful about loading up on mozzarella cheese, bad cream, or avocado to enhance the flavors.

Recipe Variants

Vegan Chicken Enchilada Soup

To produce this soup vegetarian, simply omit the chicken and replace it with additional beans (like pinto or kidney beans) or tofu. Utilize vegetable broth rather than chicken broth for additional level.

Sluggish Cooker Variation

For a hands-off approach, you possibly can make this soup within a slow cooker. Sauté the onions and garlic initially, you can add all of the ingredients (except ointment and toppings) to your slow cooker. Cook on reasonable for 6-8 hours or high for 3-4 hours. Shred the chicken, stir within the ointment, and offer.

Spicy Chicken Enchilada Soup

If you love a bit of heat, add diced jalapeños or perhaps a teaspoon of chipotle dust into the soup. You could use a spicy enchilada sauce for the additional kick.

Low-Carb Variation

To create this soup low-carb, omit the beans and corn. You can include more vegetables like bell peppers or zucchini to bulk up the soup while keeping it low-carb.

Storing and Reheating Chicken Enchilada Soup

How to Store Leftovers

Allow the soup cool totally before transferring it to an airtight container. Store when you look at the fridge for approximately 4 days.

Freezing Instructions

This soup freezes well! Place the cooled soup in a freezer-safe container or freezer case and shop for approximately three months. Whenever you’re prepared to eat it, thaw the soup when you look at the fridge immediately and reheat in the stove.

Reheating the Soup

To reheat, simply heat the soup in a cooking pot over moderate heat, stirring periodically until heated through. In the event that soup thickened during storage, you can include a splash of broth or water to thin it to your taste.

Faqs

Can I Use Rotisserie Chicken?

Yes, using rotisserie chicken is a superb time-saving alternative. Just shred the cooked rotisserie chicken and ınclude it towards the soup over the last ten full minutes of simmering.

Am ı able to Get This Soup beforehand?

Positively! Chicken Enchilada Soup tastes better still the next time whilst the tastes have significantly more time for you to develop. It’s perfect for meal prep.

What’s best Enchilada Sauce to utilize?

You need to use either red or green enchilada sauce, according to your taste inclination. Red enchilada sauce is much more traditional with this soup, but green enchilada sauce is useful too.

May I Make It Dairy-Free?

Yes! Just omit the cream or sour ointment and be sure to use dairy-free toppings like avocado and tortilla strips.

How do I Thicken the Soup?

If you’d like a thicker soup, you’ll mash a number of the beans or add a cornstarch slurry (1 tablespoon cornstarch combined with 2 tablespoons liquid) into the soup over the past ten minutes of simmering.

Enjoy particularly this delicious and hearty Chicken Enchilada Soup—a comforting dish that is packed with taste and ideal for most occasions!

Yield: 6

Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe

Chicken Enchilada Soup is a hearty and flavorful dish impressed by the classic Mexican enchilada, but in a soup type. It’s filled up with tender chicken, zesty enchilada sauce, beans, corn, as well as a tasty mixture of herbs. This soup is good for chilly evenings or whenever you're wanting some thing soothing however filled with taste. On top of that, it’s simple to make and will be customized together with your favorite toppings.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 tbsp essential olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound (450g) boneless, skinless chicken breasts or upper thighs
  • 4 glasses chicken broth
  • 1 can (15 oz) black colored beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) enchilada sauce (red or green)
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 tsp ground cumin
  • 1 tsp chili dust
  • 1/2 tsp paprika
  • 1/2 tsp sodium (or to taste)
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar or Mexican mozzarella cheese blend
  • 1/2 cup sour cream (optional, for creamier soup)
  • Toppings (optional):
  • Sliced avocado
  • Fresh cilantro, sliced
  • Tortilla chips or strips
  • Lime wedges
  • Shredded cheese
  • Sour lotion

Instructions

  1. Sauté the aromatics:
    Inside a large pot, temperature the essential olive oil over moderate heat. İnclude the diced onion and sauté for 3-4 minutes until softened. İnclude the minced garlic and cook for another min until fragrant.
  2. Include the chicken:
    Place the chicken tits or legs in the pot with the sautéed onions and garlic. Pour into the chicken broth, enchilada sauce, diced tomatoes (with drinks), black colored beans, and corn. Stir to mix.
  3. Season the soup:
    Add the floor cumin, chili powder, paprika, sodium, and pepper. Stir well.
  4. Cook the soup:
    Bring the soup to a boil, then reduce steadily the heat to low and address. Simmer for 20-25 minutes before the chicken is fully cooked and tender.
  5. Shred the chicken:
    Get rid of the chicken through the cooking pot and shred it using two forks. Return the shredded chicken to the pot and stir to mix.
  6. İnclude the cheese:
    Stir in the shredded cheese until melted and smooth. For a creamier texture, you can also stir in bad cream at this time.
  7. Offer:
    Ladle the soup into bowls and garnish together with your preferred toppings such as for instance avocado, cilantro, tortilla chips, and a squeeze of lime.

Notes

  • For a spicier version, you can include diced jalapeños or make use of spicy enchilada sauce.
  • In order to make this soup within a slow cooker, combine all ingredients (except mozzarella cheese and sour ointment) and cook on reduced for 6-8 hours or on large for 3-4 hours. Shred the chicken, then stir when you look at the mozzarella cheese and bad cream before providing.
  • Leftovers could be kept in the refrigerator for as much as 4 days, or frozen for approximately 3 months.
  • Reheat regarding the stovetop or in the microwave.
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