Why Make This Recipe
Chicken Enchilada Soup is a delicious and comforting dish that warms you inside out. It’s packed with flavor and loaded with healthy ingredients. This soup is perfect for chilly days or when you’re in need of a quick, satisfying meal. Plus, it’s easy to make and can feed a crowd.
How to Make Chicken Enchilada Soup
Ingredients
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups diced tomatoes
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, chopped cilantro
Directions
- In a large pot, sauté diced onion and minced garlic until soft.
- Add the shredded chicken, black beans, corn, diced tomatoes, and chicken broth to the pot.
- Stir in chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes.
- Adjust seasoning as necessary.
- Serve with toppings like shredded cheese, sour cream, and chopped cilantro.
How to Serve Chicken Enchilada Soup
Serve Chicken Enchilada Soup hot. Ladle it into bowls, and allow your guests to add their favorite toppings such as shredded cheese, sour cream, and chopped cilantro. This adds extra flavor and a nice presentation to your dish.
How to Store Chicken Enchilada Soup
To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will keep for about 3-4 days. You can also freeze the soup for longer storage. Just make sure to leave some space in the container as the soup will expand when frozen.
Tips to Make Chicken Enchilada Soup
- Use rotisserie chicken to save time on shredding.
- Feel free to adjust the spices to suit your taste.
- Add more veggies like bell peppers or zucchini for extra nutrition.
- For a creamier soup, stir in some cream or yogurt before serving.
Variation
If you want a vegetarian version, omit the chicken and use vegetable broth. Add more beans or even lentils for protein.
FAQs
1. Can I make this soup in advance?
Yes, you can make Chicken Enchilada Soup in advance. It tastes great the next day as the flavors meld together.
2. Can I use a slow cooker for this recipe?
Absolutely! You can add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
3. What can I serve with Chicken Enchilada Soup?
You can serve it with tortilla chips, a side salad, or quesadillas for a complete meal.
Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups shredded chicken Use rotisserie chicken to save time.
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups diced tomatoes
- 4 cups chicken broth For a vegetarian version, use vegetable broth.
- 1 each onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder Feel free to adjust the spices.
- 1 teaspoon cumin
- to taste salt and pepper
Toppings
- shredded cheese Use your favorite type.
- sour cream
- chopped cilantro
Instructions
Cooking
- In a large pot, sauté diced onion and minced garlic until soft.
- Add the shredded chicken, black beans, corn, diced tomatoes, and chicken broth to the pot.
- Stir in chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes.
- Adjust seasoning as necessary.
Serving
- Serve Chicken Enchilada Soup hot. Ladle it into bowls and allow your guests to add their favorite toppings.
