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- Chicken and Broth Components - 1 lb boneless, skinless chicken breasts - 4 cups chicken broth - 1 can (10 oz) red enchilada sauce - Vegetables and Seasoning - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, well-drained - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and black pepper to taste - Toppings and Garnishes - 1 cup shredded Cheddar cheese - 1 cup sour cream - A handful of fresh cilantro, coarsely chopped - Lime wedges for serving When I make Chicken Enchilada Soup, I love using fresh ingredients. The chicken adds protein and heartiness. The chicken broth forms a rich base. The red enchilada sauce gives it that classic flavor. Next, I sauté onions and garlic in olive oil. This step builds a strong flavor. The black beans and corn add texture and sweetness. The spices like cumin and chili powder bring warmth to the soup. For toppings, I always use shredded Cheddar cheese. It melts beautifully into the soup. Sour cream adds creaminess and cools the spice. Fresh cilantro gives a bright touch. Lime wedges are key for a zesty finish. This mix of ingredients creates a comforting dish. You can adjust spice levels to fit your taste. Enjoy this meal any night of the week! {{ingredient_image_2}} Sautéing the Onion and Garlic Start by warming 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium onion, finely diced. Sauté the onion for about 3-4 minutes. You want it to turn soft and translucent. Next, add 3 cloves of minced garlic. Cook this mix for another minute. The garlic will smell great as it cooks. Adding Chicken and Enchilada Sauce Now, it's time to add the main flavor. Place 1 pound of boneless, skinless chicken breasts into the pot. Pour in 1 can (10 oz) of red enchilada sauce and 4 cups of chicken broth. Stir everything gently to combine. Bring the soup to a gentle simmer. Season with 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, salt, and black pepper to taste. Let this cook uncovered for about 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C). Shredding the Cooked Chicken When the chicken is fully cooked, carefully remove it from the pot. Place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the chicken to the pot. This adds a nice texture to your soup. Mixing in Beans and Corn Next, stir in 1 can (15 oz) of drained black beans and 1 can (15 oz) of well-drained corn. Mix everything thoroughly. Let the soup simmer for another 5-10 minutes. This time allows all the vibrant flavors to blend together. Incorporating Cheese Just before serving, add 1 cup of shredded Cheddar cheese. Stir until the cheese melts into the soup. This will create a creamy and rich texture that makes the soup even more delicious. How to Serve Serve the soup warm in deep bowls. Top each bowl with a generous dollop of sour cream. A sprinkle of fresh cilantro adds a nice touch. Don’t forget lime wedges on the side for drizzling over the top. Presentation Tips For a beautiful presentation, serve the soup in deep bowls. This allows the colorful ingredients to shine. Garnish with extra cilantro and place a lime wedge on the edge of each bowl. This adds a pop of color and freshness to your dish. Enjoy this hearty and flavorful meal! Ensuring Perfectly Shredded Chicken To get the best shredded chicken, cook it fully in the soup. After cooking, take it out and let it cool for a few minutes. Use two forks to pull the chicken apart. You want nice, bite-sized pieces. If the chicken is too hot, it can be tough to shred. Adjusting Spice Levels Not everyone likes the same heat. To make the soup milder, use less chili powder and smoked paprika. You can also add more chicken broth to tone it down. For spice lovers, add diced jalapeños or a dash of hot sauce to kick it up a notch. Healthier Alternatives If you want a lighter soup, try using chicken thighs instead of breasts. They have more flavor and stay juicy. You can also swap out sour cream for Greek yogurt for a healthier twist. Gluten-Free Options This recipe is already gluten-free thanks to the beans and corn. Make sure to check the enchilada sauce label. Some brands may add gluten, so look for ones that say "gluten-free" on the package. Pro Tips Use Rotisserie Chicken: To save time, consider using pre-cooked rotisserie chicken. Just shred it and add it to the soup for a quick and easy meal. Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili powder or substitute it with a milder seasoning. Conversely, for extra heat, add diced jalapeños or a pinch of cayenne pepper. Make it Creamy: For an even creamier soup, stir in a bit of cream cheese or heavy cream just before serving. Garnish Generously: Don’t skimp on the toppings! Extra cilantro, avocado slices, or crispy tortilla strips can elevate your soup to the next level. {{image_4}} To make the soup fit different diets, you can try two great ways. First, for a vegetarian or vegan option, swap the chicken for hearty veggies like zucchini, bell peppers, and mushrooms. Use vegetable broth instead of chicken broth. You can add beans for protein and texture. This makes a filling dish with great flavor. Next, if you love heat, try a spicy version. Add fresh chilies or jalapeños when cooking the onions and garlic. You can also sprinkle in some crushed red pepper flakes. This will give your soup a nice kick and warm your taste buds. This soup shines with regional flavors. For Tex-Mex flair, add tortilla chips for crunch. You can also mix in some diced tomatoes and avocado for extra freshness. A sprinkle of taco seasoning can elevate the taste, too. For a more authentic Mexican twist, consider adding fresh corn tortillas. Cut them into strips and cook them in the soup. You can also top it with crumbled queso fresco for a creamy finish. Each variation brings a unique taste that’s sure to impress! - Refrigeration Guidelines: Let the soup cool down first. Transfer it to an airtight container. Store it in the fridge for up to 3 days. Make sure it stays sealed to keep the flavors fresh. - Freezing Instructions: You can freeze the soup for longer storage. Use a freezer-safe container. Leave space at the top for expansion. It will last for up to 3 months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. - Best Methods for Reheating Soup: Reheat the soup on the stove over medium heat. Stir it often to prevent burning. If the soup seems thick, add a splash of chicken broth or water. You can also microwave it. Use a microwave-safe bowl and cover it to avoid splatters. Heat in 1-minute intervals, stirring in between. Enjoy it warm! How long does Chicken Enchilada Soup last? Chicken Enchilada Soup can last in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. If you want to keep it longer, you can freeze it for up to 3 months. Can I use rotisserie chicken for this recipe? Yes, you can use rotisserie chicken! It saves time and adds great flavor. Just shred the chicken and add it to the soup during the last few minutes of cooking. What are the best toppings for Chicken Enchilada Soup? Some great toppings include shredded cheese, sour cream, fresh cilantro, and avocado. You can also add tortilla strips for a nice crunch and lime wedges for a zesty kick. Can this be made in a slow cooker? Yes, you can make this soup in a slow cooker. Add all the ingredients except the cheese and toppings. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving and mix in the cheese. How can I make it spicier? To add heat, try adding diced jalapeños or extra chili powder. You can also use spicy enchilada sauce. Adjust the spice level to your taste! You now have a clear guide to make Chicken Enchilada Soup. We covered all key parts: ingredients, steps, and tips. You learned how to sauté, season, and serve the dish perfectly. Don't forget the fun variations like vegetarian options or Tex-Mex twists. Always store leftovers right for the best taste. With these ideas, you'll impress friends and family. Enjoy making this comforting soup again and again!

Chicken Enchilada Soup Delight

A hearty and flavorful chicken enchilada soup with vibrant ingredients and a creamy finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (10 oz) red enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, thoroughly drained and rinsed
  • 1 can (15 oz) corn, well-drained
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and black pepper
  • 1 cup shredded Cheddar cheese
  • 1 cup sour cream
  • a handful fresh cilantro, coarsely chopped, for garnish
  • as needed lime wedges for serving

Instructions
 

  • In a large pot or Dutch oven, warm the olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 3-4 minutes, or until the onion turns translucent.
  • Next, add the minced garlic to the pot and cook for an additional minute, stirring frequently, until fragrant.
  • Incorporate the chicken breasts into the pot, then pour in the red enchilada sauce and chicken broth. Stir gently and bring the mixture to a gentle simmer.
  • Season the soup with ground cumin, smoked paprika, chili powder, salt, and pepper. Allow the soup to simmer uncovered for about 20-25 minutes, or until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C).
  • After the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the pot.
  • Stir in the drained black beans and corn, combining them thoroughly. Let the soup simmer for an additional 5-10 minutes, allowing all the vibrant flavors to meld together.
  • Just before serving, mix in the shredded Cheddar cheese and stir until it melts into the soup, creating a creamy consistency.
  • Serve the soup warm, topped with a generous dollop of sour cream, a sprinkle of fresh cilantro, and lime wedges on the side for drizzling over the top to add a zesty finish.

Notes

Serve in deep bowls with extra cilantro and lime wedges for added freshness.
Keyword chicken, comfort food, enchilada, hearty, soup