Irresistible Savory Chicken Enchilada Soup Recipe Youll Love

When the chilly evenings settle in or you’re looking for a comforting meal after a long day, Savory Chicken Enchilada Soup is your go-to option. This dish marries hearty flavors with ease of preparation, making it perfect for family dinners or cozy nights in. Inspired by traditional enchiladas, this recipe captures the essence of bold spices and tender chicken, providing warmth and satisfaction in each spoonful.

This soup is not just a meal but rather a nostalgic experience deeply rooted in Mexican culinary traditions. For many, it is a family favorite passed down through generations, often enjoyed during gatherings or special occasions. The best part? It’s easily customizable and can be tailored to suit various dietary needs!

What makes this Savory Chicken Enchilada Soup unique is how effortlessly it combines rich flavors with simple, wholesome ingredients. From the spicy kick of the enchilada sauce to the creamy texture of the toppings, every mouthful is a celebration of taste that you won’t want to miss!

Why You’ll Love This Recipe

This Savory Chicken Enchilada Soup is a true crowd-pleaser. One of the spectacular aspects of this dish is its versatility. Perfect for feeding a large family or enjoying leftovers throughout the week, this soup is sure to become a staple in your household. With a balance of protein, veggies, and spices, it ticks all the boxes for a hearty meal.

Additionally, it’s incredibly user-friendly! Whether you’re a seasoned chef or a cooking novice, the straightforward instructions and readily available ingredients make this recipe approachable. Plus, preparing it is an opportunity to engage your loved ones in the kitchen—there’s nothing quite like cooking together to create cherished memories.

What Does The Recipe Taste Like

This Savory Chicken Enchilada Soup bursts with flavor, presenting a delightful blend of spicy, smoky, and creamy notes. Each bowl brings together tender chunks of chicken simmered in a robust enchilada sauce, perfectly complemented by fresh vegetables and lots of seasoning. The soup has a slight kick thanks to the spices, while the addition of cream or cheese provides a rich and silky finish.

When you take your first spoonful, expect an explosion of tastes—smoky cumin, zesty chili powder, and bright cilantro create a sensational harmony on your palate. Each bite unfolds layers of taste that will have you craving more!

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breasts: The star of the dish, providing protein and a tender texture.
• 1 tablespoon olive oil: For sautéing vegetables and adding richness.
• 1 medium onion, diced: Adds sweetness and depth to the flavor profile.
• 2 cloves of garlic, minced: Offers an aromatic base, enhancing overall taste.
• 1 red bell pepper, diced: Contributes a crunchy texture and vibrant color.
• 2 cups chicken broth: The liquid base that brings all the flavors together.
• 1 can (15 oz) black beans, drained and rinsed: Supplies fiber and a hearty component.
• 1 can (10 oz) enchilada sauce: Provides the signature flavor and spiciness for the soup.
• 1 teaspoon chili powder: Adds warmth and depth to the flavor.
• 1 teaspoon cumin: Infuses a smoky note into the mix.
• Salt and pepper to taste: Enhances the overall taste.
• 1 cup corn (fresh or frozen): For a sweet crunch that complements the savory elements.
• 1-2 cups shredded cheese (cheddar or Mexican blend): For a creamy topping.
• Fresh cilantro for garnish: Adds a bright finish and flourish to the dish.

Optional Additions

If you wish to customize your soup, consider adding:

• For a spicier kick: Add a pinch of cayenne pepper or throw in some diced jalapeños.
• For extra veggies: Include zucchini, spinach, or carrots to boost nutrition.
• Dairy-free option: Swap sour cream or cheese with coconut yogurt or nutritional yeast.

Special Garnishes

To elevate the presentation and flavor, consider these garnishes:

• Top with sliced avocado for creaminess.
• Sprinkle chopped green onions for a fresh crunch.
• Drizzle some Greek yogurt instead of sour cream for a tangy twist.

Step-by-Step Instructions

1. Prep the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes. Remove and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion, garlic, and red bell pepper. Sauté for about 5 minutes or until the vegetables are tender.
3. Add Liquid Ingredients: Pour in the chicken broth and enchilada sauce, stirring well to combine.
4. Incorporate Chicken and Spices: Return the chicken to the pot. Add chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer.
5. Simmer: Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is cooked through.
6. Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the black beans and corn. Stir and let simmer for an additional 10 minutes.
7. Serve: Ladle the soup into bowls and top with shredded cheese and garnishes as desired.

Recipe Variations

Feel free to play around with the flavors of this soup! If you’re looking for protein alternatives, shredded beef or turkey would also work splendidly. Vegan options can include sautéed mushrooms and firm tofu for added texture. Moreover, you can transform this into a creamy version by adding a little cream or coconut milk right before serving, giving it a luscious finish!

Serving and Storage Tips

This Savory Chicken Enchilada Soup can be enjoyed right away, but the flavors improve the next day! The soup can be stored in an airtight container in the fridge for up to 3 days. When reheating, you may want to add a bit of extra broth to maintain the desired consistency.

You can also freeze any leftovers for future meals. Let it cool completely before transferring to freezer-safe containers. It can last up to 3 months in the freezer. When ready to enjoy, thaw it overnight in the fridge and reheat on the stove until heated through!

Helpful Tips

• Meal Prep: Consider making a double batch on the weekends for convenient lunches throughout the week.
• Adjust Spice Levels: Modify the amount of chili powder based on your heat tolerance.
• Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor. Locally sourced produce can make a noticeable difference!

Special Equipment

To make this soup, you’ll need a large pot or Dutch oven. While a regular skillet may work, using a larger vessel allows for even cooking and plenty of space for ingredients to meld together. A sharp knife and cutting board will make your chopping easy and efficient.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Absolutely! To adapt this recipe for a slow cooker, follow the initial steps of sautéing the onions and garlic. After that, add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving as previously instructed.

Is there a vegetarian version of Savory Chicken Enchilada Soup?

Yes! Substitute the chicken with vegetables like zucchini, corn, and beans or use plant-based proteins like tofu or tempeh. Use vegetable broth instead of chicken broth and your favorite enchilada sauce.

What could I serve alongside this soup?

This soup pairs wonderfully with cornbread, tortilla chips, or a fresh green salad. It can also be served with lime wedges for an added zesty touch!

Can I use rotisserie chicken for a shortcut?

Definitely! Using rotisserie chicken is a great time-saver. Just shred the chicken and add it to the soup during the last 10 minutes, along with the beans and corn.

Conclusion

Savory Chicken Enchilada Soup is not just a meal; it’s a delightful experience that brings families together. With its rich flavors, ease of preparation, and comforting nature, it’s bound to become a beloved staple in your kitchen. Don’t hesitate to adapt this recipe to reflect your personal taste or dietary needs; each version is sure to weave its own magic.

After trying your hand at this recipe, we hope you’ll come back and share your experiences or any twists you added in the comments. Enjoy the warmth and joy that comes from sharing this nourishing soup with your loved ones!

Irresistible Savory Chicken Enchilada Soup Recipe Youll Love

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• Author: souzanfood
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

Discover an irresistible savory chicken enchilada soup recipe youll love Quick to make packed with flavor and perfect for any day of the week

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Ingredients

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1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

2 cloves of garlic, minced

1 red bell pepper, diced

2 cups chicken broth

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) enchilada sauce

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

1 cup corn (fresh or frozen)

1–2 cups shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish

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Instructions

In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes. Remove and set aside.

In the same pot, add the diced onion, garlic, and red bell pepper. Sauté for about 5 minutes or until the vegetables are tender.

Pour in the chicken broth and enchilada sauce, stirring well to combine.

Return the chicken to the pot. Add chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer.

Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the black beans and corn. Stir and let simmer for an additional 10 minutes.

Ladle the soup into bowls and top with shredded cheese and garnishes as desired.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Soup
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350 calories
• Sugar: 3 grams
• Fat: 15 grams
• Saturated Fat: 15 grams
• Carbohydrates: 30 grams
• Fiber: 10 grams
• Protein: 30 grams