Chicken Enchilada Soup Flavorful and Easy Recipe
If you’re craving a warm and comforting meal, look no further than my Chicken Enchilada Soup. It’s packed with flavor and easy to make, perfect for busy weeknights or cozy weekends. In just a few steps, you can create a hearty dish that warms both your body and soul. Ready to dive into this delicious recipe? Let’s get started on making your new favorite soup!
Why I Love This Recipe
- Quick and Easy: This soup comes together in just 35 minutes, making it perfect for busy weeknight dinners.
- Flavorful Ingredients: The combination of spices, fresh veggies, and zesty lime juice creates a deliciously vibrant flavor profile.
- Healthier Option: Packed with protein from chicken and black beans, plus fiber from the veggies, it’s a nutritious meal option.
- Customizable: Add your favorite toppings like avocado and tortilla chips, or adjust the spice level to suit your taste.
Ingredients
List of Ingredients
To make Chicken Enchilada Soup, gather these key ingredients:
– 2 tablespoons extra-virgin olive oil
– 1 medium onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, finely diced
– 1 green bell pepper, finely diced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon smoked paprika
– 1 can (14 oz) diced tomatoes with green chilies, undrained
– 4 cups low-sodium chicken broth
– 2 cups cooked chicken, shredded (preferably rotisserie chicken for flavor)
– 1 can (15 oz) black beans, drained and rinsed thoroughly
– 1 cup corn (fresh, frozen, or canned, drained)
– Salt and freshly cracked pepper to taste
– 1 tablespoon freshly squeezed lime juice
– Fresh cilantro, chopped (for garnish)
– Slices of avocado (for serving)
– Tortilla chips (for serving)
Optional Add-Ins
Want to make your soup even better? Here are a few tasty add-ins you can try:
– Chopped jalapeños for heat
– Cream cheese for a creamy texture
– Sliced olives for a briny kick
– Diced avocado for freshness
– Sour cream for a rich finish
Recommended Cooking Ingredients Quality
The quality of your ingredients matters. Here are some tips:
– Use fresh veggies for the best taste.
– Opt for low-sodium broth to control salt.
– Choose organic or high-quality chicken for flavor.
– Select ripe avocados for perfect creaminess.
– Use fresh herbs for bright flavor notes.
Step-by-Step Instructions
Cooking Preparation Steps
To start, gather all your ingredients. This makes cooking smoother. You need:
– 2 tablespoons extra-virgin olive oil
– 1 medium onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, finely diced
– 1 green bell pepper, finely diced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon smoked paprika
– 1 can (14 oz) diced tomatoes with green chilies, undrained
– 4 cups low-sodium chicken broth
– 2 cups cooked chicken, shredded
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn, drained
– Salt and freshly cracked pepper to taste
– 1 tablespoon freshly squeezed lime juice
– Fresh cilantro, chopped (for garnish)
– Slices of avocado (for serving)
– Tortilla chips (for serving)
Chop your onion and peppers finely. This helps them cook well. Mince the garlic too.
Detailed Cooking Instructions
1. Heat the olive oil in a large pot over medium heat. This usually takes about 1 minute.
2. Add the diced onion. Sauté it for 3-4 minutes until it turns soft and clear.
3. Next, stir in the minced garlic and both diced bell peppers. Cook for 2 minutes until they soften.
4. Now, add ground cumin, chili powder, and smoked paprika. Stir for 1 minute to toast the spices.
5. Pour in the diced tomatoes and chicken broth. Add the shredded chicken, black beans, and corn. Mix well.
6. Bring the soup to a gentle simmer. Cover and cook for 15-20 minutes. This helps the flavors mix nicely.
7. After cooking, taste the soup. Season with salt, pepper, and lime juice. Adjust to your liking.
8. Serve the soup in bowls. Top with chopped cilantro and avocado slices. Add tortilla chips on the side for crunch.
Adjusting Cooking Time for Desired Thickness
If you prefer a thicker soup, let it simmer longer. You can also mash some beans in the soup. This will add body and thickness. If it gets too thick, add a bit more chicken broth. Adjust the cooking time based on your taste. Enjoy your delicious Chicken Enchilada Soup!
Tips & Tricks
Enhancing Flavor Profiles
To make your Chicken Enchilada Soup burst with flavor, try these tips:
– Use fresh ingredients. Fresh herbs like cilantro add brightness.
– Squeeze lime juice at the end. This adds a fresh zing.
– Experiment with spices. Add a pinch of cayenne for heat.
– Consider adding a splash of hot sauce. This gives a nice kick.
Textural Variations
Texture matters in soup. Here are ways to mix it up:
– Use rotisserie chicken for a richer flavor. It adds depth.
– Add crispy tortilla strips. They give a crunch that contrasts the soup.
– Try different beans for variety. Pinto beans can offer creaminess.
– Top with avocado slices for creaminess. It balances the soup’s heat.
Best Practices for Leftover Storage
Store your soup well to keep it fresh. Here’s how:
– Cool the soup before storing. This helps prevent bacteria growth.
– Use airtight containers. They keep the soup from drying out.
– Label the containers with dates. This helps track freshness.
– For best quality, consume within three days. Reheat gently to enjoy later.
Pro Tips
- Fresh Ingredients: Using fresh vegetables, especially the bell peppers, enhances the overall flavor and texture of the soup.
- Adjust Spice Levels: If you prefer a spicier soup, consider adding diced jalapeños or a dash of hot sauce to boost the heat.
- Garnish Wisely: Fresh cilantro and avocado not only provide great flavor but also add a beautiful color contrast to the dish.
- Make It Ahead: This soup can be made in advance and actually tastes better the next day as the flavors continue to meld.
Variations
Vegetarian Enchilada Soup Options
You can easily make this soup vegetarian. Swap the chicken for more black beans or add lentils. Use vegetable broth instead of chicken broth for a rich flavor. Add extra veggies like zucchini or mushrooms for texture. You can also toss in some spinach or kale to boost nutrients.
Spicy Chicken Enchilada Soup Modifications
Want some heat? Add diced jalapeños when you cook the onions. You can also sprinkle in some cayenne pepper or use a spicy enchilada sauce. Hot sauce is another great way to kick up the spice level, so feel free to adjust to your taste.
Ingredient Swaps for Dietary Restrictions
If you’re gluten-free, check your tortilla chips to ensure they fit your diet. Use corn tortillas instead of flour ones for serving. For dairy-free options, skip the cheese or use a dairy-free sour cream. If you’re watching sodium, use low-sodium beans and broth to keep it healthy.
Storage Info
How to Store Leftover Soup
To store leftover chicken enchilada soup, let it cool first. Then, pour it into an airtight container. Make sure to seal it tightly. This helps keep the soup fresh. You can store it in the fridge for 3 to 4 days. If you want to enjoy it later, freezing is a great option.
Freezing Guidelines
For freezing, use freezer-safe containers. Leave some space at the top for expansion. The soup can be frozen for up to 3 months. When you are ready to eat it, just take it out of the freezer. Let it thaw in the fridge overnight before reheating.
Reheating Instructions for Best Results
To reheat the soup, you can use the stove or microwave. For the stove, pour the soup into a pot. Heat it over medium heat, stirring often. This helps the soup heat evenly. If using a microwave, place the soup in a microwave-safe bowl. Heat it for 1 to 2 minutes, stirring halfway through. Make sure it is hot all the way through before serving.
FAQs
Can I use different types of beans?
Yes, you can use different beans. You can try pinto beans or kidney beans. Each type gives a unique taste. Mixing beans adds texture and flavor. Just make sure to drain and rinse them well before adding to your soup.
How long can Chicken Enchilada Soup be stored?
You can store Chicken Enchilada Soup for about 3 to 4 days. Keep it in an airtight container in the fridge. If you want to store it longer, freeze it. It will last for up to 3 months in the freezer.
What to serve with Chicken Enchilada Soup?
This soup pairs well with tortilla chips for crunch. You can also serve it with a side of rice or a fresh salad. Slices of avocado on top add creaminess. A sprinkle of cheese or a dollop of sour cream can bring richness to each bowl.
In this blog post, we explored the key ingredients for Chicken Enchilada Soup. We discussed optional add-ins and the importance of using quality ingredients. I provided step-by-step instructions for cooking, including tips on adjusting time for thickness. We shared helpful tricks to enhance flavors and store leftovers efficiently. Variations like vegetarian options and ingredient swaps cater to different diets. Finally, I answered common questions about beans, storage time, and pairings. Enjoy experimenting with this recipe and make it your ow
Zesty Chicken Enchilada Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes with green chilies, undrained
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed thoroughly
- 1 cup corn (fresh, frozen, or canned, drained)
- to taste salt and freshly cracked pepper
- 1 tablespoon freshly squeezed lime juice
- for garnish fresh cilantro, chopped
- for serving slices of avocado
- for serving tortilla chips
Instructions
- Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Allow the oil to warm for about 1 minute.
- Add the diced onion to the pot and sauté for approximately 3-4 minutes, or until it becomes translucent and slightly soft.
- Stir in the minced garlic along with the diced red and green bell peppers, cooking for an additional 2 minutes until the garlic is fragrant and the peppers begin to soften.
- Incorporate the ground cumin, chili powder, and smoked paprika into the mixture, stirring continuously for about 1 minute to toast the spices and enhance their flavors.
- Pour in the undrained diced tomatoes with green chilies and the chicken broth. Then add the shredded cooked chicken, rinsed black beans, and corn. Stir well to combine all ingredients.
- Bring the soup to a gentle simmer, then cover and cook for 15-20 minutes. This will allow the flavors to develop and the soup to thicken slightly.
- Once cooking time is complete, taste the soup and season with salt, freshly cracked pepper, and lime juice, adjusting as necessary for desired flavor.
- To serve, ladle the soup into bowls, garnishing each with a generous sprinkle of freshly chopped cilantro and a few slices of avocado on top. Be sure to serve tortilla chips on the side for added crunch and enjoyment.
![To make the Homemade Crunchwrap Supreme, gather these items: - 1 lb ground turkey or beef - 1 packet of taco seasoning - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheddar cheese - 1 cup lettuce, finely shredded - 1 large tomato, diced - ½ cup sour cream - 4 large flour tortillas - 4 small tostada shells - 1 tablespoon olive oil - Salsa for serving Each Crunchwrap has around 500 calories. It includes protein from the meat and beans. The cheese adds calcium but also fat. Fresh veggies bring fiber and vitamins. If you want to cut calories, use less cheese or sour cream. This recipe feeds four, perfect for a family meal or a fun gathering. You can swap ground turkey for chicken or even tofu for a veggie option. Use black beans or pinto beans based on your taste. For cheese, try pepper jack for some heat. If you need a gluten-free option, use corn tortillas instead of flour. You can also replace sour cream with Greek yogurt for a healthier twist. Enjoy making it your own! Making a Homemade Crunchwrap Supreme is fun and easy. You start by cooking the meat. Then, you mix it with beans, corn, and cheese. Next, you assemble the wrap with layers of toppings. Finally, you cook the wrap until it’s crispy and golden. 1. Brown the Meat: Heat 1 tablespoon of olive oil in a skillet. Add 1 lb of ground turkey or beef. Cook it for 5-7 minutes until it’s browned. 2. Season the Meat: Drain any extra grease. Add 1 packet of taco seasoning. If needed, splash in some water. Cook for another 2-3 minutes. 3. Combine Ingredients: In a bowl, mix the seasoned meat with 1 cup of black beans, 1 cup of corn, and half of 1 cup of shredded cheese. Stir well. 4. Prepare the Tortilla: Lay out 1 large flour tortilla on a flat surface. 5. Assemble the Crunchwrap: Spoon the meat and bean mix into the center. Leave about 2 inches of space from the edges. 6. Add Tostada and Toppings: Place 1 small tostada shell on top of the mixture. Spread ½ cup of sour cream over the tostada. Add 1 cup of shredded lettuce, 1 diced tomato, and the rest of the cheese. 7. Fold the Crunchwrap: Fold the edges of the tortilla over the filling. Make pleats around the edge until it’s all enclosed. 8. Cook the Crunchwrap: Heat a non-stick skillet on medium heat. Place the crunchwrap seam-side down. Cook for 2-3 minutes until golden, then flip it and cook for another 2-3 minutes. 9. Serve: Cut each crunchwrap in half. Serve warm with salsa on the side. While I can't show pictures, I recommend you take photos of each step. It can help you track your progress. You can also find great visual aids in the [Full Recipe]. They can guide you through the cooking process with ease! To get that perfect crunchwrap texture, you want a good balance. Start with a large flour tortilla. This gives you room to fold. Use a small tostada shell inside. This will add a nice crunch. When you cook it, make sure your skillet is hot. A hot skillet helps create a nice, crispy outside. Flip it gently to avoid spills. Let it brown evenly on both sides for the best result. Flavorful meat is key to a great crunchwrap. I like to use ground turkey or beef. Sauté it in olive oil until browned. After that, add taco seasoning. This is where the magic happens. Follow the packet instructions for best results. If the meat seems dry, add a splash of water. This helps the seasonings stick and blend. Mix in black beans and corn for added taste and texture. Making ahead can save you time. You can prepare the meat mixture a day before. Just store it in an airtight container. When you are ready, assemble your crunchwraps. This way, you can enjoy a fresh meal with less work. You can also freeze the assembled crunchwraps. Just make sure to wrap them well. When you are ready to eat, heat them up in the skillet. This keeps them nice and crispy. For more details, check the Full Recipe. {{image_4}} You can easily make a tasty veggie crunchwrap. Just replace the meat with veggies. Use a mix of black beans, corn, and diced peppers. You can add mushrooms for a nice texture. To keep it creamy, use extra sour cream or a plant-based option. This way, you get all the flavor without meat! Want to spice things up? Add some jalapeños to the filling. You can use fresh slices or pickled ones. If you like heat, toss in some hot sauce or pepper flakes. A dash of chipotle seasoning in the meat gives a smoky kick. This adds a new level of flavor! Don’t stick to just one topping. Try different sauces like guacamole or zesty salsa. You can also add sliced olives or diced onions for crunch. Consider using different cheeses, like pepper jack, for extra flavor. Mix and match to create your perfect crunchwrap. For the full recipe, check out the Ultimate Crunchwrap Supreme. To keep your leftover Crunchwrap Supreme fresh, wrap it tightly in plastic wrap or foil. Place it in an airtight container. This way, it stays safe from air and moisture. Store it in the fridge for up to three days. To enjoy it later, make sure you don’t leave it out too long. Reheating your Crunchwrap is easy. Start by taking it out of the fridge. Place it in a skillet over medium heat. Cover it with a lid. Heat for about 3-4 minutes on each side. This method keeps it crispy. You can also use the microwave if you're in a hurry. Just place it on a microwave-safe plate. Heat it for about 1-2 minutes until warm. If you want to save your Crunchwrap for later, freezing is a great option. Wrap each Crunchwrap in plastic wrap, then in foil. This helps protect it from freezer burn. You can freeze them for up to three months. When you’re ready to eat, let it thaw in the fridge overnight. Then, reheat it as described above. Enjoy your homemade Crunchwrap Supreme whenever you crave it! For the full recipe, check out the Ultimate Crunchwrap Supreme . To make your Crunchwrap Supreme gluten-free, use gluten-free tortillas. You can find them at most grocery stores. Make sure the taco seasoning is also gluten-free. Check the label to be sure. All other ingredients in this recipe are naturally gluten-free. The best way to reheat a crunchwrap is to use a skillet. Heat it over medium heat for about 2-3 minutes on each side. This keeps the crunchwrap crispy. You can also use an oven at 350°F. Bake it for about 10 minutes. This method warms it through without making it soggy. Yes, you can customize your crunchwrap for any diet. For a vegetarian option, skip the meat and add more beans or veggies. You can also switch the cheese for a dairy-free kind. If you like spice, add jalapeños or hot sauce. This recipe is flexible and allows for many tasty changes. Try different flavors to find what you love most. For the full recipe, refer to the Ultimate Crunchwrap Supreme. In this post, I covered how to make a Crunchwrap Supreme from start to finish. We discussed key ingredients, cooking steps, and storage tips. I shared tricks for the perfect texture and flavorful meat. You have options for vegetarian and spicy versions, plus ways to adjust for your taste. With these insights, you can now make this fun and tasty meal. Enjoy your Crunchwrap adventure!](https://joymealplan.com/wp-content/uploads/2025/06/9254d856-97cc-48f7-bdd4-96eee0233a6c-768x768.webp)
