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To make Chicken Enchilada Soup, gather the following: - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 red bell pepper, finely diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) enchilada sauce - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh cilantro, chopped (for garnish) - Ripe avocado, diced (for topping) - Shredded cheese (cheddar or Mexican blend, for topping) - Lime wedges (for serving) You can dress up your soup with some fun toppings. Try these: - Chopped green onions - Sour cream - Jalapeño slices - Tortilla strips These toppings add crunch and flavor. Feel free to mix and match to suit your taste! If you don't have certain ingredients, don’t worry! Here are some swaps: - Use chicken thighs instead of chicken breasts for a richer flavor. - Swap olive oil for vegetable oil or butter. - Use any color bell pepper you have on hand. - If you need a vegetarian option, replace chicken with extra beans or lentils. - Use vegetable broth instead of chicken broth for a lighter taste. These substitutions help you adapt the recipe while keeping it delicious! {{ingredient_image_2}} First, gather all your ingredients. You need: - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 red bell pepper, finely diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) enchilada sauce - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh cilantro, chopped (for garnish) - Ripe avocado, diced (for topping) - Shredded cheese (cheddar or Mexican blend, for topping) - Lime wedges (for serving) Make sure your onion and red bell pepper are diced small. This helps them cook evenly. Mince the garlic to release its flavor. Rinse and drain your black beans and corn, so they mix well in the soup. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté it for 3-4 minutes until it turns soft and clear. Next, add the minced garlic and diced red bell pepper. Cook them for 2 more minutes, stirring often. This makes the mix smell great! Now it's time to add the chicken breasts. Pour in the chicken broth and enchilada sauce. Then, mix in the black beans, corn, cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Stir until everything is well combined. Turn the heat up to bring the pot to a gentle boil. Once it boils, lower the heat, cover the pot, and let it simmer for 20-25 minutes. This makes sure the chicken cooks nicely and becomes tender. Carefully take out the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot. Stir well to mix it in. Let the soup simmer for 5 more minutes. This will help all the flavors mix together. Taste the soup and adjust the seasoning if needed. If you want a richer taste, add more enchilada sauce. When ready to serve, ladle the soup into bowls. Top each bowl with fresh chopped cilantro, diced avocado, and shredded cheese. Don't forget to add a squeeze of lime juice for that extra zing! To make your chicken enchilada soup truly shine, focus on layering flavors. Start by sautéing the onion until it's soft. This step adds sweetness. Garlic and red bell pepper follow, adding depth and color. Use a good quality enchilada sauce; it packs a punch. If you want more heat, add fresh jalapeños or a dash of cayenne pepper. For extra richness, a splash of lime juice brightens the soup. Remember to taste as you go and adjust the seasoning with salt and pepper. One common mistake is overcooking the chicken. It can become dry and tough. Make sure to simmer until just cooked. Another mistake is not rinsing the beans. This can lead to a gritty texture. Also, avoid skipping the fresh toppings. They add brightness and contrast to the warm soup. Lastly, don't forget to taste! Every soup needs tweaking, so adjust your spices as needed. Serve the soup hot in colorful bowls for a fun presentation. Top with fresh cilantro and diced avocado for creaminess. A sprinkle of shredded cheese adds flavor, while lime wedges bring a fresh zesty touch. For a complete meal, pair it with warm tortillas or crunchy tortilla chips. This soup also works well with a side salad for a healthy touch. Enjoy your cozy bowl of chicken enchilada soup! Pro Tips Use Rotisserie Chicken: For a quicker option, consider using store-bought rotisserie chicken. It adds convenience and a delicious roasted flavor to your soup. Customize Your Spices: Feel free to adjust the level of spices according to your taste. Add more chili powder for heat or smoked paprika for a deeper flavor. Add Fresh Vegetables: Boost the nutrition by adding fresh vegetables like zucchini or spinach towards the end of the cooking process for added texture and flavor. Make It Ahead: This soup tastes even better the next day! Make a larger batch and refrigerate or freeze leftovers for a quick meal later. {{image_4}} To make a vegetarian version of Chicken Enchilada Soup, replace chicken with mushrooms or zucchini. These veggies add rich textures. You can also use vegetable broth instead of chicken broth for a full flavor. Add black beans and corn to keep it hearty. Don’t forget to include enchilada sauce for that classic taste. This version is just as tasty and filling! If you like heat, spice it up! Add diced jalapeños or serrano peppers to the soup. You can also increase the chili powder for more warmth. A dash of hot sauce can elevate the flavor. For an extra kick, consider using chipotle peppers in adobo sauce. They add a smoky depth that pairs well with the soup. Adjust the spices to fit your taste! Using a slow cooker makes this soup easy and flavorful. Start by sautéing onion, garlic, and bell pepper in a skillet. Then, add them to the slow cooker with chicken, broth, and sauce. Cook on low for 6-8 hours or high for 4 hours. Shred the chicken right before serving. This method lets the flavors blend beautifully, making the soup even more delicious! To keep your Chicken Enchilada Soup fresh, let it cool first. Use an airtight container. Store it in the fridge for up to three days. If you want to save it longer, freezing is a great option. For freezing, use a freezer-safe container. Leave some space at the top for expansion. The soup can last in the freezer for up to three months. When you're ready to eat, just thaw it overnight in the fridge before reheating. To reheat, pour the soup into a pot over medium heat. Stir occasionally until it’s hot. If the soup seems thick, add a little chicken broth or water to loosen it up. You can also use the microwave. Heat in 1-minute intervals, stirring in between. Enjoy it warm with your favorite toppings! Chicken Enchilada Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. If you want to keep it longer, freeze it. In the freezer, it can last for up to 3 months. Just remember to thaw it in the fridge before reheating. Yes, you can use canned chicken. It is a great time-saver. Just drain and rinse the chicken before adding it to the soup. Cook the soup for a shorter time. You can add the canned chicken during the last 10 minutes of cooking. Absolutely! To make Chicken Enchilada Soup dairy-free, skip the cheese on top. You can use dairy-free cheese if you prefer. Additionally, check the enchilada sauce for dairy ingredients. Many brands offer dairy-free options. Several sides go well with Chicken Enchilada Soup. Here are some great options: - Tortilla chips for crunch - Fresh salsa for a zesty touch - Cornbread for a sweet pairing - A simple green salad for freshness - Lime wedges for added flavor These sides enhance the meal and offer extra flavors. Enjoy your soup! This blog post guides you through making Chicken Enchilada Soup. We covered ingredients, step-by-step cooking, and storage tips. You learned about optional toppings and substitutions too. I shared ways to enhance flavor, avoid common mistakes, and suggested serving ideas. We explored variations, including vegetarian options and freezer-friendly tips. Remember, cooking is fun, so don't be afraid to experiment. Enjoy your tasty soup!

Hearty Chicken Enchilada Soup

A delicious and filling chicken enchilada soup packed with flavor and topped with fresh ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 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 red bell pepper finely diced
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can enchilada sauce (10 oz)
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • to taste fresh cilantro, chopped (for garnish)
  • to taste ripe avocado, diced (for topping)
  • to taste shredded cheese (cheddar or Mexican blend, for topping)
  • to taste lime wedges (for serving)

Instructions
 

  • In a large pot over medium heat, warm the olive oil. Once hot, add the finely diced onion. Sauté for approximately 3-4 minutes, or until the onion becomes translucent and tender.
  • Add the minced garlic and diced red bell pepper to the pot. Cook for an additional 2 minutes, stirring occasionally, until the mixture is fragrant and the bell pepper starts to soften.
  • Introduce the chicken breasts to the pot along with the chicken broth and enchilada sauce. Mix in the rinsed black beans, drained corn, ground cumin, chili powder, smoked paprika, and season with salt and pepper. Stir until well combined.
  • Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the chicken is thoroughly cooked and tender.
  • Carefully remove the chicken breasts from the pot and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back into the soup, mixing well to incorporate.
  • Allow the soup to simmer for an additional 5 minutes to let the flavors blend harmoniously.
  • Taste the soup and adjust the seasoning if necessary. Should you desire a richer flavor, consider adding more enchilada sauce to taste.
  • Serve the soup hot, garnished generously with fresh chopped cilantro, diced avocado, and a sprinkle of shredded cheese. Finish each bowl with a squeeze of fresh lime juice for an extra burst of flavor.

Notes

For an eye-catching display, serve the soup in vibrant, colorful bowls.
Keyword chicken, comfort food, enchilada, hearty, soup