Zesty Chicken Enchilada Soup

$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) 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 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. {{ingredient_image_2}} 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. 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. 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! 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. 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. 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. {{image_4}} 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. 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. 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. 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. 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. 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. 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. 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. 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 own!$

Zesty Chicken Enchilada Soup

A flavorful and hearty chicken enchilada soup with a zesty kick, perfect for any occasion.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Mexican

Servings 6

Calories 300 kcal

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.

Notes

For an appealing presentation, serve the soup in colorful bowls and arrange the tortilla chips in a small stack next to each bowl. Consider placing a lime wedge on the side for additional zest.

Keyword chicken, enchilada, soup, spicy, zesty