Chicken Enchilada Soup is a cozy meal that’s perfect for busy weeknights. It’s creamy, a bit spicy, and packed with flavor. This soup is so simple to make and warms you up from the inside out. Plus, it’s a great way to use leftover chicken!
Why You Will Love This Chicken Enchilada Soup
This soup is a winner for families. It’s quick to prepare, making it an excellent choice for busy days. With everyday ingredients, you won’t have to make a special trip to the store. The best part? Everyone can customize their bowls with toppings, making it a fun and interactive meal.
How to Make Chicken Enchilada Soup
Making this soup is incredibly easy. You’ll sauté a few ingredients, add the rest, and let it simmer. In about 30 minutes, you’ll have a warm meal that’s perfect for the whole family.
What You Need
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Sour cream, for serving
- Fresh cilantro, for garnish
- Tortilla strips, for topping
- Diced avocado, for topping
- Lime wedges, for serving
Step-by-Step
- In a large pot, sauté the diced onion and minced garlic over medium heat until softened.
- Add the shredded chicken, chicken broth, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, topped with shredded cheese, sour cream, cilantro, tortilla strips, and avocado.
- Enjoy with warm tortillas or cornbread.
How to Serve Chicken Enchilada Soup
This soup is delicious on its own but pairs great with warm tortillas or crispy cornbread. Add toppings like sliced avocado, fresh cilantro, and crunchy tortilla strips. For an extra kick, serve with lime wedges on the side. It’s perfect for family dinners or casual gatherings with friends.
How to Store Chicken Enchilada Soup
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. When reheating, gently warm it on the stovetop or microwave until hot. Stir well to combine since ingredients may settle.
Recipe Tips
- Cook the onion and garlic slowly to enhance flavors.
- Modify spice levels by adjusting the chili powder.
- Use a rotisserie chicken for quicker preparation.
- This soup thickens as it cools; add more broth if needed.
- To brighten the flavor, add a squeeze of lime just before serving.
Variations & Swaps
- Swap the chicken for cooked turkey or shredded beef.
- For a vegetarian version, use beans and vegetables instead of chicken.
- Add diced bell peppers for extra crunch and flavor.
- If you prefer a milder soup, reduce or omit the chili powder.
- Top with crushed tortilla chips for an extra crunch!
FAQs
Can I make this soup ahead of time?
Yes! You can prepare the soup a day in advance and keep it in the fridge. Just reheat it on the stove before serving. The flavors will blend nicely overnight.
Can I freeze Chicken Enchilada Soup?
Absolutely! Let the soup cool completely, then store it in airtight containers. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
How do I reheat leftovers?
To reheat, pour the soup into a pot and warm over low heat, stirring occasionally. You can also use the microwave; just make sure to cover it and stir halfway through to ensure even heating.
What can I use instead of chicken?
If you want a different protein, try shredded beef or even jackfruit for a plant-based option. Cooked beans can also be used for a vegetarian twist.
Any common mistakes to avoid?
Be careful not to over-season at first; start with less salt and chili powder and adjust to your taste after it’s simmered. Always taste before serving!
Enjoy making this delightful, easy soup with your family!
Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for convenience.
- 4 cups chicken broth Low sodium recommended.
- 1 can (15 oz) black beans, drained and rinsed Canned beans save time.
- 1 can (15 oz) corn, drained Use canned or frozen corn.
- 1 can (10 oz) enchilada sauce
- 1 onion, diced Any onion variety will work.
- 2 cloves garlic, minced Adjust garlic to taste.
- 1 tsp cumin
- 1 tsp chili powder Adjust for spice preference.
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend) For topping.
Toppings
- Sour cream, for serving
- Fresh cilantro, for garnish
- Tortilla strips, for topping
- Diced avocado, for topping
- Lime wedges, for serving Adds a fresh kick.
Instructions
Preparation
- In a large pot, sauté the diced onion and minced garlic over medium heat until softened.
- Add the shredded chicken, chicken broth, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Taste and adjust seasoning as needed.
Serving
- Serve hot, topped with shredded cheese, sour cream, cilantro, tortilla strips, and avocado.
- Enjoy with warm tortillas or cornbread.
