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Imagine a chilly evening. You just need a warm, comforting bowl of Chicken Enchilada Soup. It’s perfect for a weeknight meal, full of flavor and nutrients. It cooks in under 30 minutes, great for busy cooks.
Chicken Enchilada Soup is a tasty and easy recipe for weeknights. It’s not just delicious but also full of good stuff. Each serving has about 471 calories, 23 grams of protein, and 10 grams of fiber.
Why You’ll Love This Recipe
- Chicken Enchilada Soup is a flavor-packed and easy recipe perfect for weeknight meals.
- The soup contains approximately 471 calories per serving and is rich in protein and fiber.
- The recipe can be prepared in advance and stored for up to 3 days in the refrigerator or frozen for up to 2 months.
Ingredients
Here’s what you need:
Chicken Breast or Thighs: The chicken is the main protein in the soup. It adds texture and flavor. Chicken thighs have a richer taste, while breasts are leaner.
Onion: Onions add depth of flavor and a sweet, savory base. Sautéed, they become rich and aromatic, boosting the dish’s taste.
Garlic Cloves: Garlic is key for its strong, savory flavor. It adds an earthy, umami taste that goes well with the chicken and other ingredients.
Jalapeno Peppers: Jalapeños add a mild to moderate heat. They also bring a fresh, zesty flavor that balances the richness of the chicken and broth.
Fire-Roasted Diced Tomatoes: These tomatoes add a smoky, charred flavor. Fire-roasting intensifies their sweetness, adding complexity to the soup.
Chicken Broth: Chicken broth is the soup’s base, bringing all ingredients together. It adds a rich, hearty flavor.
Black Beans: Black beans add texture, fiber, and heartiness. They complement the chicken and vegetables, adding a creamy texture when cooked.
Corn: Corn adds sweetness and crunch. It balances the heat and savory flavors, making the soup colorful and appealing.
Lime Juice: Lime juice adds acidity and brightness. It cuts through the soup’s richness, balancing flavors and adding freshness.
Enchilada Sauce: Enchilada sauce gives the soup its signature flavor. Made with chili powder, tomatoes, and spices, it adds a smoky, tangy taste.
Cumin: Cumin adds an earthy, warm flavor. It’s a common spice in Mexican cuisine, deepening the soup’s flavor and tying all ingredients together.
Step by Step Instructions
To make the recipe, follow these easy steps.
Step 1: Prepare the Ingredients
Start by chopping the onion, garlic, and jalapeño peppers. Cut the chicken into small pieces. Set aside the tomatoes, black beans, corn, lime juice, and enchilada sauce.
Step 2: Sauté the Aromatics
Heat olive oil in a big pot over medium heat. Add the onion and cook for 3-4 minutes. Then, add the garlic and jalapeño, cooking for 1-2 minutes.
Step 3: Simmer the Soup
Add the chicken, tomatoes, black beans, corn, and broth to the pot. Stir in cumin and enchilada sauce. Bring to a simmer, cover, and cook for 20-25 minutes.
Step 4: Finish the Soup
After the chicken is cooked, shred it with two forks. Return it to the pot. Stir in lime juice and adjust seasonings. Serve hot with your favorite toppings.
Tips for the Perfect Soup
Use Bone-In Chicken for Extra Flavor: Using bone-in chicken adds more flavor. Remove the bones after cooking and before shredding.
Balance the Spice: Adjust the heat by changing the jalapeño amount. For less heat, remove seeds or skip jalapeños.
Don’t Overcook the Chicken: Keep the chicken tender by not overcooking. Shred whole breasts to prevent drying.
Customizing Your Chicken Enchilada Soup
Add More Vegetables: Add extra veggies like bell peppers or spinach for more flavor and nutrition.
Make It Creamy: For creaminess, add sour cream or heavy cream at the end. This makes the soup richer.
Make It Spicier: For more heat, add more jalapeños or chili powder. Use hotter peppers like serrano for extra spice.
Top It Up: Customize with cheese, avocado, cilantro, or lime juice. These add flavor and texture.
Chicken Enchilada Soup: A Flavor-Packed Weeknight Meal
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 onion chopped
- 2 cloves garlic minced
- 1 jalapeño pepper minced (optional)
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- 4 cups chicken broth
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, drained
- 1 10 oz can enchilada sauce
- 1 tsp ground cumin
- Juice of 1 lime
- Salt and pepper to taste
- Optional toppings: sour cream avocado, shredded cheese, chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and jalapeño (if using) and cook for 1 minute more.
- Add chicken, tomatoes, chicken broth, black beans, corn, enchilada sauce, and cumin to the pot. Bring to a simmer, cover, and cook for 20-25 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
- Stir in lime juice. Season with salt and pepper to taste. Serve hot with your favorite toppings.
Video
Notes
FAQ’s
How difficult is it to make Chicken Enchilada Soup?
Making Chicken Enchilada Soup is easy. It’s great for a weeknight dinner. You just sauté veggies, cook chicken, and simmer the soup in one pot.
Can Chicken Enchilada Soup be customized to suit different dietary needs?
Yes, you can make Chicken Enchilada Soup for any diet. You can add veggies or change toppings. This way, it fits your taste and diet.
How can Chicken Enchilada Soup be stored and reheated?
You can keep Chicken Enchilada Soup in the fridge for 4 days or freeze it. When reheating, do it gently. This keeps the flavors and textures good.
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