Chicken Enchilada Soup
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Chicken Enchilada Soup is a simple, healthy meal full of bold flavor. It’s everything you love about enchiladas but in a comforting bowl that feels right on busy nights or cold days. The ingredients simmer together for a hearty, healthy, and warming meal.
Estimated reading time: 4 minutes
Chicken Enchilada Soup Key Takeaways
- Chicken Enchilada Soup is a quick, comforting meal, ideal for busy nights.
- Using a rotisserie chicken speeds up the cooking process and enhances flavor with melted cheese on top.
- For customization, adjust ingredients such as broth or enchilada sauce to your desired thickness and flavor.
- Store leftovers in airtight containers; they can be reheated in a slow cooker or frozen for later use.
- The recipe is versatile and reheats well, making it suitable for meal prep and a variety of toppings.
PMc says:
When I’m in a hurry, I like to use rotisserie chicken when I need to speed things up, and it blends well with the seasonings.
One of the things we like best about this particular soup is the variety of toppings you can add to customize each serving. This way, everyone gets it exactly as they want. Toppings to consider: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips.
Cooking tips & substitutions
Sauté the onion and garlic until softened to enhance flavor.
You can use thighs instead of breasts.
If you prefer a thicker soup, simmer it longer or mash a small portion of the beans before adding them.
A mild enchilada sauce works well if you prefer a gentler flavor, and you can add extra broth for a lighter, thinner base.
Frozen corn works just as well as canned.
Why you’ll ❤️ this recipe.
🧥Comforting and warm
⚡Quick to prepare
🔀Easy to customize
🍲Great for leftovers
⏱️Works well for busy weeknights
Chicken Enchilada Soup FAQ
Keep leftovers in airtight containers and refrigerate them once the soup cools.
Yes, combine everything and cook on low until the chicken shreds easily.
Yes, it freezes well once cooled and stored in freezer-safe containers.
Chicken Enchilada Soup Conclusion
Chicken Enchilada Soup brings comfort with simple steps and basic ingredients. It reheats well, is suitable for meal prep, and accommodates a wide range of topping options. It is an easy recipe to keep in your meal rotation and feels right for both quick dinners and cozy evenings.
Chicken Enchilada Soup
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound chicken breasts boneless skinless (or thighs)
- 15 ounce can black beans rinsed and drained
- 15 ounce can corn drained
- 10 ounce can enchilada sauce
- 14.5 ounce can tomatoes diced, undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté until soft.1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
- Add chicken breasts, black beans, corn, enchilada sauce, diced tomatoes (undrained), chicken broth, chili powder, and cumin to the pot. Season with salt and pepper. Bring to a boil, then reduce the heat to a simmer. Simmer for 20 to 25 minutes or until the chicken is cooked through.1 pound chicken breasts, 15 ounce can black beans, 15 ounce can corn, 10 ounce can enchilada sauce, 14.5 ounce can tomatoes, 4 cups chicken broth, 1 teaspoon chili powder, 1 teaspoon cumin, Salt and pepper to taste
- *Remove the chicken from the pot, shred it using two forks, and return it to the soup.
- Ladle the soup into bowls. Top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.