Chicken Enchilada Soup is a tasty and comforting dish. It combines the flavors of traditional enchiladas into a warm and hearty soup. This recipe is easy to make and perfect for busy weeknights or a cozy weekend. Plus, it’s a great way to use leftover chicken!
How to Make Chicken Enchilada Soup
Ingredients:
- 2 cups cooked chicken, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Directions:
- In a large pot, heat a little oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 more minute.
- Stir in the shredded chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil. Then, reduce the heat and let it simmer for about 20 minutes. Stir occasionally.
- Taste and adjust seasoning if needed. Serve hot.
How to Serve Chicken Enchilada Soup
Serve Chicken Enchilada Soup in bowls and add your favorite toppings. Some great options are shredded cheese, a dollop of sour cream, and fresh avocado slices. You can also add tortilla chips for a nice crunch!
How to Store Chicken Enchilada Soup
If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.
Tips to Make Chicken Enchilada Soup
- Use rotisserie chicken for a quick and easy option.
- If you like spice, add diced jalapeños or hot sauce.
- For a creamier soup, add a little cream cheese or heavy cream before serving.
- Make it vegetarian by using beans and vegetables instead of chicken and chicken broth.
Variation
You can change the flavors of this soup by using different meats like ground turkey or beef. You can also add more veggies, such as bell peppers or zucchini, to make it even heartier.
FAQs
1. Can I use canned chicken?
Yes, you can use canned chicken for convenience. Drain and rinse it before adding to the soup.
2. Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free enchilada sauce.
3. How spicy is this soup?
The soup is mildly spicy. If you want more heat, add more chili powder or diced jalapeños.
4. Can I make this soup in advance?
Absolutely! It tastes great the next day, and you can prepare it in advance to save time.
5. What should I serve with Chicken Enchilada Soup?
It pairs well with rice, a salad, or some warm bread for dipping!
Chicken Enchilada Soup
Ingredients
Method
- In a large pot, heat a little oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 more minute.
- Stir in the shredded chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil. Then, reduce the heat and let it simmer for about 20 minutes. Stir occasionally.
- Taste and adjust seasoning if needed. Serve hot.