This Chicken Enchilada Soup is warm, hearty, and a cozy bowl full of flavor! It combines tender chicken, zesty tomatoes, and spicy enchilada sauce for a real treat.
Plus, it’s so easy to make! Just throw everything into one pot, let it cook, and you’ll have a delicious meal ready in no time. Perfect for a chilly day! 😊
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing and adds a nice flavor. You can substitute with canola or vegetable oil if you prefer a neutral flavor.
Onion: Use a yellow onion for sweetness. If you’re not a fan of onions, you could try leeks or skip them altogether for a smoother broth.
Ground Cumin & Chili Powder: These spices are essential for that southwestern flavor! If you’re out, taco seasoning can serve as a substitute, but adjust for saltiness.
Rotisserie Chicken: This is a time-saver! You can use leftover chicken or even canned chicken if that’s what you have on hand.
Canned Black Beans: You can swap black beans for pinto beans or kidney beans if you prefer. Just make sure to rinse and drain them well.
How Do You Achieve the Best Flavors in This Soup?
Building flavors is key in this Chicken Enchilada Soup. Start by sautéing your onions until they are soft, then add garlic and spices. This softening and toasting process releases their delicious flavors. Here’s how to do it:
- Use medium heat for sautéing so nothing burns.
- Cook spices briefly with the garlic to release their oils, which intensifies their flavor.
- Let the soup simmer for at least 15 minutes. This allows all those ingredients to truly combine and taste incredible.
Finish with a squeeze of lime juice and fresh cilantro for brightness just before serving. Enjoy your warm bowl of goodness!
Delicious Chicken Enchilada Soup Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 1 (10 ounce) can red enchilada sauce
- 1 (15 ounce) can diced tomatoes (with juices)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- Salt and black pepper to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- Shredded cheddar or Mexican blend cheese
- Sour cream or Mexican crema
- Additional chopped cilantro
- Sliced green onions
- Sliced jalapeños
- Crispy tortilla strips or crushed tortilla chips
How Much Time Will You Need?
This Chicken Enchilada Soup will take about 10 minutes to prep, and then another 25 minutes to cook. So, you’re looking at around 35 minutes total from start to finish! Perfect for a quick weeknight meal.
Step-by-Step Instructions:
1. Sauté the Base:
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s nice and hot, add the diced onion. Sauté for about 3-5 minutes until the onion becomes soft and translucent.
2. Add Aromatics:
Next, stir in the minced garlic along with the cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook this mixture for about 1 minute until the spices become fragrant. Your kitchen will smell amazing!
3. Combine the Soup Ingredients:
Pour in the chicken broth, red enchilada sauce, diced tomatoes (with their juices), black beans, and corn. Give everything a good stir to combine the flavors.
4. Simmer:
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This will let all the wonderful flavors blend together.
5. Add Chicken:
After simmering, stir in the shredded cooked chicken and let it heat through for another 5 minutes. Make sure everything is nice and warm!
6. Season:
Now it’s time to season! Add salt, black pepper, and lime juice to taste. This will brighten up all of those hearty flavors.
7. Final Touches:
Remove the pot from heat and stir in the fresh chopped cilantro. This adds a wonderfully fresh taste to your soup.
8. Serve and Enjoy:
Ladle the delicious soup into bowls and encourage everyone to load up on their favorite toppings like shredded cheese, sour cream, and more cilantro. Don’t forget those crispy tortilla strips or chips for that extra crunch!
Enjoy your comforting and flavorful Chicken Enchilada Soup! It’s perfect for sharing with family or enjoying on a cozy night in. 😊
Can I Use Leftover Chicken in This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just shred it into bite-sized pieces and add it in during the last few minutes of cooking to heat it through.
How Can I Make This Soup Vegetarian?
To make this Chicken Enchilada Soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add more beans or some diced vegetables like bell peppers or zucchini for added protein and texture!
Can I Freeze This Soup?
Yes, you can freeze Chicken Enchilada Soup! Allow it to cool completely, then store it in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm it gently on the stove.
What Can I Use Instead of Enchilada Sauce?
If you don’t have enchilada sauce on hand, you can substitute it with salsa or a mixture of tomato sauce and some extra spices like cumin and chili powder to replicate that flavor. Just adjust the seasoning to your taste!