I’m thrilled to share my Chicken Enchilada Soup recipe with you. It’s a hearty, flavorful dish that’s perfect for cold nights or when you want a taste of the Southwest. The soup combines tender chicken, rich broth, and a blend of spices that will make it a family favorite.
This soup’s authentic Mexican flavors come from a mix of ingredients. Smoky chili powder and tangy tomatillos are just a few. Together, they create a delicious taste that feels like a trip to Mexico.
Why This Southwestern Soup Will Become Your New Favorite
Get ready to fall in love with the bold flavors of this authentic southwestern soup. It’s a mix of traditional Mexican tastes and modern cooking. This creates a dish that’s both comforting and irresistible.
The soup’s rich broth is packed with aromatic spices. It’s the perfect base for tender chicken, vegetables, and a touch of heat. It’s easy to make and perfect for any meal, whether it’s a quick dinner or a weekend gathering.
This southwestern soup takes you straight to Mexico with every spoonful. It uses classic ingredients like jalapeños, cumin, and cilantro. These add a rich flavor that makes you want more. If you love southwestern cuisine or just want to try something new, this spicy chicken soup will be your new go-to.
Essential Ingredients for Authentic Chicken Enchilada Soup
Making the perfect chicken enchilada soup needs careful picking of ingredients. These ingredients must work together to bring out that classic Southwestern taste. A few key parts are at the heart of this dish, making it truly stand out.
First, you’ll need chicken – whether it’s shredded rotisserie chicken or juicy chicken thighs. This protein is the base of the soup. Then, a strong enchilada sauce adds its spicy-yet-tangy flavor to the broth. Pinto or black beans add heartiness and fiber, while spices like chili powder, cumin, and oregano bring that authentic Mexican touch.
Diced tomatoes, onions, and garlic add depth to the flavor. Finish it with a splash of lime juice, some chopped cilantro, and a sprinkle of shredded cheese. Then, you’ll have a bowl of chicken enchilada soup that will take your taste buds on a trip to Mexico.
Kitchen Tools and Equipment You’ll Need
To make a tasty one-pot meal or slow cooker recipe like our chicken enchilada soup, you need the right tools. First, you’ll need a big pot or slow cooker to hold all the ingredients. A strong cutting board and sharp knife are essential for chopping veggies.
Also, a blender or immersion blender is key to getting the soup’s velvety texture just right.
For a richer flavor, use a cast-iron skillet to sear the chicken before adding it to the soup. This step keeps the juices in and adds depth to the flavor. If you want a thicker soup, a potato masher is handy for mashing some potatoes right in the pot.
Having the right tools is crucial for a comforting chicken enchilada soup. With a few important kitchen gadgets, you can make a delicious one-pot meal or slow cooker recipe. Your family will love it so much, they’ll ask for seconds.
Step-by-Step Preparation Method
Making the perfect chicken enchilada soup is easy and fun. Begin by sautéing the onion and garlic in a big pot. They should smell fragrant and look clear.
After that, add the shredded chicken. Let it brown a bit. This adds a rich flavor to the soup.
Now, pour in the broth, diced tomatoes, and enchilada sauce. Mix in the spices like cumin, chili powder, and oregano. This gives the soup a true Southwestern taste. Let it simmer for 15 minutes. This lets the flavors mix well and the chicken get tender.
Just before finishing, add the black beans and corn. They make the soup thicker and add more nutrients. Check the seasoning and adjust if needed. You want the flavors to be just right.
Finally, pour the hot soup into bowls. Top it with cheese, avocado, or sour cream. Serve with tortilla chips on the side. This makes the meal even more enjoyable and filling.
How to Achieve the Perfect Soup Consistency
Getting the perfect consistency in your chicken enchilada soup or tortilla soup is crucial. You want it to be thick and hearty yet smooth and velvety. To achieve this, focus on a few simple techniques.
First, consider using thickening agents like cornstarch or flour. Start with a tablespoon and whisk until it thickens. You can add more if it’s not thick enough. Or, blend some of the soup and mix it back in for a creamier texture.
If your soup is too thick, don’t worry. Just add a bit of broth or water and stir. Remember, make small adjustments and taste as you go. This way, you won’t lose the rich texture.
With practice, you’ll get the hang of it. Your chicken enchilada soup or tortilla soup will become a comforting favorite. It’s all about finding that perfect balance.
Customizing Your Chicken Enchilada Soup
Customizing a classic spicy chicken soup is a breeze. You can make it milder or bolder, depending on your taste. This Southwestern-inspired soup can be tailored to your liking.
Start by tweaking the chili powder, cumin, and cayenne pepper. For a leaner option, try using turkey or plant-based proteins like chickpeas or lentils. Adding extra veggies like bell peppers or spinach can also boost nutrition.
On a low-carb diet? Skip the tortilla chips or use cauliflower or radishes instead. For a creamier soup, add Greek yogurt or sour cream just before serving. The options are endless for making this soup your own.
Slow Cooker Version for Busy Days
When you’re short on time, try the chicken enchilada soup in a slow cooker. It’s a great comfort food for busy days. Just put all the ingredients in your slow cooker and let it cook while you do other things.
To make the slow cooker version, brown the chicken in a skillet first. This adds flavor. Then, add the diced tomatoes, enchilada sauce, broth, beans, and spices to the slow cooker. Stir well, cover, and cook on low for 6-8 hours. The chicken will be tender, and the flavors will blend perfectly.
This slow cooker recipe is ideal for comfort food on busy weeknights. It’s easy to make but tastes amazing. Add your favorite toppings for a meal that everyone will love.
Traditional Mexican Toppings and Garnishes
No Mexican soup is complete without the right toppings and garnishes. Add authentic Mexican touches to your chicken enchilada soup. Start with fresh avocado, sliced or cubed, for a creamy touch. Chopped cilantro adds a fresh, herbal flavor, while crunchy tortilla strips provide a nice crunch.
Diced tomatoes or crumbled queso fresco add color and tanginess. Finish with a squeeze of fresh lime juice. This balances the flavors and cuts through the soup’s richness. These toppings not only taste great but also make your soup look good.
Whether you’re having a hearty Mexican soup or a lighter tortilla soup, these garnishes elevate your meal. Try different combinations to find your favorite flavor. Make this dish your own.
Make-Ahead and Storage Tips
Chicken enchilada soup is perfect for busy nights. It’s easy to make ahead and can be stored for later. Here are some tips for making and storing this tasty soup.
This soup freezes well. Cool it down, then put it in an airtight container or freezer-safe bag. It stays good in the freezer for up to 3 months. To thaw, keep it in the fridge overnight and reheat it on the stovetop or in the microwave.
For those who prefer refrigeration, it lasts up to 4 days in an airtight container. To reheat, warm it in a saucepan over medium heat, stirring often. Or, microwave it in short 30-second intervals, stirring between each, until hot.
Freezing or refrigerating your chicken enchilada soup saves time on busy nights. Enjoy this delicious one-pot meal whenever you want with these easy storage and reheating tips.
Serving Suggestions and Side Dishes
Chicken Enchilada Soup is a great comfort food for any occasion. It’s perfect for a family dinner or a get-together with friends. This dish goes well with many sides and drinks.
For a cozy dinner, serve the soup with warm cornbread or a crisp salad. This balances the soup’s richness. You can also add rice or refried beans for a true southwestern taste.
At a party, the Chicken Enchilada Soup is a hit. Offer tortilla chips, guacamole, and toppings like onions and cheese. Enjoy it with a Mexican cocktail or a chilled white wine for a memorable meal.
Health Benefits and Nutritional Information
I’m excited to share the nutritional benefits of Chicken Enchilada Soup. This dish is not only tasty but also good for you. It’s packed with healthy ingredients.
This soup is high in protein thanks to the shredded chicken. Each serving has a lot of protein, which is great for muscles. The beans, corn, and bell peppers add fiber, helping with digestion and keeping you full.
Each serving of this healthy soup has about 300 calories. It’s perfect for those watching their calorie intake. The mix of carbs, protein, and healthy fats from avocado and others makes it a nutritious choice.
FAQ
What makes this Chicken Enchilada Soup so special?
This Chicken Enchilada Soup is a delicious, authentic Mexican dish. It combines bold flavors and hearty ingredients. It’s a comforting meal perfect for chilly days and southwestern cuisine lovers.
What are the key ingredients in this soup?
The key ingredients are shredded chicken, enchilada sauce, black beans, corn, and diced tomatoes. Savory spices like chili powder, cumin, and garlic add to the rich flavor.
Do I need any special kitchen tools to make this soup?
You’ll need a large pot or Dutch oven, a cutting board, and a knife. A blender or immersion blender is needed for the enchilada sauce. You can also make it in a slow cooker for convenience.
How do I get the perfect consistency for the Chicken Enchilada Soup?
Start by blending some enchilada sauce for a creamy base. Then, add the remaining broth and ingredients slowly. Adjust the consistency as needed. You can thicken it with cornstarch or masa harina. For a thicker texture, add more chicken or cooked rice.
Can I customize this soup to my taste preferences?
Yes! You can adjust the spice level, change the protein, or add extra vegetables. It’s easy to make it vegetarian or low-carb by removing the chicken and beans.
How can I make this soup in the slow cooker?
Place all ingredients, except toppings, in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The flavors will meld together beautifully.
What are some traditional Mexican toppings I can add to this soup?
Top it with avocado, diced onion, cilantro, cheese, lime juice, and tortilla strips. These add authentic Mexican flavors.
Can I make this soup in advance and store leftovers?
Yes! You can prepare it in advance and store it in the fridge for up to 4 days or freeze for 3 months. Reheat it when you’re ready. The flavors will improve over time.
What are some delicious side dishes that pair well with this soup?
Serve it with warm corn tortillas, a fresh salad, Mexican rice, or roasted vegetables. Sour cream or grated cheese are also great additions.
Is this soup a healthy option?
Yes, it’s a nutritious choice. It has lean protein, fiber, and vitamins. Use low-sodium broth and control cheese and sour cream for a healthier meal.
Print
Chicken Enchilada Soup Recipe
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie or cooked chicken breasts/thighs)
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can enchilada sauce (red or green, as preferred)
- 4 cups chicken broth (low sodium)
- 1 cup frozen or canned corn kernels, drained
- 1 (15 oz) can black beans or pinto beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
For Toppings (Optional):
- Diced avocado
- Shredded cheddar cheese or crumbled queso fresco
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Tortilla chips or strips
- Lime wedges
Instructions
- Prepare the Base:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 3–4 minutes. Stir in the garlic and sauté for an additional 1 minute until fragrant. - Build the Soup:
Add the shredded chicken to the pot, stirring briefly. Pour in the diced tomatoes (with their juices), enchilada sauce, and chicken broth. Mix well. - Season:
Stir in chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), and a pinch of salt and black pepper. Bring the mixture to a gentle boil over medium-high heat. - Simmer:
Reduce the heat to low and let the soup simmer for 15–20 minutes, allowing the flavors to meld together. - Add Beans and Corn:
Stir in the black beans and corn. Simmer for an additional 5 minutes to heat through. - Adjust and Serve:
Taste the soup and adjust the seasonings as needed. Serve hot in bowls, topped with your preferred garnishes such as shredded cheese, diced avocado, and a squeeze of lime juice. Pair with tortilla chips on the side for dipping.
Notes
- Consistency: For a thicker soup, blend a portion of the soup using an immersion blender or remove a cup, blend, and return it to the pot. Alternatively, mix in a tablespoon of masa harina or cornstarch slurry.
- Customization: Make it vegetarian by substituting the chicken with cooked chickpeas or lentils and using vegetable broth.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.
- Spice Level: Adjust the cayenne and chili powder to suit your heat preference.