Chicken Enchilada Soup

Imagine a pot of Chicken Enchilada Soup simmering on your stove, its rich, spicy aroma filling your kitchen with warmth.

This comforting dish is surprisingly easy to make, offering a cozy escape with each spoonful.

As the flavors of cumin, chili, and paprika meld effortlessly with tender chicken and hearty beans, magic unfolds.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 ladle
• 1 chef’s knife
• 1 cutting board
• 1 measuring cup set
• 1 set of measuring spoons

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (15 ounces) diced tomatoes, with juices
• 2 cups enchilada sauce
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, diced (optional, for garnish)

Cook & Prep Time

To efficiently manage your time while preparing Chicken Enchilada Soup, you can follow this timeline:

1. Reading and Preparation (5 minutes)
   • Read through the entire recipe and instructions to understand the process.
   • Gather all necessary equipment: large pot, wooden spoon, ladle, chef’s knife, cutting board, measuring cups, and measuring spoons.
   • Gather all ingredients: olive oil, onion, garlic, ground cumin, chili powder, paprika, chicken broth, cooked chicken, black beans, corn, diced tomatoes, enchilada sauce, salt, pepper, sour cream, fresh cilantro, shredded cheese, and avocado (if using).
2. Chopping and Measuring (10 minutes)
   • Chop the onion and mince the garlic.
   • Measure out the ground cumin, chili powder, and paprika.
   • Prepare 4 cups of chicken broth (if needed).
   • Shred 2 cups of cooked chicken.
   • Drain and rinse black beans and corn.
   • Open the can of diced tomatoes.
   • Measure 2 cups of enchilada sauce.
   • Chop fresh cilantro.
3. Cooking (40 minutes)
   • 0-5 minutes: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and cook until softened.
   • 5-6 minutes: Stir in minced garlic, ground cumin, chili powder, and paprika; cook for another minute.
   • 6-10 minutes: Pour in chicken broth and bring to a simmer.
   • 10-15 minutes: Add shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce. Season with salt and pepper to taste.
   • 15-40 minutes: Simmer the mixture for 20-25 minutes, stirring occasionally.
4. Final Touches and Resting (10 minutes)
   • 40-42 minutes: Remove the pot from heat and stir in 1/2 cup of sour cream until well blended.
   • 42-45 minutes: Ladle soup into bowls, top with fresh cilantro and shredded cheese, and garnish with diced avocado if desired.
   • 45-50 minutes: Allow the soup to rest for 5 minutes before serving.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and cook until softened, about 5 minutes.

Stir in minced garlic, ground cumin, chili powder, and paprika, cooking for another minute.

Pour in chicken broth and bring to a simmer.

Add shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce.

Season with salt and pepper to taste.

Simmer the mixture for 20-25 minutes, stirring occasionally.

Remove from heat and stir in sour cream until well blended.

Ladle soup into bowls and top with fresh cilantro and shredded cheese.

Garnish with diced avocado if desired and let sit for 5 minutes before serving.

Serving Tips

• Tortilla Chips: Serve alongside for a crunchy texture that complements the creamy soup.
• Warm Cornbread: Perfect for soaking up the savory broth and enhancing the meal’s comforting feel.
• Fresh Lime Wedges: Squeeze over the soup to add a zesty brightness that balances the flavors.
• Sliced Jalapeños: Add on top for those who enjoy an extra kick of heat in their dish.
• Chopped Green Onions: Sprinkle over the soup for a fresh, mild onion flavor and a pop of color.

Storage

To store Chicken Enchilada Soup, place leftovers in an airtight container.

Refrigerate for up to 3-4 days.

For longer storage, freeze in portions for up to 3 months.

Freezing

To freeze chicken enchilada soup, let it cool completely.

Then transfer to airtight containers or freezer bags.

Label with the date, and store for up to three months.

Reheating

To reheat Chicken Enchilada Soup, use a pot over medium heat.

Stir occasionally until warmed through.

Alternatively, microwave in a covered bowl.

Stir every 1-2 minutes for even heating.

Final Thoughts

Chicken Enchilada Soup is a delicious and comforting dish that captures the essence of Mexican cuisine.

It’s a perfect blend of spices, tender chicken, and hearty vegetables, all simmered to perfection in a rich broth.

The addition of sour cream and cheese gives it a creamy texture, while the cilantro and avocado add a fresh and vibrant touch.

This soup isn’t only satisfying but also easy to prepare, making it an excellent choice for a weeknight dinner or a cozy weekend meal.

Enjoy the warmth and flavor of this delightful soup with family and friends.

Frequently Asked Questions

Can I Use a Slow Cooker for This Soup Recipe?

You can use a slow cooker for this recipe. Sauté onions, garlic, and spices in a pan first, then transfer them to the slow cooker. Add remaining ingredients, cover, and cook on low for 6-8 hours.

How Can I Make This Soup Spicier?

To make it spicier, increase the chili powder by 1 tablespoon and add 1-2 diced jalapeños or a pinch of cayenne pepper. Taste as you go to guarantee it reaches your preferred heat level.

Are There Vegetarian Alternatives for Chicken in This Soup?

You can substitute the chicken with protein-rich ingredients like chickpeas or tofu. Sauté tofu for added texture, or simply add chickpeas directly. Guarantee both absorb flavors by simmering thoroughly with the spices and broth.

What Type of Cheese Works Best for This Soup?

You should use a shredded Mexican blend or cheddar cheese for this soup. They melt smoothly, enhancing the creamy texture and rich flavor. Always add cheese after removing the pot from heat to prevent curdling.

Can I Substitute Fresh Tomatoes for Canned Diced Tomatoes?

You can substitute fresh tomatoes for canned diced tomatoes by using about two medium-sized tomatoes. Blanch and peel them, then dice and include their juices. Make sure they’re ripe for peak flavor, and adjust cooking time if necessary.