why make this recipe
This Chicken Enchilada Soup is warm, easy, and full of flavor. You can make it fast with simple ingredients. It is great for weeknights or when you want a cozy meal.
introduction
This soup mixes shredded chicken, beans, corn, and tomatoes with a mild spice. It cooks in one pot and feeds a few people. If you like simple comfort soups like this chicken noodle soup, you will like this one too.
how to make Chicken Enchilada Soup
Make the soup in one large pot on the stove. Start by softening onions and garlic. Add the chicken, beans, corn, tomatoes, and broth. Stir in the spices and let it simmer. If you want a richer taste, try ideas from creamy white chicken enchiladas as a guide for flavors.
Ingredients :
2 cups shredded chicken, 1 can black beans, drained and rinsed, 1 cup corn, frozen or canned, 2 cups diced tomatoes, 4 cups chicken broth, 1 onion, diced, 2 cloves garlic, minced, 1 tablespoon chili powder, 1 teaspoon cumin, Salt and pepper to taste, Toppings: shredded cheese, sour cream, chopped cilantro
Directions :
- In a large pot, sauté diced onion and minced garlic until soft.
- Add the shredded chicken, black beans, corn, diced tomatoes, and chicken broth to the pot.
- Stir in chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes.
- Adjust seasoning as necessary.
- Serve with toppings like shredded cheese, sour cream, and chopped cilantro.
how to serve Chicken Enchilada Soup
Ladle the soup into bowls and add toppings you like. Serve with tortilla chips or warm tortillas. For more serving ideas and cozy bowls, see a take on tortilla soup like crockpot chicken tortilla soup.
how to store Chicken Enchilada Soup
Let the soup cool to room temperature. Put it in airtight containers. Keep in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge before reheating on the stove.
tips to make Chicken Enchilada Soup
- Use cooked shredded chicken from a rotisserie or leftover chicken to save time.
- Taste and add more chili powder or salt at the end.
- If you like a creamier soup, stir in a splash of cream or milk before serving.
- Warm the bowls before serving to keep the soup hot longer.
variation (if any)
- Make it spicy: add chopped green chiles or a dash of hot sauce.
- Make it creamy: add cream cheese or heavy cream and blend a little.
- Make it vegetarian: skip the chicken and add extra beans and vegetables.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw it first or cook it in the pot until done, then shred.
Q: Can I make this in a slow cooker?
A: Yes. Add all ingredients to the slow cooker and cook on low for 4-6 hours.
Q: Is this soup good for meal prep?
A: Yes. It stores well and reheats easily for lunches or dinners.
Q: Can I make it less spicy?
A: Yes. Use less chili powder and skip hot peppers.
Q: Can I use fresh corn instead of canned or frozen?
A: Yes. Fresh corn gives a nice texture. Add it in the last 10 minutes of cooking.
Conclusion
This Chicken Enchilada Soup is simple, filling, and easy to change to your taste. For more ideas and other tasty versions, check a classic bowl at Chicken Enchilada Soup – The Cozy Cook, try a creamy version at Chicken Enchilada Soup (3 ways) | Healthy Fitness Meals, or see slow cooker and Instant Pot methods at Chicken Enchilada Soup (Slow Cooker and Instant Pot) – Skinnytaste.
Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups shredded chicken Use rotisserie chicken for convenience
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups diced tomatoes
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Toppings
- shredded cheese Use your favorite type
- sour cream
- chopped cilantro
Instructions
Preparation
- In a large pot, sauté diced onion and minced garlic until soft.
- Add the shredded chicken, black beans, corn, diced tomatoes, and chicken broth to the pot.
- Stir in chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes.
- Adjust seasoning as necessary.
Serving
- Ladle the soup into bowls and add toppings like shredded cheese, sour cream, and chopped cilantro.
- Serve with tortilla chips or warm tortillas.
