Indulge in the comforting warmth of chicken enchilada soup, a delightful dish that brings together tender chicken, zesty spices, and a medley of toppings. This recipe is perfect for cozy nights or gatherings with friends and family. With its robust flavors and creamy texture, you’ll find yourself reaching for seconds. Let’s dive into this easy-to-follow recipe that will soon become a favorite in your kitchen!
Ingredients
– 2 cups cooked, shredded chicken
– 1 can (10 oz) enchilada sauce
– 4 cups chicken broth
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 1 cup diced tomatoes with green chilies
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Optional toppings: avocado, cheese, cilantro, lime
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 20g protein, 30g carbohydrates, 7g fat, and 5g fiber. This breakdown is for one person and may vary based on specific ingredients used.
Step-by-Step Cooking Process
1. In a large pot, sauté onion and garlic over medium heat until translucent.
2. Add the shredded chicken to the pot.
3. Pour in the enchilada sauce and stir to combine.
4. Add the chicken broth and bring to a simmer.
5. Stir in the black beans and corn.
6. Add diced tomatoes and spices (cumin, chili powder, salt, pepper).
7. Simmer the soup for 20 minutes, allowing flavors to meld.
8. Taste and adjust seasoning as needed.
9. Serve hot, topped with your choice of avocado, cheese, and cilantro.
10. Enjoy your delicious chicken enchilada soup!
Alternative Ingredients
If you’re looking to make this soup vegetarian, substitute the chicken with additional beans or lentils. You can also use vegetable broth instead of chicken broth for a lighter option.
Serving and Pairings
This chicken enchilada soup pairs wonderfully with tortilla chips, a side salad, or warm cornbread. For a complete meal, consider serving it alongside a fresh guacamole or salsa.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the soup on the stovetop or in the microwave. This soup also freezes well; just ensure it’s cooled before transferring to freezer-safe containers.
Cooking Mistakes
– Don’t overcook the chicken; it can become tough.
– Avoid using too much salt before tasting, as the enchilada sauce is already seasoned.
– Ensure your broth is low-sodium to control salt levels.
– Don’t skip the simmering step; it enhances the flavors.
– Be cautious with spices; add gradually to avoid overpowering the dish.
Helpful Tips
– Use rotisserie chicken for a quick option.
– Customize toppings based on personal preference.
– For extra creaminess, add a splash of cream or sour cream.
– Let the soup sit for a bit after cooking for better flavor.
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead. Just store it in the refrigerator and reheat before serving.
Is this soup spicy?
The spiciness can be adjusted by using mild enchilada sauce or reducing the amount of chili powder.
Can I add more vegetables?
Absolutely! Feel free to add bell peppers, zucchini, or any vegetables you enjoy.
What if I don’t have enchilada sauce?
You can make a quick substitute using tomato sauce mixed with cumin, chili powder, and a pinch of salt.
How can I make this dish gluten-free?
Ensure that the enchilada sauce is labeled gluten-free, and use corn tortillas if you want to add some crunch.
Conclusion
Chicken enchilada soup is a delightful meal that combines rich flavors and comforting textures. Perfect for a family dinner or a cozy gathering, this recipe is not only easy to prepare but also versatile. Enjoy this hearty dish with your favorite toppings, and it will surely become a staple in your home!
Chicken Enchilada Soup
Ingredients
- 2 cups cooked shredded chicken
- 1 can 10 oz enchilada sauce
- 4 cups chicken broth
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz corn, drained
- 1 cup diced tomatoes with green chilies
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: avocado cheese, cilantro, lime
Instructions
- In a large pot, sauté onion and garlic over medium heat until translucent.
- Add the shredded chicken to the pot.
- Pour in the enchilada sauce and stir to combine.
- Add the chicken broth and bring to a simmer.
- Stir in the black beans and corn.
- Add diced tomatoes and spices (cumin, chili powder, salt, pepper).
- Simmer the soup for 20 minutes, allowing flavors to meld.
- Taste and adjust seasoning as needed.
- Serve hot, topped with your choice of avocado, cheese, and cilantro.
- Enjoy your delicious chicken enchilada soup!
