Chicken Enchilada Soup III: A Flavor Fiesta in Every Bowl

Craving the comforting flavors of chicken enchiladas but want something quicker, easier, and spoonable? Look no further than Chicken Enchilada Soup III! This isn’t just any soup; it’s a flavor explosion inspired by the classic dish, delivering a hearty, satisfying meal perfect for chilly evenings, potlucks, or a weeknight dinner. We’re calling it “III” because it’s the third evolution of our enchilada soup recipe, incorporating reader feedback and perfecting the balance of flavors and textures. Prepare for a symphony of chicken, beans, corn, tomatoes, and spices, all swimming in a rich, savory broth. This recipe is easily customizable to your spice preference and dietary needs. Get ready to experience a taste of Mexico without all the fuss of rolling enchiladas!

Why You’ll Love This Chicken Enchilada Soup

* **Quick & Easy:** Forget spending hours assembling enchiladas. This soup comes together in about 45 minutes, making it ideal for busy weeknights.
* **Flavor-Packed:** We’ve carefully balanced the spices and ingredients to create a rich, complex flavor that will tantalize your taste buds. It’s like a deconstructed enchilada in a bowl!
* **Customizable:** Adjust the spice level, add your favorite toppings, and swap out ingredients to make it your own.
* **Healthy & Hearty:** Packed with protein, fiber, and vegetables, this soup is both nutritious and satisfying.
* **Versatile:** Perfect as a main course or a starter, and easily doubled or tripled for a crowd.
* **Freezer-Friendly:** Make a big batch and freeze leftovers for a quick and easy meal later.

Ingredients You’ll Need

Here’s a detailed breakdown of the ingredients you’ll need to create this delicious Chicken Enchilada Soup III:

* **Chicken:**
* **1.5-2 pounds boneless, skinless chicken breasts:** This is the star of the show! You can also use boneless, skinless chicken thighs for a richer flavor. We recommend poaching the chicken for the most tender results, but you can also use rotisserie chicken for convenience (see alternatives below).
* **Aromatics:**
* **1 tablespoon olive oil:** For sautéing the vegetables.
* **1 large yellow onion, chopped:** Forms the base of the flavor profile.
* **2 cloves garlic, minced:** Adds a pungent, savory note.
* **1 green bell pepper, chopped:** Contributes a slightly sweet and vegetal flavor.
* **Broth & Tomatoes:**
* **8 cups chicken broth:** Use low-sodium broth to control the saltiness of the soup. You can also use homemade chicken broth for an even richer flavor.
* **1 (14.5 ounce) can diced tomatoes, undrained:** Provides acidity and adds to the vibrant color of the soup. Fire-roasted diced tomatoes will add a smoky dimension.
* **1 (10 ounce) can diced tomatoes and green chilies (such as Rotel), undrained:** Adds a kick of heat and extra flavor. Adjust the heat level by using mild, medium, or hot Rotel.
* **1 (15 ounce) can tomato sauce:** Thickens the soup and adds a concentrated tomato flavor.
* **Beans & Corn:**
* **1 (15 ounce) can black beans, rinsed and drained:** Adds a hearty and earthy flavor.
* **1 (15 ounce) can kidney beans, rinsed and drained:** Contributes to the soup’s heartiness and texture. Pinto beans can be substituted.
* **1 cup frozen corn:** Adds sweetness and texture. You can also use canned corn, drained.
* **Spices & Seasonings:**
* **2 tablespoons chili powder:** The foundation of the enchilada flavor.
* **1 teaspoon cumin:** Adds warmth and earthiness.
* **1 teaspoon smoked paprika:** Enhances the smoky flavor.
* **1/2 teaspoon garlic powder:** Boosts the garlic flavor.
* **1/2 teaspoon onion powder:** Adds depth of flavor.
* **1/4 teaspoon cayenne pepper (optional):** For extra heat. Omit if you prefer a milder soup.
* **1 teaspoon dried oregano:** Adds a subtle herbal note.
* **Salt and black pepper to taste:** To season the soup.
* **Tortillas:**
* **6 corn tortillas, cut into strips:** Adds texture and a classic enchilada flavor. You can also use flour tortillas if preferred.
* **Toppings (optional):**
* Shredded cheddar cheese
* Sour cream or Greek yogurt
* Avocado, diced
* Green onions, chopped
* Cilantro, chopped
* Tortilla chips, crushed
* Hot sauce
* Lime wedges

Equipment You’ll Need

* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula

Step-by-Step Instructions

Let’s walk through the process of creating this delectable Chicken Enchilada Soup III:

**Step 1: Cook the Chicken (Poaching Method – Recommended)**

1. Place the chicken breasts in a large pot and cover with water or chicken broth.
2. Bring to a gentle simmer over medium heat. Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
3. Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks.
4. *Optional:* Reserve the poaching liquid for use as part of the 8 cups of broth in the recipe for even more flavor.

**Alternative Chicken Cooking Methods:**

* **Rotisserie Chicken:** For a super-quick option, shred a pre-cooked rotisserie chicken. You’ll need about 3 cups of shredded chicken.
* **Instant Pot:** Add chicken breasts and 1 cup of chicken broth to your Instant Pot. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken.
* **Slow Cooker:** Place chicken breasts in a slow cooker with 1/2 cup chicken broth. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken.

**Step 2: Sauté the Vegetables**

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and chopped green bell pepper and cook for another 2-3 minutes, until fragrant.

**Step 3: Build the Soup**

1. Add the chicken broth, diced tomatoes, diced tomatoes and green chilies (Rotel), and tomato sauce to the pot.
2. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), oregano, salt, and black pepper.
3. Bring the soup to a simmer.

**Step 4: Add the Beans, Corn, and Chicken**

1. Add the black beans, kidney beans, frozen corn, and shredded chicken to the pot.
2. Stir well to combine.

**Step 5: Add the Tortilla Strips**

1. Stir in the corn tortilla strips.
2. Simmer for 10-15 minutes, or until the tortilla strips have softened and the soup has thickened slightly.

**Step 6: Taste and Adjust Seasoning**

1. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, chili powder, or cayenne pepper to your liking.

**Step 7: Serve and Garnish**

1. Ladle the soup into bowls.
2. Garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, avocado, green onions, cilantro, tortilla chips, and hot sauce.
3. Serve immediately and enjoy!

Tips and Variations

* **Spice Level:** Control the heat by using mild, medium, or hot Rotel. You can also adjust the amount of cayenne pepper.
* **Vegetarian Option:** Omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or vegetables, such as zucchini or carrots.
* **Creamy Soup:** Stir in 1/2 cup of heavy cream or sour cream at the end for a creamier texture.
* **Smoked Flavor:** Add a tablespoon of chipotle peppers in adobo sauce for a smoky flavor boost.
* **Lime Juice:** Squeeze a wedge of lime juice into each bowl for a bright, citrusy flavor.
* **Make it in a Slow Cooker:** Combine all ingredients (except the tortilla strips) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the tortilla strips during the last 30 minutes of cooking.
* **Make it in an Instant Pot:** After sautéing the vegetables, add all ingredients (except the tortilla strips) to the Instant Pot. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Stir in the tortilla strips and let them soften for a few minutes before serving.
* **Thickening the Soup:** If you prefer a thicker soup, you can mash some of the beans with a fork before adding them to the pot, or you can stir in a tablespoon of cornstarch mixed with a little cold water.
* **Storage:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat the soup on the stovetop over medium heat, or in the microwave.

Serving Suggestions

Chicken Enchilada Soup is a versatile dish that can be served in a variety of ways:

* **As a Main Course:** Serve it with a side salad or some crusty bread for a complete meal.
* **As a Starter:** Serve it as a first course to a Mexican-themed dinner.
* **For a Potluck:** This soup is easy to transport and serve at potlucks or gatherings.
* **Game Day:** It’s the perfect comforting and flavorful dish for game day parties.

Nutritional Information (Approximate, per serving)

* Calories: 350-450
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 30-40g
* Fiber: 8-10g

*Note: Nutritional information will vary depending on specific ingredients and portion sizes.*

Enjoy Your Flavorful Chicken Enchilada Soup!

This Chicken Enchilada Soup III is a guaranteed crowd-pleaser. It’s quick, easy, customizable, and packed with flavor. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish for a party, this soup is sure to hit the spot. Don’t forget to get creative with your toppings and enjoy the delicious flavors of Mexico in every spoonful! We hope you enjoy this recipe and share it with your friends and family. Let us know in the comments below what your favorite toppings are!