Easy & Flavorful Chicken Enchilada Soup: Ready in Under 30 Minutes!

Craving the comforting flavors of chicken enchiladas but short on time? Look no further! This Easy Chicken Enchilada Soup recipe is your answer. It captures all the deliciousness of enchiladas – tender chicken, flavorful enchilada sauce, corn, beans, and cheese – in a warm, satisfying soup that’s ready in under 30 minutes. This recipe is perfect for busy weeknights, potlucks, or anytime you need a quick and easy meal that’s packed with flavor. Plus, it’s easily customizable to suit your taste preferences. Let’s dive in!

Why You’ll Love This Chicken Enchilada Soup

• Quick and Easy: This soup comes together in under 30 minutes, making it ideal for busy weeknights.
• One-Pot Wonder: Less cleanup is always a win! Everything cooks in one pot, simplifying the process.
• Flavorful: Packed with classic enchilada flavors, this soup is incredibly satisfying.
• Customizable: Easily adapt the ingredients to your liking – add more veggies, adjust the spice level, or swap out the beans.
• Family-Friendly: Kids and adults alike will love this comforting and flavorful soup.
• Budget-Friendly: Made with readily available and affordable ingredients.
• Great for Meal Prep: This soup tastes even better the next day, making it perfect for meal prepping.

Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this delicious Chicken Enchilada Soup:

• Chicken: Cooked and shredded chicken is the star of the show. You can use rotisserie chicken for ultimate convenience, or cook your own chicken breasts or thighs. Approximately 2-3 cups of shredded chicken.
• Onion: Diced onion provides a base layer of flavor. One medium yellow or white onion will work well.
• Garlic: Minced garlic adds a pungent and aromatic element. I recommend 2-3 cloves, but feel free to adjust to your taste.
• Chicken Broth: This forms the base of the soup. Use low-sodium chicken broth to control the saltiness. About 6-8 cups, depending on your desired soup thickness.
• Enchilada Sauce: The key ingredient that gives this soup its signature enchilada flavor. Use your favorite brand of red enchilada sauce. A 19-ounce can is typically sufficient. You can choose mild, medium, or hot, depending on your spice preference.
• Diced Tomatoes: Adds texture and acidity to the soup. A 14.5-ounce can of diced tomatoes, undrained, works perfectly. You can also use fire-roasted diced tomatoes for a smoky flavor.
• Black Beans: Rinsed and drained black beans add protein and fiber. A 15-ounce can is a good amount.
• Corn: Adds sweetness and texture. You can use canned, frozen, or fresh corn. A 15-ounce can of drained corn, or about 1.5 cups of frozen corn, is ideal.
• Chili Powder: Adds warmth and depth of flavor. About 1-2 teaspoons, depending on your preference.
• Cumin: Another essential spice in enchiladas, cumin adds an earthy and warm flavor. Use about 1 teaspoon.
• Oregano: Dried oregano complements the other spices and adds a subtle herbal note. About 1/2 teaspoon.
• Salt and Pepper: To taste, for seasoning.
• Optional Toppings: Shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream or Greek yogurt, avocado, cilantro, tortilla strips, green onions, lime wedges.

Step-by-Step Instructions

Follow these simple steps to create your own delicious Chicken Enchilada Soup:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat a tablespoon of olive oil or your preferred cooking oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
2. Add the Base: Pour in the chicken broth, enchilada sauce, and diced tomatoes (undrained). Stir to combine.
3. Incorporate the Spices: Add the chili powder, cumin, oregano, salt, and pepper. Stir well to ensure the spices are evenly distributed.
4. Add the Chicken, Beans, and Corn: Add the shredded chicken, black beans (rinsed and drained), and corn. Stir to combine all the ingredients.
5. Simmer: Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes. This allows the flavors to meld together and deepen. The longer it simmers, the richer the flavor will become.
6. Taste and Adjust: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, chili powder, or other spices to suit your taste.
7. Serve and Garnish: Ladle the soup into bowls and garnish with your favorite toppings. Some popular choices include shredded cheese, sour cream or Greek yogurt, avocado slices, chopped cilantro, crispy tortilla strips, and a squeeze of lime juice.

Tips for the Best Chicken Enchilada Soup

• Use Quality Ingredients: The better the quality of your ingredients, the better your soup will taste. Opt for a good quality enchilada sauce and flavorful chicken broth.
• Don’t Skip the Simmer: Simmering the soup allows the flavors to meld together and create a richer, more complex flavor profile. Don’t rush this step!
• Adjust the Spice Level: If you prefer a spicier soup, use a hot enchilada sauce or add a pinch of cayenne pepper. For a milder soup, use a mild enchilada sauce or omit the cayenne pepper.
• Customize the Toppings: The toppings are where you can really personalize your soup. Get creative and experiment with different combinations.
• Use Rotisserie Chicken for Convenience: Rotisserie chicken is a great time-saver. Simply shred the chicken and add it to the soup.
• Make it Vegetarian: Omit the chicken and add more beans or vegetables to make this soup vegetarian. You can also use vegetable broth instead of chicken broth.
• Add More Vegetables: Feel free to add other vegetables to the soup, such as bell peppers, zucchini, or spinach.
• Thicken the Soup: If you prefer a thicker soup, you can stir in a tablespoon of cornstarch mixed with a tablespoon of cold water during the last few minutes of simmering.
• Store Leftovers Properly: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Variations and Adaptations

This Chicken Enchilada Soup recipe is incredibly versatile. Here are some variations and adaptations you can try:

• Creamy Chicken Enchilada Soup: Stir in a dollop of cream cheese or heavy cream at the end of cooking for a creamier texture.
• Spicy Chicken Enchilada Soup: Add a diced jalapeño pepper or a pinch of cayenne pepper for extra heat.
• White Chicken Enchilada Soup: Use white enchilada sauce instead of red enchilada sauce for a different flavor profile.
• Green Chile Chicken Enchilada Soup: Add a can of diced green chiles for a Southwestern twist.
• Slow Cooker Chicken Enchilada Soup: Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Instant Pot Chicken Enchilada Soup: Combine all the ingredients in an Instant Pot and cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes.
• Keto Chicken Enchilada Soup: Omit the corn and black beans, and use a low-carb enchilada sauce. You can also add cauliflower rice for extra texture.

Serving Suggestions

Chicken Enchilada Soup is a complete meal on its own, but it’s also delicious served with:

• Tortilla Chips: For dipping and scooping.
• Quesadillas: A classic pairing.
• Mexican Rice: For a heartier meal.
• Cornbread: A sweet and savory combination.
• Salad: A light and refreshing side dish.

Frequently Asked Questions (FAQ)

Here are some common questions about Chicken Enchilada Soup:

• Can I use canned chicken? Yes, you can use canned chicken in a pinch. Drain the chicken well before adding it to the soup.
• Can I freeze Chicken Enchilada Soup? Yes, Chicken Enchilada Soup freezes well. Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Can I make this soup ahead of time? Yes, this soup tastes even better the next day, so it’s perfect for making ahead of time. Store it in the refrigerator for up to 3 days.
• How do I make the soup thicker? You can stir in a tablespoon of cornstarch mixed with a tablespoon of cold water during the last few minutes of simmering. Alternatively, you can use an immersion blender to partially blend the soup, leaving some chunks for texture.
• How do I make the soup less spicy? Use a mild enchilada sauce or omit the cayenne pepper. You can also add a dollop of sour cream or Greek yogurt to each bowl to help cool down the spice.

Nutritional Information (Approximate)

The nutritional information for this Chicken Enchilada Soup will vary depending on the specific ingredients and quantities used. However, a general estimate per serving (without toppings) is:

• Calories: 300-400
• Protein: 25-35g
• Fat: 15-25g
• Carbohydrates: 20-30g
• Fiber: 5-8g

This soup is a good source of protein and fiber, and it’s relatively low in carbohydrates. However, it can be high in sodium, so be sure to use low-sodium chicken broth and adjust the salt to your liking. Remember to factor in the nutritional content of your chosen toppings when calculating the overall nutritional value.

Get Ready to Enjoy!

This Easy Chicken Enchilada Soup is a guaranteed crowd-pleaser. Its quick preparation, delicious flavors, and customizable nature make it a perfect recipe for any occasion. So gather your ingredients, follow these simple steps, and get ready to enjoy a warm and comforting bowl of enchilada goodness!

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