Chicken Enchilada Soup is the ultimate comfort food, a hearty and flavorful Mexican-inspired stew perfect for a quick weeknight dinner or cozy weekend meal. This recipe is surprisingly simple to make, packed with all the vibrant tastes you love from enchiladas without the fuss of rolling.
Key Ingredients for Chicken Enchilada Soup:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can Red Gold RoTel Diced Tomatoes & Green Chilies, undrained (mild or original)
- 1 (4-ounce) can diced green chilies
- 1 (10-ounce) can mild diced tomatoes with green chilies (Rotel equivalent)
- 4 cups chicken broth
- 1 (1.25-ounce) packet of enchilada seasoning mix (or 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, pinch of cayenne pepper)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese, for topping
- 1/2 cup chopped fresh cilantro, for topping
- 1/4 cup sour cream or Greek yogurt, for topping
- Crushed tortilla chips, for topping
How to Make Chicken Enchilada Soup:
This Chicken Enchilada Soup is incredibly easy to prepare, making it a weeknight hero for busy families. In under 30 minutes of active time, you’ll have a rich, flavorful, and deeply satisfying soup bursting with authentic Tex-Mex tastes. The beauty lies in its simplicity, allowing everyone to enjoy a restaurant-quality meal right from their own kitchen.
Step-by-Step Instructions:
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine Main Ingredients: Add the shredded cooked chicken, rinsed black beans, undrained diced tomatoes, undrained Rotel tomatoes and green chilies, diced green chilies, and the second can of diced tomatoes with green chilies to the pot. Stir to combine everything well.
- Add Liquids and Spices: Pour in the chicken broth. Add the enchilada seasoning mix (or your homemade blend), cumin, and oregano. Stir thoroughly to ensure the seasonings are well distributed throughout the liquid.
- Simmer and Flavor: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This simmering time allows the flavors to meld beautifully and for the soup to thicken slightly. You can let it simmer for longer if you have more time; the flavor will only deepen.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls. Garnish generously with shredded cheddar cheese, chopped cilantro, a dollop of sour cream or Greek yogurt, and crushed tortilla chips for that essential enchilada crunch.
Why You’ll Love This Chicken Enchilada Soup:
You’ll adore this Chicken Enchilada Soup for its incredibly rich and zesty flavor profile, reminiscent of your favorite enchiladas but in a comforting, spoonable format. Unlike traditional enchiladas that require rolling and baking, this soup is a convenient shortcut to deliciousness, saving you time and effort without sacrificing authentic taste. The vibrant combination of tender chicken, hearty beans, and zesty chilies, all brought together by a savory broth and finished with delightful toppings, makes it a stand-out meal.
Imagine the warm, savory aroma filling your kitchen as this soup simmers; it’s a culinary hug in a bowl. Plus, making this soup at home is significantly more budget-friendly than ordering out, allowing you to enjoy a gourmet experience for a fraction of the cost. The optional toppings like creamy sour cream, fresh cilantro, and crunchy tortilla chips are the perfect finishing touches that truly elevate this dish from simple to spectacular. So, go ahead, ditch the tortilla rolling and give this amazing Chicken Enchilada Soup a try – your taste buds will thank you!
Storing and Reheating Tips:
Properly storing and reheating your Chicken Enchilada Soup ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating:
- Stovetop: The best method for reheating is on the stovetop. Gently heat the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. Avoid boiling, as this can alter the texture.
- Microwave: For a quicker reheat, place a serving of soup in a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring in between, until hot.
- Note on Toppings: It’s best to add most toppings (cheese, cilantro, tortilla chips) right before serving to maintain their optimal texture. Sour cream or Greek yogurt can be stirred into the soup during reheating or added at the end.
- Freezing: This soup freezes exceptionally well. Once cooled, portion the soup into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. Be aware that the texture of the beans might soften slightly after freezing and thawing.
Final Thoughts:
This Chicken Enchilada Soup is a true champion of weeknight meals, offering incredible flavor with minimal effort. It’s a comforting, satisfying, and incredibly adaptable dish that’s sure to become a family favorite. Give it a try and discover your new go-to for a delicious and hearty meal!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken Enchilada Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 large yellow onion, 2 cloves garlic
- Add the shredded cooked chicken, rinsed black beans, undrained diced tomatoes, undrained Rotel tomatoes and green chilies, diced green chilies, and the second can of diced tomatoes with green chilies to the pot. Stir to combine everything well.1 pound boneless, skinless chicken breasts or thighs, 1 (15-ounce) can black beans, 1 (15-ounce) can diced tomatoes, 1 (10-ounce) can Red Gold Ro*Tel* Diced Tomatoes & Green Chilies, 1 (4-ounce) can diced green chilies, 1 (10-ounce) can mild diced tomatoes with green chilies
- Pour in the chicken broth. Add the enchilada seasoning mix (or your homemade blend), cumin, and oregano. Stir thoroughly to ensure the seasonings are well distributed throughout the liquid.4 cups chicken broth, 1 (1.25-ounce) packet enchilada seasoning mix, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This simmering time allows the flavors to meld beautifully and for the soup to thicken slightly. You can let it simmer for longer if you have more time; the flavor will only deepen.
- Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls. Garnish generously with shredded cheddar cheese, chopped cilantro, a dollop of sour cream or Greek yogurt, and crushed tortilla chips for that essential enchilada crunch.to taste salt and freshly ground black pepper, 1 cup shredded cheddar cheese, 1/2 cup chopped fresh cilantro, 1/4 cup sour cream or Greek yogurt, crushed tortilla chips