Chicken Enchilada Soup Recipe

Chicken enchilada soup combines the rich, spicy flavors of chicken enchiladas into a hearty, comforting soup. Packed with tender chicken, beans, vegetables, and classic Mexican spices, this one-pot wonder is perfect for busy weeknights or cozy weekends. Topped with cheese, avocado, or a squeeze of lime, it’s a meal that delivers warmth and satisfaction in every spoonful. Here’s how to make this flavorful soup step-by-step.

Ingredients for Chicken Enchilada Soup

Main Ingredients:

• Chicken breasts or thighs: 1 pound, boneless and skinless
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Red bell pepper: 1, diced
• Black beans: 1 can (15 ounces), drained and rinsed
• Corn kernels: 1 cup (fresh or frozen)
• Enchilada sauce: 2 cups (store-bought or homemade)
• Diced tomatoes: 1 can (14.5 ounces), with juice
• Chicken broth: 4 cups
• Cumin: 1 teaspoon
• Chili powder: 1 teaspoon
• Paprika: ½ teaspoon (smoked for added flavor)
• Salt and black pepper: To taste
• Olive oil: 2 tablespoons

Optional Add-Ins:

• Green chiles: 1 can (4 ounces) for added heat
• Cayenne pepper: ¼ teaspoon for extra spice
• Cheddar or Monterey Jack cheese: Shredded, for serving
• Fresh cilantro: For garnish

Toppings:

• Avocado slices
• Sour cream or Greek yogurt
• Tortilla strips or crushed tortilla chips
• Lime wedges

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Cutting board and knife

Step-by-Step Instructions:

Step 1: Sauté the Vegetables

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and diced red bell pepper, and sauté for 4-5 minutes until they start to soften.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add Chicken and Spices

1. Place the chicken breasts or thighs in the pot.
2. Sprinkle in the cumin, chili powder, paprika, salt, and black pepper. Stir well to coat the chicken and vegetables with the spices.

Step 3: Build the Soup Base

1. Pour in the enchilada sauce, diced tomatoes, and chicken broth.
2. Add the black beans and corn kernels, and stir to combine.
3. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Step 4: Shred the Chicken

1. Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken, then return it to the pot.
2. Stir the soup and simmer for another 5 minutes to let the flavors meld.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and top with shredded cheese, avocado slices, sour cream, and fresh cilantro.
2. Serve with tortilla strips or crushed tortilla chips and lime wedges on the side for extra zest.

Serving and Storage Tips

Serving:

• Pair with cornbread or warm tortillas for a more filling meal.
• Add a side of Mexican rice or refried beans for a complete dinner.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
• Reheating: Thaw overnight in the refrigerator if frozen. Reheat on the stove over medium heat, adding a bit of broth if the soup has thickened.

Helpful Notes

• Enchilada sauce: Homemade enchilada sauce can elevate the flavor of the soup. Combine tomato paste, chili powder, garlic powder, and a splash of vinegar for a quick homemade version.
• Vegetarian option: Substitute the chicken with extra black beans, pinto beans, or even chickpeas, and use vegetable broth instead of chicken broth.
• Thickening tip: If you want a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup during the last 5 minutes of cooking.

Tips from Well-Known Chefs

• Rick Bayless: Recommends adding a pinch of cinnamon to the spice mix for a warm, unique depth of flavor.
• Martha Stewart: Suggests making tortilla strips at home by cutting tortillas into strips, brushing them with oil, and baking until crispy.
• Pati Jinich: Encourages using a mix of cheeses like Queso Oaxaca and Monterey Jack for melty, stringy goodness.

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a convenient option. Add it during the last 10 minutes of cooking.

2. What can I use instead of black beans?

Pinto beans or kidney beans work well as substitutes.

3. Can I make this in a slow cooker?

Absolutely. Add all ingredients except the toppings and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving.

4. How do I make the soup spicier?

Add cayenne pepper, jalapeños, or an extra can of green chiles.

5. Can I add rice?

Yes, add cooked rice during the last 10 minutes of cooking, or cook raw rice directly in the soup but add extra broth to prevent it from thickening too much.

6. What type of chicken works best?

Boneless, skinless thighs provide more flavor and stay tender, but chicken breasts work well too.

7. Is there a dairy-free option?

Yes, skip the cheese and sour cream, or use dairy-free substitutes like vegan cheese and coconut yogurt.

8. Can I use homemade enchilada sauce?

Definitely! Homemade sauce enhances the flavor and can be tailored to your taste preferences.

9. What other toppings go well with this soup?

Chopped jalapeños, green onions, and a sprinkle of cotija cheese add great texture and flavor.

10. How do I prevent the chicken from drying out?

Simmer the chicken gently and shred it as soon as it is cooked through to keep it moist.

Enjoy this hearty and delicious chicken enchilada soup, perfect for satisfying cravings and warming up on any day!