Chicken Enchilada Soup

Here’s what you need to prepare this flavorful Chicken Enchilada Soup:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cups cooked chicken, shredded
• 1 can (10 oz) enchilada sauce
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, for garnish
• Sour cream, for serving (optional)

Directions

Follow these simple steps to create a bowl of comforting Chicken Enchilada Soup:

• Step 1: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
• Step 2: Stir in the minced garlic and diced bell pepper. Continue cooking for an additional 2-3 minutes until the bell pepper is tender.
• Step 3: Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir to combine and cook for 1 minute until fragrant.
• Step 4: Pour in the chicken broth, followed by the drained black beans, corn, shredded chicken, and enchilada sauce. Stir well and bring the mixture to a simmer.
• Step 5: Reduce the heat to low and allow the soup to simmer for 20-25 minutes, giving the flavors a chance to meld together. Season with salt and pepper to taste.
• Step 6: Just before serving, stir in the shredded cheese until it is melted and creamy.
• Step 7: Ladle the soup into bowls and garnish each serving with fresh cilantro. Add a dollop of sour cream if desired.

Pro Tips for Making Chicken Enchilada Soup

• For additional spice, add a diced jalapeño when sautéing the onions.
• If you prefer a creamier soup, consider adding a splash of heavy cream or sour cream at the end.
• Make it a meal by serving with tortilla chips or cornbread on the side.
• To save time, use a rotisserie chicken; just shred the meat and skip the cooking step.
• This soup freezes well—double the recipe and store leftovers in an airtight container for up to 3 months.

FAQ

1. Can I make this soup vegetarian?

Yes! Substitute the chicken with extra beans or veggies and use vegetable broth instead of chicken broth.

2. What toppings can I add to my Chicken Enchilada Soup?

Popular toppings include sliced avocado, diced tomatoes, lime wedges, or additional shredded cheese.

3. How can I adjust the spice level?

To customize the spice level, increase or decrease the chili powder, and consider using mild enchilada sauce.

4. Can I use fresh chicken instead of cooked?

Absolutely! Just cook the chicken in the pot before adding the other ingredients, then shred it once cooked.

5. How long will leftovers last in the fridge?

Leftover soup can be stored in the refrigerator for up to 4 days in an airtight container.

Conclusion

This Chicken Enchilada Soup is a tasty and hearty dish perfect for any occasion. Its blend of spices, vegetables, and shredded chicken provides comfort and satisfaction in every bite. You can enjoy it any day of the week, and with its flexibility, you’ll never get bored. Try this recipe today and experience a burst of flavor that will warm you from the inside out!