There is nothing quite like a hearty bowl of enchilada soup to warm your soul and tantalize your taste buds. This flavorful dish, loaded with spices, vegetables, and tender chicken, is a must-try recipe for all soup enthusiasts. Whether you’re hosting a cozy family dinner or looking for a quick meal prep idea, this soup should be at the top of your list.
Growing up, Sunday nights were soup nights in our household, a tradition I’ve happily continued with my own family. I remember the first time my mother taught me to make this enchilada soup in our tiny kitchen. The aroma of spices filling the air was intoxicating, and even as a child, I couldn’t resist sneaking a taste. Now, each spoonful is like a trip back in time, reminding me of home and the simple joys of life.
Why You’ll Love This Recipe
This enchilada soup recipe is a hit for several reasons. It combines the rich flavors of traditional enchiladas with the comforting warmth of a soup. The recipe is incredibly versatile, allowing you to adjust the heat level and ingredients to suit your taste. Plus, it’s a one-pot wonder, perfect for busy weeknights with minimal cleanup required. The combination of chicken, beans, corn, and spices creates a hearty, balanced meal that everyone will enjoy.
Ingredients Notes
To make the best enchilada soup, you’ll need quality ingredients. Start with fresh boneless chicken breasts or thighs. If you’re vegetarian, swap the chicken for extra beans or jackfruit. Canned red enchilada sauce can be found in most supermarkets, but homemade is always an option for an even fresher taste. Don’t forget the toppings like fresh cilantro, avocado, and lime wedges for that extra zest.
Recipe Steps
Step 1
Begin by heating a large pot over medium-high heat. Add a splash of olive oil and sauté diced onions and garlic until fragrant.
Step 2
Add the chicken pieces and cook until lightly browned on the outside. Ensure they’re well seasoned with salt and pepper.
Step 3
Stir in the enchilada sauce, chicken broth, corn, black beans, and diced tomatoes. Mix everything well, bringing it to a gentle simmer.
Step 4
Reduce the heat to low and let the soup cook for about 25 minutes. Use this time to prepare your desired toppings.
Step 5
Before serving, taste and adjust seasoning if needed. Garnish with fresh cilantro, sliced avocados, and a wedge of lime.
Storage Options
Leftover enchilada soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 3 months. When ready to eat, thaw in the refrigerator overnight and heat gently on the stove or in the microwave until hot.
Variations & Substitutions
This soup is easily customizable. Swap chicken for tofu or add extra vegetables like zucchini and bell peppers for a vegetarian twist. For a creamier texture, stir in some sour cream or a dairy-free alternative before serving. Adjust the spiciness with more or fewer jalapeños to suit your palate.
Serving Suggestions
Enchilada soup is perfect for casual gatherings, family dinners, or meal prepping for the week. Serve it with warm, crusty bread, a side of tortilla chips, or a fresh green salad for a complete meal.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely! Simply add all ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. You can skip browning the chicken if you’re short on time.
What is the best way to thicken the soup? If you prefer a thicker soup, mix a tablespoon of cornstarch with two tablespoons of water and stir it into the soup during the last 10 minutes of cooking. Alternatively, you can blend a portion of the soup and return it to the pot.
Is this soup freezer-friendly? Yes, this soup freezes very well. Ensure it’s cooled completely before transferring to freezer-safe containers. Label them for convenience, and enjoy your homemade soup anytime you need a quick meal.
Enchilada Soup Recipe
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Can use rotisserie chicken for convenience.
- 2 cups chicken broth
- 1 cup black beans Drained and rinsed.
- 1 cup corn kernels Fresh or frozen.
- 1 cup enchilada sauce Use mild or spicy depending on preference.
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 cup shredded cheddar cheese For topping.
Instructions
Preparation Steps
- In a large pot, combine chicken broth, enchilada sauce, cumin, and chili powder. Stir to mix well.
- Bring to a simmer over medium heat.
- Add shredded chicken, black beans, and corn. Stir and let cook for about 10 minutes.
- Serve hot, topped with shredded cheddar cheese.
