The Best Chicken Enchilada Soup
Introduction
Imagine a rich, velvety bowl of soup that wraps you in warmth, flavor, and comfort. The Best Chicken Enchilada Soup combines tender chicken, zesty enchilada sauce, and a perfect blend of spices, making it a mouthwatering experience that stands out. Whether you’re cozying up on a cold evening or looking to impress your guests, this soup will do it all.
Prep Time
20 Minutes
Cook Time
35 Minutes
Servings
6-8 Persons
Diet Type
Gluten-Free
Difficulty
Easy
Rating
⭐⭐⭐⭐⭐
Why This Recipe Works
Ingredients for Recipe
Chicken (2 boneless, skinless breasts): Use organic or free-range chicken for the best flavor. You can also substitute with rotisserie chicken for quicker prep.
Enchilada Sauce (2 cups): Homemade enchilada sauce is highly recommended for extra depth, but store-bought works too if in a pinch.
Black Beans (1 can, drained and rinsed): Adds protein and fiber for a filling soup.
Corn (1 cup, frozen or canned): Adds sweetness and texture contrast.
Chicken Broth (4 cups): Opt for low-sodium broth to control the salt content.
Garlic (2 cloves, minced): Always fresh! Garlic adds depth and aromatic richness.
Onion (1 medium, diced): A classic flavor base that elevates every soup.
Spices (Chili powder, cumin, smoked paprika): These spices make the soup taste like a fiesta in your mouth.
Lime (1, juiced): Brightens up the soup and adds a zesty punch.
Toppings (Avocado, sour cream, cilantro, shredded cheese): The garnishes balance the flavors and add a beautiful finish.
Step-by-Step Instructions
- Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, making sure not to let the garlic brown too much to avoid bitterness.
- Cook the Chicken: Season the chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper. Add the chicken breasts to the pot and sear on both sides for about 5 minutes each, until lightly browned.
- Build the Soup Base: Add the enchilada sauce, chicken broth, black beans, and corn. Stir everything together and bring the soup to a simmer. Let it cook for 20 minutes to allow the flavors to blend.
- Shred the Chicken: After the chicken has cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir it into the soup.
- Finishing Touches: Add lime juice to the soup to brighten up the flavors. Taste and adjust seasoning as needed. Let the soup simmer for another 5 minutes to meld the flavors.
Chef’s Insight: Don’t Overcook the Garlic: As mentioned earlier, keep an eye on your garlic to prevent it from browning too much, which can turn it bitter.
Pro Tips & Common Mistakes to Avoid
Use leftover chicken from a rotisserie chicken to make this soup even faster.
For extra creaminess, stir in a dollop of sour cream or a splash of heavy cream.
Adding too much salt—seasoning in layers, tasting as you go, ensures the soup isn’t too salty.
Don’t skip the lime juice—this small step brightens the soup and balances the richness.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This Chicken Enchilada Soup is perfect for a cozy meal. Serve it with warm tortillas, or add a handful of tortilla chips for some crunch. For nutrition, it’s packed with protein and fiber, making it a balanced meal. Let the soup cool completely before storing it in an airtight container. It will keep in the fridge for 3-4 days. Reheat gently over low heat, adding a bit of broth if it’s too thick. Freeze the soup for up to 3 months. Thaw in the fridge overnight before reheating.
The Best Chicken Enchilada Soup
Ingredients
- 2 breasts Chicken
- 2 cups Enchilada Sauce
- 1 can Black Beans
- 1 cup Corn
- 4 cups Chicken Broth
- 2 cloves Garlic
- 1 medium Onion
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 Lime
- Toppings (avocado, sour cream, cheese, cilantro)
Instructions
- Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, making sure not to let the garlic brown too much to avoid bitterness.
- Cook the Chicken: Season the chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper. Add the chicken breasts to the pot and sear on both sides for about 5 minutes each, until lightly browned.
- Build the Soup Base: Add the enchilada sauce, chicken broth, black beans, and corn. Stir everything together and bring the soup to a simmer. Let it cook for 20 minutes to allow the flavors to blend.
- Shred the Chicken: After the chicken has cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir it into the soup.
- Finishing Touches: Add lime juice to the soup to brighten up the flavors. Taste and adjust seasoning as needed. Let the soup simmer for another 5 minutes to meld the flavors.
Notes
- Chicken Selection: For the best flavor and texture, use boneless, skinless chicken breasts. You can substitute with rotisserie chicken to save time, but freshly cooked chicken will provide better depth of flavor.
- Broth Tip: If the soup gets too thick, add extra chicken broth or water to adjust the consistency. The soup should be hearty but still easy to ladle.
- Slow Cooker Option: You can also make this soup in a slow cooker. Simply brown the chicken, add all the ingredients, and cook on low for 6-8 hours until the chicken is tender and infused with all the flavors.
- Freezing Tip: This soup freezes well for up to 3 months. Be sure to cool it completely before storing it in an airtight container. When reheating, add a bit more broth to bring it back to the perfect texture.
- Flavor Boost: For a deeper, more complex flavor, consider adding a touch of smoked paprika or a squeeze of lime before serving to balance out the richness of the soup.
FAQs
This Chicken Enchilada Soup is a must-try if you’re looking for something satisfying, flavorful, and easy to make. It’s packed with bold flavors and is sure to be a hit at your next family dinner or gathering. Don’t wait—grab your ingredients and make this cozy soup today. Trust me, you won’t regret it!
