Chicken Enchilada Soup

Chicken enchilada soup is a cozy, comforting meal that blends tender chicken, savory spices, and a hint of cheesy goodness in a hearty broth. Perfect for busy weeknights, family dinners, or chilly evenings, it warms both the body and soul. I usually pull this together in one pot, letting the flavors build as it simmers, so dinner is ready with minimal fuss. The combination of protein, spices, and vegetables makes it satisfying and easy to enjoy anytime.

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Why You Will Love This Recipe

This chicken enchilada soup is flavorful, simple, and versatile, making it a go-to for easy weeknight dinners. It comes together quickly using pantry staples and can be customized with your favorite toppings. Leftovers stay delicious, making it freezer-friendly and ideal for meal prep. Cozy, hearty, and budget-friendly, this recipe is perfect for family meals or when you want a comforting bowl of soup that’s both filling and satisfying. It’s a crowd-pleasing favorite that’s easy to save and make again.

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Ingredients

Tip: Use boneless, skinless chicken breasts for tender, easy-to-shred pieces.

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, drained and rinsed
  • 1/2 cup shredded cheese (optional)
  • Fresh cilantro, chopped, for garnish
  • Tortilla strips or crushed tortilla chips for serving
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Instructions

Step 1: Preparation
Heat olive oil in a large pot over medium heat. Dice the onion and mince garlic. Pat chicken dry and season lightly with salt and pepper. Gather all ingredients so you can cook smoothly.

See also  Creamy chicken noodle soup

Step 2: Main Cooking Process
Sauté onion and garlic until soft and fragrant, about 3–4 minutes. Add chicken breasts and sear lightly on both sides, just until slightly golden. The aroma of garlic and spices will start filling the kitchen.

Step 3: Combining Ingredients
Pour in enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, and smoked paprika. Stir gently to combine. Bring the mixture to a simmer, ensuring the chicken is mostly submerged in the flavorful broth.

Step 4: Finishing & Final Simmer
Cover and simmer for 20–25 minutes until chicken is cooked through. Remove chicken, shred with forks, and return to the pot. Stir in corn and black beans, simmer 5 more minutes. Serve topped with cheese, cilantro, and tortilla strips.

Why This Recipe Works for Busy Days

This soup is one-pot, easy to prep, and forgiving for busy schedules. You can cook chicken ahead, freeze leftovers, or assemble ingredients quickly for a last-minute dinner. It reheats well, so you can enjoy a warm, hearty bowl even on hectic days without extra effort.

Tips & Tricks

  • Shredding chicken: Let cooked chicken rest 5 minutes before shredding; it stays juicy and easy to pull apart.
  • Adjust spice: Taste the broth before adding toppings. If too mild, a pinch of chili powder or hot sauce brightens flavors.
  • Prevent soggy chips: Add tortilla strips just before serving to keep them crisp.
  • Bean texture: Rinse canned beans to reduce starch and prevent overly thick soup, keeping a smooth broth.

Variations

  • Meaty version: Add cooked chorizo or ground turkey along with chicken for extra flavor and protein. Sauté before adding broth to enhance aroma.
  • Vegetarian option: Substitute chicken with extra beans, corn, and diced bell peppers. Use vegetable broth for a hearty, satisfying meatless soup.
  • Ingredient swap: Replace black beans with pinto beans or kidney beans, or add cooked quinoa for added texture and nutrients.
  • Flavor or herb boost: Stir in a teaspoon of smoked chipotle or a squeeze of lime juice before serving to brighten flavors.
See also  Chicken taco soup

Serving Suggestions

  • Classic bowl: Ladle soup into bowls, top with shredded cheese, cilantro, and tortilla strips. Serve with warm bread on the side.
  • Family dinner: Pair with a simple salad or avocado slices for a balanced, cozy meal.
  • Snack-style: Serve small bowls with extra chips for casual gatherings or game nights.
  • Meal prep presentation: Portion into containers and add toppings separately to keep soup fresh for lunches or dinners throughout the week.

Storage Instructions

  • Fridge storage: Store in an airtight container for up to 4 days. The flavors deepen, making leftovers even more delicious.
  • Reheating: Warm gently on the stove over medium heat, stirring occasionally. Add a splash of broth if needed to loosen the soup.
  • Freezing: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat.
  • Make-ahead tips: Cook chicken and assemble soup base ahead of time. Store separately if desired and combine just before simmering.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Rest Time: 5 minutes
  • Total Time: 50 minutes

Nutrition Information (Approximate)

Calories: 250–300 per serving
Protein: 20–25g
Key nutrients: Vitamin C from tomatoes, fiber from beans
Values are estimates and can vary based on ingredients or portion size.

FAQs

Yes, cook chicken and assemble the soup base. Reheat before serving.

Taste and adjust seasoning, adding more spices or a pinch of salt.

Absolutely, it saves time; add shredded chicken near the end.

Simmer uncovered a few extra minutes or mash some beans to thicken.

See also  chicken noodle soup homemade

Up to 4 days in the fridge or 3 months frozen.

Conclusion

Chicken enchilada soup is warm, comforting, and easy to make anytime. Its one-pot preparation, freezer-friendly leftovers, and adaptable flavors make it a practical choice for busy evenings or cozy family dinners. You can adjust spices, add toppings, or swap ingredients, making this chicken enchilada soup a versatile, satisfying meal that everyone can enjoy.

Chicken Enchilada Soup Save
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Chicken Enchilada Soup

Recipe by Tasty VaultCourse: Soup Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal

Hearty, flavorful soup with tender chicken, beans, corn, and spices. Perfect for cozy dinners or quick weeknight meals.

Ingredients

  • 1 pound boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 can (10 oz) red enchilada sauce

  • 1 can (14.5 oz) diced tomatoes

  • 4 cups chicken broth

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • Salt and pepper, to taste

  • 1 cup corn kernels

  • 1 cup black beans, drained and rinsed

  • 1/2 cup shredded cheese (optional)

  • Fresh cilantro, chopped, for garnish

  • Tortilla strips or crushed tortilla chips for serving

Directions

  • Heat olive oil, sauté onion and garlic until soft. Season chicken and sear lightly.
  • Add enchilada sauce, diced tomatoes, broth, cumin, chili powder, paprika. Stir and simmer.
  • Cook chicken through, shred, return to pot. Add corn and beans, simmer 5 more minutes.
  • Serve topped with cheese, cilantro, and tortilla strips.

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