This Chicken Enchilada Soup is a warm and comforting dish packed with tender chicken, delicious spices, and a touch of cheese. It’s like a hug in a bowl!
Perfect for chilly nights, this hearty soup is super easy to make. Just toss everything in a pot, and let it simmer—dinner is served with just a little effort!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing because it has a nice flavor. You can substitute with canola oil or avocado oil if you prefer a higher smoke point or neutral taste.
Onion: A medium onion adds sweetness and depth. If you’re out of onions, shallots or green onions would work too!
Chicken Broth: I love homemade broth for its rich flavor, but store-bought works just fine. You could also use vegetable broth for a lighter soup or to make it vegetarian.
Chicken: I often use rotisserie chicken because it’s easy and tasty. If you want to use raw chicken, just cook it in the soup longer until it’s fully cooked.
Cheese: Cheddar adds creaminess. If you’re dairy-free, try nutritional yeast for a cheesy flavor or use a dairy-free cheese alternative.
How Do You Get the Best Flavor from Spices?
In this soup, spices bring the flavors alive! Here’s how to maximize them:
- Toast the spices briefly in the oil after adding the garlic and onion. It releases their essential oils and intensifies the flavor.
- For a stronger taste, let the soup simmer a bit longer—this helps meld all the flavors beautifully.
Don’t forget to adjust salt and pepper at the end to ensure it’s just right for your taste!
Chicken Enchilada Soup Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- 4 cups chicken broth
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large tomato, diced (for topping)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, making a total of around 35 minutes from start to finish. You’ll have a delicious and hearty soup ready in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and sauté until it becomes softened and translucent, about 5 minutes. This step builds a great flavor base for your soup.
2. Add the Spices:
Next, stir in the minced garlic along with the ground cumin, chili powder, smoked paprika, dried oregano, and cayenne pepper (if you like a little heat!). Cook this mixture for about a minute until it becomes fragrant.
3. Combine the Liquids:
Now pour in the chicken broth, red enchilada sauce, and diced tomatoes including their juices. Give everything a good stir to make sure it’s well combined.
4. Add Beans and Corn:
Next, toss in the drained black beans and corn. Bring everything to a boil, then reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld together beautifully!
5. Add the Chicken:
Now it’s time to add the shredded chicken! Stir it into the soup and cook for an additional 5 minutes until everything is heated through. Don’t forget to season with salt and black pepper according to your taste.
6. Serve It Up:
When you’re ready to serve, ladle the soup into bowls. Top each bowl with a generous handful of shredded cheddar cheese, a dollop of sour cream, fresh diced tomatoes, and a sprinkle of chopped cilantro. It’s colorful and inviting!
7. Enjoy!
Sip, savor, and enjoy your homemade Chicken Enchilada Soup! It’s perfect for a cozy night in or sharing with friends.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first. Thaw the chicken in the fridge overnight or place it in a sealed bag and submerge it in cold water. Once thawed, cook it in the soup until it is fully cooked through, which may take a bit longer than using pre-cooked chicken.
How Do I Make This Soup Vegetarian?
To turn this chicken enchilada soup into a vegetarian option, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more beans, such as pinto or kidney beans, and throw in additional veggies like bell peppers or zucchini for extra flavor and texture!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance and store it in the fridge. Just be sure to let it cool completely before transferring it to an airtight container. When you’re ready to eat, reheat on the stove, adding a splash more broth if it thickens too much.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the soup in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat, stirring occasionally until heated through.