Description
There’s a kind of magic in dishes that bring people together, and Chicken Enchilada Soup is one of them. This recipe combines everything you love about classic enchiladas—rich, zesty sauces, tender meat, and bold spices—into a hearty, soul-warming soup. Imagine a cold, rainy day or a crisp winter evening; the aroma of this soup wafts through the air, drawing everyone to the kitchen. It’s not just food; it’s a hug in a bowl.
This recipe is steeped in the traditions of Mexican-American cuisine, where flavors tell stories and meals are about more than just sustenance. Enchiladas, with their origins in Mexican culture, are beloved for their bold taste and versatility. In this soup, those same vibrant flavors are transformed into a dish that’s easy to make, shareable, and endlessly comforting.
Whether you’re hosting a casual dinner with friends, preparing a family meal, or simply treating yourself after a long day, this Chicken Enchilada Soup promises to be a hit. Its vibrant colors, diverse textures, and bold flavors make it as beautiful to serve as it is delightful to eat.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
For Toppings:
- Shredded cheese (cheddar, Monterey Jack, or your favorite blend)
- Sour cream
- Chopped fresh cilantro
- Avocado slices
- Lime wedges
- Crispy tortilla strips or chips
Instructions
Start by heating olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking them until they’re soft and fragrant—about 3-4 minutes. This step sets the stage for the rich, aromatic flavor of your soup.
Step 2: Combine Ingredients
Once your onions and garlic are ready, it’s time to add the star ingredients. Place the whole chicken breasts into the pot, followed by the black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Stir everything together to combine.
Step 3: Simmer and Cook
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
Step 4: Shred the Chicken
Carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring it in so it absorbs the delicious broth.
Step 5: Add the Finishing Touches
Taste the soup and adjust the seasoning if needed. If you like a little more heat, this is the time to add some extra chili powder or even a dash of cayenne pepper.
Step 6: Serve and Garnish
Ladle the soup into bowls and let the fun begin! Top each serving with a generous sprinkle of cheese, a dollop of sour cream, fresh cilantro, and crunchy tortilla strips. A squeeze of lime adds a burst of freshness that balances the hearty flavors.
Notes
- Adjusting Spice Levels: If you’re sensitive to spice, reduce the chili powder or use mild enchilada sauce. For spice lovers, add diced jalapeños or a splash of hot sauce.
- Thicker Soup: To thicken, stir in a slurry of cornstarch and water during the last 5 minutes of cooking.
- Vegetarian Version: Swap the chicken for diced zucchini or sweet potatoes, and use vegetable broth instead.