Are you looking for a comforting, spicy dish that warms you from the inside out? This chicken enchilada soup is the perfect solution. Packed with bold flavors and delicious ingredients, it’s an easy way to bring the taste of Mexico to your kitchen. With just a handful of staples, you can create a rich and satisfying soup that’s sure to please everyone at the table.
This recipe is a fantastic way to use up leftover chicken or rotisserie chicken, making it not only delicious but also convenient. Imagine a bowl filled with tender chicken, zesty tomatoes, and a blend of spices that dance on your palate. Top it off with cheese and fresh cilantro, and you have a meal that’s bursting with flavor.
Delightful Ingredients for Chicken Enchilada Soup
This chicken enchilada soup comes together with a handful of essential ingredients that bring life to every bowl. At its core, the soup features tender shredded chicken, which can be easily sourced from leftovers or a rotisserie.
Complementing the chicken are vibrant tomatoes and black beans, which add a hearty texture and rich flavor. A hint of corn introduces a subtle sweetness, balancing the dish perfectly. The spices like cumin and chili powder elevate the taste, creating that unmistakable enchilada sensation.
Creating the Perfect Base
To kick off your culinary creation, start by sautéing some chopped onions and garlic. This step sets the foundation for a flavor-packed soup, as these aromatic ingredients release their natural goodness.
Once the onions become translucent, it’s time to add the star ingredients. Stir in the shredded chicken, tomatoes, black beans, and corn with the savory enchilada sauce. The combination of these elements will create a base that is both creamy and inviting.
Simmering to Perfection
After combining the ingredients, bring the pot to a gentle boil. This allows the flavors to meld together beautifully. Reducing the heat for a simmer lets the soup develop a deeper flavor profile.
Let it simmer for about 20 minutes, which is just enough time for the ingredients to marry well, resulting in a rich, warming soup that is ready to be served.
Garnishing Your Masterpiece
The finishing touches are what make this soup truly special. As you ladle the enchilada soup into bowls, don’t forget to heap on a generous amount of shredded cheese.
A dollop of sour cream adds creaminess, while fresh cilantro provides a burst of freshness that enhances every bite. This garnishing process transforms a simple soup into a delightful feast for the eyes and palate.
The Perfect Accompaniment
No bowl of chicken enchilada soup is complete without a side of tortilla chips. These crispy delights are perfect for dipping and add an enjoyable crunch that contrasts beautifully with the creamy soup.
Set the scene with rustic wooden tableware, and you’ll have a meal that not only satisfies the stomach but also warms the heart. This dish is ideal for gatherings or cozy nights in, bringing everyone together around a shared love for delicious food.
Nutritional Benefits of Chicken Enchilada Soup
This hearty soup not only delights the taste buds but also offers nutritional benefits. With a balance of protein from the chicken, fiber from the beans, and vitamins from the tomatoes, it promotes a healthy lifestyle.
Each serving is relatively low in calories, making it a smart choice for those watching their intake while still enjoying comfort food. Combining wholesome ingredients with robust flavors, this chicken enchilada soup is a nourishing dish that can easily become a household favorite.
Easy and Flavorful Chicken Enchilada Soup
This chicken enchilada soup is a hearty blend of shredded chicken, tomatoes, black beans, and corn, all simmered in a spicy enchilada sauce. The result is a rich and warming soup that’s both creamy and savory.
Ingredients
- 2 cups shredded cooked chicken (or rotisserie chicken)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped fresh cilantro for garnish
- Sour cream for serving (optional)
Instructions
- Sauté the Aromatics: In a large pot, heat a splash of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Combine Ingredients: Stir in the shredded chicken, diced tomatoes, black beans, corn, chicken broth, enchilada sauce, cumin, and chili powder. Season with salt and pepper to taste.
- Simmer: Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 20 minutes to allow the flavors to meld.
- Serve: Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, and fresh cilantro. Enjoy hot with tortilla chips on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 300kcal
- Fat: 12g
- Protein: 25g
- Carbohydrates: 30g
