One whiff of Chicken Enchilada Soup and you’re immediately transported to a bustling taco stand in some sun-soaked corner of Mexico. The aroma wraps around you like a warm blanket, filled with hints of spice, tender chicken, and earthy beans. cheesy taco rice Each spoonful offers a delightful combination of creamy broth and vibrant flavors that dance on your tongue, promising an experience that’s both comforting and exciting. For more inspiration, check out this marry me chicken pasta recipe.
I remember the first time I made this soup; it was a chilly evening, and my friends were coming over for movie night. I needed something hearty yet simple to whip up, and as I stirred the pot, I could feel the anticipation building. The moment they took their first bite, their eyes widened in delight – and let me tell you, it was as if I had just performed culinary magic.
[info_box title=”Why You’ll Love This Recipe”] This Chicken Enchilada Soup is easy to prepare, making it perfect for weeknight dinners or gatherings. Bursting with flavor from spices and fresh ingredients, it appeals to all taste buds. Its colorful presentation makes it attractive for any table setting. Plus, it’s versatile; serve it with tortilla chips or rice for different experiences. [/info_box]
There’s nothing quite like the laughter and joy that fills the kitchen when everyone gathers around a warm bowl of Chicken Enchilada Soup. slow cooker chicken burrito bowl My family would rave about the flavors while I tried to play it cool, but inside I was doing cartwheels of pride. You might also enjoy this slow cooker chicken burrito bowl recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; adjust based on your crowd size.
Fresh Garlic: Choose firm garlic cloves for a powerful kick in flavor.
Onion: A medium onion adds sweetness; don’t rush chopping for even cooking.
Canned Diced Tomatoes: Opt for fire-roasted varieties to enhance the smoky flavor profile.
Black Beans: Rinse them well; they add protein and heartiness to each bowl.
Chicken Broth: Use low-sodium broth for better control over saltiness.
Spices (Cumin & Chili Powder): These spices are essential for bringing warmth and depth to your soup.
Shredded Cheese: Top with your favorite cheese blend; it melts beautifully into the soup.
Fresh Cilantro (optional): A sprinkle right before serving adds freshness and color.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Chicken: Start by placing the chicken breasts in a pot with enough water to cover. Bring to a boil over medium heat until cooked through; this usually takes about 15 minutes. Remove from water and shred once cooled.
Sauté Aromatics: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add chopped onions and minced garlic; cook until soft and fragrant—around 5 minutes or so.
Add Spices and Tomatoes: Sprinkle cumin and chili powder into the pot, stirring them in until aromatic—about 1 minute should do! Now toss in those canned diced tomatoes along with their juices.
Combine Everything Together: Next up, add shredded chicken back into the pot along with black beans and chicken broth. Stir everything together until well combined; let it simmer gently for about 20 minutes.
Tweak Your Flavors: Taste your creation! Adjust seasonings as needed; if you want additional heat, feel free to add more chili powder or even some hot sauce!
Serve It Up!: Ladle your Chicken Enchilada Soup into bowls; top generously with shredded cheese and cilantro if desired. Serve hot alongside tortilla chips or crusty bread.
This Chicken Enchilada Soup will not only fill bellies but also create memories that last long after dinner is done! Enjoy every flavorful bite as you gather around with family or friends – because nothing says love like sharing good food! bbq chicken sweet potato bowls.
[info_box title=”You Must Know”] This Chicken Enchilada Soup is a crowd-pleaser, with warm spices and creamy texture. The rich aroma fills your kitchen, making it feel like a cozy restaurant. Perfect for weeknight dinners or gatherings, it’s versatile and can be tweaked based on your pantry staples. [/info_box]
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add chicken and spices before incorporating liquids for a smooth blend.
Add Your Touch
Feel free to swap chicken for beans or add corn, avocado, or lime juice to elevate flavors further.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat gently on the stove until warmed through.
[info_box title=”Chef’s Helpful Tips”] Use rotisserie chicken for quick prep; it’s flavorful and saves cooking time. Adjust spice levels based on preference for a milder or spicier soup. Fresh toppings like cilantro and cheese enhance the overall taste experience of this dish. [/info_box]
Sometimes I make this soup after long days when all I crave is comfort, and my family can’t get enough of it!
FAQ
Can I make Chicken Enchilada Soup ahead of time?
buffalo chicken stuffed peppers.
Absolutely! It tastes even better the next day after the flavors meld together.
What can I use as a substitute for chicken?
You can use black beans or shredded beef for a different protein option.
How do I thicken my enchilada soup?
Add more masa harina or cornmeal mixed with water for extra thickness without altering flavor.
Chicken Enchilada Soup
Transport yourself to a lively taco stand in Mexico with every bowl of this Chicken Enchilada Soup. Rich in spices, tender chicken, and hearty beans, this creamy soup is perfect for cozy evenings or gatherings. Quick and easy to prepare, it’s a crowd-pleaser that brings warmth and joy to any table.
- Total Time: 50 minutes
- Yield: Serves approximately 6
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 can (14.5 oz) diced tomatoes (fire-roasted recommended)
- 1 can (15 oz) black beans, rinsed
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 2 tsp chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro (optional)
Instructions
- In a pot, boil chicken breasts in enough water to cover until cooked through (about 15 minutes). Shred once cooled.
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until soft (around 5 minutes).
- Stir in cumin and chili powder; cook until fragrant (about 1 minute). Add the diced tomatoes with their juices.
- Mix in shredded chicken, black beans, and chicken broth. Simmer for 20 minutes.
- Adjust seasoning to taste; add more chili powder for heat if desired.
- Serve hot topped with cheese and cilantro alongside tortilla chips or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For quicker prep, use rotisserie chicken. Experiment by adding corn or lime juice for extra flavor. Store leftovers in an airtight container for up to three days; reheat gently on the stove.
