I still remember chilly weeknights at my grandmother’s house. The smell of simmering spices would fill the air, a comforting hug on a cold evening. She wasn’t a fancy chef, but she made magic with simple ingredients. One of her absolute staples? Chicken Enchilada Soup. It wasn’t quite enchiladas, not quite just soup; it was something wonderfully in-between – warm, flavorful, and unbelievably satisfying. This recipe is my version of her classic, tweaked just a bit to bring it to the modern kitchen, but still holding onto that same soul-warming feeling.
Why You’ll Absolutely Love This Chicken Enchilada Soup
Let’s be honest. Sometimes you crave comfort food, but don’t want the fuss of a full-blown dinner. That’s where this soup shines. This Chicken Enchilada Soup is:
- Quick & Easy: Ready in under 45 minutes, perfect for busy weeknights.
- Packed with Flavor: A vibrant blend of spices, savory chicken, and that classic enchilada sauce taste.
- Totally Customizable: Add your favorite toppings to make it your own.
- Family-Friendly: Even picky eaters usually gobble this one up.
- One-Pot Wonder: Minimal cleanup? Yes, please!
The Ingredients You’ll Need
Let’s gather what we need to create this deliciousness. I’ve aimed for readily available ingredients.
- Chicken: 1.5 lbs boneless, skinless chicken breasts (or rotisserie chicken for extra speed!)
- Olive Oil: 2 tablespoons
- Onion: 1 medium, chopped
- Bell Pepper: 1 (any color), chopped
- Garlic: 4 cloves, minced
- Chicken Broth: 6 cups (low sodium preferred)
- Diced Tomatoes: 1 (14.5 oz) can, undrained
- Black Beans: 1 (15 oz) can, rinsed and drained
- Corn: 1 cup (frozen or canned, drained)
- Enchilada Sauce: 1 (10 oz) can (medium heat is a good starting point)
- Chili Powder: 2 tablespoons
- Cumin: 1 tablespoon
- Oregano: 1 teaspoon (dried)
- Salt: To taste
- Black Pepper: To taste
For Toppings (because toppings are essential):
- Shredded Cheese (cheddar, Monterey Jack, or a Mexican blend)
- Sour Cream or Greek Yogurt
- Avocado, diced
- Cilantro, chopped
- Green Onions, sliced
- Tortilla Strips (store-bought or homemade)
Let’s Get Cooking: Step-by-Step Instructions
Ready to bring that cozy feeling to your own kitchen? Here’s how to make this incredible Chicken Enchilada Soup:
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Don’t let it burn!
Step 2: Cook the Chicken (If Using Raw)
If using raw chicken breasts, add them to the pot. Cook until browned on all sides. It doesn’t need to be cooked through completely at this point. If using rotisserie chicken, skip to Step 3.
Step 3: Add the Flavor Boosters
Sprinkle in the chili powder, cumin, and oregano. Stir well to coat the chicken and vegetables. Cook for about 30 seconds, allowing the spices to bloom and release their fragrance. This is a key step for maximum flavor!
Step 4: Build the Soup Base
Pour in the chicken broth and add the diced tomatoes (with their juices). Bring the mixture to a boil.
Step 5: Simmer & Shred (If Using Raw Chicken)
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Step 6: Add the Beans and Corn
Stir in the rinsed and drained black beans and the corn. Heat through, about 5 minutes.
Step 7: Enchilada Sauce Time!
Stir in the enchilada sauce until everything is well combined. Bring the soup back to a gentle simmer. Taste and adjust seasoning with salt and pepper as needed. Remember, the enchilada sauce already contains salt, so go easy at first.
Step 8: Serve with Toppings!
Ladle the hot soup into bowls. Generously top with shredded cheese, sour cream (or Greek yogurt), diced avocado, chopped cilantro, sliced green onions, and tortilla strips.
Tips, Variations, and Serving Suggestions
Spice it Up: Use a hotter enchilada sauce, add a pinch of cayenne pepper, or include a diced jalapeño when sautéing the vegetables.
Make it Vegetarian: Omit the chicken and add an extra can of black beans or a cup of quinoa. A tablespoon or two of nutritional yeast will add a cheesy flavor.
Creamy Soup: Stir in 1/2 cup of heavy cream or coconut milk right before serving for a richer, creamier texture.
Tortilla Power: Instead of tortilla strips, serve with crumbled tortilla chips for extra crunch.
Slow Cooker Option: Brown the chicken, onion, bell pepper, and garlic as described above. Then, place all ingredients (except toppings) into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken and stir in enchilada sauce before serving.
Leftovers: This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
(Optional) Nutritional Information (Approximate, per serving)
- Calories: 350-450
- Protein: 25-35g
- Fat: 15-25g
- Carbohydrates: 30-40g
- Fiber: 8-12g
Note: Nutritional information can vary depending on ingredient choices and portion sizes.
Time to Warm Up Your Soul!
This Chicken Enchilada Soup is more than just a recipe; it’s a warm hug in a bowl. Don’t be intimidated – it’s incredibly easy to make, and the results are utterly delicious. So gather your ingredients, turn on some music, and let the aromas of chili powder and cumin fill your kitchen. I’m confident that this will become a new family favorite. Give it a try, and let me know what you think in the comments below! Happy cooking!
