Chicken enchilada soup is a warm, hearty hug in a bowl. Imagine creamy broth swirling with tender chicken, zesty spices, and vibrant veggies that dance together like they know the secret to a good party. The aroma wafts through your kitchen, teasing your taste buds and making you feel instantly cozy.
This delightful dish isn’t just for dinner; it’s perfect for game day gatherings, chilly evenings, or anytime you need a little comfort food magic. When I first made this chicken enchilada soup for my friends during a rainy weekend, their happy faces as they slurped up every last drop were priceless.
Why You'll Love This Recipe
- This chicken enchilada soup is quick to prepare and requires minimal effort for maximum flavor
- Each spoonful offers a perfect balance of spice and creaminess, making it irresistible
- The colorful toppings add visual appeal, making every bowl a feast for the eyes
- It’s versatile enough to serve on its own or pair with crusty bread for dipping
My friends still rave about that soup day! The laughter and compliments filled the room just as much as the delicious smells did.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but adjust depending on how many people you’re feeding.
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Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor; they add a punch to your soup.
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Onion: A medium onion works perfectly; it caramelizes beautifully and adds sweetness when sautéed.
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Bell Peppers: Use any color bell pepper you love; they bring sweetness and color to the mix.
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Canned Diced Tomatoes: Opt for fire-roasted tomatoes if you want an extra kick of flavor.
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Chicken Broth: Homemade is best, but store-bought works well too; just choose low-sodium for better control over saltiness.
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Enchilada Sauce: Grab your favorite brand or homemade if you’re feeling adventurous; it’s the star of this show!
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Corn Kernels: Fresh or frozen corn adds sweetness and texture; plus, who can resist corn?
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Cilantro: Fresh cilantro brightens up the flavors at the end; it’s like confetti for your soup.
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Sour Cream and Cheese: For topping; because everything tastes better with cheese and a dollop of sour cream!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Chicken: Begin by shredding your cooked chicken breasts into bite-sized pieces. You can use rotisserie chicken to save time or poach your own until tender.
Sauté Your Aromatics: Heat a large pot over medium heat with a splash of olive oil. Add diced onion and minced garlic until fragrant and translucent, about 3-5 minutes.
Toss in Veggies: Stir in diced bell peppers and corn, allowing them to soften slightly while absorbing those lovely aromatic flavors—about 5 minutes should do.
Add the Goodies: Pour in your diced tomatoes, enchilada sauce, chicken broth, and shredded chicken. Bring everything to a simmer while stirring occasionally (the aroma will be heavenly!).
Simmer Away: Let your soup bubble gently for about 20 minutes; this allows all those fabulous flavors to meld together beautifully.
Finish with Flair: Before serving, stir in chopped cilantro and adjust seasoning with salt or pepper as needed. Serve hot with toppings like cheese and sour cream!
Now you have an irresistible bowl of chicken enchilada soup ready to share with friends or enjoy solo!
You Must Know
- This chicken enchilada soup is not just a meal; it’s an invitation to cozy up with loved ones
- Its rich aroma fills the kitchen, promising warmth and comfort, while the vibrant colors make it visually appealing
- Perfect for chilly evenings or gatherings, it’s a crowd-pleaser
Perfecting the Cooking Process
Start by sautéing onions and garlic first to build flavor, then add your chicken and spices. Once cooked, mix in the broth and other ingredients for a delightful blend.
Add Your Touch
Feel free to swap out chicken for beans or add veggies like corn for extra nutrition. Experimenting with toppings like avocado or cilantro can elevate your soup too.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain flavor and texture.
Chef's Helpful Tips
- For the best flavor, allow the soup to simmer longer after adding broth and spices
- Don’t rush; let those flavors mingle!
- Always taste before serving; adjust seasoning as needed for perfection
- Consider garnishing with fresh lime for a zesty finish
I remember making this chicken enchilada soup for a potluck and watching everyone come back for seconds—it’s hard not to love when it warms both hearts and bellies!
FAQ
Can I make chicken enchilada soup in advance?
Yes, this soup tastes even better after sitting overnight in the fridge.
What can I use instead of chicken?
Try black beans or shredded tofu as vegetarian alternatives that still pack protein.
How spicy is this chicken enchilada soup?
The spice level can be adjusted by using mild or hot enchilada sauce based on preference.
Chicken Enchilada Soup
Warm up your evenings with this Chicken Enchilada Soup, a delightful blend of tender chicken, zesty spices, and fresh veggies in a creamy broth. Perfect for gatherings or a comforting solo meal, each bowl is topped with cheese and fresh cilantro for an irresistible finish. Quick to prepare and bursting with flavor, it’s a dish that will leave everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 14 oz canned diced tomatoes (fire-roasted recommended)
- 4 cups low-sodium chicken broth
- 1 cup enchilada sauce
- 1 cup corn kernels (fresh or frozen)
- ¼ cup fresh cilantro, chopped
- Sour cream and shredded cheese for topping
Instructions
- Shred cooked chicken breasts into bite-sized pieces or use rotisserie chicken.
- In a large pot, heat a splash of olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant (3-5 minutes).
- Add the diced bell pepper and corn; sauté until softened (about 5 minutes).
- Stir in the diced tomatoes, enchilada sauce, chicken broth, and shredded chicken. Bring to a simmer while stirring occasionally.
- Let the soup simmer gently for about 20 minutes to meld flavors.
- Stir in chopped cilantro before serving and adjust seasoning with salt or pepper as needed.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg
