Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe is a flavorful blend of tender chicken, spicy enchilada sauce, beans, and vegetables. It serves 4-6 and takes about 30 minutes to prepare, making it the perfect choice for a hearty and quick weeknight dinner.

Try More Chicken Soups Recipes:

Jump to Recipe Jump to Video Print Recipe

🧡 Why You’ll Love This Chicken Enchilada Soup Recipe:

Quick to Make: Ready in 30 minutes, ideal for busy days.
Rich in Flavor: Miso paste and fresh ginger provide a deep, umami-packed taste.
Nutritious: High in protein and loaded with vitamins from vegetables.
Customizable: Add noodles, different proteins, or extra vegetables.
Comfort Food: A warm and soothing dish perfect for any season.

❓ What Is Chicken Enchilada Soup Recipe?

Traditional Miso Chicken Soup Recipe is a Japanese-inspired dish combining tender chicken, miso paste, and vegetables in a savory broth. It’s nutritious, quick to prepare, and versatile enough for customization.

🍗 Ingredients:

2 cups shredded cooked chicken
1 can (15 oz) enchilada sauce
4 cups chicken broth
1 cup black beans, rinsed and drained
1 cup corn kernels
1 can (15 oz) diced tomatoes
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 cup shredded cheese (cheddar or Mexican blend)
Optional: Sour cream, avocado slices, tortilla strips for topping

🥘 Instructions:

In a large pot, heat a tablespoon of oil over medium heat. Add diced onions and garlic, sauté until fragrant.
Stir in the enchilada sauce, chicken broth, black beans, corn, diced tomatoes, chili powder, and cumin. Mix well.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Add shredded chicken and cook for another 5-7 minutes until heated through.
Ladle the soup into bowls and top with shredded cheese, sour cream, avocado slices, or tortilla strips.

📍 Recipe Tips

Use Rotisserie Chicken for Ease and Flavor: Incorporating rotisserie chicken, whether store-bought or homemade, significantly reduces prep time while adding a depth of flavor. Simply shred the chicken before adding it to the soup.
Adjust the Spice Level to Suit Your Taste: Tailor the heat level of your Chicken Enchilada Soup by experimenting with chili powder, cayenne pepper, or hot sauce. For those who enjoy bold flavors, diced jalapeños or a pinch of smoked paprika can further elevate the spice profile.
Blend for a Creamier, Velvety Texture: For a thicker, creamier soup, blend a portion of the cooked soup using an immersion blender or traditional blender. This technique ensures the soup remains hearty while achieving a silky consistency.
Don’t Skimp on Toppings: The toppings you choose can completely transform your Chicken Enchilada Soup. Popular options like shredded cheese, sour cream, diced avocado, tortilla strips, or freshly chopped cilantro add texture and flavor.

🥗 What To Serve With Chicken Enchilada Soup?

Serve Chicken Enchilada Soup with warm cornbread, a fresh green salad, or crispy tortilla chips these sides complement the bold flavors of the soup and add variety to your meal.

🎚 How To Store Leftover Chicken Enchilada Soup?

Refrigerator: Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 4 days. Let it cool completely before sealing.
Freezer: Freeze leftover chicken enchilada soupb in individual portions in freezer-safe containers it can be stored for up to 3 months.

🥵 How To Reheat Leftover Chicken Enchilada Soup?

Microwave Method: Heat leftover chicken enchilada soup in a microwave-safe bowl for up 2-3 minutes stirring halfway through.
Stovetop Method: Pour leftover chicken enchilada soup into a saucepan and heat on medium-low for up 4-5 minutes stirring occasionally until warmed through.

FAQs

Can I use leftover chicken for Chicken Enchilada Soup?

Yes, leftover chicken works wonderfully in Chicken Enchilada Soup shredded rotisserie chicken, grilled chicken, or even baked chicken can be easily incorporated into the soup for a quick and convenient meal.

How spicy is Chicken Enchilada Soup?

The spice level of Chicken Enchilada Soup can vary based on ingredients like chili powder, enchilada sauce, and hot peppers. You can adjust the heat by adding more or less of these ingredients to suit your taste.

How do I thicken Chicken Enchilada Soup?

To thicken Chicken Enchilada Soup, blend a portion of the soup or add a slurry of cornstarch and water. You can also stir in cream cheese or heavy cream for a thicker, creamier texture.

Is Chicken Enchilada Soup healthy?

Chicken Enchilada Soup can be a healthy meal when made with lean chicken, low-sodium broth, and plenty of vegetables. It’s also a good source of protein and fiber, especially if you include beans and corn.

Can I make Chicken Enchilada Soup in a slow cooker?

Yes, Chicken Enchilada Soup is easy to make in a slow cooker. Add all the ingredients, set it on low for 6-8 hours or high for 3-4 hours, and enjoy a flavorful, hands-off meal.

What type of enchilada sauce is best for Chicken Enchilada Soup?

Use your favorite store-bought enchilada sauce or make your own. Red enchilada sauce is most common, but green enchilada sauce offers a tangy twist if you want to experiment.

More Chicken Soups Recipes:

Nutrition Facts

Serving Size: 1 Serving

Calories: 262
Protein: 25g
Fat: 8g
Saturated Fat: 1.5g
Carbohydrates: 12g
Fiber: 2g
Sodium: 700mg
Vitamin A: 20%
Iron: 10%

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:American, Canada, British Courses:Soups, Dinner, Lunch, Sides, Main Recipe Keys: C Chicken Enchilada Soup Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 3 minutesTotal time: 33 minutesServings:4-6 servingsCalories:262 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 cups shredded cooked chicken
1 can (15 oz) enchilada sauce
4 cups chicken broth
1 cup black beans, rinsed and drained
1 cup corn kernels
1 can (15 oz) diced tomatoes
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 cup shredded cheese (cheddar or Mexican blend)
Optional: Sour cream, avocado slices, tortilla strips for topping

Instructions

In a large pot, heat a tablespoon of oil over medium heat. Add diced onions and garlic, sauté until fragrant.
Stir in the enchilada sauce, chicken broth, black beans, corn, diced tomatoes, chili powder, and cumin. Mix well.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Add shredded chicken and cook for another 5-7 minutes until heated through.
Ladle the soup into bowls and top with shredded cheese, sour cream, avocado slices, or tortilla strips.

Notes

Use Rotisserie Chicken for Ease and Flavor: Incorporating rotisserie chicken, whether store-bought or homemade, significantly reduces prep time while adding a depth of flavor. Simply shred the chicken before adding it to the soup.
Adjust the Spice Level to Suit Your Taste: Tailor the heat level of your Chicken Enchilada Soup by experimenting with chili powder, cayenne pepper, or hot sauce. For those who enjoy bold flavors, diced jalapeños or a pinch of smoked paprika can further elevate the spice profile.
Blend for a Creamier, Velvety Texture: For a thicker, creamier soup, blend a portion of the cooked soup using an immersion blender or traditional blender. This technique ensures the soup remains hearty while achieving a silky consistency.
Don’t Skimp on Toppings: The toppings you choose can completely transform your Chicken Enchilada Soup. Popular options like shredded cheese, sour cream, diced avocado, tortilla strips, or freshly chopped cilantro add texture and flavor.

Keywords:Chicken Enchilada Soup Recipe