Comforting Chicken Enchilada Soup Recipe to Warm You Up

Chicken Enchilada Soup is that warm hug in a bowl you’ve been searching for. Picture a steaming cauldron of spiced chicken, plump beans, and vibrant veggies swimming in a luscious broth that whispers sweet nothings to your taste buds. With each spoonful, you’ll feel the cozy embrace of flavors wrapping around you like your favorite blanket on a chilly evening. For more inspiration, check out this Macaroni Cheeseburger Soup recipe.

This delightful dish isn’t just food; it’s a nostalgic trip back to family gatherings where laughter and the aroma of spices filled the air. Who doesn’t remember slurping down soup while competing with cousins over who could make the best funny face? Whether it’s game night or a cozy dinner for two, Chicken Enchilada Soup promises to elevate any occasion while making your kitchen smell like pure bliss. chicken and rice casserole.

Ingredients for Chicken Enchilada Soup

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts are perfect for this recipe. They shred beautifully and soak up all those delectable flavors.
• Fresh Garlic: Choose firm cloves for optimal flavor; trust me, you want all that garlicky goodness in your life!
• Yellow Onion: A finely chopped onion adds sweetness and depth; it’s like the emotional support friend of our soup.
• Bell Peppers: Use a mix of colors (red, yellow, green) for visual appeal and flavor; they bring brightness to both the plate and your mood.
• Canned Tomatoes: Diced tomatoes in juice are essential; they provide acidity and balance out the richness of the chicken.
• Chicken Broth: Use low-sodium broth so you can control saltiness; it’s the flavorful canvas for our masterpiece.
• Cumin Powder: This earthy spice brings warmth and complexity; don’t skip it unless you want a sad flavor profile!
• Chili Powder: For that kick! Adjust according to your heat tolerance—no judgment here if you like it spicy!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chicken Enchilada Soup

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients on a clean countertop. You want everything ready so you can channel your inner culinary ninja.

Step 2: Sauté the Aromatics

In a large pot over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until fragrant—about 2-3 minutes. Your kitchen should start smelling amazing at this point!

Step 3: Cook the Chicken

Add in those beautiful chicken breasts along with diced bell peppers. Pour in about half of your canned tomatoes (the rest will join later). Let everything simmer together for about 10 minutes until the chicken starts cooking through.

Step 4: Add Flavor Bombs

Now stir in cumin powder, chili powder, and remaining tomatoes along with chicken broth. Bring everything to a gentle boil before reducing heat so it can simmer away happily for about another 15-20 minutes.

Step 5: Shred That Chicken

Once cooked through, fish out those chicken breasts and shred them using two forks. Return them back into that bubbling pot because no chicken should be left behind!

Step 6: Final Touches

Taste your soup and adjust seasoning if necessary—this is where you can shine! Serve hot, garnished with toppings like avocado slices or crispy tortilla strips if you’re feeling fancy.

Transfer to bowls and enjoy every delightful spoonful—your taste buds will thank you!

Perfecting the Cooking Process

Start by sautéing onion and garlic until fragrant, then sear the chicken before adding broth and spices. Let it simmer while you chop veggies and prepare toppings, ensuring everything is ready for a deliciously smooth finish.

Add Your Touch

Feel free to swap the chicken for shredded beef or beans for a vegetarian version. Add corn, black beans, or your favorite pepper for extra flair. Don’t forget to adjust spices based on your taste preference!

Storing & Reheating

Store leftover Chicken Enchilada Soup in an airtight container in the fridge for up to three days. When reheating, gently warm it on the stove or microwave until hot, adding a splash of broth if it thickens.

A friend once told me this soup was so good that it could bring them back from the brink of despair—quite a compliment! It’s become a staple at our gatherings since then.

FAQs:

What is Chicken Enchilada Soup?

Chicken Enchilada Soup is a delicious and hearty dish that combines shredded chicken, enchilada sauce, beans, corn, and spices in a creamy broth. This comforting soup captures the vibrant flavors of traditional enchiladas but in a much easier, one-pot format. crockpot chicken noodle soup It’s perfect for families and can be customized with various toppings like cheese, avocado, or cilantro.

How do I make Chicken Enchilada Soup vegetarian?

To make Chicken Enchilada Soup vegetarian, simply replace the shredded chicken with ingredients like black beans or lentils for protein. You can also add more vegetables such as bell peppers, zucchini, or corn to enhance flavor and texture. street corn chicken Use vegetable broth instead of chicken broth to maintain the soup’s depth of flavor.

Can I freeze Chicken Enchilada Soup?

Yes! Freezing Chicken Enchilada Soup is a great way to save leftovers for later. Allow the soup to cool completely before transferring it to an airtight container. When ready to enjoy it again, thaw it overnight in the refrigerator and reheat on the stove over medium heat until warmed through.

What toppings are best for Chicken Enchilada Soup?

Toppings can elevate your Chicken Enchilada Soup and add extra flavor. Some popular options include shredded cheese, sour cream, diced avocado, chopped cilantro, jalapeños, and tortilla chips. Feel free to mix and match based on your preferences for a personalized touch.

Conclusion for Chicken Enchilada Soup:

Chicken Enchilada Soup offers a quick and satisfying meal that’s perfect for any night of the week. This recipe combines tender chicken with rich flavors and spices that delight your taste buds. Whether you serve it with crispy tortilla chips or fresh toppings like avocado and cheese, it’s sure to become a family favorite. slow cooker chicken and broccoli Enjoy this easy-to-make soup that brings comfort and warmth straight from your kitchen!

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Chicken Enchilada Soup

• Author: Ava
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves approximately 6
• Category: Main
• Method: Cooking
• Cuisine: Mexican

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Description

Chicken Enchilada Soup is a cozy, flavorful dish that combines tender shredded chicken, vibrant bell peppers, and zesty spices in a rich broth. This easy-to-make soup is perfect for chilly evenings or family gatherings, providing warmth and satisfaction with every spoonful. Elevate your meal with your favorite toppings for a delightful finish.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves fresh garlic, minced
• 1 medium yellow onion, finely chopped
• 1 cup mixed bell peppers (red, yellow, green), diced
• 1 can (14.5 oz) diced tomatoes in juice
• 4 cups low-sodium chicken broth
• 2 tsp cumin powder
• 2 tsp chili powder

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Instructions

1. Gather and chop all ingredients for easy access.
2. In a large pot over medium heat, add oil and sauté the onion and garlic until fragrant (2-3 minutes).
3. Add chicken breasts and bell peppers along with half of the diced tomatoes. Simmer for about 10 minutes until chicken starts cooking through.
4. Stir in cumin, chili powder, remaining tomatoes, and chicken broth. Bring to a boil then reduce heat to simmer for another 15-20 minutes.
5. Remove cooked chicken from pot, shred with forks, and return to soup.
6. Adjust seasoning as needed. Serve hot with toppings like avocado or tortilla strips.

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Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 4g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 31g
• Cholesterol: 80mg

Keywords: For a vegetarian version, swap chicken for black beans or lentils. Enhance flavor by adding corn or additional vegetables such as zucchini. Store leftovers in an airtight container in the fridge for up to three days.