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To make Chicken Enchilada Soup, gather these ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 jalapeño, seeded and minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 2 cups cooked chicken, shredded (rotisserie chicken works great) - 1 can (10 oz) red enchilada sauce - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado slices (for garnish) - Lime wedges (for serving) These ingredients blend to create a rich and tasty soup. You can find most of them in your local grocery store. Using fresh ingredients makes a big difference. The spices add warmth and depth. The chicken broth is the base for flavor and richness. Each ingredient plays its part in making this soup special. {{ingredient_image_1}} 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 medium diced onion. Sauté for 3-4 minutes until soft and clear. 3. Now, stir in 2 minced cloves of garlic. Add 1 diced bell pepper and 1 minced jalapeño. 4. Cook for another 2-3 minutes. This softens the veggies and builds flavor. 1. Next, sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. 2. Stir well to coat the veggies with the spices. Cook for 1 minute. This wakes up the spices and releases their aroma. 3. Pour in 4 cups of chicken broth. This is the base of your soup. 1. Add 1 can of drained and rinsed black beans and 1 can of drained corn. 2. Toss in 2 cups of shredded cooked chicken. Stir everything together. 3. Pour in 1 can of red enchilada sauce. Mix well to combine all the flavors. 4. Bring the soup to a gentle simmer. Lower the heat and let it cook for 10-15 minutes. This time allows the flavors to meld beautifully. Sautéing your vegetables is key. When you heat the olive oil, add the onion first. This softens the onion and brings out its sweet flavor. Next, add the garlic, bell pepper, and jalapeño. This step builds a nice base for the soup. Cook these for a few minutes to let the flavors blend. Letting the flavors meld is also important. After combining the broth, beans, corn, and chicken, let the soup simmer. This allows all the spices and ingredients to come together. Taste the soup before serving. Adjust the salt and pepper if needed. Using rotisserie chicken is a great time-saver. It adds rich flavor and cuts down on prep time. You can also switch up the beans. Try pinto beans or kidney beans for a different taste. Feel free to add more veggies too! Zucchini, spinach, or even diced tomatoes can make the soup even better. These additions boost nutrition and flavor. Garnishes can elevate your soup. Fresh cilantro adds a bright touch. Avocado slices add creaminess, while lime wedges give a zesty kick. For sides, consider tortilla chips or cornbread. They add crunch and round out the meal. A simple side salad also works well. Enjoy your Chicken Enchilada Soup with these tasty extras! Pro Tips Use Rotisserie Chicken: For a quick and easy option, shredded rotisserie chicken adds flavor and saves time in preparation. Adjust the Heat: If you prefer a milder soup, reduce the amount of jalapeño or omit it altogether. Conversely, add more for extra heat! Customize Your Toppings: Feel free to add additional toppings such as shredded cheese, sour cream, or tortilla strips for added texture and flavor. Make It Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat on the stove before serving. {{image_2}} For a vegetarian twist, swap the chicken for chickpeas or lentils. These options add protein and texture. You can also use roasted veggies like zucchini, mushrooms, or sweet potatoes for a hearty soup. Want a kick? Add more jalapeños or a splash of hot sauce for heat. You can also use spicy enchilada sauce to amp up the flavor. Adjust the amount to suit your taste. For a creamy version, add heavy cream or shredded cheese to the pot. This makes the soup rich and smooth. Reduce the broth slightly for a thicker, creamier texture. The result is a cozy, comforting dish perfect for chilly nights. To store leftovers, let the soup cool down first. Transfer it to an airtight container. This keeps the soup fresh and tasty. You can store it in the fridge for about 3 to 4 days. Make sure to label the container with the date. This way, you won't forget when you made it. For freezing soup, use freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for up to 3 months. When you're ready to eat, take it out and thaw it in the fridge overnight. For quick thawing, place it in a bowl of cold water. To reheat, pour the soup into a pot. Heat it on low until it's warm. Stir often to keep it from sticking. You can also use the microwave for quick reheating. Just cover the bowl with a microwave-safe lid and heat in short bursts. Enjoy your delicious soup anytime! Chicken enchilada soup lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps the soup fresh and safe to eat. Before serving, check for any off smells or changes in texture. If it seems good, just reheat and enjoy! Yes, you can use frozen chicken for this recipe. Just make sure to thaw it first. You can do this overnight in the fridge or in cold water for a quicker method. Cooked chicken, like rotisserie, works great too. It saves time and adds flavor! There are many tasty toppings you can use. Here are some ideas: - Fresh cilantro - Avocado slices - Lime wedges - Shredded cheese - Sour cream - Tortilla strips These toppings add flavor and texture to your soup. Feel free to mix and match based on your taste! You now know how to make a tasty chicken enchilada soup. We covered the ingredients, preparation steps, and tips for the best flavor. I shared ideas for variations and how to store your soup. Remember to try garnishes like cilantro and lime for extra zest. This dish is easy to adapt for different diets. Make it your own, and enjoy a warm bowl anytime!

Zesty Chicken Enchilada Soup

A flavorful and spicy chicken enchilada soup that's perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 jalapeño seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) red enchilada sauce
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for garnish avocado slices
  • for serving lime wedges

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until soft and translucent.
  • Stir in the minced garlic, diced bell pepper, and jalapeño. Cook for another 2-3 minutes until the vegetables are slightly softened.
  • Add the ground cumin, chili powder, and smoked paprika to the pot, stirring well to coat the vegetables. Cook for about 1 minute until the spices are fragrant.
  • Pour in the chicken broth, followed by the black beans, corn, and shredded chicken. Stir to combine.
  • Add the enchilada sauce and stir well. Bring the soup to a gentle simmer, then lower the heat and let it cook for another 10-15 minutes to allow the flavors to meld.
  • Taste the soup and season with salt and pepper as needed.
  • Serve the soup hot, garnished with fresh cilantro and avocado slices, and offer lime wedges on the side for an extra zing.

Notes

Rotisserie chicken works great for this recipe.
Keyword chicken, enchilada, soup, spicy