This Chicken Enchilada Soup is a warm and cozy dish packed with flavor! It’s made with tender chicken, spicy enchilada sauce, and lots of tasty toppings like cheese and avocado.
It’s like having a fiesta in a bowl! I love whipping it up on chilly nights because it’s quick and fills the house with yummy smells. Grab some tortilla chips for extra crunch!
Key Ingredients & Substitutions
Olive oil: A great base for sautéing. If you need a substitute, canola oil or avocado oil works well too.
Onion: A medium onion adds nice sweetness. You can replace it with shallots or scallions for a milder flavor.
Garlic: Fresh minced garlic gives depth. If you’re in a rush, garlic powder can be used, but fresh is always better!
Chicken broth: Homemade is best, but store-bought is fine. For a vegetarian option, use vegetable broth.
Enchilada sauce: It really gives the soup its flavor. If you don’t have it, tomato sauce can work in a pinch, adding some spices to mimic the taste.
Black beans: They add protein and fiber. You can swap with kidney beans or pinto beans if you prefer.
Shredded chicken: Rotisserie chicken is my go-to for quick prep. You can use canned chicken or leftover roasted chicken as alternatives.
How Can You Make Sure Your Soup is Full of Flavor?
Creating a flavorful base is key for this soup! Start by getting the onion and garlic nice and soft in the olive oil; this builds up a great foundation. The spices like cumin, chili powder, and smoked paprika are essential for that enchilada taste. Here’s how to do it:
- Sauté onions in oil on medium heat until they are soft (about 4-5 minutes).
- Add the garlic and spices, stirring for about a minute until fragrant.
Then, when you add the other ingredients, allow it to simmer so all those wonderful flavors blend together. Trust me, letting it simmer makes a huge difference!
How to Make Chicken Enchilada Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Main Components:
- 4 cups chicken broth
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes, drained slightly
- 1 cup corn kernels (fresh or frozen)
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked shredded chicken (using rotisserie chicken is great!)
Seasoning and Toppings:
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese or Monterey Jack cheese
- Fresh cilantro, chopped for garnish
- Optional garnishes: sour cream, sliced avocado, tortilla chips
How Much Time Will You Need?
This Chicken Enchilada Soup takes about 15 minutes to prepare and another 20 minutes to cook, making a total of about 35 minutes from start to finish. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion and cook until it’s soft and translucent, which will take about 4-5 minutes. This is the aromatic foundation for your soup!
2. Add the Flavorful Spices:
Next, add the minced garlic, ground cumin, chili powder, and smoked paprika to the pot. Cook everything together for about a minute, stirring frequently to let those delicious aromas fill the air.
3. Combine the Main Ingredients:
Now it’s time to pour in the chicken broth, red enchilada sauce, drained diced tomatoes, corn, and black beans. Stir everything well to combine the flavors into one savory mix.
4. Simmer to Develop Flavor:
Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes. This will help all the flavors blend beautifully!
5. Add the Chicken:
After simmering, stir in the shredded chicken to the pot. Cook for another 5 minutes until the chicken is heated through. Taste the soup and season with salt and pepper according to your preference.
6. Serve and Enjoy:
Ladle the hot soup into bowls and top each one with a generous amount of shredded cheese and a sprinkle of fresh cilantro. If you like, you can add sour cream, avocado slices, and tortilla chips for a delightful crunch. Enjoy your delicious Chicken Enchilada Soup!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using a store-bought rotisserie chicken is a fantastic shortcut that saves time. Simply shred the chicken, and it’s ready to add to your soup!
What Can I Substitute for Black Beans?
If you don’t have black beans on hand, you can easily substitute them with pinto beans or kidney beans. They’ll provide similar texture and flavor to your soup.
How Can I Adjust the Spiciness?
If you prefer a milder flavor, you can reduce the amount of chili powder or omit it entirely. For added heat, consider including chopped jalapeños or a dash of hot sauce when cooking!
Can I Make This Soup Vegetarian?
Yes, you can! Just replace the chicken broth with vegetable broth and omit the shredded chicken. You can add extra beans or veggies for a hearty vegetarian option.
