Introduction to Chicken Enchilada Soup
If you're looking for a warm, comforting dish that can be whipped up in no time, then chicken enchilada soup is the perfect answer. This creamy, flavorful soup blends the zest of Tex-Mex cuisine with the ease of a weeknight meal, making it a go-to for busy professionals like you.
Why Chicken Enchilada Soup is the Perfect Weeknight Meal?
Picture yourself coming home after a long day—you're tired, hungry, and craving something delicious. In just 30 minutes, you can have a bowl of hearty chicken enchilada soup simmering on the stove, ready to nourish both your body and soul. With minimal prep and using common pantry staples such as black beans, corn, and enchilada sauce, this recipe is not only straightforward but also versatile.
You can easily customize the heat level by adjusting the spices, and it stores well, which means you'll have tasty leftovers for lunch the next day. You’ll find that it's the ideal solution for those fast-paced evenings when you want comfort food without the fuss.
For a truly enriching experience, consider pairing it with a crisp side salad or homemade tortilla chips—check out some great options from Epicurious. Don't forget to gather your favorite toppings like sour cream and fresh cilantro to elevate your chicken enchilada soup even more!
Ingredients for Chicken Enchilada Soup
Essential ingredients
Making a delicious chicken enchilada soup starts with a few essential ingredients that come together to create a flavorful, hearty dish. You’ll need:
- Chicken: About a pound of boneless, skinless chicken breasts works best, but you can also use pre-cooked shredded chicken for quicker prep.
- Vegetables: Diced yellow onion and minced garlic infuse the soup with deep flavors.
- Spices: Chili powder, smoked paprika, ground cumin, onion powder, oregano, salt, and black pepper are vital for that authentic Tex-Mex taste.
- Canned ingredients: Look for red enchilada sauce, black beans, corn, and fire-roasted diced tomatoes with chilies for convenience and flavor.
- Broth and dairy: Chicken stock brings depth and cream cheese adds a silky texture to your soup.
Optional toppings and substitutes
Feel free to customize your chicken enchilada soup with toppings like:
- Cilantro: Fresh cilantro enhances the flavor.
- Sour cream: A dollop provides creamy goodness.
- Tortilla chips: For a crunchy texture, sprinkle these on top.
If you prefer a twist, substitute chicken with turkey bacon or even beef for a diverse taste. Experimenting with different cheeses, such as Monterey Jack or a Mexican blend, can also elevate your soup experience.
For more on culinary substitutions, check out Serious Eats for in-depth articles and tips.
Step-by-step Preparation for Chicken Enchilada Soup
Cooking is often about creating warmth and comfort, and what better way to do so than with a delicious bowl of Chicken Enchilada Soup? Let's dive into the preparation process to ensure your meal is packed with flavor and, most importantly, easy to make.
Prepare and season the chicken
Begin by taking your boneless, skinless chicken breasts (about 1 pound or so) and patting them dry with paper towels. Season them generously with salt and black pepper on both sides. This not only enhances the flavor but also sets the stage for that tender chicken goodness. If you're short on time, you can always opt for precooked shredded chicken to make things even easier.
Sauté the onions and garlic
In a large Dutch oven, heat up a tablespoon of vegetable oil over medium heat. Once the oil is shimmering, add in your diced yellow onion. Sauté for about three minutes until it becomes softened and translucent. This step is crucial as it forms the aromatic base of your soup. Next, stir in three minced cloves of garlic and let them cook for about 30 seconds until fragrant. This will add that comforting depth to your chicken enchilada soup.
Add spices and enchilada sauce
Now comes the fun part—spices! Sprinkle in the chili powder, smoked paprika, ground cumin, onion powder, and dried oregano. Stir this mixture for another 30 seconds, allowing the spices to toast just a little. You'll notice a lovely aroma filling your kitchen. Then, pour in the red enchilada sauce and use a wooden spoon to scrape any caramelized bits off the bottom of your pot. This will add even more flavor to your soup.
Combine the remaining ingredients
Next, it’s time to introduce the remaining ingredients: add the canned black beans, fire-roasted diced tomatoes with chilies, canned corn, and chicken stock. Give everything a good stir. Then, return your chicken to the pot. Cover it partially and let it simmer for about 10-15 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Shred the chicken and add the cheeses
Once your chicken is cooked, carefully remove it from the pot and shred it using two forks—this is where the magic happens! Mix in cream cheese and one cup of shredded cheddar cheese, stirring until it melts into creamy perfection. Finally, return the shredded chicken to the dutch oven and give it a good stir. If you're looking for a thicker consistency, feel free to whip up a cornstarch slurry and mix it in.
Now your Chicken Enchilada Soup is ready to be served! Top each bowl with a sprinkle of the remaining cheddar, a dollop of sour cream, fresh cilantro, and some tortilla chips for that delightful crunch. Enjoy your creation and share this warmth with those you love!
Variations of Chicken Enchilada Soup
Vegetarian Version
Craving a delicious chicken enchilada soup but looking for a vegetarian twist? Simply swap the chicken for hearty ingredients like quinoa or chickpeas. Add in some diced bell peppers and mushrooms for that satisfying texture, and keep the rest of the recipe intact. You’ll miss the chicken just a little when you experience the burst of flavors from the enchilada sauce and spices, making this version equally comforting!
Spicy Chicken Enchilada Soup
For those who love a little kick, don't hesitate to turn up the heat! Add jalapeños or a few dashes of hot sauce to your chicken enchilada soup for an exciting kick. You can even sprinkle in some pepper jack cheese for that extra zest. Remember, you can always adjust these spices to suit your taste. After all, cooking should be fun and tailored to your palate!
Cooking Tips and Notes for Chicken Enchilada Soup
Tips for Better Flavor
To enhance the flavor of your chicken enchilada soup, consider using freshly minced garlic and sautéing your spices for a minute before adding liquid. This releases essential oils and intensifies their taste. If you love a bit of heat, you can add diced jalapeños or a touch of cayenne pepper. Adding a splash of lime juice just before serving can brighten up the flavors remarkably!
Storage and Reheating Notes
This soup is perfect for meal prep! You can store leftovers in an airtight container in the refrigerator for up to three days or freeze portions for up to three months. To reheat, simply warm it on the stove or in the microwave. If the soup thickens in the fridge, just add a splash of chicken broth while reheating to restore its creamy consistency.
Serving Suggestions for Chicken Enchilada Soup
Creative ways to top your soup
Elevate your Chicken Enchilada Soup with various toppings that add flavor and texture. Consider:
- Cilantro: Fresh and fragrant, it balances the richness of the soup.
- Sour Cream: A dollop adds creaminess and a tangy contrast.
- Tortilla Chips: Break them up for crunch and fun.
- Avocado Slices: Creamy and buttery, perfect for a rich finish.
- Lime Wedges: A squeeze of lime brightens the flavors beautifully.
These toppings will not only enhance the taste but also make your dish visually appealing!
Pairing ideas with sides and drinks
To create a complete meal around your Chicken Enchilada Soup, don't hesitate to pair it with some delightful sides and beverages:
- Sides: Serve with a side of garlic bread or a fresh green salad for a nutritious boost.
- Drinks: Opt for refreshing lemonade or iced tea to complement the soup’s zest.
- Snacks: Think about serving some cheesy quesadillas or Mexican street corn for added flair.
Each pairing can enhance your dining experience, making it an event to remember! For more pairing inspiration, check out Food Pairing Guides.
Time Breakdown for Chicken Enchilada Soup
Preparation time
Getting your chicken enchilada soup ready is a breeze! You’ll only need about 5 minutes to gather your ingredients and prep the chicken and vegetables.
Cooking time
Once you're all set, it takes approximately 25 minutes for the soup to reach bubbling perfection on the stovetop.
Total time
In just 30 minutes, you can enjoy a steaming bowl of this hearty, flavorful soup with your friends or family. It’s perfect for a busy weeknight dinner or a cozy weekend meal!
Nutritional Facts for Chicken Enchilada Soup
Calories per serving
A hearty serving of chicken enchilada soup contains approximately 349 calories. This makes it a filling yet manageable option for lunch or dinner, ideal for those maintaining a balanced diet while enjoying comfort food.
Macros breakdown
This delicious soup offers a well-rounded mix of nutrients:
- Carbohydrates: 29g
- Protein: 23g
- Fat: 16g (including 8g of saturated fat)
It's a great source of protein to fuel your day and includes dietary fiber (5g), contributing to digestive health. Whether you're meal prepping for a busy week or serving guests, this soup is as tempting as it is nutritious!
For more on healthy eating, check out Nutrition.gov or MyPlate.gov, both providing helpful resources to support your dietary choices.
FAQs about Chicken Enchilada Soup
Can I use leftover chicken for this recipe?
Absolutely! Using leftover chicken is not only a time-saver but also a fantastic way to reduce waste. If you have pre-cooked shredded chicken, simply skip the browning step and add it to the pot after the soup has simmered for about 10 minutes. This is a great way to infuse delicious flavors without the extra cooking time!
How do I make this soup thicker?
If you prefer a heartier chicken enchilada soup, there are a couple of ways to achieve that thick texture. One effective method is to stir in a slurry of cornstarch mixed with water toward the end of cooking. Alternatively, you can mash some of the beans or reduce the amount of chicken stock used.
What are some good substitutes for cheese?
Cheese is a delightful addition to chicken enchilada soup, but if you're looking for alternatives, consider using nutritional yeast for a cheesy flavor without dairy. You can also try vegan cheese options, Monterey Jack, or a Mexican blend cheese if you want to keep it creamy and rich. Experiment to find what works best for your taste!
Conclusion on Chicken Enchilada Soup
In closing, this chicken enchilada soup is a delightful way to experience the warmth of Tex-Mex cuisine in less than 30 minutes. Whether you're looking for a cozy weeknight meal or something to serve guests, this soup is sure to impress. Enjoy, and happy cooking!
Chicken Enchilada Soup
Equipment
- 6-quart Dutch Oven
- skillet
Ingredients
Main Ingredients
- 3 pieces chicken breasts boneless skinless, about 1 pound, or 3-4 cups cooked shredded chicken
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 piece yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- 10 ounces red enchilada sauce (1 can)
- 15 ounces canned black beans drained
- 15 ounces canned whole kernel corn drained
- 10 ounces fire roasted diced tomatoes with chilies ROTEL
- 4 cups chicken stock
- 4 ounces cream cheese softened
- 1 ½ cups shredded cheddar cheese divided
- 1 tablespoon cornstarch optional, for thickening
Toppings
- Cilantro
- Sour cream
- Tortilla chips
Instructions
Stovetop Instructions
- Season the chicken with salt and pepper from both sides.
- In a dutch oven, heat oil and brown the chicken from both sides (2-3 minutes per side), then remove onto a plate.
- To the dutch oven, add onion and cook for 3 minutes or until it’s soft and translucent (keep stirring every 30 seconds with a spatula). Add garlic, and cook for 30 seconds, then add chili powder, smoked paprika, cumin, onion powder, and dried oregano. Stir and cook for 30 more seconds. Add red enchilada sauce, and scrape the bottom of the pot with a wooden spoon.
- Add black beans, corn, fire-roasted diced tomatoes with chilies, chicken stock.
- Return the chicken. Stir and bring to a boil, then partially cover with a lid and allow to simmer for 10-15 minutes or until the internal temp of the chicken is 165°F/74°C.
- Remove the chicken from the soup, and shred with 2 forks.
- Add cream cheese and 1 cup of cheddar, and mix until the cheeses melt. Return the chicken to the soup, and remove it from heat.
- Optionally, you can thicken the soup more by stirring in a slurry of cornstarch and water.
- Serve in bowls, sprinkle with remaining cheddar cheese, sour cream, chopped cilantro, and tortilla chips.
Slow Cooker Instructions
- Season the chicken with salt and pepper from both sides. In a skillet, melt the butter and heat the olive oil, Then brown the chicken breasts for 2-3 minutes per side. Transfer the chicken to your slow cooker.
- Add the rest of the soup ingredients, minus the cream cheese and cheddar cheese.
- Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is fully cooked.
- Shred the chicken, and add the cream cheese and cheddar cheese to the crock pot. Stir until the cheeses are melted, then serve with your favorite toppings.
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