Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 4 cups chicken broth; 1 (15-ounce) can red enchilada sauce; 1 (14.5-ounce) can diced tomatoes (with juices); 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can corn kernels, drained; 2 cups cooked shredded chicken; Salt and pepper to taste; Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

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Why You’ll Love This Recipe

Rich and Savory: Bold enchilada flavors in a comforting soup.
Quick and Easy: Minimal prep and simple ingredients.
Versatile: Add toppings like cheese, sour cream, or avocado.
Family-Friendly: Mild enough for kids but flavorful enough for adults.
Freezer-Friendly: Great for batch cooking and storing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
4 cups chicken broth
1 (15-ounce) can red enchilada sauce
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
2 cups cooked shredded chicken
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

Directions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic, chili powder, and cumin, cooking for another minute.
Add Liquids and Simmer: Stir in chicken broth, enchilada sauce, and diced tomatoes with their juices. Bring to a simmer.
Add Beans, Corn, and Chicken: Stir in black beans, corn, and shredded chicken. Simmer for 15-20 minutes to let flavors meld.
Season: Taste and adjust salt and pepper as needed.
Serve: Ladle soup into bowls and top with your favorite garnishes.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Creamy Version: Stir in ½ cup cream or cream cheese at the end for richness.
Spicy Kick: Add diced jalapeños or hot sauce.
Vegetarian Option: Omit chicken and use vegetable broth.
Slow Cooker: Combine ingredients and cook on low for 4-6 hours.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight before reheating.
Reheating: Warm on the stove or microwave until hot.

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly.

Is this soup gluten-free?

Yes, if using gluten-free enchilada sauce and broth.

Can I make it spicier?

Add jalapeños, cayenne, or hot sauce to taste.

What toppings go best?

Cheese, sour cream, avocado, cilantro, and tortilla strips.

Can I use canned chicken?

Yes, but fresh or rotisserie chicken is preferred.

Can I freeze with toppings?

Freeze soup without toppings; add fresh when serving.

How do I thicken the soup?

Simmer uncovered or add a cornstarch slurry.

Can I use homemade enchilada sauce?

Absolutely, it will enhance the flavor.

Can I make this dairy-free?

Skip cheese and sour cream or use dairy-free alternatives.

What sides pair well?

Serve with warm tortillas or Mexican rice.

Conclusion

Chicken Enchilada Soup is a flavorful, comforting, and easy-to-make dish that brings the best of Mexican flavors into a warm bowl. Perfect for busy weeknights or meal prep, it’s a versatile recipe that can be customized to suit any palate or dietary need.