Chicken Enchilada Soup

Introduction

When the weather turns chilly and the craving for something warm and satisfying strikes, Chicken Enchilada Soup is the perfect solution. This recipe has quickly become a family favorite in my home, adored for its rich flavors and comforting ingredients. Each bowl brims with hearty goodness, from the tender chicken to the colorful vegetables, making it not only delicious but visually appealing too. The kids love the cheesy goodness, and I appreciate how easy it is to prepare, especially on busy weeknights. Whether you’re serving it for a casual dinner or a cozy gathering, this soup is sure to please everyone at the table.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 (10 oz) can enchilada sauce (red or green)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (15 oz) can diced tomatoes, with juice
• 4 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 cup shredded cheddar or Mexican blend cheese
• Salt and black pepper, to taste
• Optional toppings: sliced avocado, chopped cilantro, sour cream, tortilla chips, or extra cheese

Instructions

Sauté Vegetables

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Then, add the minced garlic, red bell pepper, and green bell pepper, cooking for an additional 5 minutes until everything is tender.

Season

Stir in the ground cumin, chili powder, and smoked paprika, cooking for 1 minute to release the spices’ aromatic flavors.

Add Ingredients

Pour in the enchilada sauce, black beans, corn, diced tomatoes with their juice, and chicken broth. Bring the mixture to a simmer, stirring occasionally to blend the flavors.

Add Chicken and Cheese

Incorporate the shredded chicken and cheese into the soup, stirring until the cheese is melted and the soup is heated through. Season with salt and black pepper to taste.

Serve

Ladle the soup into bowls and top with your favorite toppings, such as avocado slices, chopped cilantro, sour cream, tortilla chips, or additional cheese. Enjoy your warm, comforting bowl of chicken enchilada soup!

Nutrition Facts

• Servings: 6
• Calories: Approximately 350 per serving
• Sugar: 4g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 24g
• Cholesterol: 65mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve

• Ladle the soup into individual bowls.
• Top with optional garnishes such as:
• Sliced avocado
• Chopped cilantro
• Sour cream
• Tortilla chips
• Extra shredded cheese

Additional Tips

1. Use Rotisserie Chicken: For a quicker meal, shred store-bought rotisserie chicken instead of cooking your own.
2. Customize Your Spice Level: Adjust the amount of chili powder and smoked paprika based on your spice preference.
3. Add More Vegetables: Consider adding other veggies like zucchini or corn for added nutrition and flavor.
4. Thicken the Soup: For a thicker consistency, blend a portion of the soup before adding the chicken and cheese.
5. Serve with Cornbread: Pair the soup with cornbread or warm tortillas for a complete meal.

Recipe Variations

• Vegetarian Version: Omit the chicken and replace it with extra beans or lentils for a hearty vegetarian option.
• Creamy Enchilada Soup: Stir in a splash of heavy cream or cream cheese for a richer, creamier texture.
• Spicy Kick: Add jalapeños or diced green chiles for an extra spicy version of the soup.

Serving Suggestions

• Side Salads: Serve with a light salad to balance the richness of the soup.
• Tortilla Chips: Offer tortilla chips on the side for crunch and dipping.
• Fajita-Style Wraps: Use the soup as a filling for fajitas or wraps for a different take.

Freezing and Storage

• Freezing: Store leftover soup in an airtight container and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove.
• Storage: Keep any leftovers in the fridge for up to 4 days. The flavors continue to develop, making the soup even better the next day!

FAQ Section

1. Can I use frozen chicken?
   Yes, you can use frozen chicken, but be sure to cook it thoroughly before shredding.
2. What type of cheese can I use?
   Feel free to use any cheese you prefer, such as Monterey Jack or pepper jack for a spicier flavor.
3. Is this soup gluten-free?
   Yes, as long as you use gluten-free enchilada sauce, this soup can be gluten-free.
4. Can I make this soup in a slow cooker?
   Absolutely! Sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours.
5. What can I use instead of chicken broth?
   Vegetable broth or water can be used, but chicken broth adds more flavor.
6. Can I add more beans?
   Yes, you can add additional beans such as pinto beans or kidney beans for more protein and fiber.
7. How do I store leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 4 days.
8. Is it possible to make this soup vegan?
   To make it vegan, omit the chicken and cheese, and use plant-based alternatives.
9. What toppings do you recommend?
   Some popular toppings include avocado, cilantro, sour cream, and tortilla chips.
10. Can I use fresh chicken?
    Yes, use fresh, cooked chicken or poach raw chicken in the broth before shredding.

Conclusion

Chicken Enchilada Soup is a delightful combination of flavors and textures that warms the soul and satisfies the taste buds. This recipe is not only simple to prepare but also highly customizable, making it a versatile option for any night of the week. Whether you stick to the original recipe or explore variations, each bowl promises comfort and delight. So gather your loved ones, ladle out some delicious soup, and enjoy the cozy warmth it brings to your table.

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