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This Chicken Enchilada Soup is warm, cheesy, and super tasty! With tender chicken, juicy tomatoes, and a hint of spice, it’s like a cozy hug in a bowl.
Honestly, who doesn’t love a meal that comes together so quickly? Just toss the ingredients in, let them mingle, and you’ve got a delicious dinner ready!
I like to top mine with extra cheese and avocado slices. It makes every bite even better! Plus, it’s perfect for leftovers, which are always a bonus!
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Key Ingredients & Substitutions
Olive Oil: This oil is great for sautéing; it adds a nice flavor. If you’re out of olive oil, you can use vegetable oil or avocado oil as alternatives, which also have high smoke points.
Onion: A medium onion diced adds depth to the soup. You can switch to shallots or green onions if you don’t have a regular onion on hand. I often use red onions for a slightly sweeter touch.
Spices (Cumin, Chili Powder, Smoked Paprika): These spices bring warmth to the dish. If you run out of chili powder, try using a mix of paprika and cayenne for some heat. For a milder soup, decrease the amount of chili powder.
Chicken Broth: Homemade broth is ideal, but store-bought works well too. For a lighter option, you can use vegetable broth, especially if you’re looking for a vegetarian version.
Canned Enchilada Sauce: This ingredient adds a rich, spicy flavor. If you don’t have it, you can blend some tomato sauce with chili powder and a pinch of cumin. I’ve used salsa in a pinch, and it tasted great!
Heavy Cream: This creates a creamy texture to the soup. You can substitute with half-and-half or coconut milk for a lighter option. I’ve found that Greek yogurt adds creaminess while keeping it healthy.
How Do I Achieve the Best Flavor Through Sautéing?
Sautéing the onions and spices correctly is key to a flavorful soup. Start by heating the oil on medium heat, then add the onions and cook until they become soft and translucent, around 5 minutes. This step builds the foundation of flavor in your soup.
- Add the garlic and spices to the onions, stirring for about a minute until fragrant. This helps release the oils from the spices, enhancing their flavor.
- Be careful not to burn the garlic; it can become bitter. If you notice it browning too quickly, lower the heat.
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Delicious Chicken Enchilada Soup Recipe
What You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups shredded cooked chicken
- 1 can (14.5 oz) diced tomatoes (optional with green chilies)
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- Fresh cilantro, for garnish
Optional Toppings:
- Shredded cheese
- Sour cream
- Avocado
- Lime wedges
How Much Time Will You Need?
You’ll need about 10 minutes for prep and around 30 minutes for cooking. So, in just under an hour, you can whip up this comforting soup and enjoy it with loved ones!
Instructions:
Start by grabbing a large pot and heating up that olive oil over medium heat. Add in the diced onion and sauté until it’s beautifully translucent, which should take about 5 minutes. Ah, the smell of onion cooking is just heavenly!
Once the onion is ready, stir in the minced garlic along with the cumin, chili powder, and smoked paprika. Let it cook for another minute so all those spices become fragrant and mingle together. Your kitchen is surely smelling great by now!
Next, pour in the chicken broth and enchilada sauce, bringing it all to a gentle simmer. This is where the magic starts to happen!
Now it’s time to add the black beans, corn, shredded chicken, and diced tomatoes. Stir everything together and let the soup simmer for about 15-20 minutes. This step allows all the flavors to blend beautifully.
Once that’s done, lower the heat and gently stir in the heavy cream. Keep the soup warm, but avoid boiling it. Season to taste with salt and pepper; go ahead and be generous if you like a little zing!
Finally, serve up this scrumptious soup hot, garnished with a sprinkle of fresh cilantro. If you’re feeling fancy (and who doesn’t sometimes?), add some optional toppings like shredded cheese, sour cream, avocado, or lime wedges to really make it your own. Enjoy every lovely bite of your Chicken Enchilada Soup!
Can I Use Rotisserie Chicken Instead of Cooking Fresh Chicken?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred the amount you need (about 2 cups) from the chicken and add it directly to the pot in step 4. No need to cook it beforehand!
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or whole milk for a lighter option. If you prefer a dairy-free alternative, try using coconut milk or cashew cream for a rich flavor.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of chicken broth if it gets too thick.
Can I Make This Soup Spicier?
Definitely! To add more heat, consider including diced jalapeños or a splash of hot sauce when you add the spices. Adjust to your taste preference, and enjoy the heat!
