Chicken Enchilada Soup [45 Minutes] – Chasety 🌶️🥣🍗
1. Introduction
Are you searching for a quick, healthy, and flavorful meal that satisfies your craving for a hearty soup? Look no further than this Chicken Enchilada Soup, a delicious and nutritious dish that comes together in just 45 minutes. As one of the Incredible Soup Recipes perfect for busy weeknights, this soup blends tender chicken, rich enchilada flavors, and a comforting broth that warms you from the inside out. Whether you’re seeking Healthy Fast Soup Recipes or looking for the best soup recipes ever chicken, this recipe is truly a winner for your weekly menu.
2. Why Make Chicken Enchilada Soup?
This Super Bowl Soup Idea is a crowd-pleaser, loaded with flavors that mimic classic enchiladas but in a healthier, more convenient form. With a quick prep time and minimal ingredients, it’s perfect for those busy days when you want Made-at-Home Dinner Recipes that don’t compromise on taste. Plus, this recipe fits into the category of Soups, Stews, and Chilis that offer both nourishment and comfort.
3. Ingredients for Chicken Enchilada Soup
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels
- 1 (10 oz) can enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro, sliced jalapeños, lime wedges
4. Step-by-Step Instructions to Make Chicken Enchilada Soup
1. Prepare the Chicken
Cook the chicken by boiling or pan-searing until fully cooked. Once cooled, shred the chicken into bite-sized pieces, or you can use pre-cooked rotisserie chicken for quick convenience. This step ensures your soup is packed with deliciously tender chicken every time.
2. Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant. This creates a flavorful base for your healthy fast soup recipes.
3. Combine Ingredients
Add the shredded chicken, black beans, corn, enchilada sauce, and chicken broth to the pot. Season with cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce heat and let simmer for about 20 minutes to allow flavors to meld, making it one of the most incredible soup recipes.
4. Serve the Soup
Ladle the hot soup into bowls and garnish with your favorite toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños, and a squeeze of lime. Serve with tortilla chips or warm bread for a complete meal. This dish is not only yummy but also a sure-fire hit for family dinners.
5. Storage Tips and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally. You can also freeze leftovers in individual portions for up to 3 months, making this thick soups recipe perfect for meal prep. For optimal flavor, add fresh toppings after reheating.
6. Serving Suggestions and Variations
This best soup recipes ever chicken is versatile and can be customized. Top with sliced avocados, a dollop of Greek yogurt, or shredded lettuce for a fresh burst of flavor. For a vegan version, substitute chicken with roasted sweet potatoes or tofu, and use vegetable broth. Want more ideas? Explore other hearty dishes like Cabbage Fat Burning Soup for a health-focused meal.
7. Nutritional Benefits of Chicken Enchilada Soup
This soup is rich in protein, fiber, and essential nutrients, making it a yummy healthy soup recipe option. The combination of lean chicken, beans, and vegetables creates a filling yet weight-conscious dish, perfect for those seeking healthy fast soup recipes.
8. FAQs About Chicken Enchilada Soup
- Can I make this soup dairy-free? Yes, simply omit cheese and sour cream, and add dairy-free toppings like avocado slices or dairy-free sour cream alternatives.
- Can I use leftover cooked chicken? Absolutely! This makes the recipe even quicker and easier to prepare.
- Is this soup spicy? The spice level can be adjusted by modifying the amount of chili powder and jalapeños. For milder flavor, reduce or omit the jalapeños.
- Can I make it in the slow cooker? Yes, transfer all ingredients to a slow cooker and cook on low for 6-8 hours for a hands-off approach.
9. Conclusion
In just 45 minutes, you can enjoy a bowl of flavorful and nutritious Chicken Enchilada Soup, making it an excellent addition to your rotation of soups, stews, and chilis. This quick, healthy, and irresistibly delicious dish is perfect for any occasion — from busy weeknights to game day gatherings. Whether you prefer the traditional stovetop method or want to explore variations, this recipe stands out as one of the incredible soup recipes suitable for all tastes. Enjoy creating a hearty bowl of comfort, and don’t forget to customize it with your favorite toppings and sides. Happy cooking!
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Chicken Enchilada Soup [45 Minutes] – Chasety
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A quick, flavorful, and hearty Chicken Enchilada Soup that comes together in just 45 minutes. This nutritious recipe features tender chicken, rich enchilada flavors, and a comforting broth, perfect for busy weeknights and family dinners. Easy to customize with your favorite toppings, it offers a healthy twist on classic enchiladas in soup form.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels
- 1 (10 oz) can enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro, sliced jalapeños, lime wedges
Instructions
- Prepare the Chicken: Cook the chicken by boiling or pan-searing until fully cooked. Cool and shred or use pre-cooked rotisserie chicken.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent. Stir in minced garlic and cook until fragrant.
- Combine Ingredients: Add shredded chicken, black beans, corn, enchilada sauce, and chicken broth to the pot. Season with cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve the Soup: Ladle into bowls and garnish with shredded cheese, sour cream, cilantro, jalapeños, and lime. Serve with tortilla chips or bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave. Freeze in individual portions for up to 3 months.
- For extra flavor, add fresh toppings after reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 55 mg
