Chicken Enchilada Soup: A Delicious Mexican Enchilada Soup That’s Ready in 45 Minutes 🍲🌶️✨
1. Introduction
If you’re searching for a comforting, flavorful, and chicken soup recipe with a twist, look no further than this hearty Mexican Enchilada Soup. Perfect for busy weeknights, this healthy fast soup recipe combines the bold flavors of traditional Mexican cuisine with the convenience of a quick and easy meal. Whether you’re craving soups with fresh tomatoes or want to experience some of the best soup recipes ever chicken, this recipe is a must-try. Quick to prepare and nourishing, this red enchilada soup will soon become a staple in your rotation.
2. Ingredients for Chicken Enchilada Soup
- 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, fire-roasted for extra flavor
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce (preferably red enchilada sauce for authenticity)
- 2 cups chicken broth (preferably homemade or low sodium)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños
3. How to Make Chicken Enchilada Soup
Step 1. Preparation of Ingredients
Start by dicing the onion and mincing the garlic. If using chicken breasts, season them lightly with salt and pepper for extra flavor. For a rich taste, consider slow-cooking the chicken beforehand or just boiling it briefly if you prefer stovetop recipes.
Step 2. Sauté Vegetables
In a large pot, heat olive oil. Add diced onions and cook until translucent. Then, add the minced garlic and sauté for an additional minute, releasing those fragrant aromas.
Step 3. Cook Chicken
Add the chicken breasts to the pot or cook separately and shred later. If cooking directly in the soup, sear the chicken until browned on each side for flavor, then add to the soup and cook through, or shred cooked chicken and set aside.
Step 4. Add Flavor and Simmer
Stir in cumin, smoked paprika, chili powder, salt, and pepper. Pour in the diced tomatoes, corn, black beans, enchilada sauce, and chicken broth. Bring everything to a boil, then reduce the heat and let it simmer for 20 minutes. This step helps blend the flavors seamlessly, making this soups with fresh tomatoes truly delicious.
Step 5. Final Touches
If you’ve cooked the chicken separately, shred it and add it to the pot during the last 5 minutes of simmering. Adjust seasoning as needed. For that authentic touch, serve with shredded cheese and chopped cilantro.
4. Storage Tips for Chicken Enchilada Soup
This incredible soup recipe can be stored in an airtight container in the refrigerator for up to 3 days. To make it last longer, freeze in portioned containers for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of chicken broth to regain the perfect consistency.
5. Serving Suggestions for Mexican Enchilada Soup
Serve this healthy fast soup recipe with a sprinkle of shredded cheese, a dollop of sour cream, and freshly chopped cilantro for vibrant flavor. Pair it with warm tortillas or cornbread for a fulfilling meal. Want to explore similar recipes? Check out this Hungarian Mushroom Soup or this Meatball Soup Recipe for additional comforting dishes.
6. FAQs About Chicken Enchilada Soup
What is Mexican Enchilada Soup?
Mexican Enchilada Soup is a hearty and flavorful soup that captures the essence of classic enchiladas, combining ingredients like chicken, tomatoes, beans, corn, and enchilada sauce into a warm bowl of comfort. It is known for its bold spice and satisfying texture.
Can I make this soup vegetarian?
Absolutely! Replace the chicken with vegetables like zucchini, spinach, or extra beans, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
How do I thicken Mexican Enchilada Soup?
If you prefer a thicker consistency, you can add a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons water) during simmering or blend a portion of the soup before serving.
Is this a good recipe for meal prep?
Yes, this soup holds up well for meal prep. It can be stored in containers and reheated throughout the week, making it a convenient and healthy option for busy schedules.
7. Related Recipes & Recommendations
For more delicious ideas, consider trying a Korean Ground Beef Bowl or this flavorful Smothered Chicken and Rice. Enhance your menu with these easy-to-make dishes that pair perfectly with dinner options.
8. Conclusion
This Mexican Enchilada Soup is not only quick and easy to prepare but also packed with flavor, making it one of the most popular soups stews and chilis in the world of yummy healthy soup recipes. By using fresh ingredients like chicken and ripe tomatoes, this red enchilada soup delivers a comforting, satisfying experience with every spoonful. Whether for a cozy night in or a quick lunch, this soup is sure to impress your family and friends. Enjoy making this best soup recipe ever chicken and elevate your cooking game today!
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Chicken Enchilada Soup [45 Minutes] – Chasety
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
Chicken Enchilada Soup is a flavorful, hearty Mexican-inspired soup that combines tender chicken, corn, black beans, and enchilada sauce, all simmered to perfection in just 45 minutes. Perfect for busy weeknights, this quick and healthy soup is packed with bold spices and fresh ingredients, making it a comforting and satisfying meal for the whole family.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, fire-roasted for extra flavor
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce (preferably red enchilada sauce for authenticity)
- 2 cups chicken broth (preferably homemade or low sodium)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños
Instructions
- Start by dicing the onion and mincing the garlic. If using chicken breasts, season them lightly with salt and pepper.
- In a large pot, heat olive oil. Add diced onions and cook until translucent. Then, add the minced garlic and sauté for an additional minute.
- Add the chicken breasts to the pot or cook separately and shred later. If cooking directly in the soup, sear the chicken until browned on each side, then add to the soup and cook through, or shred cooked chicken and set aside.
- Stir in cumin, smoked paprika, chili powder, salt, and pepper. Pour in the diced tomatoes, corn, black beans, enchilada sauce, and chicken broth. Bring everything to a boil, then reduce the heat and simmer for 20 minutes.
- If you’ve cooked the chicken separately, shred it and add during the last 5 minutes of simmering. Adjust seasoning as needed. Serve with shredded cheese and chopped cilantro if desired.
Notes
- For a thicker soup, blend a portion of the soup or add a cornstarch slurry.
- Use fresh, high-quality ingredients for the best flavor.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 60 mg
