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Introduction to Chicken Enchilada Soup
Whenever you are in the mood for something warming and embracing bold, vibrant flavors from Mexican cuisine, you will find that no recipe does it justice more so than this Chicken Enchilada Soup. Luscious soup draws together all the tenderness from shredded chicken seasoned with a rich spicy flavor all helped by some zesty enchilada sauce, hearty beans, and fresh vegetables. This is the ultimate comfort food, which further warms the body as well as the soul.
It’s not only a great flair soup, but it is also versatile. The spice level can be altered, the toppings switched, and even diet preferences tailored. If it’s one of those cold nights to snuggle up on, preparing the home for a big family get-together, or you just want that one dish that makes you warm and fuzzy inside, then this is the soup for you.
Ingredients for Chicken Enchilada Soup
Essential Ingredients
- 2 cups cooked and shredded chicken: Both can be prepared using a rotisserie chicken or even your own.
- 1 can of 15 oz black beans: They add texture and protein to this meal.
- 1 can of 15 oz corn: It adds sweetness and crunch.
- 1 can of 10 oz red enchilada sauce: This is the workhorse of this meal-it gives it richness and color.
- 4 chicken broth, low sodium: This will help keep the sodium in check in the soup.
- 1 medium onion, diced: The base flavor
- 2 cloves garlic, minced: Depthiness
- 1 teaspoon ground cumin: Warmth and earthiness
- 1 teaspoon chili powder: That great zing from chili
- Salt and pepper to taste.
- 1 tbsp olive oil: This is where you cook your onions and garlic.
Optional Add-Ins for Extra Flavor
- Diced bell peppers: Add a nice crunch along with the pop of sweetness.
- Fresh cilantro: That bright herbal note paired with the flavors so elegantly.
- Jalapeños: The much-needed kick comes in fresh or pickled jalapeños.
- Sliced Avocado: Fatty to temper the spiciness.
- Shredded Cheese: Sprinkle over soup and finish creamy and lushly decadent.
Step-by-Step Instructions for Chicken Enchilada Soup
Preparing the Base
Begin by heating olive oil in a large pot over medium heat. Once the hot mixture is ready, add diced onions and sauté until they are translucent and fragrant for around 5 minutes. This way, the onions turn soft, and a flavor base is developed. Continue this by adding the minced garlic and then sauté for one more minute. One has to be careful as it would turn bitter in taste if burnt.
Cooking the Chicken
If you have raw chicken, add this now. Season the garlic with some salt and pepper; the seasoning will be ready once it gets caught in the chicken for 10-15 min stirring frequently. When the chicken is done, take the chicken out of the pot and pull it with two forks for shredding. Set this aside. If you have already pre-cooked chicken, you can simply add that to the pot after the onions and garlic have sautéed.
Adding the Vegetables
While you have your chicken whether cooked or shredded is a great time to put in your black beans and corn. Both are added to the pot and stirred together quite well. This adds heartiness to your soup as well as gives your soup the fiber and protein needed.
Stirring in the Spices
Sprinkle some cumin, chili powder, salt, and pepper on the ground. Stir everything well so that the spices distribute well over the vegetables and the chicken too. It’s when you feel aromas released from the spices and fill your kitchen with heavenly fragrance!
Combining Everything for a Flavorful Broth
Add the chicken broth and enchilada sauce. Pour in the mixture and let it gently simmer. That’s a perfect time for the flavors to soak up nicely. Let it simmer for 15-20 minutes. Let it thicken a little and the flavors intensify. You can cook if you prefer it thicker.
Garnishing Your Chicken Enchilada Soup
And now that your soup has simmered, it’s time to serve. Bring that steaming soup to bowls and get creative with garnishes: a fresh sprig of cilantro for color; sliced avocado adds creamy contrast; don’t forget that sprinkle of shredded cheese and a squeeze of lime juice for brightness!
Check Out: Chicken Gnocchi Soup: A Recipe to Warm Your Soul.
Tips for the Perfect Chicken Enchilada Soup
Making it Ahead of Time
Probably the best part of Chicken Enchilada Soup is that it can be made ahead. It’s even kind of nice to make the soup one morning, or perhaps even at night ahead of time, so the flavors meld overnight. Refrigerate it till you are ready to eat. Then when it is time to eat, reheat over the stovetop or microwave.
Freezing and Reheating Tips
Bonus: If it gets a bit overdone, that’s okay. Chicken Enchilada Soup freezes so neatly. Package up in airtight containers leaving some space at the top for expansion. Freeze for up to three months. Then when you want it, thaw it overnight in the fridge, reheat it on the stovetop, and add a little broth to loosen it up.
Variations in Dietary Preferences
This soup is very versatile, and you can adapt it to most dietary requirements. To make it vegetarian, just don’t add the chicken and add more beans-pinto or kidney beans-or even quinoa for added protein. For it to be gluten-free, ensure your enchilada sauce and chicken broth are gluten-free approved.
Serving Suggestions for Chicken Enchilada Soup
Ideal Accompaniments
White Chicken Enchilada Soup is excellent on its own, serving it with some complementing sides will make it a much better meal to savor. Serve it with one or more of the following:
- Crispy tortilla chips: Dipping heaven and crunchy to boot.
- Warm, crusty bread: To mop up the savory flavors in the broth.
- A fresh side salad: Something light and crisp will cut the richness nicely.
Perfect Pairings for a Full Meal
It will be served with portions and make a meal out of it. You will enjoy your soup, probably a balancing course alongside it which will make your meal richly flavored. Tacos and quesadillas or a bowl of fresh guacamole with chips are some of the best choices that can go along well with your soup and make your dining experience diverse and tasteful.
Conclusion
What a rich and comforting meal Chicken Enchilada Soup is: easy, warm Mexican-ness to bring home. Flavorful, easy preparation and many customization options make for a recipe that you will turn to for years to come. Feed family, entertain friends, or satisfy a desire for a hearty meal. This one will be enjoyed in droves.
When picking the ingredients, do it wisely for the family and let everyone grab their spoons for this Chicken Enchilada Soup recipe. Guaranteed to make memories around that dinner table.
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FAQs about Chicken Enchilada Soup
Can I use leftovers for this recipe?
Absolutely! It is great to use rotisserie chicken in this soup. You can use any remaining cooked chicken that you can have from another meal. Just shred it and toss it into the prep stage.
How can I make it spicier?
For added spiciness, add jalapeno peppers chopped fresh, or try pickled jalapeno in your pot at mealtime. Or, for the hot sauce lovers out there, just pour in a few dashes of the hot sauce of your preference, or opt for hotter enchiladas sauce.
Is this soup suitable for meal prep?
Yes! This soup is quite fabulous as a meal prep tool. The optimal period of consumption is about four days when the oat bars are kept in the refrigerator; when frozen they can be taken up to three months. Put it in your refrigerator and you can warm it up with your stovetop or your microwave and you have a quick simple meal when you want it.