5-Minute Enchilada Chicken Soup – Bold & Easy Recipe
Enchilada Chicken Soup – Magic in Kitchen
Enchilada Chicken Soup
Warm up with this easy Enchilada Chicken Soup recipe. Packed with tender chicken, beans, and a spicy enchilada kick, perfect for quick weeknight meals.
Table of Contents
Introduction
If you’re craving a comforting yet flavorful meal, Enchilada Chicken Soup is your answer. This easy-to-make soup combines tender shredded chicken, hearty beans, corn, and a rich enchilada sauce, making every spoonful a fiesta of flavor. Ideal for busy weeknights or cozy weekend dinners, this soup is packed with nutrients, protein, and bold Mexican-inspired tastes. Whether you’re serving family or friends, it’s sure to become a go-to recipe.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 2 cups cooked, shredded chicken
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro (optional)
- 1 avocado, sliced, for garnish
- Shredded cheese and tortilla strips, for garnish
Preparation Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
- Add Spices: Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Add Liquids: Pour in chicken broth and enchilada sauce. Bring to a gentle boil.
- Add Chicken & Veggies: Add shredded chicken, black beans, and corn. Reduce heat and simmer for 10–15 minutes to allow flavors to meld.
- Season: Taste and adjust seasoning with salt and pepper.
- Serve: Ladle soup into bowls and garnish with fresh cilantro, avocado slices, shredded cheese, and crunchy tortilla strips.
Serving Suggestions
- Pair with warm corn tortillas or crusty bread for a hearty meal.
- For extra creaminess, drizzle with a bit of sour cream before serving.
- Add a squeeze of lime juice for a bright, zesty finish.
Why You’ll Love This Soup
This Enchilada Chicken Soup is a game-changer for busy weeknights. It’s packed with bold Mexican flavors, tender chicken, and hearty beans, all in one pot. The combination of spices like chili powder and smoked paprika gives it a rich, smoky depth, while the enchilada sauce adds a tangy, slightly sweet kick. It’s comforting, flavorful, and so easy to prepare—perfect for anyone craving a warm, satisfying meal without spending hours in the kitchen.
Tips for the Perfect Enchilada Chicken Soup
To make your soup even better, use freshly shredded chicken for the most tender texture. You can also customize the spice level by adjusting the chili powder or adding a pinch of cayenne for extra heat. For a creamier version, stir in a few tablespoons of sour cream or Greek yogurt just before serving. Don’t forget the garnishes—avocado slices, shredded cheese, tortilla strips, and fresh cilantro really elevate this dish, making it visually appealing and extra delicious.
FAQ
Q: Can I make this soup in a slow cooker?
A: Absolutely! Combine all ingredients (except garnishes) in a slow cooker and cook on low for 4–6 hours or on high for 2–3 hours.
Q: Can I use rotisserie chicken?
A: Yes! Shredded rotisserie chicken works perfectly, saving time without sacrificing flavor.
Q: Is this soup freezer-friendly?
A: Yes, store in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave.
Conclusion with Call-to-Action
This Enchilada Chicken Soup is a flavorful, filling, and easy recipe that’s perfect for any day of the week. Don’t wait—try it tonight and treat yourself to a bowl of comfort with a Mexican twist. If you loved this recipe, leave a comment below and explore more delicious recipes at Magic in Kitchen.
