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For this Chicken Enchilada Soup, you will need: - 1 lb boneless, skinless chicken breast - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 can (14 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) These ingredients form the base of our soup, giving it a hearty and rich flavor. To elevate the taste, add: - 1 tablespoon chili powder - 1 teaspoon cumin - Salt and pepper to taste Chili powder and cumin bring warmth and depth to the soup. Adjust salt and pepper as you like. Once your soup is ready, garnish it with: - 1 cup shredded cheddar cheese - 1 avocado, diced - Fresh cilantro, chopped - Tortilla strips These garnishes add texture and flavor. The cheese melts into the soup, while the avocado offers creaminess. Cilantro adds a fresh kick, and tortilla strips give a nice crunch. {{ingredient_image_1}} Start by gathering all your ingredients. You need one pound of chicken breast, olive oil, onion, garlic, and bell pepper. You also need diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper. Finally, gather shredded cheese, avocado, cilantro, and tortilla strips. Next, chop the onion and bell pepper. Mince the garlic. This makes cooking faster. I like to have everything ready to go. In a large pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about three to four minutes until it softens. Then, stir in the minced garlic and diced bell pepper. Cook these for another two to three minutes until fragrant. Now, add the chicken breast to the pot. Pour in the can of diced tomatoes with their juices. Add four cups of chicken broth, black beans, corn, chili powder, cumin, salt, and pepper. Stir everything well. Bring the mixture to a boil, which takes a few minutes. Once it's boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 to 25 minutes. This cooks the chicken through and blends the flavors. After 20 to 25 minutes, check the chicken. It should be cooked all the way. Carefully remove the chicken from the pot. Use two forks to shred it into bite-sized pieces. Now, return the shredded chicken back to the pot. Stir to combine everything. Taste the soup and adjust the seasoning if needed. Let it simmer uncovered for another five to ten minutes. This helps the soup thicken slightly. Now your Chicken Enchilada Soup is ready to serve! Enjoy your hearty meal topped with cheese, avocado, cilantro, and crispy tortilla strips. To make your chicken enchilada soup burst with flavor, try these tips: - Use fresh spices. They pack more punch than old ones. - Add a squeeze of lime juice for zest. It brightens the soup. - Experiment with smoked paprika. It gives a unique taste. - Mix in a splash of hot sauce for heat if you like. - Top your soup with fresh cilantro and avocado for a fresh touch. I know we’re all busy, so here are some quick tips: - Chop veggies in advance. Store them in the fridge for easy use. - Use rotisserie chicken instead of cooking the chicken breast yourself. - Make a double batch and save some for later. It’s great for meals! - Use canned corn and beans. They save time and are just as good. Avoid these pitfalls for a perfect soup: - Don’t skip the sauté step. It builds flavor in the base. - Make sure to taste as you go. Adjust salt and spices for balance. - Avoid overcooking the chicken. It should be juicy, not dry. - Don’t rush the simmer. Letting it cook longer deepens the flavors. - Garnish just before serving. This keeps toppings fresh and tasty. Pro Tips Use Rotisserie Chicken: For a quicker meal, consider using pre-cooked rotisserie chicken. Simply shred it and add it to the soup for a time-saving option. Customize Spice Level: Adjust the spiciness by adding more or less chili powder or incorporating fresh jalapeños for an extra kick. Fresh Herbs Boost Flavor: Enhance the flavor by adding fresh herbs like oregano or thyme during simmering for a more aromatic soup. Thickening the Soup: If you prefer a thicker soup, mash some of the black beans before adding them to the pot for added creaminess. {{image_2}} You can make Chicken Enchilada Soup in a slow cooker. Start by adding the chicken, onion, garlic, bell pepper, diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper into the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. When done, shred the chicken and stir it back in. This method is great for busy days. To use an Instant Pot, add all ingredients to the pot, just like the stove method. Seal the lid and cook on high pressure for 10 minutes. Let it naturally release pressure for 10 minutes before opening. Shred the chicken inside the pot, and give it a good stir. This makes for a quick and hearty meal. You can easily adjust this recipe for different diets. For a gluten-free option, ensure your broth and other canned goods are gluten-free. To make it vegetarian, replace chicken with extra beans or veggies. A plant-based broth works well too. You can also use tofu for protein. Each variation keeps the soup tasty and filling. You can store leftover Chicken Enchilada Soup in an airtight container. Let the soup cool first. Then, place it in the fridge. The soup will stay fresh for about 3 to 4 days. If you want to keep it longer, freezing is a great option. To freeze the soup, use a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. You can freeze the soup for up to 3 months. Just make sure to label the container with the date. This way, you know how long it has been in the freezer. When you're ready to eat the soup, thaw it overnight in the fridge. You can also use the microwave or stovetop to reheat it. If using the stovetop, heat it on medium-low until warm. Stir it often to avoid burning. Add a splash of chicken broth if it’s too thick after thawing. Enjoy your delicious soup again! To add heat to your Chicken Enchilada Soup, use more chili powder. You can also add diced jalapeños or hot sauce. For extra flavor, try adding a dash of cayenne pepper. Each of these options brings a nice kick. You can taste and adjust the heat as you cook. This way, you can find the perfect spice level for you. Yes, you can use other proteins in this recipe. Shredded beef or pork works well too. If you want a meat-free option, try black beans or lentils. Both options keep the soup hearty and filling. Just remember to adjust cooking times based on your choice of protein. This way, you’ll still have a tasty soup. Chicken Enchilada Soup pairs well with many sides. You can serve it with tortilla chips for crunch. A fresh salad adds a nice balance. You might also enjoy it with cornbread for something warm and comforting. Adding a dollop of sour cream or guacamole on top is a great idea too. These options make your meal even more satisfying. This blog post covered the key ingredients for Chicken Enchilada Soup, from the main components to spices and garnishes. We walked through clear steps for preparation and cooking, plus ways to enhance flavor. Tips for saving time and avoiding common mistakes helped streamline your process. Variations, such as slow cooker and Instant Pot options, provide flexibility. Lastly, storage info ensures your meal lasts longer. Enjoy making this delicious soup your way!

Spicy Chicken Enchilada Soup

A flavorful and spicy chicken soup with enchilada-inspired ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 can (14 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • 1 avocado diced
  • Fresh cilantro, chopped (for garnish)
  • Tortilla strips (for garnish)

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
  • Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
  • Add the chicken breast to the pot, along with the diced tomatoes (with their juices), chicken broth, black beans, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
  • Once boiling, reduce heat to low and cover the pot. Simmer for about 20-25 minutes, until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot, stirring to combine everything.
  • Taste the soup and adjust seasoning if necessary. Let it simmer uncovered for another 5-10 minutes to thicken slightly.
  • Serve the soup hot, garnished with shredded cheddar cheese, diced avocado, fresh cilantro, and tortilla strips on top.

Notes

Adjust the spice level by adding more or less chili powder.
Keyword chicken, enchilada, soup, spicy