Chicken Enchilada Soup Fiesta in a Bowl
Chicken Enchilada Soup: Fiesta in a Bowl!
Fancy a bit of sunshine on a gloomy day? Then you absolutely need to try this Chicken Enchilada Soup . Honestly, have you ever met anyone who doesn't love enchiladas? This is like all that goodness, but in a comforting bowl of soup!
Enchiladas Soup Recipe: A Quick Look
This Chicken Enchilada Soup is inspired by the classic flavours of Mexico. It's brimming with tender chicken, tomatoes, beans, and corn.
Plus, it only takes about an hour from start to finish. It is quite easy to make! This recipe makes enough for 6 hungry people.
Why You'll Love This Mexican Chicken Soup Recipe
This isn't just any soup, mind you. It is a rich source of protein and fibre. It's the perfect dish to serve up on a chilly evening.
What makes it extra special is that it is a One-Pot Chicken Enchilada Soup , which translates to minimal washing up.
Alright Mate, Let's Talk Flavours
This Spicy Chicken Enchilada Soup is so rich and flavourful. I use a secret weapon, smoked paprika. It adds such a lovely depth.
If you don't have that on hand, normal paprika is fine. I first had this when I was in University.
What a great experience, right? I bet it's your new best dish for any occasion.
Easy Chicken Enchilada Soup: The Star Ingredients
Here’s what you need to make this Quick Chicken Enchilada Soup :
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (about 1 cup / 150g)
- 2 cloves garlic, minced (about 2 teaspoons / 6g)
- 1 red bell pepper, diced (about 1 cup / 150g)
- 1 jalapeno pepper, seeded and minced (optional)
- 1 teaspoon chili powder (5 ml)
- 1 teaspoon cumin (5 ml)
- ½ teaspoon smoked paprika (2.5 ml)
- ½ teaspoon dried oregano (2.5 ml)
- 4 cups chicken broth (950 ml)
- 1 (28 ounce) can crushed tomatoes (790g)
- 1 (15 ounce) can black beans, rinsed and drained (425g)
- 1 (15 ounce) can corn, drained (425g)
- 2 cups cooked, shredded chicken (about 300g)
- Salt and freshly ground black pepper to taste
- 1 lime, juiced (about 2 tablespoons / 30 ml)
- Toppings: Shredded cheddar, sour cream, avocado, cilantro, tortilla chips
Let's make some Chicken Soup with Enchilada Flavors that even your nan would approve of.
Ingredients & Equipment: Let's Get Started!
Alright mate, let's sort you out with some cracking ingredients. Easy Chicken Enchilada Soup is all about simple and fresh flavours.
This ain't rocket science, I promise! We're aiming for Enchilada Chicken Soup that tastes like you've been slaving away all day, even if you haven't.
You know? Think of it as a Chicken Soup with Enchilada Flavors , a little kick and all the good stuff.
Main Ingredients for Your Fiesta
- Olive Oil: 1 tablespoon (15 ml). This is for sautéing the veggies. It should be good quality olive oil.
- Yellow Onion: 1 medium , diced. Aim for about 1 cup (150g). A nice, firm onion does the trick.
- Garlic: 2 cloves , minced. That's roughly 2 teaspoons (6g). Fresh is best, honestly!
- Red Bell Pepper: 1 , diced. About 1 cup (150g). Choose one that's shiny and firm.
- Jalapeno Pepper: 1 , seeded and minced (optional). This is for a bit of heat.
- Chili Powder: 1 teaspoon (5 ml). Adds that essential Mexican Chicken Soup Recipe flavour.
- Cumin: 1 teaspoon (5 ml). A proper must have for any Chicken Mexican Soup .
- Smoked Paprika: ½ teaspoon (2.5 ml). Gives it that lovely smoky depth.
- Dried Oregano: ½ teaspoon (2.5 ml). A touch of herby goodness.
- Chicken Broth: 4 cups (950 ml). Low sodium is preferred, you can always add salt later.
- Crushed Tomatoes: 1 can (28 ounce / 790g). Tinned toms are your best friend here.
- Black Beans: 1 can (15 ounce / 425g), rinsed and drained. Essential for that Spicy Chicken Enchilada Soup vibe.
- Corn: 1 can (15 ounce / 425g), drained. Sweetcorn adds a nice sweetness.
- Cooked, Shredded Chicken: 2 cups (about 300g). Rotisserie chicken is a lifesaver.
- Lime: 1 , juiced (about 2 tablespoons / 30 ml). Adds a lovely zing at the end.
- Salt and Black Pepper: To taste, obvs!
Seasoning Notes: Spice It Up!
The chili powder, cumin, and smoked paprika are your power trio. Don't be shy with them. For a deeper flavor, toast the spices in the pot for about 30 seconds before adding the liquids.
Trust me, it makes a difference. If you're short on smoked paprika, a tiny pinch of chipotle powder works wonders.
Equipment Needed: Keep It Simple
- Large pot or Dutch oven. This is your One-Pot Chicken Enchilada Soup vessel.
- Cutting board. For chopping, naturally!
- Chef's knife. A good knife makes all the difference.
- Measuring cups and spoons. For precision.
- Can opener. Unless you're a tin-opening ninja.
- Ladle. For serving up your delicious creation.
Honestly, you don't need fancy gadgets for this. If you don't have a Dutch oven, a large saucepan will do the trick.
It's all about the flavour, not the gear. This Quick Chicken Enchilada Soup is about getting a tasty meal on the table without any fuss, and I have made a Enchiladas Soup Recipe based on convenience.
Cooking Method: Building Your Best Ever Chicken Enchilada Soup
Alright mate, let's sort you out with some cracking Chicken Enchilada Soup . Honestly, this is one of those recipes that's totally foolproof.
It's dead easy and tastes like you've slaved away for hours. The secret is all in the layering of flavours.
Trust me, even if you're a complete novice, you can nail this Easy Chicken Enchilada Soup .
Prep Steps: Get Your Ducks in a Row
First things first, let's get all our ingredients prepped. This is your mise en place , fancy chef talk for "everything in its place".
Dice your onion, bell pepper, and jalapeno. Mince your garlic. Open your cans. Shred your chicken.
Honestly, dicing all those veggies can be a bit of a chore. Save time by using a food processor!
Safety Reminder: Watch those fingers when you're chopping chillies! No one wants a burning sensation on their hands.
step-by-step: Soup's On!
Here’s how to whip up this cracking Enchilada Chicken Soup , step-by-step.
- Sauté: Heat 1 tablespoon olive oil in a large pot over medium heat. Add your diced onion and cook for about 5 minutes , or until it softens up. Then chuck in the minced garlic, bell pepper, and jalapeno. Cook for another 3 minutes .
- Spice It Up: Stir in 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika , and ½ teaspoon dried oregano . Cook for just 1 minute . You want to smell all those lovely spices blooming.
- Add Liquids: Pour in 4 cups chicken broth and the 28 ounce can of crushed tomatoes . Bring the whole thing to a simmer.
- Beans and Corn: Stir in the 15 ounce can of black beans and the 15 ounce can of corn .
- Chicken Time: Add 2 cups of cooked, shredded chicken . Season with salt and pepper. Let it simmer for 15 minutes so all the flavours get to know each other.
- Lime Finish: Stir in the juice of 1 lime .
Pro Tips for Top-Notch Spicy Chicken Enchilada Soup
One thing to avoid is burning the spices. Honestly, it's the quickest way to ruin a good Mexican Chicken Soup Recipe . Keep stirring and don't let the pan get too hot.
If you want to make this ahead, the soup base keeps really well in the fridge for a couple of days. Just add the chicken when you're ready to serve.
Fancy a shortcut? Rotisserie chicken is your best friend! It saves time and adds a lovely smoky flavour to your Quick Chicken Enchilada Soup . It's a proper game changer, innit?
Recipe Notes for a Cracking Chicken Enchilada Soup
Alright mate, let's sort you out with some cracking recipe notes for this Easy Chicken Enchilada Soup . I've been whipping this up for years, and trust me, these tips will make your Enchilada Chicken Soup the talk of the town.
We're aiming for a belter of a Chicken Soup with Enchilada Flavors , so listen up!
How to Serve Your Amazing Soup
Listen, presentation is key, innit? When serving this Quick Chicken Enchilada Soup , don’t just slop it into a bowl.
Get a nice bowl and swirl a dollop of sour cream on top, followed by a sprinkle of fresh cilantro.
Crushed tortilla chips add a brilliant crunch.
For sides, think cornbread it's a classic for a reason. Or, if you're feeling fancy, a simple green salad with a lime vinaigrette cuts through the richness nicely.
And to drink? A cheeky margarita never hurt anyone, did it?
Sorted Storage Tips for this One-Pot Wonder
If you've got leftovers of this One-Pot Chicken Enchilada Soup (which is rare in my house!), let it cool completely before popping it in an airtight container.
It'll keep in the fridge for 3-4 days .
Freezing is also an option. Just portion it out and freeze for up to 3 months . When reheating, defrost thoroughly and warm it up on the hob.
Give it a good stir to ensure it is heated evenly. If it gets too thick, add a splash of chicken broth.
Variations: Keep it Interesting
Fancy a change? Easy peasy! To make this a Spicy Chicken Enchilada Soup , chuck in a pinch of cayenne pepper or a dash of your favorite hot sauce.
Honestly, it makes all the difference.
Got a vegetarian coming over? No worries! Just ditch the chicken and add extra black beans, sweetcorn, and some diced sweet potatoes. Sorted!
Nutrition, Simplified
Okay, I'm no expert, but here's the gist. This Mexican Chicken Soup Recipe is packed with protein from the chicken and beans, plus fiber from the corn and veggies.
A bowlful will keep you feeling full and satisfied. There you go.
Plus, all those lovely spices have anti inflammatory benefits. Every little helps, eh?
Right then, you're all set. Get in the kitchen and give it a go. I promise you, this Chicken Mexican Soup will become a firm family favourite! Enjoy your soup.
Frequently Asked Questions
Can I make Chicken Enchilada Soup in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, sauté the aromatics as instructed, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, use the sauté function to cook the aromatics, then add the remaining ingredients.
Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes, then a quick release.
What's the best way to store leftover Chicken Enchilada Soup? Will it keep?
Leftover Chicken Enchilada Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months. When reheating, gently warm it on the stovetop or in the microwave until heated through.
You might need to add a splash of broth if it thickens too much during storage.
How can I make this Chicken Enchilada Soup recipe healthier?
To make this soup healthier, use low-sodium chicken broth and reduced fat cheese. You can also increase the amount of vegetables by adding zucchini, spinach, or kale. Opting for Greek yogurt instead of sour cream as a topping is another easy way to cut back on fat while still getting that creamy tang.
I don't have all the spices. Can I still make Chicken Enchilada Soup?
No worries, you can still whip up a tasty Chicken Enchilada Soup! If you're missing some individual spices, try using a pre-made taco seasoning mix or an enchilada seasoning blend as a substitute.
Just adjust the amount to your taste, and remember that these mixes often contain salt, so be mindful when seasoning the soup later.
What are some good topping ideas for Chicken Enchilada Soup besides the ones listed?
Get creative with your toppings! Consider adding pickled onions, a drizzle of hot sauce (like Cholula or Valentina for that authentic kick!), or crumbled cotija cheese for a salty, crumbly contrast. Diced radishes can add a peppery crunch, and a scoop of guacamole is always a welcome addition.
Think of it like a DIY enchilada bar in soup form!
My Chicken Enchilada Soup is too thick/thin, how can I fix it?
If your soup is too thick, simply add more chicken broth until you reach your desired consistency. If it's too thin, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate.
Alternatively, you can mash a small amount of the beans to thicken it up or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), stirring it in until the soup thickens.
Chicken Enchilada Soup Fiesta In A Bowl
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 320 |
|---|---|
| Fat | 15g |
| Fiber | 5g |