About This Chicken Enchilada Soup Recipe
When you think of comfort, you think of soups. They are highly customizable, healthy, easy to prepare, affordable, and help keep you hydrated. They even freeze well, so you can prepare them in advance and enjoy them whenever you want.
Soups really tick all the boxes for a healthy, nutritious, and warming meal. And this recipe for chicken enchilada soup is an easy way to tide you through the colder months. Packed with meat, beans, corn, veggies, and cheese, this enchilada-inspired soup makes for a hearty, comforting meal in a bowl.
Apart from the mouth-watering Mexican flavors, the soup is also loaded with proteins and nutrients. Chicken breast is relatively inexpensive and is an excellent source of lean protein. The veggies and beans are nutrient-dense, a good source of minerals, vitamins, and dietary fibers essential for a healthy diet.
It’s a very adaptable recipe that you cook in a crockpot, slow cooker, instant pot, or simply on the stovetop. The soup will be equally delicious any way you cook it, the only difference will be the cooking time, which can vary from 1 hour, if cooked on the stovetop or instant pot, to 6 hours, if cooked in the crockpot or slow cooker.
Rich, creamy, and a little kick of spicy, this chicken enchilada soup is perfect as a warm and healthy lunch or dinner.
What You Need for This Chicken Enchilada Soup Recipe
Ingredient Notes
- Chicken Breast Fillets: Skinless chicken breast fillets become ultra-tender as they cook and pack this soup with healthy lean protein.
- Chicken Broth: The main cooking liquid for this soup is chicken broth to add flavor and richness.
- Flour & Milk: Both are ingredients that will help thicken the soup slightly.
- Extra Virgin Olive Oil: A good quality extra virgin olive oil is loaded with beneficial fatty acids, powerful antioxidants, and it is a dietary staple for a healthy diet.
- Onion & Garlic: Onion and garlic are essential ingredients for our daily cooking. Besides giving depth and flavor to any dish they are added to, they are also packed with vitamins and minerals.
- Black Beans: Like other legumes, black beans provide texture, fiber content, and an extra dose of plant-based protein.
- Enchilada Sauce: Enchilada sauce is a flavor-packed smooth chili-based sauce and can be red or green. For this recipe, I have used red enchilada sauce, which is based on red chilies, onions, garlic, and vinegar. It also contains jalapeños for that spicy flavor.
- Red Bell Pepper: Red peppers are the sweetest and juiciest bell peppers and go perfectly well with tomatoes, adding a wonderful texture.
- Frozen Corn: In Mexican cuisine, corn is king. It also adds a soft, buttery flavor to the soup.
- Diced Tomatoes: Diced tomatoes add an incredibly bright and juicy flavor to this dish. They are firmer than whole or crushed tomatoes and are perfect for recipes where you want visible tomatoes chunks after cooking.
- Shredded Cheese: The shredded cheese gives that gooey texture and adds a delightful punch of flavor.
Ingredient Substitutions
- Chicken Breast Fillets: Chicken breast fillets are perfect for this soup, but you may substitute them with boneless and skinless chicken thighs.
- Shredded Cheese: I have used Mexican-blend shredded cheese, jalapeño slices, sour cream, and freshly chopped cilantro for the toppings. But you can use any shredded cheese you like, and chopped avocado, green onions, yogurt, tortilla strips, or a squeeze of lime would be delicious too.
- Enchilada Sauce: I have used red enchilada sauce, but you may also substitute it with green enchilada sauce.
- Black Beans: I have used black beans, but white beans, chickpeas, or lentils would also work well.
FAQs
How can I store this soup?
Place the soup in an airtight container and store it in the fridge for 3 to 4 days.
Can I freeze this chicken enchilada soup?
Yes, you can. Once the soup is completely cooled, place it in a freezer-safe container and freeze for up to 3 months. Thaw soup in the refrigerator overnight and reheat in a pot on the stovetop or microwave in a bowl when ready to serve.
Can I use a different protein for this soup?
Yes. I usually use chicken, but it would be delicious with beef, pork, fish, or shrimps, any protein you prefer.
Can I make this soup vegetarian?
If you want a vegetarian version of this soup, just omit the chicken and add more veggies you like such as zucchini, cauliflower, or some extra beans.
Chicken Enchilada Soup
Description
A fiesta of Mexican flavors, loaded with chicken, tomatoes, black beans, corn, and enchilada sauce, this is one of the heartiest soup recipes you can make for a filling and comforting meal.
Yield: 3 servings
Ingredients
How To Make Chicken Enchilada Soup Step By Step
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Sauté onions, garlic, and peppers in extra virgin olive oil until softened, for about 5 to 6 minutes.
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Add the flour, half of the chicken broth, milk, enchilada sauce, and mix well. Bring sauce to a gentle boil stirring constantly.
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Reduce to a simmer, add the chicken breast fillets, drained beans, diced tomatoes, corn, and the rest of the chicken broth. Taste for salt and pepper, and add if needed.
If you are cooking this soup on the stovetop, boil it gently for about 40 minutes. If you’re cooking it in a crockpot or slow cooker, let it simmer for 5 to 6 hours on low or 3 to 4 hours on high. If you’re using an instant pot, let it cook for around 25 minutes.
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Remove chicken breast fillets and shred them using two forks. Add back to soup and stir well.
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Pour into bowls and serve hot with a couple of tablespoons of shredded cheese and some jalapeño slices, sour cream, and freshly chopped cilantro, if you wish. Enjoy!
Note
- I like to keep my soup mild, but if you like it spicier, add a pinch of cayenne pepper or some spicy cheese.