It’s a warm, soothing soup that’s simple to prepare and has all the flavors and textures of your favorite Mexican foods! One of our new family favorites is this flavor-filled dish for Chicken Enchilada Soup!
It’s a hearty, warming soup with all the flavors you love in your favorite chicken enchiladas. Not to mention that it’s healthful, gluten-free, and ready in approximately 45 minutes! It’s a nice one when my five-year-old requests to bring it to school for lunch!
Ingredients Needed
- White meat works well for this dish, therefore we think chicken breasts are the finest option. Another option is to use a bone-in breast, although shredding them will need a little more effort and may require adjusting the cooking time.
- Black beans are a staple in every recipe with a Mexican flair! Of course, you can use whatever you have on hand or your favorite instead.
- Corn: This soup’s delicate sweetness perfectly balances out all of the other tastes!
- Butter, garlic, and onion: Sauteing the onions and garlic in butter first brings in a ton of flavor!
- To add flavor, sauté fresh jalapeños at the beginning as well. Use as much or as little as necessary to add the desired amount of heat.
- Tomato Paste: The enchilada flavor of this soup comes from the paste along with the spices.
- Spices: Speaking of which, the traditional taste of enchilada sauce is created by combining cumin, chili powder, paprika, oregano, and salt.
- Vegetable chicken stock is also excellent!
- Tillamook’s Extra Sharp Cheddar Cheese is our go-to option when it comes to cheddar cheese.
- Fresh Cilantro: This is a great garnish, but feel free to leave it out if you don’t like cilantro.
- Apple cider vinegar and fresh lime juice provide the ideal amount of acidity to balance and enhance the tastes of the entire soup!
Step-by-Step Instructions
Make the foundation; that’s where the taste is created!
- In butter, sauté the onion and garlic, then add the jalapeño.
- After toasting the spices with the onion and garlic, add the tomato paste.
- Add the stock and stir.
Put the chicken in this flavor-bombed stock to simmer; the bird will just absorb more flavor as it cooks!
Remove the chicken from the enchilada-flavored stock and add your beans and corn when it has finished cooking. As you shred your chicken, let them simmer.
After adding the cheese, cilantro, and apple cider vinegar and mixing well to allow the cheese to melt, add the chicken back into the saucepan.
When you’re done, squeeze in some fresh lime juice and serve!
After that, finished! Soup with chicken enchilada! Friends, this one is great. like, very, really well. It was my 5-year-old’s favorite soup to date, she proclaimed. Which is saying alot for that tiny soup-loving soul!
FAQS
Can I use pre-cooked leftover chicken?
Of course! Simply follow all the directions, adding the chicken closer to the end of cooking. Refer to the recipe’s notes.
Shred the cheese yourself.
Always shred your own cheese for the greatest results when it comes to melty cheese. The reason for this is because pre-shredded cheeses don’t melt as well as cheese that is shred from a block because of chemicals that keep the cheese from clumping in the bag. It most certainly won’t change the flavor if that’s all you have, though!
Can I use an Instant Pot or Crock Pot to prepare this?
Yes! For modifications to make this enchilada soup dish in either, see the recipe notes.
Is it possible to make this vegetarian?
Of course! It tastes well with vegetable stock and without the chicken as well.
Get your stock, tomato paste, and seasonings ready.
As the onions, garlic, and jalapeño cook quickly and you don’t want anything to burn, it’s best to prepare your spices, tomato paste, and stock ahead of time so that you have everything you need on hand when you need it.
Modify the Temperature
You may choose how spicy or mild this soup is! The soup may become more spicier with the addition of that fresh jalapeño, particularly the seeds. We use just 1 tablespoon, diced (seeds removed), for a moderate soup. However, you may increase the heat by adding as much as you wish!
More Recipes You Might Like
- Crock Pot Balsamic Chicken
- Dill Tuna Salad Cucumber Boats
- Healthy Chicken Leek and Potato Bake
- One Pan Greek Chicken Legs
Chicken Enchilada Soup
It's a warm, soothing soup that's simple to prepare and has all the flavors and textures of your favorite Mexican foods! One of our new family favorites is this flavor-filled dish for Chicken Enchilada Soup!
- 2 lbs chicken
- 8 cups chicken stock
- 2 tablespoons salted butter
- 3 cloves garlic minced
- 1 cup diced onion
- 1 tablespoon diced jalapeno
- 1 tablespoon cumin
- 1 teaspoons chili powder
- 1 teaspoon oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon paprika
- 1/4 cup tomato paste
- 2 cups corn
- 1 1/2 cups black beans approximately 1 can
- 1 tablespoon apple cider vinegar
- 2 teaspoons lime juice
- 1 cup sharp cheddar cheese shredded
- 1/4 cup fresh cilantro chopped
Optional Toppings
- cotija cheese
- sliced jalapenos
- avocado
- sour cream
- More shredded cheese
- tortilla chips
- Melt butter in a big saucepan over medium heat. Measure out the spices and put them all in a small bowl to prepare. Prepare the chicken stock and measure out the tomato paste.
- Saute the onion and garlic in butter for two minutes. Add the jalapeño, stir, and cook for an additional minute. After mixing in the oregano, chili powder, cumin, paprika, and salt, add the tomato paste. Stir to thoroughly mix the paste with the spices and onions. Saute for a further minute.
- Add the chicken stock gradually, stirring to fully incorporate the tomato paste.
- After adding the chicken, increase the heat to high and boil the mixture. Boil for twenty minutes.
- Turn down the heat to medium. After removing the chicken, place it in a medium-sized dish with the corn and beans.
- Cut up chicken.
- Melt the cheese by stirring it in. After adding the cilantro and apple cider vinegar, put the chicken back in the saucepan. Add lime juice last.
- Enjoy with sour cream, chips, avocado, extra fresh cilantro, and shredded cheese!
Cook with a Crock Pot
Lower the amount of chicken stock to six cups. Everything—except the cheese, cilantro, lime juice, apple cider vinegar, and butter—should be added to a crock pot. Cook for 3–4 hours on high or 6–8 hours on low. Take out the chicken and shred it. Add the apple cider vinegar, cheese, and cilantro. Add lime juice to the shredded chicken before putting it back in the slow cooker.
Cook in an Instant Pot
Sauté in the Instant Pot. Add the butter and cook the onion and garlic for two minutes. Add the jalapeño, stir, and cook for an additional minute. After mixing in the oregano, chili powder, cumin, paprika, and salt, add the tomato paste. Stir to coat the paste with the spices and onions. Saute for a further minute.
Add stock and whisk; reduce to just 6 cups. Add the beans, corn, and chicken. Place the pressure cooker on high pressure and seal it. Simmer for eight to ten minutes. Permit the pressure to drop naturally.
Take out the bird. Add the apple cider vinegar, cheese, and cilantro. Return chicken to pot after shredding. Add lime juice last.
Keepsake
Refrigerator: Keep chilled for up to four days.
Store in the freezer for up to three months.
Make it suitable for vegetarians.
You may also enjoy this soup without the chicken. Use veggie stock instead of chicken stock.
Replacements
Chicken: You may also use bone-in breasts, but they may take longer to boil and cook through depending on their size. Make sure the interior temperature is at least 165 degrees by using a thermometer.
Use either white or yellow onion.
Use Mexican mix or cheddar cheese.
Use whichever beans you have on hand, or your favorite.
Use frozen or canned corn. If using frozen beans, thaw them along with the beans after preparing all other ingredients.