Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. This Chicken Enchilada Soup combines tender chicken, zesty enchilada sauce, and a medley of spices to create a flavorful experience. Perfect for a weeknight dinner or a gathering with friends, this soup is not only satisfying but also easy to prepare. Let’s dive into the ingredients and get cooking!
Ingredients
– 2 cups cooked, shredded chicken
– 1 can (15 oz) enchilada sauce
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup corn, frozen or canned
– 4 cups chicken broth
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Shredded cheese and cilantro for garnish
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Nutritional value per serving (1 bowl): Calories: 320, Protein: 24g, Carbohydrates: 30g, Fat: 10g, Fiber: 8g. This information is based on one serving.
Step-by-Step Cooking Process
1. In a large pot, heat a drizzle of olive oil over medium heat.
2. Add shredded chicken and sauté for 2-3 minutes.
3. Pour in the enchilada sauce and stir well.
4. Add diced tomatoes with their juices and stir to combine.
5. Mix in black beans and corn, and continue to cook.
6. Pour in chicken broth, stirring to blend all ingredients.
7. Season with cumin, chili powder, salt, and pepper.
8. Bring the soup to a simmer and let cook for 20 minutes.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with shredded cheese and fresh cilantro.
Alternative Ingredients
You can substitute the chicken with shredded rotisserie chicken for convenience. Additionally, use vegetable broth for a vegetarian version, and swap black beans for kidney beans if preferred.
Serving and Pairings
This Chicken Enchilada Soup pairs wonderfully with warm tortillas, tortilla chips, or a side of avocado salad. You can also enjoy it with a dollop of sour cream for added creaminess.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat until warmed through. This soup can also be frozen for up to 3 months; just thaw and reheat before serving.
Cooking Mistakes
– Avoid overcooking the chicken to keep it tender.
– Don’t skip seasoning; it enhances the flavor.
– Ensure to rinse canned beans to reduce sodium.
– Use low-sodium broth to control salt levels.
– Stir occasionally to prevent sticking.
Helpful Tips
– For a spicier soup, add diced jalapeños.
– Use fresh herbs for a burst of flavor.
– Make it creamy by adding a splash of heavy cream.
– Top with avocado for added creaminess and nutrition.
FAQs
Can I make this soup in advance?
Yes, this soup can be made a day ahead. Just store it in the refrigerator and reheat when ready to serve. The flavors will deepen overnight, making it even more delicious.
Is it possible to make this soup vegetarian?
Absolutely! You can substitute the chicken with additional vegetables or beans and use vegetable broth instead of chicken broth.
How can I thicken the soup?
To thicken the soup, you can add a cornstarch slurry or blend a portion of the soup and return it to the pot for a creamier texture.
Can I use frozen chicken?
While you can use frozen chicken, it’s best to thaw it first for even cooking. You can also cook it directly in the soup but will need to adjust the cooking time.
What toppings can I use?
Popular toppings include shredded cheese, cilantro, avocado, sour cream, and lime wedges, adding freshness and flavor to the dish.
Conclusion
This Chicken Enchilada Soup Recipe is a delightful and comforting dish that brings the essence of Mexican cuisine to your kitchen. With its blend of flavors and ease of preparation, it’s perfect for any occasion. Enjoy this hearty soup with family and friends, and watch it become a favorite in your home!
Chicken Enchilada Soup Recipe
Ingredients
- 2 cups cooked shredded chicken
- 1 can 15 oz enchilada sauce
- 1 can 14.5 oz diced tomatoes, undrained
- 1 can 15 oz black beans, rinsed and drained
- 1 cup corn frozen or canned
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Shredded cheese and cilantro for garnish
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add shredded chicken and sauté for 2-3 minutes.
- Pour in the enchilada sauce and stir well.
- Add diced tomatoes with their juices and stir to combine.
- Mix in black beans and corn, and continue to cook.
- Pour in chicken broth, stirring to blend all ingredients.
- Season with cumin, chili powder, salt, and pepper.
- Bring the soup to a simmer and let cook for 20 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with shredded cheese and fresh cilantro.
