Irresistible Chicken Enchilada Soup Recipe for Cozy Nights

There’s something magical about the aroma of chicken enchilada soup wafting through your kitchen. Imagine a warm, comforting bowl filled with tender chicken, vibrant veggies, and spices that dance across your taste buds like they just won a dance-off. Each spoonful is a fiesta of flavors that reignites your spirit, especially on those chilly evenings when Netflix and cozy blankets are calling your name.

This recipe for chicken enchilada soup isn’t just a meal; it’s an experience. I still remember the first time I made it for my friends during a game night. The moment they took their first bite, you could practically hear their taste buds gasp in delight. It was like watching fireworks – colorful, explosive, and full of joy! Perfect for gatherings or simply snuggling up on the couch with a good book, this soup will leave you anticipating every bowl.

One memorable occasion was serving this to my family during a holiday gathering; their smiles said it all!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on your guest list.

• Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor and aroma that fills the room.

• Onion: A medium onion adds sweetness; yellow onions work beautifully here.

• Bell Peppers: Use assorted colors for visual appeal; they also add sweetness and crunch.

• Canned Tomatoes: Opt for diced tomatoes with green chilies for an extra kick of flavor.

• Chicken Broth: Low-sodium broth allows you to control the saltiness while keeping it flavorful.

• Spices (Cumin & Chili Powder): Essential for that authentic enchilada flavor; they’re your secret weapons here!

• Corn (Frozen or Canned): Adds sweetness and texture; plus, who doesn’t love corn?

• Cilantro: Fresh cilantro as a garnish adds brightness and freshness to each bowl.

• Lime Juice: A squeeze of lime at the end brightens up all the flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by chopping your onion and bell peppers into bite-sized pieces. Mince the garlic until it’s fragrant. This step sets the stage for all those delicious flavors to come together.

Sauté Aromatics: In a large pot over medium heat, drizzle olive oil and throw in those onions and peppers. Sauté until they’re soft and translucent—about 5 minutes—then stir in garlic until it’s aromatic—around 1 minute more.

Add Chicken & Spices: Toss in your chicken breasts along with cumin and chili powder. Coat everything well so those spices can infuse into the chicken. Let them sizzle away until they start browning slightly.

Pour in Tomatoes & Broth: Add canned tomatoes (with juices) and pour in chicken broth. Stir well to combine everything. The mixture should bubble happily away as you anticipate the final product.

Simmer & Shred Chicken: Cover the pot and let everything simmer gently for about 20 minutes until the chicken cooks through completely. Remove the chicken breasts, shred them using two forks, then return them to the pot.

Final Touches & Serve!: Stir in corn and let it simmer for another 5 minutes while flavors meld together. Serve hot with fresh cilantro and lime juice sprinkled on top!

With each step, you’re not just cooking; you’re creating comfort food magic that warms hearts and fills bellies! The trick is to savor every moment—just like you’ll savor every bite of this incredible chicken enchilada soup!

Perfecting the Cooking Process

Start by sautéing onions and garlic to develop flavor. Then add the chicken, spices, and broth for a delicious base. Finally, let everything simmer for maximum flavor infusion.

Add Your Touch

Feel free to swap in different proteins like turkey or even beans for a vegetarian option. Add corn or peppers for extra texture and flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop over medium heat until warmed through.

There was that one time I made chicken enchilada soup for a potluck, and it disappeared faster than I could say “seconds, please.” Everyone raved about it, and I felt like a culinary rockstar!

FAQ

Can I use rotisserie chicken for chicken enchilada soup?

Absolutely! Rotisserie chicken saves time and adds great flavor to your soup.

What toppings go well with chicken enchilada soup?

Sour cream, avocado, tortilla strips, and cheese make excellent toppings.

Is this soup freezer-friendly?

Yes! Chicken enchilada soup freezes well; just cool before storing in airtight containers.

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Chicken Enchilada Soup

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Chicken Enchilada Soup is a cozy, flavorful dish perfect for chilly evenings. This hearty soup features tender chicken, vibrant vegetables, and a blend of spices that create an irresistible fiesta in every bowl. Whether you’re gathering with friends or enjoying a quiet night in, this recipe delivers comfort and satisfaction. Easy to prepare and customizable with your favorite toppings, this soup will quickly become a household favorite.

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves approximately 6
• Category: Main
• Method: Stovetop
• Cuisine: Mexican

Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves fresh garlic, minced
• 1 medium yellow onion, diced
• 1 cup bell peppers (assorted colors), diced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups low-sodium chicken broth
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 cup corn (frozen or canned)
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime

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Instructions

1. 1. Prep your ingredients: Dice onion and bell peppers; mince garlic.
2. 2. Sauté aromatics: In a large pot over medium heat, heat olive oil and sauté onions and peppers until soft (about 5 minutes). Add minced garlic; cook for an additional minute.
3. 3. Add chicken & spices: Add chicken breasts along with cumin and chili powder; cook until chicken is slightly browned.
4. 4. Pour in tomatoes & broth: Add diced tomatoes (with juices) and chicken broth; stir to combine.
5. 5. Simmer & shred chicken: Cover and simmer for 20 minutes until chicken is cooked through. Remove chicken, shred it using two forks, and return it to the pot.
6. 6. Final touches & serve: Stir in corn and simmer for another 5 minutes. Serve hot garnished with fresh cilantro and lime juice.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 310
• Sugar: 3g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 27g
• Cholesterol: 70mg