Chicken Enchilada Soup Bowl

Chicken enchilada soup is my go-to comfort food for chilly evenings when I want something hearty without spending hours in the kitchen This recipe brings together the cozy flavors of enchiladas with the ease and warmth of a big bowl of soup all simmered in one pot

I made this soup for a weeknight dinner and everyone kept coming back for seconds It is now my shortcut to a full flavored meal when I am short on time

Ingredients

• Olive oil: brings a subtle richness and helps the vegetables soften quickly Use a quality extra virgin oil for best flavor
• Onion: adds sweetness and structure Choose firm onions without soft spots for easy chopping
• Garlic: boosts aroma and depth fresh cloves give the fullest flavor
• Boneless skinless chicken breasts: provide lean protein Look for pieces that are uniform in size for even cooking
• Black beans: make the soup hearty and filling Use low sodium canned beans for better control of salt
• Corn: brings a pop of sweetness fresh or frozen works but canned makes it quick
• Enchilada sauce: gives the soup its signature savory kick Choose a brand with robust flavor or make your own if you want to adjust the heat
• Diced tomatoes: add zest and body Look for no salt added varieties if you like to customize seasoning
• Chicken broth: forms a flavorful base Use homemade or good quality store bought broth for the richest result
• Chili powder: adds warmth and mild heat Make sure your spice is fresh for boldness
• Cumin: infuses earthy depth Toast cumin before using for another layer of flavor
• Salt and pepper: round out the taste Start with a little and build up as it simmers
• Favorite toppings: like shredded cheese sour cream cilantro avocado lime tortilla strips each adds extra fun and texture Pick a few or try them all

Step-by-Step Instructions

Sauté the Vegetables:

Heat olive oil in a large pot over medium heat Add the diced onion and minced garlic Stir them frequently and sauté for about five minutes They should become translucent and fragrant not browned

Build the Soup Base:

Add the whole chicken breasts black beans corn enchilada sauce diced tomatoes and chicken broth to the pot Sprinkle in the chili powder and cumin Season lightly with salt and pepper at this stage Stir everything to combine and bring it up to a gentle boil

Simmer and Cook Chicken:

Reduce the heat to a simmer Cover the pot and let everything cook for twenty to twenty five minutes The chicken should look white throughout and feel easy to shred Make sure the vegetables are nice and tender

Shred the Chicken:

Use tongs to lift the cooked chicken breasts onto a plate Take two forks and pull the meat apart into thin shreds This helps every bite have chicken Return the shredded chicken to the pot and stir so it soaks up all the flavors

Finish and Serve:

Taste the soup and adjust salt or pepper if needed Ladle the hot soup into bowls Top each with a handful of shredded cheese a dollop of sour cream fresh cilantro avocado some lime and crispy tortilla strips for crunch

Save

One of my favorite moments is letting everyone pile on their own toppings at the table My daughter insists on extra sour cream and avocado every time

Storage Tips

Allow the soup to cool before storing Pour leftovers into airtight containers and refrigerate for up to four days For longer storage freeze individual portions and thaw overnight in the fridge before reheating

Ingredient Substitutions

If you do not have chicken breasts try chicken thighs for more flavor You can use pinto or kidney beans in place of black beans Rotisserie chicken works well as a shortcut Just add at the end before serving

Serving Suggestions

Pair with warm tortillas or easy quesadillas for a full meal For gatherings set up a toppings bar so everyone makes their perfect bowl It is also delicious served with a crisp green salad with lime vinaigrette

Cultural Note

Chicken enchilada soup draws inspiration from the classic flavors and ingredients of Mexican enchiladas but with a Tex Mex twist The recipe is flexible and encourages creativity with spices and toppings much like its hometown roots in the American Southwest

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, shredded rotisserie chicken works well and reduces cooking time. Simply add it in step 4 after simmering the soup base.

→ What can I use if I don't have enchilada sauce?

A combination of tomato sauce, chili powder, garlic powder, and cumin can substitute for enchilada sauce in a pinch.

→ Is this soup suitable for freezing?

Absolutely! Cool the soup completely, store in airtight containers, and freeze for up to three months. Add toppings when reheating.

→ Can I make it vegetarian?

Replace the chicken and chicken broth with vegetable broth and extra beans or vegetables to make a satisfying vegetarian version.

→ What toppings work well with this soup?

Popular options include shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips for added texture.