Are you craving a soup that's not just a meal, but an experience? Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Mexico with this mouthwatering Spicy Chicken Enchilada Soup! In just 45 minutes, you'll create a hearty, soul-warming dish that combines the bold flavors of enchilada sauce, tender shredded chicken, and a perfect blend of spices that will make your dinner table come alive with excitement.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 can enchilada sauce
- 1 can diced tomatoes
- 1 can black beans, drained
- 1 cup corn, drained
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cooking chicken breast thoroughly, then shredding it using two forks. Set aside.
- In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add chopped onions and sauté until they become translucent and slightly soft, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Pour in chicken broth, enchilada sauce, and diced tomatoes. Stir to combine all ingredients thoroughly.
- Add drained black beans, corn, shredded chicken, chili powder, salt, and pepper to the pot. Mix well to distribute seasonings evenly.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, allowing flavors to meld together and soup to slightly thicken.
- Taste and adjust seasonings as needed, adding more salt, pepper, or chili powder to suit your preference.
- Serve hot in bowls, optionally garnishing with fresh cilantro, shredded cheese, sour cream, or tortilla strips for added texture and flavor.
Tips
- For maximum flavor, use freshly cooked and shredded chicken instead of pre-cooked or rotisserie chicken. This ensures the meat remains tender and absorbs the soup's seasonings perfectly.
- Don't rush the sautéing of onions and garlic - those first few minutes of cooking are crucial for developing a deep, rich flavor base for your soup.
- If you like extra heat, consider adding a diced jalapeño when sautéing the onions or a pinch of cayenne pepper for an additional kick.
- For a thicker soup, you can use an immersion blender to partially blend some of the ingredients, creating a more creamy texture.
- Make this soup ahead of time - it actually tastes even better the next day as the flavors continue to meld together.
- Customize your toppings! While the recipe suggests cilantro, cheese, and sour cream, feel free to experiment with avocado, lime wedges, or crushed tortilla chips for added texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 75mg
