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Chicken Enchilada Soup Flavorful and Easy Recipe

by on April 24, 2025

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Looking for a warm, tasty meal that’s simple to make? You’ll love this Chicken Enchilada Soup! With its rich flavors and a blend of spices, this recipe makes dinner both fun and easy. Packed with wholesome ingredients like chicken, black beans, and fresh veggies, it’s perfect for anyone craving comfort food. Let me guide you step-by-step to create a bowl of soup that everyone will enjoy!

- 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 jalapeño, seeded and finely minced To start, use olive oil to cook the onion and garlic. These ingredients bring a nice base flavor. Next, the bell pepper adds sweetness and color. The jalapeño gives a nice kick of heat. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper, to taste The spices elevate the soup's flavor. Cumin and chili powder add warmth, while smoked paprika offers a hint of smokiness. Adjust salt and pepper to taste, so it fits your preference. - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 2 cups cooked chicken, shredded - 1 can (10 oz) red enchilada sauce The chicken broth forms the soup base. Black beans and sweet corn add texture and heartiness. Shredded chicken makes it filling. Enchilada sauce gives it that rich, zesty flavor. - Fresh cilantro, finely chopped - Ripe avocado slices - Lime wedges For garnishes, fresh cilantro adds a bright taste. Avocado slices provide creaminess. Lime wedges let everyone add a fresh zing to their bowls. This mix of ingredients creates a warm and tasty Chicken Enchilada Soup. Each part works together to give you a bowl full of flavor. {{ingredient_image_2}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 diced onion. Sauté it for about 3-4 minutes until soft and clear. 3. Then, add 2 minced garlic cloves, 1 diced bell pepper, and 1 finely minced jalapeño. 4. Cook these for another 2-3 minutes until they soften slightly. 1. Once your vegetables are ready, sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. 2. Stir well to coat the veggies. Cook for about 1 minute. This helps the spices release their yummy smells. 1. Gradually pour in 4 cups of chicken broth. Mix everything together. 2. Next, add 1 can of black beans, drained and rinsed, and 1 can of sweet corn, drained. 3. Finally, toss in 2 cups of shredded chicken. This can be rotisserie chicken for ease. 1. Now, add 1 can of red enchilada sauce. Stir to blend everything well. 2. Bring the soup to a gentle simmer. 3. Let it cook uncovered for 10-15 minutes. This allows the flavors to get cozy together. 4. Before serving, taste your soup. Adjust the salt and pepper as needed. 5. Serve hot, garnished with fresh cilantro and avocado slices. Don’t forget lime wedges for a zesty touch! To sauté vegetables, use a heavy pot. Heat oil on medium heat. Add onions first. Cook until they turn soft and clear. This takes about three to four minutes. Then, add garlic, bell pepper, and jalapeño. Cook for two to three minutes more. Stir often to keep them from sticking. Want to adjust spice levels? Start with less chili powder. Taste the soup as it cooks. If you want more heat, add more spice later. You can also use fresh jalapeños for a kick. If you want a different protein, try black beans or turkey instead of chicken. You can also use shredded beef. For vegetarian options, use mushrooms or tofu. Want to change up the beans? You can use pinto beans or kidney beans. For more veggies, add zucchini or spinach. Both will add flavor and nutrition. To make the soup look great, serve it in rustic bowls. Top each bowl with cilantro and avocado slices. Arrange the garnishes nicely. You can also sprinkle cheese on top. This adds creaminess and makes it more appealing. Don't forget lime wedges on the side. They add a fresh burst of flavor. Enjoy your Chicken Enchilada Soup! Pro Tips Use Rotisserie Chicken: For a quicker preparation, opt for shredded rotisserie chicken. It saves time and adds a delicious flavor to your soup. Adjust Spice Levels: Feel free to modify the heat by adding more or fewer jalapeños according to your preference. You can also use mild or hot enchilada sauce. Garnish Creatively: Experiment with various garnishes such as sour cream, shredded cheese, or tortilla strips for added texture and flavor. Make it Ahead: This soup stores well, making it perfect for meal prep. Just reheat on the stove and add fresh garnishes before serving. {{image_4}} For a slow cooker version, gather these ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 jalapeño, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 4 cups chicken broth - 1 can (15 oz) black beans, drained - 1 can (15 oz) sweet corn, drained - 2 cups cooked chicken, shredded - 1 can (10 oz) red enchilada sauce - Salt and pepper, to taste Cooking Method: 1. Sauté the onion and garlic in olive oil in a pan. 2. Add bell pepper and jalapeño, cooking until soft. 3. Combine all ingredients in the slow cooker. 4. Cook on low for 6-8 hours. 5. Adjust seasoning before serving. For a quick Instant Pot meal, use these ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 jalapeño, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 4 cups chicken broth - 1 can (15 oz) black beans, drained - 1 can (15 oz) sweet corn, drained - 2 cups cooked chicken, shredded - 1 can (10 oz) red enchilada sauce - Salt and pepper, to taste Cooking Method: 1. Set your Instant Pot to sauté mode. 2. Sauté onion and garlic in olive oil. 3. Add bell pepper and jalapeño, cooking until soft. 4. Add all other ingredients to the pot. 5. Seal the lid and cook on high for 10 minutes. 6. Let the pressure release naturally for 10 minutes. 7. Adjust seasoning before serving. To make this soup meat-free, follow these tips: - Substitute the chicken with 2 cups of cooked quinoa or lentils. - Use vegetable broth instead of chicken broth. - Add more beans, like pinto or kidney beans, for protein. - Skip the cheese garnishes and add more fresh veggies instead. These changes keep the soup rich in flavor and texture, making it a great option for everyone. To store leftovers, let the soup cool first. Use an airtight container to keep it fresh. This method helps retain the flavor and texture. You can keep it in the fridge for up to three days. Just make sure to label the container with the date. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top, because soup expands when frozen. Thaw the soup in the fridge overnight before reheating. You can heat it on the stove or in the microwave. Stir well to mix everything after reheating. In the fridge, the soup lasts about three days. If you freeze it, it can stay good for up to three months. Always check for signs of spoilage before eating. Look for changes in smell, color, or texture. Enjoy your delicious chicken enchilada soup later with these easy storage tips! To add heat, try these tips: - Add more jalapeños or use spicy salsa. - Include a pinch of cayenne pepper. - Stir in some hot sauce before serving. You can also try spicy chili powder. This soup loves heat. Just be careful not to overdo it. Start small and taste as you go. Yes! Pre-cooked chicken is great for this soup. Using rotisserie chicken saves time and adds flavor. Just shred the chicken and toss it in. You’ll still get a rich taste without all the work. This soup pairs well with: - Fresh tortilla chips for crunch. - A side salad for freshness. - Cornbread for a sweet touch. You can also add toppings like cheese, sour cream, or sliced jalapeños. These sides make the meal even better. Yes, this soup can be gluten-free! Use gluten-free chicken broth and check the enchilada sauce label. Most brands offer gluten-free options. This way, everyone can enjoy it without worry. This blog post detailed how to make Chicken Enchilada Soup. We covered key ingredients like olive oil, chicken broth, and spices. I walked you through easy steps to prepare, cook, and adjust flavors. You learned tips for storing leftovers and making variations, like a slow cooker recipe. Finally, I answered common questions about spice levels and gluten-free options. I hope this soup becomes a favorite in your home. Enjoy experimenting with different flavors and making it your own!

Why I Love This Recipe

  1. Bold Flavors: The combination of spices and fresh ingredients brings a vibrant taste to every spoonful.
  2. Easy to Make: This recipe comes together quickly, making it perfect for busy weeknights.
  3. Customizable: You can easily adjust the spice level or add your favorite toppings to suit your taste.
  4. Comforting Dish: The warm and hearty nature of this soup makes it a cozy meal for any occasion.

Ingredients

Main Ingredients

– 2 tablespoons olive oil

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 bell pepper (any color), diced

– 1 jalapeño, seeded and finely minced

To start, use olive oil to cook the onion and garlic. These ingredients bring a nice base flavor. Next, the bell pepper adds sweetness and color. The jalapeño gives a nice kick of heat.

Spices and Seasonings

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– 1/2 teaspoon smoked paprika

– Salt and pepper, to taste

The spices elevate the soup’s flavor. Cumin and chili powder add warmth, while smoked paprika offers a hint of smokiness. Adjust salt and pepper to taste, so it fits your preference.

Soup Base

– 4 cups chicken broth

– 1 can (15 oz) black beans, drained and rinsed

– 1 can (15 oz) sweet corn, drained

– 2 cups cooked chicken, shredded

– 1 can (10 oz) red enchilada sauce

The chicken broth forms the soup base. Black beans and sweet corn add texture and heartiness. Shredded chicken makes it filling. Enchilada sauce gives it that rich, zesty flavor.

Garnishes

– Fresh cilantro, finely chopped

– Ripe avocado slices

– Lime wedges

For garnishes, fresh cilantro adds a bright taste. Avocado slices provide creaminess. Lime wedges let everyone add a fresh zing to their bowls.

This mix of ingredients creates a warm and tasty Chicken Enchilada Soup. Each part works together to give you a bowl full of flavor.

Step-by-Step Instructions

Preparing the Base

1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat.

2. Add 1 diced onion. Sauté it for about 3-4 minutes until soft and clear.

3. Then, add 2 minced garlic cloves, 1 diced bell pepper, and 1 finely minced jalapeño.

4. Cook these for another 2-3 minutes until they soften slightly.

Incorporating Spices

1. Once your vegetables are ready, sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika.

2. Stir well to coat the veggies. Cook for about 1 minute. This helps the spices release their yummy smells.

Combining the Main Ingredients

1. Gradually pour in 4 cups of chicken broth. Mix everything together.

2. Next, add 1 can of black beans, drained and rinsed, and 1 can of sweet corn, drained.

3. Finally, toss in 2 cups of shredded chicken. This can be rotisserie chicken for ease.

Final Cooking Steps

1. Now, add 1 can of red enchilada sauce. Stir to blend everything well.

2. Bring the soup to a gentle simmer.

3. Let it cook uncovered for 10-15 minutes. This allows the flavors to get cozy together.

4. Before serving, taste your soup. Adjust the salt and pepper as needed.

5. Serve hot, garnished with fresh cilantro and avocado slices. Don’t forget lime wedges for a zesty touch!

Tips & Tricks

Cooking Tips

To sauté vegetables, use a heavy pot. Heat oil on medium heat. Add onions first. Cook until they turn soft and clear. This takes about three to four minutes. Then, add garlic, bell pepper, and jalapeño. Cook for two to three minutes more. Stir often to keep them from sticking.

Want to adjust spice levels? Start with less chili powder. Taste the soup as it cooks. If you want more heat, add more spice later. You can also use fresh jalapeños for a kick.

Ingredient Substitutions

If you want a different protein, try black beans or turkey instead of chicken. You can also use shredded beef. For vegetarian options, use mushrooms or tofu.

Want to change up the beans? You can use pinto beans or kidney beans. For more veggies, add zucchini or spinach. Both will add flavor and nutrition.

Serving Suggestions

To make the soup look great, serve it in rustic bowls. Top each bowl with cilantro and avocado slices. Arrange the garnishes nicely. You can also sprinkle cheese on top. This adds creaminess and makes it more appealing.

Don’t forget lime wedges on the side. They add a fresh burst of flavor. Enjoy your Chicken Enchilada Soup!

Pro Tips

  1. Use Rotisserie Chicken: For a quicker preparation, opt for shredded rotisserie chicken. It saves time and adds a delicious flavor to your soup.
  2. Adjust Spice Levels: Feel free to modify the heat by adding more or fewer jalapeños according to your preference. You can also use mild or hot enchilada sauce.
  3. Garnish Creatively: Experiment with various garnishes such as sour cream, shredded cheese, or tortilla strips for added texture and flavor.
  4. Make it Ahead: This soup stores well, making it perfect for meal prep. Just reheat on the stove and add fresh garnishes before serving.

Variations

Slow Cooker Chicken Enchilada Soup

For a slow cooker version, gather these ingredients:

– 2 tablespoons olive oil

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 bell pepper, diced

– 1 jalapeño, minced

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– 1/2 teaspoon smoked paprika

– 4 cups chicken broth

– 1 can (15 oz) black beans, drained

– 1 can (15 oz) sweet corn, drained

– 2 cups cooked chicken, shredded

– 1 can (10 oz) red enchilada sauce

– Salt and pepper, to taste

Cooking Method:

1. Sauté the onion and garlic in olive oil in a pan.

2. Add bell pepper and jalapeño, cooking until soft.

3. Combine all ingredients in the slow cooker.

4. Cook on low for 6-8 hours.

5. Adjust seasoning before serving.

Instant Pot Version

For a quick Instant Pot meal, use these ingredients:

– 2 tablespoons olive oil

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 bell pepper, diced

– 1 jalapeño, minced

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– 1/2 teaspoon smoked paprika

– 4 cups chicken broth

– 1 can (15 oz) black beans, drained

– 1 can (15 oz) sweet corn, drained

– 2 cups cooked chicken, shredded

– 1 can (10 oz) red enchilada sauce

– Salt and pepper, to taste

Cooking Method:

1. Set your Instant Pot to sauté mode.

2. Sauté onion and garlic in olive oil.

3. Add bell pepper and jalapeño, cooking until soft.

4. Add all other ingredients to the pot.

5. Seal the lid and cook on high for 10 minutes.

6. Let the pressure release naturally for 10 minutes.

7. Adjust seasoning before serving.

Vegetarian or Vegan Adaptations

To make this soup meat-free, follow these tips:

– Substitute the chicken with 2 cups of cooked quinoa or lentils.

– Use vegetable broth instead of chicken broth.

– Add more beans, like pinto or kidney beans, for protein.

– Skip the cheese garnishes and add more fresh veggies instead.

These changes keep the soup rich in flavor and texture, making it a great option for everyone.

Storage Info

Refrigeration

To store leftovers, let the soup cool first. Use an airtight container to keep it fresh. This method helps retain the flavor and texture. You can keep it in the fridge for up to three days. Just make sure to label the container with the date.

Freezing

If you want to freeze the soup, use freezer-safe containers. Leave some space at the top, because soup expands when frozen. Thaw the soup in the fridge overnight before reheating. You can heat it on the stove or in the microwave. Stir well to mix everything after reheating.

Shelf Life

In the fridge, the soup lasts about three days. If you freeze it, it can stay good for up to three months. Always check for signs of spoilage before eating. Look for changes in smell, color, or texture. Enjoy your delicious chicken enchilada soup later with these easy storage tips!

FAQs

How do I make Chicken Enchilada Soup spicier?

To add heat, try these tips:

– Add more jalapeños or use spicy salsa.

– Include a pinch of cayenne pepper.

– Stir in some hot sauce before serving.

You can also try spicy chili powder. This soup loves heat. Just be careful not to overdo it. Start small and taste as you go.

Can I use pre-cooked chicken?

Yes! Pre-cooked chicken is great for this soup. Using rotisserie chicken saves time and adds flavor. Just shred the chicken and toss it in. You’ll still get a rich taste without all the work.

What can I serve with Chicken Enchilada Soup?

This soup pairs well with:

– Fresh tortilla chips for crunch.

– A side salad for freshness.

– Cornbread for a sweet touch.

You can also add toppings like cheese, sour cream, or sliced jalapeños. These sides make the meal even better.

Is this soup gluten-free?

Yes, this soup can be gluten-free! Use gluten-free chicken broth and check the enchilada sauce label. Most brands offer gluten-free options. This way, everyone can enjoy it without worry.

This blog post detailed how to make Chicken Enchilada Soup. We covered key ingredients like olive oil, chicken broth, and spices. I walked you through easy steps to prepare, cook, and adjust flavors. You learned tips for storing leftovers and making variations, like a slow cooker recipe. Finally, I answered common questions about spice levels and gluten-free options. I hope this soup becomes a favorite in your home. Enjoy experimenting with different flavors and making it your ow

- 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 jalapeño, seeded and finely minced To start, use olive oil to cook the onion and garlic. These ingredients bring a nice base flavor. Next, the bell pepper adds sweetness and color. The jalapeño gives a nice kick of heat. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper, to taste The spices elevate the soup's flavor. Cumin and chili powder add warmth, while smoked paprika offers a hint of smokiness. Adjust salt and pepper to taste, so it fits your preference. - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 2 cups cooked chicken, shredded - 1 can (10 oz) red enchilada sauce The chicken broth forms the soup base. Black beans and sweet corn add texture and heartiness. Shredded chicken makes it filling. Enchilada sauce gives it that rich, zesty flavor. - Fresh cilantro, finely chopped - Ripe avocado slices - Lime wedges For garnishes, fresh cilantro adds a bright taste. Avocado slices provide creaminess. Lime wedges let everyone add a fresh zing to their bowls. This mix of ingredients creates a warm and tasty Chicken Enchilada Soup. Each part works together to give you a bowl full of flavor. {{ingredient_image_2}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 diced onion. Sauté it for about 3-4 minutes until soft and clear. 3. Then, add 2 minced garlic cloves, 1 diced bell pepper, and 1 finely minced jalapeño. 4. Cook these for another 2-3 minutes until they soften slightly. 1. Once your vegetables are ready, sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. 2. Stir well to coat the veggies. Cook for about 1 minute. This helps the spices release their yummy smells. 1. Gradually pour in 4 cups of chicken broth. Mix everything together. 2. Next, add 1 can of black beans, drained and rinsed, and 1 can of sweet corn, drained. 3. Finally, toss in 2 cups of shredded chicken. This can be rotisserie chicken for ease. 1. Now, add 1 can of red enchilada sauce. Stir to blend everything well. 2. Bring the soup to a gentle simmer. 3. Let it cook uncovered for 10-15 minutes. This allows the flavors to get cozy together. 4. Before serving, taste your soup. Adjust the salt and pepper as needed. 5. Serve hot, garnished with fresh cilantro and avocado slices. Don’t forget lime wedges for a zesty touch! To sauté vegetables, use a heavy pot. Heat oil on medium heat. Add onions first. Cook until they turn soft and clear. This takes about three to four minutes. Then, add garlic, bell pepper, and jalapeño. Cook for two to three minutes more. Stir often to keep them from sticking. Want to adjust spice levels? Start with less chili powder. Taste the soup as it cooks. If you want more heat, add more spice later. You can also use fresh jalapeños for a kick. If you want a different protein, try black beans or turkey instead of chicken. You can also use shredded beef. For vegetarian options, use mushrooms or tofu. Want to change up the beans? You can use pinto beans or kidney beans. For more veggies, add zucchini or spinach. Both will add flavor and nutrition. To make the soup look great, serve it in rustic bowls. Top each bowl with cilantro and avocado slices. Arrange the garnishes nicely. You can also sprinkle cheese on top. This adds creaminess and makes it more appealing. Don't forget lime wedges on the side. They add a fresh burst of flavor. Enjoy your Chicken Enchilada Soup! Pro Tips Use Rotisserie Chicken: For a quicker preparation, opt for shredded rotisserie chicken. It saves time and adds a delicious flavor to your soup. Adjust Spice Levels: Feel free to modify the heat by adding more or fewer jalapeños according to your preference. You can also use mild or hot enchilada sauce. Garnish Creatively: Experiment with various garnishes such as sour cream, shredded cheese, or tortilla strips for added texture and flavor. Make it Ahead: This soup stores well, making it perfect for meal prep. Just reheat on the stove and add fresh garnishes before serving. {{image_4}} For a slow cooker version, gather these ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 jalapeño, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 4 cups chicken broth - 1 can (15 oz) black beans, drained - 1 can (15 oz) sweet corn, drained - 2 cups cooked chicken, shredded - 1 can (10 oz) red enchilada sauce - Salt and pepper, to taste Cooking Method: 1. Sauté the onion and garlic in olive oil in a pan. 2. Add bell pepper and jalapeño, cooking until soft. 3. Combine all ingredients in the slow cooker. 4. Cook on low for 6-8 hours. 5. Adjust seasoning before serving. For a quick Instant Pot meal, use these ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 jalapeño, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 4 cups chicken broth - 1 can (15 oz) black beans, drained - 1 can (15 oz) sweet corn, drained - 2 cups cooked chicken, shredded - 1 can (10 oz) red enchilada sauce - Salt and pepper, to taste Cooking Method: 1. Set your Instant Pot to sauté mode. 2. Sauté onion and garlic in olive oil. 3. Add bell pepper and jalapeño, cooking until soft. 4. Add all other ingredients to the pot. 5. Seal the lid and cook on high for 10 minutes. 6. Let the pressure release naturally for 10 minutes. 7. Adjust seasoning before serving. To make this soup meat-free, follow these tips: - Substitute the chicken with 2 cups of cooked quinoa or lentils. - Use vegetable broth instead of chicken broth. - Add more beans, like pinto or kidney beans, for protein. - Skip the cheese garnishes and add more fresh veggies instead. These changes keep the soup rich in flavor and texture, making it a great option for everyone. To store leftovers, let the soup cool first. Use an airtight container to keep it fresh. This method helps retain the flavor and texture. You can keep it in the fridge for up to three days. Just make sure to label the container with the date. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top, because soup expands when frozen. Thaw the soup in the fridge overnight before reheating. You can heat it on the stove or in the microwave. Stir well to mix everything after reheating. In the fridge, the soup lasts about three days. If you freeze it, it can stay good for up to three months. Always check for signs of spoilage before eating. Look for changes in smell, color, or texture. Enjoy your delicious chicken enchilada soup later with these easy storage tips! To add heat, try these tips: - Add more jalapeños or use spicy salsa. - Include a pinch of cayenne pepper. - Stir in some hot sauce before serving. You can also try spicy chili powder. This soup loves heat. Just be careful not to overdo it. Start small and taste as you go. Yes! Pre-cooked chicken is great for this soup. Using rotisserie chicken saves time and adds flavor. Just shred the chicken and toss it in. You’ll still get a rich taste without all the work. This soup pairs well with: - Fresh tortilla chips for crunch. - A side salad for freshness. - Cornbread for a sweet touch. You can also add toppings like cheese, sour cream, or sliced jalapeños. These sides make the meal even better. Yes, this soup can be gluten-free! Use gluten-free chicken broth and check the enchilada sauce label. Most brands offer gluten-free options. This way, everyone can enjoy it without worry. This blog post detailed how to make Chicken Enchilada Soup. We covered key ingredients like olive oil, chicken broth, and spices. I walked you through easy steps to prepare, cook, and adjust flavors. You learned tips for storing leftovers and making variations, like a slow cooker recipe. Finally, I answered common questions about spice levels and gluten-free options. I hope this soup becomes a favorite in your home. Enjoy experimenting with different flavors and making it your own!

Zesty Chicken Enchilada Soup

A flavorful and hearty chicken enchilada soup with a zesty kick.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper any color, diced
  • 1 jalapeño seeded and finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz sweet corn, drained
  • 2 cups cooked chicken, shredded
  • 1 can 10 oz red enchilada sauce
  • to taste salt and pepper
  • for garnish fresh cilantro, finely chopped
  • for garnish ripe avocado slices
  • for serving lime wedges

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat.
  • Add the diced onion to the pot and sauté for about 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
  • Next, incorporate the minced garlic, diced bell pepper, and jalapeño into the pot. Continue to cook for an additional 2-3 minutes, allowing the vegetables to become slightly softened.
  • Sprinkle the ground cumin, chili powder, and smoked paprika into the pot. Stir well to coat the vegetables evenly with the spices and cook for about 1 minute, until the spices release their aromas.
  • Gradually pour in the chicken broth, mixing to combine. Then, add the black beans, sweet corn, and the shredded chicken, stirring well to blend all the ingredients.
  • Incorporate the red enchilada sauce into the mixture, stirring thoroughly to ensure everything is well combined. Bring the soup to a gentle simmer, then reduce the heat and let it cook uncovered for 10-15 minutes, allowing the flavors to meld beautifully.
  • Before serving, taste the soup and adjust the seasoning with salt and pepper as needed.
  • Serve the soup hot in bowls, garnished with a sprinkle of fresh cilantro and a few slices of ripe avocado. Don't forget to offer lime wedges on the side for an extra zesty kick!

Notes

For an appealing presentation, consider serving the soup in rustic bowls and placing the garnishes artfully on top. A sprinkle of cheese can also enhance both richness and appearance!
Keyword chicken, enchilada, soup, spicy

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