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To make a tasty Chicken Enchilada Soup, gather these simple ingredients: - 1 lb (450g) boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (14 oz) fire-roasted diced tomatoes - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 4 cups chicken broth - 2 tablespoons enchilada sauce - 1 teaspoon chili powder - 1 teaspoon cumin - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped (for garnish) - Avocado, diced (for garnish) - Tortilla strips (for garnish) If you need substitutions, there are many options. Use shredded rotisserie chicken for quick prep. You can swap black beans for pinto beans. If you prefer a vegetarian soup, replace chicken with more beans or lentils. Vegetable broth can replace chicken broth for a lighter flavor. For a spicier kick, add jalapeños or cayenne pepper. To make your soup even better, consider adding a few extra flavors. A squeeze of lime juice brightens the taste. Chopped green onions add freshness. For a smoky flavor, try adding chipotle in adobo. If you crave creaminess, stir in some sour cream or Greek yogurt before serving. Each of these will take your soup to the next level! For the full recipe, check out the details above. Start by gathering your ingredients. This will make the cooking process smooth. Here’s what you need: - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can fire-roasted diced tomatoes (14 oz) - 1 can black beans (15 oz), drained and rinsed - 1 can corn (15 oz), drained - 4 cups chicken broth - 2 tablespoons enchilada sauce - 1 teaspoon chili powder - 1 teaspoon cumin - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped (for garnish) - Avocado, diced (for garnish) - Tortilla strips (for garnish) Make sure to wash and chop all fresh ingredients before you start cooking. It helps to have everything ready. 1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion. Cook for about 5 minutes until it is soft and clear. 2. Add Garlic: Stir in minced garlic. Cook for another minute. This step adds a rich flavor to your soup. 3. Cook the Chicken: Place the chicken breasts in the pot. Add chicken broth to cover the chicken. Bring to a boil, then lower the heat. Cover and let it simmer for around 15 minutes. The chicken should be fully cooked. 4. Shred the Chicken: Carefully take the chicken out of the pot. Use two forks to shred it into small pieces. Set it aside for later. 5. Build the Soup: In the same pot, combine fire-roasted tomatoes, black beans, corn, enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper. Mix well. 6. Combine Chicken and Simmer: Add the shredded chicken back into the pot. Let the soup simmer for another 10 to 15 minutes. Stir occasionally to blend the flavors. 7. Add Cheese: Just before serving, stir in half of the shredded cheese until it melts. This makes your soup creamy. Ladle the warm soup into bowls. Top each bowl with the remaining cheese, fresh cilantro, diced avocado, and crunchy tortilla strips. For a lovely look, serve the soup in bright bowls. This adds to the fun colors of the dish. A squeeze of fresh lime juice can brighten the flavor even more. Enjoy your flavorful Chicken Enchilada Soup! For the full recipe, see the details above. To make your Chicken Enchilada Soup creamier, you can add a few simple ingredients. Start with cream cheese. Soften 4 ounces of cream cheese and stir it in just before serving. This will give your soup a rich texture. You can also use sour cream or Greek yogurt for creaminess. Stir in about ½ cup for a tangy flavor. If you want even more creaminess, blend part of the soup with an immersion blender. This breaks down some ingredients and thickens the soup. Using the right tools helps your soup turn out great. A large pot or Dutch oven is best for even cooking. This allows heat to spread evenly. A good knife is key for chopping your onion and garlic quickly. An immersion blender is a fun tool if you want to blend the soup. It saves you from transferring hot soup to a blender. A wooden spoon is great for stirring and scraping the bottom of the pot. One common mistake is overcooking the chicken. Remove it from the pot as soon as it’s no longer pink. Shredding it while hot helps keep it moist. Another mistake is skipping the seasoning. Taste your soup after adding ingredients. Adjust with salt, pepper, or spices to ensure full flavor. Lastly, don’t forget the toppings! They add texture and flavor. Use fresh cilantro, avocado, and tortilla strips to make each bowl pop. {{image_4}} You can easily make this soup vegetarian or vegan. Instead of chicken, use chopped mushrooms or zucchini. They add a nice texture. For the broth, swap chicken broth for vegetable broth. This keeps all the flavors while being meat-free. If you want a creamy base, add a cup of coconut milk for richness. Adjust the heat based on your taste. For a spicy version, add more chili powder or some diced jalapeños. You can also include a splash of hot sauce at the end. If you prefer it mild, cut back on the chili powder. You can even leave out the diced tomatoes with green chilies. This way, you control the spice level to fit your family’s taste. Feel free to switch ingredients for new flavors. Instead of black beans, try pinto or kidney beans. Corn can be swapped with diced bell peppers for a crunchy bite. You can also use different cheeses like Monterey Jack or pepper jack for a unique twist. If you want a smoky flavor, add some chipotle peppers in adobo sauce. Each change brings a new life to this classic soup. For the full recipe, check out the recipe section. To store your leftover chicken enchilada soup, let it cool first. Place the soup in an airtight container. Make sure to seal it tightly. You can keep it in the fridge for up to four days. This way, you can enjoy your soup later without losing flavor. When you're ready to eat the soup again, pour it into a pot. Heat it over medium heat. Stir it often to avoid burning. You can also use the microwave if you're short on time. Place the soup in a microwave-safe bowl. Heat in 1-minute intervals until it's hot. Be sure to stir between intervals for even heating. If you want to save the soup for longer, freezing is a great option. First, let it cool down completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top, as the soup will expand when frozen. Label the bags with the date. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge before reheating. This method preserves the taste and texture of your delicious soup. To thicken your soup, you can use a few methods. First, add extra black beans or corn. These ingredients will add texture and help thicken the broth. You can also blend part of the soup. Use an immersion blender and blend just enough to create a smoother base. Another option is to mix in a slurry. This slurry is made with cornstarch and water. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the soup and simmer for a few minutes. This will thicken the soup nicely. Yes, you can use canned chicken in this recipe. Canned chicken is convenient and saves time. It also helps your soup come together faster. Just drain the chicken and add it to the pot during the last few minutes of cooking. This way, it heats through without becoming too mushy. The flavor will still be good, but fresh chicken gives a better taste and texture. I love serving Chicken Enchilada Soup with various toppings. Here are some great ideas: - Shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped - Diced avocado - Crunchy tortilla strips - Sliced jalapeños for a kick - A squeeze of lime juice for freshness You can also serve the soup with warm tortillas or crusty bread. This makes a great meal even better. For a fun twist, consider serving it in a bread bowl. It adds flair and makes cleanup easy! Check out the Full Recipe for more ideas. You learned about making Chicken Enchilada Soup. We covered ingredients, from main items to swaps and flavor boosts. I shared step-by-step cooking and how to make your soup just right. Tips on creaminess and common mistakes will help you succeed. We also explored tasty variations and smart storage options. Now, you can whip up a delicious soup that fits your taste. Enjoy your cooking!

Chicken Enchilada Soup

Warm up with this flavorful Spicy Chicken Enchilada Soup that blends the perfect spices for a hearty meal everyone will love. This easy recipe showcases tender chicken, fire-roasted tomatoes, and zesty enchilada sauce, topped with melted cheese and fresh avocado. Ready in just 40 minutes, it’s perfect for cozy dinners. Dive into this delicious recipe today and bring some spice to your table! Click to explore the full recipe now!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (14 oz) fire-roasted diced tomatoes

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

1 can (15 oz) corn, drained

4 cups chicken broth

2 tablespoons enchilada sauce

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Avocado, diced (for garnish)

Tortilla strips (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the diced onion. Sauté for approximately 5 minutes, stirring occasionally, until the onion becomes translucent.

    Add Garlic: Stir in the minced garlic, cooking for an additional minute until it becomes fragrant. This will enhance the depth of flavor in your soup.

      Cook the Chicken: Add the boneless chicken breasts to the pot, then pour in the chicken broth, ensuring the chicken is submerged. Bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the chicken is fully cooked and no longer pink in the center.

        Shred the Chicken: Carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside for later.

          Build the Soup: In the same pot, add the fire-roasted diced tomatoes, black beans, corn, enchilada sauce, chili powder, cumin, smoked paprika, and season with salt and pepper. Stir these ingredients together to combine thoroughly.

            Combine Chicken and Simmer: Return the shredded chicken back into the pot, stirring it into the soup mixture. Allow the soup to simmer for an additional 10-15 minutes, stirring occasionally, to let the flavors meld together beautifully.

              Add Cheese: Just before serving, stir in half of the shredded cheese into the soup. Continue to stir until it's melted, creating a creamy texture.

                Serve: Ladle the warm soup into bowls and top each serving with the remaining shredded cheese, fresh cilantro, diced avocado, and crunchy tortilla strips for added texture.

                  - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6

                    Presentation Tips: Serve the soup in brightly colored bowls to enhance the vibrant colors of the ingredients. Arrange the toppings artfully on top to create an inviting visual appeal. For an extra layer of flavor, consider squeezing fresh lime juice over the top before serving. Enjoy your delicious, hearty soup!