***
Chicken Enchilada Soup is a hearty and flavorful dish that’s perfect for any day of the week. This comforting soup combines the classic taste of enchiladas with the warmth of a soup, making it both satisfying and delicious.
Why make this recipe
Making Chicken Enchilada Soup is a great choice for several reasons. First, it’s easy to prepare and can be made in one pot, so cleanup is a breeze. Second, it’s a wonderful way to use up leftover chicken. Lastly, this soup is packed with flavor and can be customized to your taste. Whether you’re looking for a quick weeknight dinner or a hearty lunch, this recipe fits the bill!
How to make Chicken Enchilada Soup
Ingredients:
- Shredded chicken
- Enchilada sauce
- Black beans
- Corn
- Broth
- Cream cheese
Directions:
- In a large pot, combine the shredded chicken, enchilada sauce, black beans, corn, and broth.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Stir in the cream cheese until it melts and is well combined.
- Serve hot.
How to serve Chicken Enchilada Soup
Serve Chicken Enchilada Soup hot in bowls. You can top it with your favorite garnishes, such as diced avocado, shredded cheese, sour cream, or fresh cilantro. It pairs well with tortilla chips for some extra crunch!
How to store Chicken Enchilada Soup
To store leftover Chicken Enchilada Soup, let it cool down to room temperature. Then, place it in an airtight container and refrigerate for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2-3 months. Make sure to label the container with the date.
Tips to make Chicken Enchilada Soup
- For added flavor, consider using homemade enchilada sauce instead of store-bought.
- Feel free to add more vegetables like bell peppers or onions to enhance the nutrition.
- To make it spicier, add some diced jalapeños or hot sauce to the soup.
Variation
You can easily make a vegetarian version of this soup by replacing the shredded chicken with diced tofu or more beans. Additionally, you can substitute vegetable broth for the chicken broth to keep it plant-based.
FAQs
1. Can I use leftover rotisserie chicken for this recipe?
Yes, leftover rotisserie chicken works great in this soup!
2. Is it possible to make this soup in a slow cooker?
Absolutely! Just add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
3. Can I make this soup spicier?
Yes, you can add chili powder, cayenne pepper, or a dash of hot sauce to increase the spice level.
Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups Shredded chicken Use leftover chicken for convenience.
- 1 cup Enchilada sauce Consider using homemade for added flavor.
- 1 can Black beans Drained and rinsed.
- 1 cup Corn Can use frozen or canned corn.
- 4 cups Broth Chicken or vegetable broth can be used.
- 4 oz Cream cheese Cut into pieces for easier melting.
Instructions
Preparation
- In a large pot, combine the shredded chicken, enchilada sauce, black beans, corn, and broth.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Stir in the cream cheese until it melts and is well combined.
- Serve hot in bowls.