Comfort in a Bowl
Ever tasted something so good it feels like a warm hug? If your soul’s calling for a cozy dinner, Chicken Enchilada Soup is here to save the day! This scrumptious, creamy delight effortlessly blends a medley of flavors and ingredients in just one pot. Talk about a weeknight win!
Why Make This Recipe
Why whip up this tasty soup? Well, for starters, it’s easy cleanup—one pot does it all! Who wants to juggle dirty dishes after a long day? Not you! Plus, it’s family-friendly; even picky eaters will dive right in once they catch a whiff of it simmering. And let’s not forget how budget-friendly it is—homemade doesn’t have to mean breaking the bank! 😃
Ingredients
You don’t need fancy stuff—just these basics! Here’s what you’ll need for your delicious Chicken Enchilada Soup:
- 2 cups cooked chicken, shredded
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (frozen or canned)
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (optional for topping)
- Fresh cilantro for garnish (optional)
Directions
- In a crockpot or instant pot, combine cooked chicken, diced tomatoes with green chiles, diced green chiles, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
- If using a crockpot, cook on low for 6-8 hours or high for 3-4 hours. If using an instant pot, seal the lid and cook on high pressure for 15 minutes, then let the pressure release naturally.
- Stir in corn and black beans during the last 30 minutes of cooking (for crockpot) or after releasing pressure (for instant pot).
- Serve hot, topped with shredded cheese and fresh cilantro if desired.
How to Make Chicken Enchilada Soup (Overview)
Making Chicken Enchilada Soup is as easy as pie… or should I say soup? First, toss everything minus the corn and beans into your pot and let it all come together. For a cozy afternoon, slow and low is the way to go, but if you’re short on time, the instant pot’s your best buddy. Sprinkle those hearty beans and corn in before serving, and voila! Pro tip: Don’t skip toasting the garlic—it makes a world of difference in flavor!
How to Serve Chicken Enchilada Soup
When serving, don’t hold back on the toppings! Picture a colorful soup, adorned with melted cheese that’s just waiting to string from your spoon. Add a burst of green from the cilantro for that beautiful pop, and serve with crispy tortilla chips for that crunch—the aroma alone will have everyone rushing to the table. It’s comfort food that looks as fantastic as it tastes!
How to Store Chicken Enchilada Soup
Got leftovers? Lucky you! This soup keeps well in the fridge for about 3-4 days. Just store it in an airtight container! If you want to keep it longer, you can freeze it for up to 3 months. When reheating, be ready for the delightful aroma to fill your kitchen again. Just add a splash of broth if it thickens up too much!
Tips to Make Chicken Enchilada Soup
- Timing is everything. Toss the corn and beans in right before serving for that fresh crunch.
- Ingredient swaps? Try shredded rotisserie chicken for a super quick option.
- If you like a kick, add more chili powder or even some jalapeños for an extra punch.
- For a creamier soup, stir in a splash of cream just before serving.
- Don’t forget that cilantro—it’s more than just a pretty garnish; it adds brightness!
Variation
Want to switch things up? Make it vegan by swapping the chicken for black beans or lentils and using vegetable broth. You can also play with different spices or toss in veggies like bell peppers for a fresh twist!
FAQs
Can I use fresh chicken instead of cooked?
Yes! Just add it at the beginning and cook until tender.
How do I make this soup gluten-free?
It’s naturally gluten-free, just check the labels on your broth and canned ingredients.
Can I make this ahead of time?
Absolutely! Just store it in the fridge and reheat when you’re ready to dig in.
📌 Pin this recipe for your next cozy dinner night!
Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (frozen or canned)
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (optional for topping)
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- In a crockpot or instant pot, combine cooked chicken, diced tomatoes with green chiles, diced green chiles, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
Cooking
- If using a crockpot, cook on low for 6-8 hours or high for 3-4 hours.
- If using an instant pot, seal the lid and cook on high pressure for 15 minutes, then let the pressure release naturally.
- Stir in corn and black beans during the last 30 minutes of cooking (for crockpot) or after releasing pressure (for instant pot).
Serving
- Serve hot, topped with shredded cheese and fresh cilantro if desired.
Notes
Printable Recipe Card
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