Chicken Enchilada Soup is like a warm hug on a chilly day, bursting with flavors that dance on your taste buds. Imagine rich, spicy broth mingling with tender chicken, vibrant veggies, and melty cheese, all topped off with crispy tortilla strips. cheesy taco rice Every spoonful promises a comforting blend of textures and aromas that can make even the grumpiest of souls crack a smile.
I remember the first time I made this dish for my friends; they were skeptical at first but soon devoured their bowls. We laughed about how our kitchen smelled like a fiesta, and by the end, we were fighting over the last scoop. slow cooker chicken burrito bowl Whether it’s a cozy family dinner or a lively gathering with friends, this Chicken Enchilada Soup is sure to be the star of the show! bbq chicken sweet potato bowls. You might also enjoy this slow cooker chicken burrito bowl recipe.
[info_box title=”Why You’ll Love This Recipe”] This Chicken Enchilada Soup makes meal prep easy and fun for busy weeknights. The flavor blends beautifully create an irresistible aroma that fills your kitchen. Its vibrant colors will brighten any table, making it visually appealing. Plus, you can easily customize it based on your preferred ingredients and spice levels. [/info_box]
Sharing this soup recipe always brings smiles and compliments from family and friends who can’t get enough of its deliciousness.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.
Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor that adds depth to every bite.
Onion: A medium onion finely chopped enhances natural sweetness and aroma in your soup.
Bell Peppers: Use a mix of red and green bell peppers for color and sweetness; they add lovely crunch.
Canned Tomatoes: Opt for diced tomatoes with green chilies for an extra kick of flavor.
Chicken Broth: Low-sodium chicken broth keeps the soup flavorful without being overly salty. For more inspiration, check out this flavorful burrito bowl recipe.
Tortilla Strips: Store-bought crispy tortilla strips add texture, but feel free to make your own!
Cheddar Cheese: Shredded sharp cheddar cheese melts beautifully into the soup for creamy goodness. creamy chicken mac and cheese.
Cilantro: Fresh cilantro sprinkled on top brightens up the flavor profile; don’t skip it if you love fresh herbs!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Start by gathering all your ingredients; chop your veggies and shred the chicken beforehand to streamline cooking.
Sauté Aromatics: Heat some oil in a large pot over medium heat. Add onions and garlic; sauté until they turn translucent and release their sweet aroma.
Add Peppers & Chicken: Toss in chopped bell peppers along with diced chicken breasts. Cook for about 5-7 minutes until chicken is browned on all sides.
Stir in Tomatoes & Broth: Pour in canned tomatoes with their juices along with chicken broth. Bring everything to a boil while stirring occasionally.
Season & Simmer: Add spices like cumin, chili powder, salt, and pepper to taste. Reduce heat and let it simmer for 20 minutes so all flavors meld beautifully.
Serve & Garnish: Ladle soup into bowls and top with shredded cheddar cheese, crispy tortilla strips, and fresh cilantro before serving hot.
Now grab a spoon because you’re officially ready to dive into this delightful Chicken Enchilada Soup! Your taste buds will thank you as they experience this beautiful symphony of flavors. Enjoy every mouthful of warmth and happiness!
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Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add chicken and spices, followed by broth and veggies. Let it simmer for maximum flavor absorption.
Add Your Touch
Feel free to substitute shredded rotisserie chicken or use black beans for a vegetarian option. Adding corn or avocado can give an extra pop of freshness.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stove over medium heat, stirring occasionally.
[info_box title=”Chef’s Helpful Tips”] To avoid mushy veggies, add them towards the end of cooking. Always taste and adjust seasoning before serving. For a creamier soup, stir in some cream cheese just before serving. [/info_box]
Sharing this soup recipe always brings back warm memories of family dinners where laughter filled the air while savoring each spoonful together.
FAQ
Can I make Chicken Enchilada Soup in advance?
Yes, you can prepare it a day ahead and reheat before serving.
What toppings go well with Chicken Enchilada Soup?
Cilantro, avocado, sour cream, or crushed tortilla chips are fantastic toppings.
How do I make this soup spicier?
Add diced jalapeños or a dash of hot sauce for extra heat.
Chicken Enchilada Soup
Warm up with this Chicken Enchilada Soup, a cozy dish brimming with tender chicken, vibrant veggies, and a rich, spicy broth. Topped with melty cheddar cheese and crispy tortilla strips, this soup is perfect for family dinners or gatherings with friends. With its irresistible aroma and customizable ingredients, you’ll have everyone asking for seconds!
- Total Time: 45 minutes
- Yield: Serves 6
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 1 cup crispy tortilla strips
- 1 cup shredded sharp cheddar cheese
- ¼ cup fresh cilantro, chopped
Instructions
- Gather your ingredients and chop the veggies.
- In a large pot over medium heat, heat oil and sauté onions and garlic until translucent.
- Add bell peppers and diced chicken; cook for 5-7 minutes until chicken is browned.
- Stir in canned tomatoes and chicken broth; bring to a boil.
- Season with cumin, chili powder, salt, and pepper to taste. Reduce heat and simmer for 20 minutes to blend flavors.
- Serve hot in bowls topped with cheddar cheese, tortilla strips, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For added flavor, consider using rotisserie chicken or black beans for a vegetarian twist. Enhance the freshness by adding corn or avocado as toppings. Store leftovers in an airtight container for up to five days; reheat on the stove over medium heat.
