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To make a delicious Chicken Enchilada Soup, gather these simple ingredients: - 1 lb 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) These ingredients work together to create a cozy meal that warms you up. Each item adds its own flavor, making the soup rich and hearty. I love using fire-roasted tomatoes. They add a nice smoky taste. The chili powder and cumin give it a warm kick that you will enjoy. If you want a little more spice, feel free to add extra chili powder. The fresh cilantro and diced avocado on top add a bright touch. The tortilla strips give a nice crunch. You can also use shredded cheese to make it extra creamy. This recipe is easy to follow, and you can find the full recipe to make it at home. - Sauté onion and garlic Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté it for about 5 minutes. The onion should become soft and clear. Next, add 3 cloves of minced garlic and cook for another minute. You want the garlic to smell amazing! - Simmer chicken in broth Now, add 1 pound of boneless, skinless chicken breasts to the pot. Pour in 4 cups of chicken broth. Bring the mix to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes. This step makes the chicken juicy and tender. - Shred the chicken After 15 minutes, take the chicken out of the pot. Use two forks to shred it into bite-sized pieces. Set the chicken aside for later. - Add remaining ingredients In the same pot, add 1 can of fire-roasted diced tomatoes, 1 can of black beans (drained and rinsed), and 1 can of corn (drained). Then mix in 2 tablespoons of enchilada sauce, 1 teaspoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of smoked paprika, and salt and pepper to taste. Stir everything well. Finally, return the shredded chicken to the pot and let the soup simmer for another 10-15 minutes. This allows all the flavors to blend perfectly. - Melt cheese and serve Just before serving, stir in half of 1 cup of shredded cheese until it melts. This adds a creamy texture to your soup. - Optional garnishes Serve the soup hot in bowls. Top each bowl with the remaining cheese, fresh chopped cilantro, diced avocado, and crispy tortilla strips. These garnishes give extra flavor and crunch. Enjoy your cozy meal! For the full recipe, check the details above. Choosing the right chicken makes a big difference. I recommend using boneless, skinless chicken breasts for this soup. They stay tender and juicy. You can also use shredded rotisserie chicken. It saves time and adds great flavor. To boost the taste, try these ideas: - Sauté onions and garlic until golden. This enhances the soup's base. - Use fire-roasted tomatoes for a smoky flavor. It adds depth to every spoonful. - Add a squeeze of lime juice before serving. This brightens the flavors. Pair this soup with crispy tortilla chips or warm corn tortillas. They add crunch and complement the soup's creaminess. You can also serve it with a side of rice or a fresh salad. For a nice presentation, use deep bowls. Top each serving with a sprinkle of cheese, fresh cilantro, diced avocado, and crunchy tortilla strips. It looks inviting and tastes even better. Sometimes, the soup can turn out too thick. If this happens, add more chicken broth until you reach your desired consistency. Stir well and let it simmer for a few minutes. If you want to adjust spice levels, taste as you go. Add more chili powder for heat or a bit of sugar to balance flavors. You can even add more beans to tone it down. Enjoy the process of making it your own! {{image_2}} You can switch beans for a unique twist. Try pinto beans or kidney beans. Both add great taste and texture. If you want a lighter soup, consider using chickpeas. They work well and offer a nice bite. For a dairy-free option, use a plant-based cheese. Many brands make tasty dairy-free cheese now. You can also skip cheese altogether if you want a lighter meal. Coconut milk can add creaminess without dairy. Adding spices boosts flavor. Try oregano for a fresh kick. A dash of cayenne gives it heat. You can also add a pinch of cinnamon for a warm note. Want more veggies? Toss in bell peppers or zucchini. Both add color and crunch. Spinach works great too, wilting down nicely in the soup. If you need a gluten-free soup, ensure your enchilada sauce is gluten-free. Most store-bought options fit this need. Also, check the chicken broth for any gluten ingredients. For low-carb options, skip the corn and beans. You can add extra vegetables instead. Cauliflower rice is a fantastic substitute. It keeps the soup hearty without the carbs. You can find the full recipe for a cozy Chicken Enchilada Soup, perfect for any day! Chicken enchilada soup can last in the fridge for about 3 to 4 days. To cool it properly, let the soup sit at room temperature for 30 minutes. Then, transfer it to an airtight container. This keeps it fresh and safe to eat. You can freeze chicken enchilada soup for up to 3 months. To freeze, let it cool completely. Pour it into freezer-safe bags or containers. Squeeze out as much air as you can. When you want to eat it, thaw it overnight in the fridge. Reheat on the stove over low heat, stirring often. You can also microwave it in a bowl. You can make chicken enchilada soup ahead of time. This makes meals quick during the week. Portion the soup into single-serving containers. This way, you can grab and go when you need a meal. Just heat it up, and enjoy! For the full recipe, check out the cooking steps above. Making Chicken Enchilada Soup is quick and easy. You need about 15 minutes to prep. The cooking time is around 25 minutes. So, the total time is about 40 minutes. You get a warm, tasty meal in no time. Yes, you can use leftover chicken. It makes this soup even easier. Just shred the chicken into small pieces. Add it to the pot with the other ingredients. This saves time and reduces waste. The soup has a nice kick, but it’s not too hot. You can adjust the spice levels. If you like it milder, use less chili powder. Want more heat? Add extra chili powder or hot sauce. It’s all about your taste! This blog post covered how to make Chicken Enchilada Soup easily at home. We explored the main ingredients, including chicken, beans, and spices. I explained step-by-step instructions to guide you through cooking. I shared tips for perfecting the dish, variations to try, and storage info to keep it fresh. In conclusion, this soup is tasty and simple to make. You can enjoy it any time by customizing it to your tastes. Have fun cooking and impressing your family or friends!

Chicken Enchilada Soup

Warm up with a delicious bowl of Spicy Chicken Enchilada Soup that’s packed with flavor and perfect for any occasion. This easy recipe combines tender chicken, black beans, and corn in a rich broth with zesty spices. Top it off with cheese, fresh cilantro, and avocado for the ultimate comfort meal. Click to discover how to make this tasty soup that will impress your family and friends! Your new favorite dish is just a click away!
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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
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.

    Stir in the minced garlic and cook for another minute, until fragrant.

      Add the boneless chicken breasts to the pot, and pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes until the chicken is cooked through.

        Carefully remove the chicken from the pot and shred it using two forks. Set aside.

          In the same pot, add the fire-roasted diced tomatoes, black beans, corn, enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.

            Return the shredded chicken back to the pot and let the soup simmer for an additional 10-15 minutes, allowing flavors to meld.

              Just before serving, stir in half of the shredded cheese until melted.

                Serve the soup hot in bowls, topped with the remaining cheese, fresh cilantro, diced avocado, and tortilla strips for added crunch.

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