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If you’re craving a comforting, flavorful meal that feels like a warm hug in a bowl, this Easy Chicken Enchilada Soup Recipe is exactly what you need. Packed with tender, juicy chicken thighs, vibrant peppers, and hearty black beans, this soup balances spicy and savory with a delightful enchilada sauce base that makes every spoonful sing. It’s a fantastic dish to share with family or friends on any occasion, offering layers of taste and texture that are surprisingly simple to achieve in just 45 minutes.
Ingredients You’ll Need
This recipe brings together straightforward ingredients that each play a crucial role in delivering bold, vibrant flavors and a satisfying texture. You’ll find pantry staples alongside fresh produce, all combining to create the magic of this Easy Chicken Enchilada Soup Recipe.
- Avocado oil (1 tablespoon): Great for searing the chicken with a subtle, buttery flavor and high smoke point.
- Boneless skinless chicken thighs (1 ½ pounds): Juicy and flavorful, thighs stay tender and add richness to the soup.
- Salt (1 ½ teaspoons, divided): Essential for seasoning throughout, enhancing all the flavors deeply.
- Black pepper (¾ teaspoon, divided): Adds mild heat and a peppery brightness to the dish.
- Salted butter (1 tablespoon): Adds creaminess and helps soften the vegetables beautifully.
- Sweet onion (1 small, diced): Brings sweetness and depth to the soup’s base.
- Red bell pepper (1, seeded and diced): Provides color, crunch, and a mild sweetness that balances spice.
- Jalapeños (2-3, seeded and finely diced): Contribute a bright, spicy kick—you can adjust quantity to taste.
- Garlic cloves (4, finely minced): Infuse the soup with irresistible aromatic warmth.
- Chicken broth (4 cups): Forms the savory, comforting liquid base for the soup’s body.
- Enchilada sauce (1 can, 10 ounces): The star of the show, adding authentic enchilada flavor and vibrant color.
- Diced tomatoes (1 can, 14.5 ounces): Bring acidity and chunky texture to keep the soup lively.
- Black beans (1 can, 15.5 ounces, rinsed and drained): Add protein, fiber, and a hearty bite for balance.
- Corn (1 can, 15.25 ounces, drained): Sweet bursts of corn kernels brighten the soup and add texture contrast.
- Taco seasoning (3 tablespoons): Layers on smoky, spicy, and earthy notes essential to the flavor profile.
- Sugar (2 teaspoons): Just enough to balance acidity and round out the flavor.
- Ground coriander (½ teaspoon): Adds subtle citrusy warmth and complexity.
- Lime juice (1 tablespoon, optional): Adds fresh brightness and a tangy finish at the end.
- Shredded cheddar cheese: For topping, melts beautifully and adds richness.
- Fresh cilantro (finely chopped): Brings an herbal freshness that livens every bite.
- Sour cream: Adds creaminess and cool contrast to the spicy soup.
- Avocado (peeled, pitted, and sliced): Creamy texture and mellow flavor pair perfectly with spice.
- Tortilla chips (crushed): Provide delightful crunch and an authentic touch as a garnish.
How to Make Easy Chicken Enchilada Soup Recipe
Step 1: Sear the Chicken
Start by seasoning the chicken thighs evenly with half the salt and black pepper. Heating the avocado oil in a large pot or Dutch oven over medium heat will prepare the perfect surface to sear these thighs until golden brown, about 3-4 minutes per side. Remember, they don’t need to be fully cooked at this stage—just beautifully caramelized. This step is vital for building a richer flavor base that carries through the whole soup.
Step 2: Cook the Vegetables
After removing the chicken, add the salted butter to the pot and let it melt gently. Toss in the diced onion, red bell pepper, and jalapeños, cooking them until they become soft and slightly sweet, about 3-4 minutes. Just before they’re done, stir in the minced garlic and cook for an extra 30 seconds to unleash its fragrant aroma. This vegetable medley forms the fragrant, colorful foundation of the soup.
Step 3: Pour in Broth and Seasonings
Now it’s time to bring everything together. Add the chicken broth, enchilada sauce, diced tomatoes, black beans, and corn to the pot. Sprinkle in the taco seasoning, sugar, coriander, the remaining salt, and pepper. Nestle the seared chicken thighs back into the pot, making sure they’re fully covered by the liquid. This combination infuses the broth with authentic Mexican-inspired layers of flavor.
Step 4: Simmer the Soup
Turn the heat up to bring the soup to a rolling boil, then lower it to medium-low and cover the pot with its lid. Let it simmer gently for 20 minutes so the chicken cooks through completely while the flavors deepen and mingle. This slow simmer is what transforms the ingredients into a cohesive, soul-soothing meal.
Step 5: Shred the Chicken
Once the chicken is tender and cooked, remove the thighs and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized strands and return it to the pot. Stir in the lime juice if you choose to use it; its zing perfectly brightens the rich and hearty soup for a well-rounded final touch.
How to Serve Easy Chicken Enchilada Soup Recipe
Garnishes
Garnishes are where you get to personalize your soup experience. A sprinkle of fresh cilantro adds a burst of herbal freshness, while shredded cheddar cheese melts slowly on top, adding comforting creaminess. Sour cream provides a cool counterbalance to the spices, and sliced avocado introduces a silky, buttery texture. For an added crunch and that authentic Mexican touch, crushed tortilla chips are simply irresistible.
Side Dishes
While this soup is hearty, pairing it with a crisp side can elevate your meal. A simple green salad with a lime vinaigrette cuts through the richness. Warm, soft corn tortillas or freshly baked bread are perfect for dipping and make the meal feel even more satisfying. If you want to keep it light, stick with fresh veggie sticks that complement the soup’s flavors.
Creative Ways to Present
For an inviting presentation, serve the soup in rustic bowls topped with colorful garnishes arranged artfully. Layer toppings in small bowls on the side so everyone can customize their own bowl, making it fun and interactive. Consider offering a small dish of pickled jalapeños or a drizzle of hot sauce for those who want an extra kick.
Make Ahead and Storage
Storing Leftovers
This Easy Chicken Enchilada Soup Recipe holds up wonderfully as leftovers. Store cooled soup in airtight containers in the refrigerator for up to 4 days. Flavors often improve as they meld together overnight, so it’s a great dish to prepare ahead or enjoy over a few meals.
Freezing
You can freeze this soup for up to 3 months. For best results, freeze in portion-sized containers, leaving some space at the top for expansion. Keep garnishes separate until ready to serve to maintain their freshness and crunch.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and to evenly warm the soup. If the soup has thickened in the fridge or freezer, add a splash of broth or water to loosen the texture. Add fresh garnishes after reheating for the best taste and appearance.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but thighs tend to stay juicier and more tender during cooking, which really enhances this soup. If using breasts, keep an eye on cooking time so they don’t dry out.
Is it possible to make this recipe spicy or mild?
Yes! Adjust the number of jalapeños and the amount of taco seasoning to make it spicier or milder. Removing jalapeño seeds reduces heat considerably, and you can always serve hot sauce on the side for those who want extra kick.
Can I substitute fresh vegetables with frozen or canned?
While fresh veggies provide the best texture and flavor, you can substitute frozen or canned vegetables in a pinch. Just be mindful of extra moisture and adjust cooking times accordingly.
What can I use if I don’t have enchilada sauce?
You can make a quick substitute with tomato sauce, chili powder, garlic powder, cumin, and smoked paprika to approximate the flavor. However, store-bought enchilada sauce adds authentic depth that’s hard to beat.
Is this soup gluten-free?
Yes, as long as your taco seasoning and enchilada sauce are gluten-free brands, this soup is naturally gluten-free. Always double-check labels to be safe!
Final Thoughts
This Easy Chicken Enchilada Soup Recipe has quickly become one of my absolute favorites to pull together when I want something hearty, flavorful, and heartwarming without spending hours in the kitchen. The balance of spices, tender chicken, and fresh garnishes make every spoonful a pure joy. I can’t wait for you to try it and make it your own, sharing this delightful meal with people you love.
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Easy Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Easy Chicken Enchilada Soup is a comforting and flavorful dish packed with tender chicken, spicy jalapeños, and classic Mexican-inspired ingredients like enchilada sauce, black beans, and corn. Ready in just 45 minutes, this hearty soup is perfect for a family meal and topped with cheddar cheese, fresh cilantro, sour cream, avocado slices, and crunchy tortilla chips for a delightful texture and taste.
Ingredients
Protein and Oils
- 1 tablespoon avocado oil
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon salted butter
Vegetables and Spices
- 1 small sweet onion, diced
- 1 red bell pepper, seeded and diced
- 2–3 jalapeños, seeded and finely diced
- 4 garlic cloves, finely minced
- 1 ½ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- 3 tablespoons taco seasoning
- 2 teaspoons sugar
- ½ teaspoon ground coriander
Liquids and Canned Goods
- 4 cups chicken broth
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.25-ounce) can corn, drained
Finishing Ingredients and Garnishes
- 1 tablespoon lime juice (from 1 lime, optional)
- Shredded cheddar cheese
- Fresh cilantro, finely chopped
- Sour cream
- Avocado, peeled, pitted, and sliced
- Tortilla chips, crushed
Instructions
- Sear the Chicken: Sprinkle the chicken thighs all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium heat. Add the chicken thighs in a single layer and cook for 3-4 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Remove the chicken and set aside on a clean plate.
- Cook the Vegetables: Add the butter to the same pot. Once melted, add the diced onion, red bell pepper, and diced jalapeños. Cook for 3-4 minutes until the vegetables are softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in Broth and Seasonings: Pour in chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Add taco seasoning, sugar, the remaining 1 teaspoon salt, ½ teaspoon black pepper, and ground coriander. Place the seared chicken thighs back into the pot, ensuring they are fully submerged in the liquid.
- Simmer the Soup: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and simmer for 20 minutes until the chicken is cooked through.
- Shred Chicken: Remove the chicken thighs from the pot and transfer to a cutting board. Use two forks to shred the chicken finely. Return the shredded chicken to the pot and stir in the lime juice if using.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro, shredded cheddar cheese, a dollop of sour cream, sliced avocado, and crushed tortilla chips as desired.
Notes
- For extra heat, keep some jalapeño seeds or add more jalapeños.
- You can substitute chicken breasts for thighs, but thighs tend to stay more tender and juicy.
- If you prefer a thicker soup, simmer uncovered for the last 5-10 minutes to reduce the liquid.
- Leftovers store well in the refrigerator for up to 3 days and taste great reheated.
- Use low-sodium chicken broth to better control salt levels.
