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- Chicken and Broth Components - 1 lb boneless, skinless chicken breasts - 4 cups chicken broth - Vegetables and Aromatics - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, chopped (any color) - 1 can (14 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - Spices and Seasonings - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - Toppings and Serve Suggestions - 1 cup shredded cheddar cheese (plus extra for topping) - 1/2 cup sour cream (for serving) - Fresh cilantro, chopped (for garnish) - Tortilla chips (for serving) Having the right ingredients makes all the difference. You want fresh chicken and a rich broth. The veggies add color and taste. I love using onion, garlic, and bell pepper to build flavor. Tomatoes with green chilies give a nice kick. Black beans and corn add heartiness. The spices tie everything together. Top it off with cheese, sour cream, and cilantro. Crunchy tortilla chips complete the bowl. With these ingredients, you create a warm hug in a bowl, perfect for any day. {{ingredient_image_1}} Sautéing the Onions and Peppers First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion. Sauté the onion until it turns soft and clear, which takes about 5 minutes. Then, stir in 2 cloves of minced garlic and 1 chopped bell pepper. Cook this mix for 3 to 4 minutes, just until the bell pepper softens. Cooking the Chicken and Combining Ingredients Next, add 1 pound of boneless chicken breasts to the pot. Pour in 1 can of diced tomatoes, 4 cups of chicken broth, 1 can of black beans, and 1 can of corn. Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, and some salt and pepper to taste. Bring this mixture to a boil. Once boiling, lower the heat and cover the pot. Let it simmer for about 20 to 25 minutes, until the chicken is fully cooked. Shredding the Chicken After the chicken cooks, take it out of the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot and stir well. Adding Cheese and Adjusting Seasoning Now, add 1 cup of shredded cheddar cheese to the pot. Stir until the cheese melts and blends into the soup. Taste your soup and adjust the seasoning, adding more salt or pepper if needed. Simmering for Flavor Enhancement Let the soup simmer for another 5 minutes. This allows all the flavors to mix well. Now, your Chicken Enchilada Soup is ready to serve! Optimal Cooking Times For the best flavor, cook the soup low and slow. After bringing it to a boil, lower the heat. Simmer for about 20-25 minutes. This time lets the chicken cook through and the flavors blend well. How to Shred Chicken Easily To shred chicken like a pro, remove it from the pot first. Use two forks. Hold one fork in each hand. Pull the chicken apart gently until it’s in nice, even pieces. This method is quick and keeps the chicken tender. Overcooking Chicken Be careful not to overcook the chicken. If you cook it too long, it can get dry. Stick to the cooking time of 20-25 minutes for juicy chicken. Not Seasoning Properly Always taste your soup before serving. If it needs more flavor, add salt, pepper, or spices. The right seasonings make your soup pop with flavor. Don’t skip this step! Pro Tips Use Rotisserie Chicken: For a quicker option, substitute cooked rotisserie chicken to save time on prep and cooking. Spice It Up: Adjust the spice level by adding more chili powder or diced jalapeños for an extra kick. Make It Creamy: For a richer flavor, stir in a little cream cheese or heavy cream at the end for added creaminess. Garnish Creatively: Experiment with different toppings like avocado slices, lime wedges, or sliced green onions for a fresh twist. {{image_2}} To make a vegetarian version of this soup, swap the chicken for a can of chickpeas or extra black beans. This keeps it hearty and satisfying. You can also use vegetable broth instead of chicken broth for a full flavor. When cooking, sauté the onions, garlic, and peppers just as you would in the original recipe. Then, add the beans, tomatoes, corn, and spices. Simmer until everything is hot. You can also add zucchini or spinach for extra veggies. Using a slow cooker is easy and great for busy days. Start by sautéing the onions, garlic, and peppers in a pan. This step adds more flavor. After that, add all the ingredients to the slow cooker, including the chicken, beans, and spices. Step-by-Step Slow Cooker Instructions: 1. Sauté onions, garlic, and bell pepper in a skillet. 2. Place the sautéed mix in the slow cooker. 3. Add the chicken, diced tomatoes, broth, beans, corn, and spices. 4. Cook on low for 6-8 hours or high for 4-5 hours. 5. Shred the chicken before serving and stir in the cheese. For best results, check the chicken around the last hour of cooking. You can adjust the heat level easily. For a milder soup, skip the diced tomatoes with green chilies and use regular diced tomatoes. Add a pinch of sugar to balance the flavors if needed. If you like it spicy, add jalapeños or a dash of hot sauce. You can also use spicy cheese for more kick. Recommended Add-ons: - Avocado slices for creaminess - Extra cheese for richness - Fresh lime juice for a zesty touch Experiment with these variations to find your favorite! To store your chicken enchilada soup, let it cool first. Once cool, place it in an airtight container. This way, it stays fresh and tasty. You want to keep it in the fridge. The best practice is to eat it within 3 to 4 days. The soup may lose its flavor after that. You can freeze chicken enchilada soup for later use. For freezing, let the soup cool completely. Then pour it into a freezer-safe container or bag. Ensure you leave some space at the top because it will expand. Label the container with the date. The soup will keep well for up to 3 months in the freezer. When you want to eat it, take it out of the freezer. Thaw it overnight in the fridge. If you’re in a hurry, you can use the microwave. Just make sure to stir it often. To reheat, pour it into a pot on low heat. Stir until hot. Add a splash of chicken broth if it seems thick. Enjoy your delicious soup again! Can I use frozen chicken? Yes, you can use frozen chicken. Just add the chicken directly to the pot. Cook it a bit longer. Make sure it reaches 165°F before serving. What can I use instead of black beans? If you don't have black beans, try pinto beans or kidney beans. Both add great flavor and texture to the soup. How can I make it gluten-free? To make this soup gluten-free, check your broth and canned goods. Use gluten-free broth and ensure your spices are free from gluten. Best Side Dishes to Pair Serve your soup with warm cornbread or a fresh green salad. Both add nice balance to the meal. You can also serve tortilla chips for extra crunch. Meal Prep Ideas for Busy Days Make a big batch of this soup on a weekend. Store it in the fridge for quick meals during the week. It reheats well and tastes even better the next day! This blog post covered how to make a delicious soup, from key ingredients to cooking methods. You learned about sautéing veggies, perfecting flavors, and avoiding mistakes. We also discussed variations like vegetarian options and slow cooker methods. Lastly, I shared tips for storing leftovers and answered common questions. Use this guide to create a soup that warms you up and delights your taste buds. Enjoy cooking and experimenting with flavors!

Cheesy Chicken Enchilada Soup

A hearty and flavorful soup featuring chicken, beans, and cheese, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper chopped (any color)
  • 1 can (14 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • 1/2 cup sour cream (for serving)
  • to taste fresh cilantro, chopped (for garnish)
  • to taste tortilla chips (for serving)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and chopped bell pepper, and cook for an additional 3-4 minutes until the bell pepper softens.
  • Add the chicken breasts to the pot, followed by the diced tomatoes (with their juice), chicken broth, black beans, corn, chili powder, cumin, paprika, and salt and pepper.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20-25 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
  • Stir in the shredded cheddar cheese until melted and combined. Adjust seasoning if necessary.
  • Allow the soup to simmer for an additional 5 minutes to heat through.

Notes

Serve with tortilla chips for added crunch.
Keyword cheesy, chicken, enchilada, soup