Cozy Chicken Enchilada Soup: Hearty, Flavorful, and Easy to Make

Warm up with a bowl of hearty and flavorful Chicken Enchilada Soup. This comforting dish combines enchiladas' bold flavors into a soup perfect for cozy nights. >>>Get the Recipe Details: Chicken Enchilada Soup

Chicken Enchilada SoupPhoto byFood Fusion Frenzy

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (14.5 oz.) diced tomatoes
• 1 can (10 oz.) enchilada sauce
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup frozen corn kernels
• 1/2 cup heavy cream (optional)
• Fresh cilantro, chopped for garnish
• Shredded cheese, for serving
• Sour cream, for serving
• Tortilla strips, for serving

Instructions:

1. Cook the Chicken: Heat the olive oil over medium-high heat in a large pot. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside.
2. Sauté the Vegetables: Add the diced onion and minced garlic in the same pot. Cook until the onion is translucent, about 5 minutes. Add the chopped red and green bell peppers and cook for another 5 minutes.
3. Combine Ingredients: Add the black beans, diced tomatoes, enchilada sauce, chicken broth, ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.
4. Simmer the Soup: Return the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
5. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Add Corn and Cream: Stir in the frozen corn kernels and heavy cream (if using). Cook for another 5 minutes until heated through.
7. Serve: Ladle the soup into bowls and top with fresh cilantro, shredded cheese, sour cream, and tortilla strips.

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken instead of cooking the chicken breasts? Yes, rotisserie chicken is a great time-saver. Just shred the meat and add it to the soup during the final simmering step.

2. Is there a way to make this soup dairy-free? Absolutely! You can skip the heavy cream or use a dairy-free alternative such as coconut milk or almond milk.

3. Can I make this soup in a slow cooker? Yes, simply add all the ingredients (except for the cream and toppings) to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving and stir in the cream.

4. How spicy is this soup? The level of spiciness can be adjusted to your preference. Add more chili powder or a splash of hot sauce if you like it spicier, or reduce the amount for a milder flavor.

5. Can I freeze Chicken Enchilada Soup? Definitely! Let the soup cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw and reheat on the stove or in the microwave before serving.

Enjoy this Chicken Enchilada Soup and let its rich, comforting flavors warm you up from the inside out. 🍲🌶️