Chicken Enchilada Soup Recipe

Cooked chicken: Shredded chicken adds protein and a hearty texture to the soup.

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor base.

Onion: Diced onions provide a sweet and savory depth to the soup.

Garlic: Minced garlic enhances the overall flavor with its aromatic qualities.

Chicken broth: The liquid base of the soup, adding a savory and rich flavor.

Diced tomatoes: Adds a tangy and slightly sweet flavor, along with a chunky texture.

Black beans: Provides a creamy texture and earthy flavor, also adding protein and fiber.

Corn kernels: Adds a sweet crunch and vibrant color to the soup.

Chili powder: Adds a smoky and spicy kick to the soup.

Cumin: Provides a warm, earthy flavor that complements the other spices.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a subtle heat and depth to the flavor profile.

When sautéing the onion and garlic, make sure to cook them until the onion is fully translucent and the garlic is fragrant but not browned. This ensures that the base flavors are well-developed and will infuse the soup with a rich, aromatic depth. Additionally, when adding the chicken broth, use a low-sodium variety to better control the saltiness of the final dish.

• cooked chicken - Substitute with cooked turkey: Turkey provides a similar texture and flavor profile, making it a great alternative for poultry-based soups.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can add a different but pleasant taste to the soup.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to make the soup vegetarian while still providing a rich, savory base.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though the soup may be slightly thicker.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a good alternative in the soup.

• corn kernels - Substitute with frozen peas: Frozen peas can add a sweet and slightly different texture while still providing a pop of color.

• chili powder - Substitute with paprika: Paprika can provide a milder heat and a smoky flavor, which can add a different dimension to the soup.

• cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor that can complement the other spices in the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a subtle change to the soup.

• Allow the chicken enchilada soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This will help you keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together, making it even more delicious.
• For longer storage, place the containers in the freezer. The chicken enchilada soup can be frozen for up to 3 months without losing its quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until it is heated through. You can also use a microwave, heating in short intervals and stirring in between to ensure even heating.
• Add fresh toppings like cheese, sour cream, and cilantro just before serving to enhance the flavor and presentation.

• Stovetop Method:

  1. Pour the chicken enchilada soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup is hot and steaming, it's ready to serve. This method helps maintain the texture of the vegetables and shredded chicken.

• Microwave Method:

  1. Place the soup in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue heating in 1-minute intervals if necessary until the soup is hot throughout.

• Slow Cooker Method:

  1. Transfer the leftover soup to a slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally. This method is great for maintaining the flavors and texture of the soup.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot and bubbly. Stir halfway through for even heating.

• Large pot: Used to cook the soup and combine all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Cutting board: Provides a safe surface for dicing the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure the chicken broth and other liquid ingredients accurately.

• Measuring spoons: Used to measure the chili powder, cumin, salt, and black pepper precisely.

• Can opener: Necessary for opening the cans of diced tomatoes and black beans.

• Colander: Used to drain and rinse the black beans.

• Mixing bowl: Handy for holding the shredded chicken before adding it to the soup.

• Ladle: Perfect for serving the hot soup into bowls.

• Serving bowls: Used to serve the finished soup.

• Grater: Useful if you choose to garnish the soup with freshly grated cheese.

• Spoon: For adding toppings like sour cream and cilantro to the soup before serving.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Pre-chopped vegetables: Purchase pre-chopped onions and minced garlic to cut down on prep time.

Canned ingredients: Opt for canned diced tomatoes and canned black beans to avoid extra cooking steps.

Frozen corn: Use frozen corn kernels which are already prepped and ready to go.

One-pot cooking: Make the entire soup in one pot to minimize cleanup time.