Speedy Chicken Enchilada Soup Proper Tasty Proper Easy
Recipe Introduction: Your New Favourite Enchilada Soup
Fancy some proper comfort food? This enchilada soup recipe is like a big hug in a bowl! Have you ever had those evenings where you just crave something warm and spicy? This Tex-Mex soup is exactly what you need.
It tastes amazing , it's relatively healthy, and you can adjust the spice level to your liking.
A Bit About This Cracking Soup
This Mexican soup recipe isn't some ancient family secret. It's more of a quick and tasty take on traditional enchiladas.
We’re talking easy enchilada soup recipe territory here, so don't worry if you're not a culinary wizard. This recipe makes about 6 servings, perfect for a family meal or a cosy night in.
It's an easy enchilada soup recipe that uses mostly pantry staples.
Why You'll Blimming Love This Chicken Enchilada Soup
This chicken enchilada soup is packed with protein and fiber. The chicken and beans keep you feeling full, and the veggies add loads of nutrients.
It is a fantastic way to use up leftover rotisserie chicken soup . Think of it as a health boost with a proper flavour punch! This comfort food soup is perfect for a chilly evening or when you just need a bit of cheering up.
This isn’t some bland watery affair; it’s rich, flavourful, and totally customisable with your favorite enchilada soup toppings . And if you like spicy soup recipes , you can crank up the heat.
Ingredients
- Olive oil
- Yellow onion
- Garlic
- Red bell pepper
- Ground cumin
- Chili powder
- Smoked paprika
- Cayenne pepper
- Crushed tomatoes
- Chicken broth
- Black beans
- Corn
- Cooked chicken
- Cheddar cheese
- Sour cream
- Cilantro
- Tortilla chips
Right, now that we've covered the basics, let's get into the nitty gritty of how to make this quick enchilada soup .
Honestly, it's so easy, you'll be wondering why you haven't made it before!
Okay, let's dive into what you need to make this epic enchilada soup . Trust me, it's worth it. Think of it as a big, warm hug in a bowl.
I've made it a million times, and it always hits the spot. It's a perfect comfort food soup .
Ingredients & Equipment Breakdown: Let's Get Sorted!
We will keep it simple. That way is achievable for anyone. No fancy equipment needed!
Main Ingredients: The Stars of the Show
Here's what you'll need, measured out all nice and precise:
- Olive Oil: 1 tablespoon (15ml). For that initial saute.
- Yellow Onion: 1 medium , chopped (about 1 cup / 150g). Don't skimp; it's the base flavor.
- Garlic: 2 cloves , minced. Because, garlic. Always garlic.
- Red Bell Pepper: 1 , chopped (about 1 cup / 150g). Adds a bit of sweetness and colour.
- Ground Cumin: 1 teaspoon (5ml). Essential for that Tex-Mex vibe.
- Chili Powder: 1 teaspoon (5ml). Gives it that nice, mild heat.
- Smoked Paprika: ½ teaspoon (2.5ml). Adds a subtle smokiness. Honestly, it elevates the dish.
- Cayenne Pepper: ¼ teaspoon (1.25ml) (optional). Only if you're feeling brave . Or just really like spicy soup recipes .
- Crushed Tomatoes: 1 (28 ounce / 794g) can . The base of our delicious broth.
- Chicken Broth: 4 cups (946ml). Low sodium is better, so you can control the salt.
- Black Beans: 1 (15 ounce / 425g) can , rinsed and drained. Gotta have those beans!
- Corn: 1 (15 ounce / 425g) can , drained. You can use canned, frozen, or even fresh if you're feeling fancy.
- Cooked Chicken: 2 cups (about 300g), shredded. Rotisserie chicken soup is your best bet here.
- Cheddar Cheese: ½ cup (about 50g), shredded. For topping. Because cheese is life.
- Sour Cream: ¼ cup (about 30g), or Greek yogurt. For a bit of tang and creaminess.
- Fresh Cilantro: ¼ cup (about 30g), chopped. Adds that fresh kick.
- Tortilla Chips: For serving. Obvs.
The quality of your chicken broth matters. If you can, get the good stuff. You'll taste the difference. Seriously.
Seasoning Notes: Spice It Up!
Cumin and chili powder are your foundation . They give that classic enchilada soup taste. Smoked paprika adds depth, and cayenne? Well, that's for when you want to feel the burn.
Don't be afraid to experiment with other spices too! A pinch of oregano or some garlic powder can really boost the flavor of this southwest soup .
If you don't have chili powder try a mix of paprika, cumin, cayenne, garlic powder, and oregano.
Equipment Needed: Keep It Simple
Honestly, you don't need much. We're aiming for easy enchilada soup recipe , remember?
- Large pot or Dutch oven: For cooking the soup.
- Cutting board and Chef's knife: For chopping those veggies.
- Can opener: For the beans and tomatoes.
- Measuring spoons and cups: For, well, measuring.
Don't have a Dutch oven? A regular large pot works just fine. As long as it's big enough to hold all the ingredients, you're golden.
Also, my secret tip is to use a potato masher, I find it easier and faster to shred the chicken and smash the tomatoes.
Speedy Chicken Enchilada Soup: Taste of Tex-Mex in a Bowl!
Fancy a hug in a bowl? That's exactly what this Chicken enchilada soup recipe gives you. I’m talking maximum flavour, minimum effort.
It's kinda like a deconstructed enchilada. Think comfort food soup and imagine it exploding with Southwest soup goodness. Honestly, this is one of those spicy soup recipes that’ll become a family favourite in no time.
Prep Like a Pro: Your Enchilada Soup Mission Briefing
First things first: mise en place , or as I call it, "get your stuff together". Chop the onion, garlic, and pepper.
Open those tins of beans and corn. Got cooked chicken? Even better! I sometimes use a rotisserie chicken . Get everything ready before the heat is on.
You know? This saves time and stops you from burning the garlic. Trust me, been there, done that.
Enchilada Soup in Action: The step-by-step Rundown
- Heat 1 tablespoon olive oil in a big pot.
- Sauté chopped 1 medium yellow onion until soft, about 5 minutes .
- Stir in minced 2 cloves garlic and chopped 1 red bell pepper , cook 2 minutes .
- Bloom the spices: add 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika , and ¼ teaspoon cayenne (optional) . Cook for 1 minute , stirring.
- Pour in 1 (28 ounce) can crushed tomatoes and 4 cups chicken broth . Simmer.
- Stir in 1 (15 ounce) can black beans and 1 (15 ounce) can corn .
- Add 2 cups cooked chicken and simmer for 15 minutes .
- Season with salt and pepper. Garnish with cheese, sour cream, cilantro.
Pro Tips: Level Up Your Enchilada Soup Game
Want to make this easy enchilada soup recipe even easier? Use pre-cooked chicken leftover roast chicken or a shop bought rotisserie.
Oh my gosh! So quick! Don’t skip blooming the spices. Cooking them briefly in the oil releases their flavour. It makes a huge difference.
Avoid overcooking the chicken. It'll become dry and nobody wants that. This quick enchilada soup is amazing with warm tortilla chips for dipping!
This Tex-Mex soup is a winner, especially on a chilly evening. It’s one of those Mexican soup recipes that warms you from the inside out.
And the best part? It's so adaptable. Add your favourite Enchilada soup toppings , get creative, and make it your own.
Alright, let's chat about this easy enchilada soup recipe . It’s not just about chucking ingredients in a pot. Little tweaks can make a world of difference.
Honestly, I’ve messed up a few batches myself so you don't have to! Here are my recipe notes.
Recipe Notes for Your Amazing Enchilada Soup
Serving Suggestions: Make it look fab!
Presentation matters, even for comfort food soup like this. Plating your chicken enchilada soup well makes it even more attractive! Think about this:
- Plating and Presentation: Ladle the Tex-Mex soup into bowls. Swirl a bit of sour cream on top. Sprinkle with fresh cilantro. A few crushed tortilla chips scattered on top? Chef's kiss!
- Complementary Sides: This spicy soup recipe loves company. A side of Mexican cornbread is always a winner. A simple green salad with a lime vinaigrette cuts through the richness nicely. Or, why not warm tortilla chips with a dollop of guacamole?
Storage Tips: Keep it fresh!
Nobody wants soggy soup, right? This quick enchilada soup stores brilliantly if you follow these tips.
- Refrigeration Guidelines: Store leftover soup in an airtight container in the fridge for up to 3 days. It tastes even better the next day!
- Freezing Options: Let the soup cool completely. Then, transfer it to freezer safe containers. Freeze for up to 2 months. Thaw it overnight in the fridge before reheating. Top Tip: Don't freeze the toppings though.
- Reheating Instructions: Reheat gently in a pot on the stove over medium heat. Or, microwave in bursts. Stirring frequently is key to reheating.
Variations: Your Soup, Your Rules!
Don't be afraid to get creative with your Southwest soup . Here are a couple of ideas:
- Dietary Adaptations: Go vegetarian! Swap the chicken broth for vegetable broth. Leave out the chicken. Add extra veggies like sweet potatoes or courgettes. You'll have a banging vegetarian enchilada soup.
- Seasonal Ingredient Swaps: In the summer, use fresh corn on the cob. Roast it on the grill for a smoky flavour. In the winter, add butternut squash for extra sweetness.
Nutrition Basics: Feel Good Food
Here's a quick look at what you're getting in each bowl of this Mexican soup recipe :
- Simplified Nutrition Information: Around 350 calories per serving. Loads of protein and fibre. It is lower in carbs too!
- Key Health Benefits: It's packed with protein. Plus, it's full of vitamins from the veggies. It is a well balanced meal.
I hope you try this rotisserie chicken soup . Enchilada soup is a crowd pleaser. Honestly, I reckon you'll nail it.
Frequently Asked Questions
Is this enchilada soup recipe too spicy for the kids?
Not necessarily! You can easily control the heat level. The recipe includes a touch of cayenne pepper, but that's totally optional. If you're cooking for little ones (or those who prefer milder flavours), simply omit the cayenne or add just a pinch.
Remember, you can always add more spice later, but you can't take it away!
Can I make this enchilada soup vegetarian or vegan?
Absolutely! To make a vegetarian enchilada soup, simply swap the chicken broth for vegetable broth and skip the chicken. For extra heartiness, consider adding diced sweet potato or zucchini. To make it vegan, ensure your broth and garnishes (like sour cream or cheese) are plant based.
A dollop of vegan cashew cream works a treat!
What's the best way to store leftover enchilada soup?
Leftover enchilada soup is your friend! Store it in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavours meld together.
You can also freeze it for longer storage just be aware that the texture of the corn and beans might change slightly after thawing.
Can I use different types of beans or corn in this enchilada soup?
Definitely! This recipe is super flexible. While it calls for black beans and corn, feel free to experiment. Pinto beans, kidney beans, or even white beans would all work well. As for the corn, you can use canned, frozen, or even fresh corn cut off the cob.
Using roasted corn will even add a delicious smokey depth, similar to using smoked paprika!
I don't have all the spices listed. Is this enchilada soup still worth making?
Yes, absolutely! While the combination of cumin, chili powder, and smoked paprika creates a lovely depth of flavour, don't let missing one or two ingredients stop you. Chili powder is the most important, as this has the most impactful flavour. Use that as your base and you can make it work!
What can I serve with enchilada soup to make it a complete meal?
Enchilada soup is pretty hearty on its own, but a few sides can really elevate the meal. Warm tortilla chips are a must for dipping! Consider serving it with a dollop of guacamole, a wedge of lime for extra zing, or a side of Mexican cornbread.
For something lighter, a simple salad with a lime vinaigrette would also be a great addition.
Speedy Chicken Enchilada Soup Proper Tasty Prope
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 15g |
| Fiber | 8g |
