Chicken Enchilada Soup
Whether you’re looking for a quick weeknight dinner, a comforting meal on a chilly day, or a dish to impress guests, Chicken Enchilada Soup fits the bill. It’s a versatile recipe that can be easily customized with additional ingredients like beans or extra spices to suit your taste.
Servings 8
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 6 cloves garlic chopped
- 2 carrots peeled and chopped
- 2 ribs celery chopped
- 1 bell pepper chopped
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp dried oregano leaves
- 3/4 tsp paprika
- 6 cups low-sodium chicken broth
- 14.5- ounce can of diced tomatoes
- 4-5 skinless chicken thighs bone-in or boneless
- 6 6 inch yellow corn tortillas
- salt and freshly ground black pepper for tasting
- 1 can of black beans
- 4- ounce can of diced green chiles
- 1/2 cup heavy whipping cream
For topping:
- green onion chopped
- sour cream
- shredded cheddar or pepper jack cheese
- fresh cilantro
- avocado chopped
Instructions
- Heat 2 tbsp of olive oil in a large skillet over medium heat.
- Add chopped onion, minced garlic, diced carrots, sliced celery, and diced bell pepper to the skillet. Cook until the vegetables are soft.
- Transfer the cooked vegetables to a slow cooker. Add chili powder, cumin, coriander, oregano, paprika, chicken broth, and diced tomatoes. Mix well.
- In the same skillet, add a bit more olive oil over high heat. Quickly brown the chicken on both sides, about 1-2 minutes per side.
- Transfer the browned chicken to the slow cooker along with torn corn tortillas.
- Cook on high for 3 hours or low for about 5-6 hours.
- Remove the chicken from the slow cooker, shred the meat, and discard any bones.
- Blend the soup from the slow cooker in batches until smooth. Return it to the slow cooker.
- Add shredded chicken, drained black beans, diced green chiles, and cream to the slow cooker. Season with salt and pepper to taste.
- Serve the soup topped with sliced green onions, sour cream, shredded cheese, diced avocado, and chopped cilantro. Enjoy your delicious meal!
Notes
Storing and Freezing Instructions:
Store the enchilada soup in the refrigerator for 3-4 days after making it. Reheat the soup either in the microwave or on the stovetop when you're ready to eat.
To freeze the soup, first let it cool down completely. Then, put it in a container or bag that's safe for the freezer. You can store it in the freezer for up to 3 months. When you're ready to eat it, just thaw the soup overnight in the fridge and then warm it up on the stove or in the microwave. Instant Pot Chicken Enchilada Soup: You can make this soup in an Instant Pot if you prefer.
To freeze the soup, first let it cool down completely. Then, put it in a container or bag that's safe for the freezer. You can store it in the freezer for up to 3 months. When you're ready to eat it, just thaw the soup overnight in the fridge and then warm it up on the stove or in the microwave. Instant Pot Chicken Enchilada Soup: You can make this soup in an Instant Pot if you prefer.
- Using Chicken Breasts: Though chicken thighs work best in the slow cooker, you can use chicken breasts instead. They cook faster.
- Thickening the Soup: The soup should have a slight thickness from the corn tortillas and cream. If you want it thicker, you can mix 1 tsp of cornstarch with 2 tsp of water (a cornstarch slurry), or mix cornmeal with some broth and add it to the pot.
- Loaded Enchilada Soup: Feel free to add extra ingredients like cooked rice, shredded cheese, corn, or more sautéed veggies to make the soup heartier.