Can I make this soup spicier?

Yes, add diced jalapeños when you sauté the onions, use a spicier enchilada sauce, or stir in a pinch of cayenne pepper during cooking. You can always add heat but can't take it away, so start conservatively.

Can I use rotisserie chicken instead?

Absolutely! Skip cooking the raw chicken and simply add shredded rotisserie chicken during the last 10 minutes of simmering. This cuts your Chicken Enchilada Soup prep time down even further and is perfect for using up leftovers.

Why is my soup too thick?

Soups naturally thicken as they sit because the beans and starches absorb liquid. Simply thin it out with additional chicken broth or water, adding a quarter cup at a time until you reach your desired consistency. Taste and adjust seasoning after adding liquid.

Best Chicken Enchilada Soup Recipe: Amazing One-Pot Comfort Bowl

Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 pound boneless chicken breasts; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 can (10 oz) enchilada sauce; 1 can (14.5 oz) diced tomatoes; 4 cups chicken broth, preferably low-sodium; 2 teaspoons chili powder; 1 teaspoon ground cumin; Salt and pepper to taste; Toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips

Chicken Enchilada Soup

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Hearty soup with tender shredded chicken, black beans, and corn in rich enchilada broth. Ready in just 45 minutes using one pot.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: Mexican

Ingredients

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2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) enchilada sauce
1 can (14.5 oz) diced tomatoes
4 cups chicken broth, preferably low-sodium
2 teaspoons chili powder
1 teaspoon ground cumin
Salt and pepper to taste
Toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 3-4 minutes until onion becomes translucent and fragrant.
Add whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin to the pot. Season with salt and pepper and stir to combine.
Bring mixture to a rolling boil, then reduce heat to medium-low. Simmer gently for 20-25 minutes until chicken is cooked through and reaches 165°F internally.
Remove chicken breasts with tongs and shred with two forks while still warm. Return shredded chicken to the pot and stir to distribute evenly.
Taste and adjust seasoning. Ladle hot soup into bowls and top with shredded cheese, sour cream, cilantro, avocado slices, lime wedges, and tortilla strips as desired.

Notes

Use low-sodium chicken broth to control salt levels. Rinse black beans to remove excess sodium.
Shred chicken while warm for easier handling. Can substitute rotisserie chicken and add during last 10 minutes.
Soup tastes better the next day. Freezes well for up to 3 months in airtight containers.
Check that enchilada sauce and broth are gluten-free if needed, as some brands contain wheat thickeners.

Nutrition

Serving Size: 1.5 cups
Calories: 320 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 7 g
Protein: 32 g
Cholesterol: 65 mg

Find it online: https://www.benefitiany.com/best-chicken-enchilada-soup-recipe/