Can I make this in a slow cooker?

Yes. Add all ingredients except the cilantro and cheese to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in cilantro before serving and top each bowl with cheese.

What can I substitute for enchilada sauce?

Mix 1 cup of tomato sauce with 1 tablespoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon garlic powder. It is a solid backup that gets you close to the same flavor profile without a special trip to the store.

My soup tastes too salty. How do I fix it?

Add a squeeze of fresh lime juice and a diced raw potato. Let the potato simmer in the soup for about 10 minutes. It absorbs excess salt naturally. Remove the potato pieces before serving.

Easy Chicken Enchilada Soup Recipe the Whole Family Will Love

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 4 cups chicken broth (low-sodium recommended); 1 (10 oz) can red enchilada sauce; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can corn, drained; 2 cups shredded cooked chicken; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon dried oregano; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped; 1 cup shredded Monterey Jack or cheddar cheese

Chicken Enchilada Soup

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This hearty Chicken Enchilada Soup brings all the bold Tex-Mex flavor of enchiladas into a comforting one-pot soup. Ready in 35 minutes with tender chicken, black beans, and melted cheese.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
4 cups chicken broth (low-sodium recommended)
1 (10 oz) can red enchilada sauce
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
2 cups shredded cooked chicken
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
1 cup shredded Monterey Jack or cheddar cheese

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper and cook for about 5 minutes until softened and translucent.
Add minced garlic and cook for 1 minute, stirring constantly, until fragrant. Do not let it brown.
Pour in chicken broth and enchilada sauce. Stir in cumin, chili powder, oregano, salt, and pepper until fully combined.
Bring to a gentle simmer over medium heat, then stir in black beans, corn, and shredded chicken.
Reduce heat to low and let the chicken enchilada soup simmer uncovered for 15 to 20 minutes to allow flavors to develop.
Stir in fresh cilantro just before serving. Taste and adjust seasoning as needed.
Ladle into bowls and top with shredded cheese. Serve immediately with desired toppings.

Notes

Rotisserie chicken saves prep time and adds great flavor.
For a spicier version, add diced jalapenos or use hot enchilada sauce.
For a creamy finish, stir in 1/2 cup sour cream or heavy cream at the end.
Always add cheese on top of individual bowls rather than into the pot to prevent clumping.
If soup tastes flat, add a squeeze of fresh lime juice. If too salty, simmer a diced raw potato in the soup for 10 minutes then remove before serving.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 320 kcal
Sugar: 5 g
Sodium: 890 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 24 g
Cholesterol: 65 mg

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