Chicken Enchilada Soup Recipe

Classic Chicken Enchilada Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chili powder
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can tomato sauce
2 cups chicken broth
2 cups cooked shredded chicken
1 cup corn kernels
1/4 cup chopped fresh cilantro
1 cup shredded cheddar cheese

Steps:

In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until soft, about 5 minutes.
Add cumin and chili powder and stir to coat onion mixture.
Add diced tomatoes, black beans, tomato sauce, and chicken broth. Bring to a simmer and cook for 10 minutes.
Add shredded chicken and corn and cook for an additional 5 minutes.
Remove from heat and stir in cilantro.
Serve hot and top with shredded cheese.

Creamy Chicken Enchilada Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chili powder
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can tomato sauce
2 cups chicken broth
2 cups cooked shredded chicken
1 cup corn kernels
1/4 cup chopped fresh cilantro
1/2 cup heavy cream

Steps:

In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until soft, about 5 minutes.
Add cumin and chili powder and stir to coat onion mixture.
Add diced tomatoes, black beans, tomato sauce, and chicken broth. Bring to a simmer and cook for 10 minutes.
Add shredded chicken and corn and cook for an additional 5 minutes.
Puree soup with an immersion blender until smooth.
Stir in cilantro and heavy cream and bring to a simmer.
Serve hot.

Vegetarian Chicken Enchilada Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chili powder
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can tomato sauce
2 cups vegetable broth
2 cups cooked shredded jackfruit
1 cup corn kernels
1/4 cup chopped fresh cilantro
1 cup shredded cheddar cheese (optional)

Steps:

In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until soft, about 5 minutes.
Add cumin and chili powder and stir to coat onion mixture.
Add diced tomatoes, black beans, tomato sauce, and vegetable broth. Bring to a simmer and cook for 10 minutes.
Add shredded jackfruit and corn and cook for an additional 5 minutes.
Remove from heat and stir in cilantro.
Serve hot and top with shredded cheese (optional).

Conclusion

Chicken enchilada soup is a delicious and versatile recipe that can be customized to fit any dietary needs or preferences. Whether you prefer a classic recipe or want to experiment with new ingredients and flavors, there are endless possibilities with this dish. So grab a pot and start cooking up some tasty chicken enchilada soup today!