Unleash the flavors of your favorite enchiladas in a bowl with this Chicken Enchilada Tortilla Soup. It’s a hearty, spicy, and utterly comforting dish that combines the best of both worlds. Perfect for those chilly evenings or when you’re craving something with a bit of a kick.
Why This Recipe Works
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- The combination of spices and chicken broth creates a depth of flavor that’s irresistibly delicious.
- Topped with crispy tortilla strips, it adds the perfect crunch to every spoonful.
- Customizable heat levels make it perfect for everyone at the table.
- Leftovers taste even better the next day, making it a great make-ahead meal.
Ingredients
- 2 cups shredded cooked chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- 1 avocado, sliced
- 1/2 cup sour cream
- 1/2 cup chopped cilantro
- 2 cups tortilla strips
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. This step builds the flavor base of your soup, so don’t rush it. Tip: If you like a bit more heat, add a diced jalapeño with the onions and garlic.
Step 2: Add the Chicken and Spices
Stir in the shredded chicken, cumin, and chili powder, coating everything evenly. Cook for another 2 minutes to let the spices bloom. This is where the magic starts to happen, as the spices release their oils and aromas, infusing the chicken with flavor.
Step 3: Pour in the Liquids and Beans
Add the enchilada sauce, chicken broth, black beans, and corn to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. This allows all the flavors to meld together beautifully. Tip: For a thicker soup, mash some of the beans before adding them to the pot.
Step 4: Season to Taste
After simmering, taste your soup and adjust the seasoning with salt and pepper as needed. Remember, the cheese and tortilla strips will add saltiness, so go easy at this stage.
Step 5: Serve with Toppings
Ladle the soup into bowls and top with shredded cheese, avocado slices, sour cream, chopped cilantro, and tortilla strips. The toppings not only add flavor and texture but also make the dish visually appealing. Tip: For an extra touch, warm the tortilla strips in the oven for a few minutes before serving.
Tips and Tricks
For those looking to elevate their Chicken Enchilada Tortilla Soup, consider these advanced tips. First, homemade enchilada sauce can significantly enhance the flavor compared to store-bought. Second, using chicken thighs instead of breasts will give the soup a richer taste and more tender texture. Third, if you’re short on time, a rotisserie chicken is a great shortcut. Lastly, for a smokier flavor, try adding a chipotle pepper in adobo sauce. Remember, the key to a great soup is balancing the flavors, so taste as you go and adjust accordingly.
Recipe Variations
- Vegetarian Version: Skip the chicken and use vegetable broth. Add extra beans or tofu for protein.
- Seafood Twist: Replace chicken with shrimp or white fish for a pescatarian option.
- Creamy Version: Stir in a cup of heavy cream or coconut milk for a richer, creamier texture.
- Extra Veggies: Add diced zucchini, bell peppers, or carrots for more vegetables.
- Different Toppings: Try using crushed tortilla chips, diced tomatoes, or pickled jalapeños for variety.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely! Sauté the onions and garlic first, then add everything except the toppings to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add toppings just before serving.
How can I store leftovers? Store the soup (without toppings) in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stove or in the microwave, adding fresh toppings when serving.
Is there a way to make it less spicy? Yes, use mild enchilada sauce and reduce or omit the chili powder. You can also add more sour cream or cheese to balance the heat when serving.
Summary
This Chicken Enchilada Tortilla Soup is a flavorful, comforting dish that’s easy to make and customizable to suit any taste. With its rich broth, tender chicken, and crispy toppings, it’s sure to become a favorite in your recipe collection.
