Soup season just got better with this cozy Chicken Enchilada Soup recipe. Loaded with warm spices, fresh vegetables, and shredded tender chicken, this soup is the ultimate comfort food for the winter months.
If you’ve been around here for a while, you know that I love a good soup. (And if you’re new here – welcome!) What’s even better than a classic hearty soup is a twist on another classic.
Enchiladas are believed to have been created by the indigenous people of Mexico, who would wrap corn tortillas around various fillings, such as beans, cheese, or meat, before covering them with a spicy sauce made from chili peppers.
This Chicken Enchilada Soup takes everything good about the traditional Mexican dish and turns it into a soup that’s perfect to warm you up from the inside out. Loaded with tender chicken, red pepper, black beans, and a homemade enchilada sauce, this soup is the ultimate comfort food.
It’s a fabulous recipe to get rid of the vegetables teetering on the edge of going bad in your fridge. You can dump in pretty much anything of your choice, including:
Corn
Onions
Celery
Carrots
Bell peppers
Jalapenos (or serrano peppers if you’re looking for a hotter kick)
Zucchini
Tomatoes
No matter how you make it, Chicken Enchilada Soup is a rich and flavorful soup that is perfect for a cozy winter meal or for serving guests at a party.
The best part is arguably the toppings. You can add anything for texture and flavor, but I recommend crispy tortilla chips (or strips!), shredded cheese, and fresh avocado. You could also add sour cream, fresh corn, cilantro, lime wedges, and/or jalapenos.
The key to making this soup is letting it simmer for a little while. During this time, all the flavors really meld together beautifully, and I swear, it makes all the difference in the world!
I let the vegetables simmer and also let the soup reach a boil after blending it to the consistency I want. If you want a chunkier consistency, you can use a handheld immersion blender, which will give you a bit more control.
However, you can also dump everything into a regular blender and use the ‘Pulse’ option. It’s a great alternative to the immersion blender if you don’t have one or would rather set it and forget it!
Of course, as with all my recipes, fresh, high-quality ingredients will make or break your Chicken Enchilada Soup! Since I focus on simple, no-nonsense recipes, your fresh ingredients will stand out in flavor and texture.
Be sure to get good produce from your local grocery store if you can. If you want to make this ahead of time and freeze or refrigerate it over time, the quality of the produce will make a big difference. However, we’ve all had those days when sometimes you want to use canned and frozen vegetables – and that’s okay too.
Here’s what I use in this recipe:
Onions: Chopped onions are a great addition to Chicken Enchilada Soup because they help accentuate the other ingredients and provide depth to the overall flavor.
Celery: Celery stalks add some crunch and a mild, herbaceous flavor.
Carrot: Carrots add a touch of sweetness and a pop of color.
Red bell pepper: Colored bell peppers add a sweet, tangy flavor to the soup, as well as some texture.
Tomatoes: Diced tomatoes add acidity and a burst of fresh flavor to the soup.
Corn: Sweet corn kernels add a nice pop of flavor and texture.
Black beans: Cooked black beans add a protein boost and a rich, earthy flavor to the soup.
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