Spicy Chicken Enchilada Soup is a hearty, flavorful dish that brings the warmth and zest of enchiladas into a comforting bowl of soup. This recipe is packed with tender chicken, vibrant vegetables, and a mix of beans, all simmered in a spicy, cheesy broth. Perfect for chilly days or whenever you’re craving something with a kick, this soup delivers a satisfying blend of flavors that will warm you from the inside out.
Ingredients:
- 2 tablespoons butter
- 1½ pounds boneless, skinless chicken breast, cut into ½-inch pieces
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon minced garlic
- 1 (32-ounce) container chicken broth
- 1 (10-ounce) can green enchilada sauce
- 1 (10-ounce) can red enchilada sauce
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chiles, drained
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- Garnish: sliced green onions, tortilla chips
Instructions:
1. Sauté the Chicken and Vegetables:
- In a large pot, melt the butter over medium heat. Add the chicken pieces, chopped onion, bell pepper, and minced garlic. Cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender.
2. Build the Soup Base:
- Pour in the chicken broth, green enchilada sauce, red enchilada sauce, drained corn, pinto beans, black beans, and diced tomatoes with green chiles. Add the ground cumin and chili powder. Stir everything together and bring the mixture to a boil.
3. Simmer for Flavor:
- Once the soup reaches a boil, reduce the heat to low and let it simmer for about 30 minutes. This allows the flavors to meld together, creating a rich, spicy broth.
4. Add Cheese and Cream:
- After simmering, stir in the shredded Monterey Jack cheese and sour cream. Continue stirring until the cheese is completely melted and the soup is creamy and smooth.
5. Serve and Garnish:
- Ladle the soup into bowls and garnish with sliced green onions and crispy tortilla chips for added crunch. Serve hot and enjoy!
Tips:
- Customize the Heat: If you prefer a milder soup, reduce the amount of chili powder or use mild enchilada sauces. For extra heat, add a chopped jalapeño when sautéing the vegetables or a dash of hot sauce at the end.
- Cheese Choices: Monterey Jack cheese melts beautifully into the soup, but you can substitute it with cheddar, pepper jack for extra spice, or a mix of your favorite cheeses.
- Meal Prep: This soup stores well, making it a great option for meal prep. It can be refrigerated for up to 3 days or frozen for up to 3 months. Just reheat and serve with fresh garnishes.
This Spicy Chicken Enchilada Soup is not only easy to make but also full of bold, comforting flavors. It’s an ideal dish for those who love the taste of enchiladas but want the ease of a one-pot meal.
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