That’s it, my friends. I hope you enjoy this chicken enchilada recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! This soup is loaded up with lots of shredded chicken and all the deliciousness of your favorite enchiladas recipe, all in a single pot. And, it’s so easy to make! You essentially dump everything into a big pot or slow cooker - corn and black beans, enchilada sauce, fire roasted tomatoes, chicken, spices, a bit more - and simmer it up! My homemade enchilada sauce makes this dish extra special, but you can use your favorite store bought brand. Either way, you’re going to love it! Let’s talk about how to make chicken enchilada soup, shall we?
Olive Oil. For cooking. Fresh Vegetables. Onion, garlic, jalapeno peppers (or use hotter peppers if you’d like, or use bell or poblano pepper for milder). Also, corn (you can use frozen or canned). Boneless Chicken. Use boneless skinless chicken breasts, chicken thighs, or a combination. Seasonings. Cumin, salt and pepper. Enchilada Sauce. Try my homemade red enchilada sauce, or use your favorite brand. Fire Roasted Tomatoes. Canned is great for this. You can also use canned diced tomatoes or tomato sauce. Black Beans. Canned. Chicken Broth. Lime Juice. Hot Sauce. Optional for those who want to spice it up! For Serving. Use your favorite toppings like tortilla strips or crushed tortillas, diced avocado, jalapeno slices, hot red pepper flakes, fresh chopped parsley or cilantro, crumbly white cheese, shredded cheese, hot sauce, lime juice, or more.
Stir in the spices to bloom them, then add the remaining ingredients - enchilada sauce, tomatoes, corn, black beans, and chicken broth. Once the chicken is cooked through, remove the chicken, then shred it with a couple of forks and add it back to the pot. Boom! Done! Your chicken enchilada soup is ready to serve. It’s so easy to make, isn’t it? Serve in bowls with all of your favorite toppings. We love all the flavor in this dish, the perfect soup! You can also freeze it for 3 months or longer in freezer containers. I freeze mine all the time. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
