Chicken Enchilada Soup
It's a warm, soothing soup that's simple to prepare and has all the flavors and textures of your favorite Mexican foods! One of our new family favorites is this flavor-filled dish for Chicken Enchilada Soup!
Yield: 8
Materials
- 2 lbs chicken
- 8 cups chicken stock
- 2 tablespoons salted butter
- 3 cloves garlic minced
- 1 cup diced onion
- 1 tablespoon diced jalapeno
- 1 tablespoon cumin
- 1 teaspoons chili powder
- 1 teaspoon oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon paprika
- 1/4 cup tomato paste
- 2 cups corn
- 1 1/2 cups black beans approximately 1 can
- 1 tablespoon apple cider vinegar
- 2 teaspoons lime juice
- 1 cup sharp cheddar cheese shredded
- 1/4 cup fresh cilantro chopped
Optional Toppings
- cotija cheese
- sliced jalapenos
- avocado
- sour cream
- More shredded cheese
- tortilla chips
Instructions
- Melt butter in a big saucepan over medium heat. Measure out the spices and put them all in a small bowl to prepare. Prepare the chicken stock and measure out the tomato paste.
- Saute the onion and garlic in butter for two minutes. Add the jalapeño, stir, and cook for an additional minute. After mixing in the oregano, chili powder, cumin, paprika, and salt, add the tomato paste. Stir to thoroughly mix the paste with the spices and onions. Saute for a further minute.
- Add the chicken stock gradually, stirring to fully incorporate the tomato paste.
- After adding the chicken, increase the heat to high and boil the mixture. Boil for twenty minutes.
- Turn down the heat to medium. After removing the chicken, place it in a medium-sized dish with the corn and beans.
- Cut up chicken.
- Melt the cheese by stirring it in. After adding the cilantro and apple cider vinegar, put the chicken back in the saucepan. Add lime juice last.
- Enjoy with sour cream, chips, avocado, extra fresh cilantro, and shredded cheese!
Notes
Cook with a Crock Pot
Lower the amount of chicken stock to six cups. Everything—except the cheese, cilantro, lime juice, apple cider vinegar, and butter—should be added to a crock pot. Cook for 3–4 hours on high or 6–8 hours on low. Take out the chicken and shred it. Add the apple cider vinegar, cheese, and cilantro. Add lime juice to the shredded chicken before putting it back in the slow cooker.
Cook in an Instant Pot
Sauté in the Instant Pot. Add the butter and cook the onion and garlic for two minutes. Add the jalapeño, stir, and cook for an additional minute. After mixing in the oregano, chili powder, cumin, paprika, and salt, add the tomato paste. Stir to coat the paste with the spices and onions. Saute for a further minute.
Add stock and whisk; reduce to just 6 cups. Add the beans, corn, and chicken. Place the pressure cooker on high pressure and seal it. Simmer for eight to ten minutes. Permit the pressure to drop naturally.
Take out the bird. Add the apple cider vinegar, cheese, and cilantro. Return chicken to pot after shredding. Add lime juice last. Keepsake
Refrigerator: Keep chilled for up to four days.
Store in the freezer for up to three months.
Make it suitable for vegetarians.
You may also enjoy this soup without the chicken. Use veggie stock instead of chicken stock.
Replacements
Chicken: You may also use bone-in breasts, but they may take longer to boil and cook through depending on their size. Make sure the interior temperature is at least 165 degrees by using a thermometer.
Use either white or yellow onion.
Use Mexican mix or cheddar cheese.
Use whichever beans you have on hand, or your favorite.
Use frozen or canned corn. If using frozen beans, thaw them along with the beans after preparing all other ingredients.
Add stock and whisk; reduce to just 6 cups. Add the beans, corn, and chicken. Place the pressure cooker on high pressure and seal it. Simmer for eight to ten minutes. Permit the pressure to drop naturally.
Take out the bird. Add the apple cider vinegar, cheese, and cilantro. Return chicken to pot after shredding. Add lime juice last. Keepsake
Refrigerator: Keep chilled for up to four days.
Store in the freezer for up to three months.
Make it suitable for vegetarians.
You may also enjoy this soup without the chicken. Use veggie stock instead of chicken stock.
Replacements
Chicken: You may also use bone-in breasts, but they may take longer to boil and cook through depending on their size. Make sure the interior temperature is at least 165 degrees by using a thermometer.
Use either white or yellow onion.
Use Mexican mix or cheddar cheese.
Use whichever beans you have on hand, or your favorite.
Use frozen or canned corn. If using frozen beans, thaw them along with the beans after preparing all other ingredients.