Chicken Enchilada Soup

Chicken Enchilada Soup

Chicken Enchilada Soup: Make this easy one-pot recipe for a comforting and flavorful meal. Perfect for busy weeknights, ready in under an hour.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 3 tbsp cooking oil (divided)
• 1 yellow onion (diced)
• 1 jalapeño (seeded & diced)
• 2 cloves garlic (minced)
• 2 tbsp all-purpose flour
• 2 tbsp chili powder
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• ¾ tsp salt

Method

 

1. Add 1 Tbsp cooking oil to a large Dutch oven over medium heat. Sauté diced onion and jalapeño for 2-3 minutes until soft.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in flour, chili powder, ground cumin, garlic powder, cayenne pepper, and salt. Cook for 2 minutes, stirring constantly.
4. Add tomato paste, black beans, fire roasted tomatoes, diced tomatoes with green chiles, corn, and chicken broth. Stir to combine.
5. Add chicken breasts to the pot. Cover and bring to a boil.
6. Reduce heat to medium-low, cover, and simmer for 45 minutes until chicken is tender. Shred chicken in the pot.

Notes

– For a spicier soup, leave some seeds in the jalapeño or add a pinch more cayenne.
– Shred the chicken directly in the pot for maximum flavor infusion.
– Garnish generously with your favorite toppings like shredded cheese, sour cream, cilantro, or avocado!

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a successful enchilada soup lies in the proper development of flavors through the sautéing of aromatics and the effective use of spices. Starting with the cooking oil, heat it over medium heat before adding the diced onion and jalapeño. This step allows the onions to caramelize slightly, which enhances their sweetness and creates a complex flavor base. The addition of garlic, flour, and spices at the right moment ensures that the flour is cooked, preventing a raw taste and allowing the spices to bloom. This technique maximizes the depth of flavor in the soup.

Troubleshooting

• Problem: Soup is too thick.
  Fix: Add additional broth or water gradually until the desired consistency is reached.
• Problem: Soup lacks flavor.
  Fix: Increase the amount of salt, or add a splash of lime juice or vinegar to brighten the flavors.
• Problem: The soup is too spicy.
  Fix: Incorporate a dollop of sour cream or yogurt to temper the heat, or add more broth to dilute the spice level.
• Problem: Ingredients are not well integrated.
  Fix: Blend the soup with an immersion blender for a smoother texture, ensuring all components are combined.

Substitutions

• Cooking oil: Use olive oil or avocado oil for a different flavor profile while maintaining the cooking properties.
• Jalapeño: Substitute with a green bell pepper for a milder taste, or use serrano peppers for more heat.
• Chili powder: Use a combination of paprika and cayenne for a similar flavor with a different heat level.
• All-purpose flour: Replace with cornstarch or gluten-free flour to thicken the soup without gluten.

Pro tips

• For a spicier soup, leave some seeds in the jalapeño or add a pinch more cayenne.
• Shred the chicken directly in the pot for maximum flavor infusion.
• Garnish generously with your favorite toppings like shredded cheese, sour cream, cilantro, or avocado!

Enjoy this comforting bowl of Chicken Enchilada Soup, a perfect blend of spice and heartiness. It’s a dish that truly satisfies.

Frequently asked questions

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