This Spicy Chicken Enchilada Soup is not for the weak at heart when it comes to heat.
January is National Soup month, and it has been cold here in WV this week. I decided this makes it the perfect time to do this Spicy Chicken Enchilada Soup. This is definitely one of my family’s favorite soups to make in the fall and winter months.
It is a very quick and easy soup to put together. As with all soups, I think they taste better if you make them a day ahead, or at least several hours. This allows them to let the flavors blend together.
How To Make Spicy Chicken Enchilada Soup
INGREDIENTS:
(Full list of ingredients and instructions in printable recipe card.)
- extra virgin olive oil
- onions, chopped
- garlic, minced
- chicken broth
- diced tomatoes with green chilies (Rotel)
- enchilada sauce (red or green)
- diced green chilies, un-drained
- chicken breast, shredded or chopped
- black beans, rinsed and drained
- frozen corn
- sour cream
- shredded cheddar cheese
- Toppings
- shredded cheddar cheese
- sour cream
- tortilla chips
Instructions
- Heat oil in a Dutch oven or medium size saucepan, over a medium heat. Add the onions and cook 4 minutes, stirring frequently. Add the garlic and cook another 1 minute.
- Stir in the chicken broth, diced tomatoes, enchilada sauce, green chilies, and chicken. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes.
- Stir in the beans and corn and simmer another 15 minutes. Remove from the heat and stir in the sour cream and cheese.
- When ready to serve, warm soup over a low heat. Ladle into a bowl and top with sour cream, cheese, and tortilla chips.
The holidays are over and everyone is back into their normal routines. I created this soup for 2 people, but there is enough to have a few bowls leftover. The ingredient amounts can easily be increased if a larger pot is desired.
Some other soup recipes you will enjoy this winter are:
CREAMY CHICKEN POT PIE SOUP
OLD FASHIONED POTATO SOUP WITH HAM
SPICY BEEF AND 3 BEAN CHILI
Why People Love This Spicy Chicken Enchilada Soup
- It has so many unique flavors and textures in it.
- This soup can be made ahead of time and served when you want it.
- The recipe makes a smaller amount of soup, perfect for 2 people and still having some leftovers.
Frequently Asked Question
Can I use rotisserie chicken?
YES. That is what I always do. It is so convenient.
How do I store and reheat the leftovers?
Store any leftover soup in an airtight container and refrigerate for up to 3 days.
To reheat, place desired amount in a saucepan and heat over a low heat. Stir frequently. This can also be reheated in a microwave safe bowl. Cover with a paper towel so it won’t splash on the inside of microwave.
This post was shared on Sweet Little Bluebird Weekend Potluck.
SPICY CHICKEN ENCHILADA SOUP- COOKING FOR 2
Ingredients
- 2 teaspoon extra virgin olive oil
- 1/2 cup onions chopped
- 1 teaspoon garlic minced
- 2 cups chicken broth
- 1 can diced tomatoes with green chilies Rotel
- 1/2 cup enchilada sauce red or green
- 1 4oz can diced green chilies, un-drained
- 1 1/2 cups cooked chicken breast shredded or chopped
- 1/2 cup black beans rinsed and drained
- 1/2 cup frozen corn
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese
- Toppings
- shredded cheddar cheese
- sour cream
- tortilla chips
Instructions
- Heat oil in a dutch oven or medium size saucepan, over a medium heat. Add the onions and cook 4 minutes, stirring frequently. Add the garlic and cook another 1 minute.
- Stir in the chicken broth, diced tomatoes, enchilada sauce, green chilies, and chicken. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes.
- Stir in the beans and corn and simmer another 15 minutes. Remove from the heat and stir in the sour cream and cheese.
- When ready to serve, warm soup over a low heat. Ladle into a bowl and top with sour cream, cheese, and tortilla chips.
Notes
- It is so good because has so many unique flavors and textures in it.
- This soup can be made ahead of time and served when you want it.
- The recipe makes a smaller amount of soup, perfect for 2 people and still having some leftovers.
- Use rotisserie chicken is you can get it, as it is so convenient.
This looks sooooo good! We’ve had cooler than usual weather here, too so soup sounds delicious!
Thank you. You are always so kind!
I want to try the enchilada soup. It is still a little nippy in New England – I think I can squeeze it in. I appreciate that it is downsized. It is hard to do that sometimes, after raising a bunch of hungry kids. I really try to avoid so many leftovers because we are eating them for days!