Chicken Enchilada Soup
User Reviews
5
Chicken Enchilada Soup
Description
In this recipe, diced onion, jalapeño, and garlic are sautéed before adding a mixture of flour and spices to create a flavorful base. Tomato paste thickens the broth and intensifies the tomato flavor, while a trio of canned tomatoes and beans add texture and heartiness. Frozen corn contributes a sweet crunch. Boneless, skinless chicken breasts cook gently in the simmering broth, allowing them to tenderize and infuse the soup with their mild flavor. The use of fire-roasted tomatoes adds a subtle smokiness that complements the chili powder and cumin seasoning.
The soup is structured to balance spice and richness, with cayenne for heat controlled by the quantity used. The simmer time allows the flavors to meld carefully without overcooking the chicken. This dish works well as a main meal soup, served with crusty bread or tortilla chips for dipping.
Notes suggest substituting chicken thighs for a more economical option with slightly adjusted cooking times, and emphasize the importance of tomato paste to achieve the right sauce thickness and flavor depth. The combination of different tomatoes also enhances the soup's texture and complexity.
Ingredients
- 3 Tbsp cooking oil $0.12, divided
- 1 yellow onion $0.32, diced
- 1 jalapeño $0.25, seeded and diced
- 2 garlic $0.16, cloves, minced
- 2 Tbsp all-purpose flour $0.04
- 2 Tbsp chili powder $0.60
- 1/2 tsp cumin $0.05, ground
- 1/2 tsp garlic powder $0.05
- 1/4 tsp cayenne pepper $0.02
- 3/4 tsp salt $0.05
- 3 oz. tomato paste $0.50
- 1 oz. black beans $0.89, canned, drained
- 1 oz. diced fire roasted tomatoes $1.33, canned
- 1 oz. diced tomatoes $1.00, canned
- 1 oz. green chile $1.00, canned
- 1 cup corn $0.47, frozen
- 4 cups chicken broth $0.42
- 2 chicken breast $5.25, boneless and skinless; about 1.5 lb total
Instructions
- Add 1 Tbsp of cooking oil along with the diced onion, finely diced jalapeño and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
- Next add the all-purpose flour, chili powder, ground cumin, garlic powder, cayenne pepper, salt, and the remaining 2 Tbsp of cooking oil to the pot. Stir well and cook the flour and spices with the vegetables for 2 minutes.
- Add the tomato paste, drained black beans, fire roasted tomatoes, diced tomatoes with green chiles, frozen corn, and chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.
- Now add the chicken breasts to the pot. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.
- After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.
- Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.
- Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, a dollop of sour cream, or even some more sliced jalapeño. Enjoy!
Notes
- Boneless, skinless chicken thighs can replace breasts for a more economical option; adjust cooking time as needed.
- Tomato paste is key for thickening the soup and enriching the enchilada sauce flavor.
- Using both fire-roasted and diced tomatoes with green chiles adds layered texture and subtle smokiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(about 1.5 cups each)
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 181kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Sodium | 1075mg | 45% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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