Chicken Enchilada Soup with Autumn Spice Twist
Introduction:
As the leaves turn and the air crisps, there’s nothing quite like a warm, cozy bowl of Chicken Enchilada Soup to embrace the heart of autumn. This delightful dish takes the classic recipe and elevates it with seasonal spices that evoke the essence of fall. Imagine curling up on a chilly evening, sipping this rich and comforting soup that fills your kitchen with tantalizing aromas. I’m thrilled to share this recipe with you! Don’t forget to subscribe to receive this recipe and more right in your inbox!
Why You’ll Love This Recipe:
This Chicken Enchilada Soup is truly a crowd-pleaser! It’s packed with vibrant flavors—from the smoky undertones of paprika to the warm spices of cinnamon and nutmeg. The prep is quick and simple, making it perfect for weeknight dinners or cozy gatherings with friends and family. Plus, it’s versatile! You can proudly serve it to kids and adults alike. Each bowl is a hug in comfort food form!
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 3 cups chicken broth
– 1 can (15 oz) tomato sauce
– 1 can (10 oz) enchilada sauce
– 2 cups cooked shredded chicken
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Sour cream (optional, for garnish)
– Tortilla strips (optional, for garnish)
Necessary Tools:
– Large pot
– Knife and cutting board
– Measuring cups and spoons
– Stirring spoon
– Ladle
Ingredient Swaps and Additions:
Feeling creative? Swap the chicken for shredded turkey or even sautéed vegetables for a vegetarian version! You can use pinto beans instead of black beans and add diced zucchini or sweet potatoes for extra nutrition. A sprinkle of lime juice adds a refreshing zest!
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent (about 5 minutes), letting the sweet aroma fill your kitchen.
2. Once the onion is soft, stir in the garlic, along with the diced red and green bell peppers. Cook for about 3-4 minutes until the peppers are tender and vibrant.
3. Now it’s time to infuse some warmth! Add the cumin, oregano, smoked paprika, cinnamon, nutmeg, and cayenne pepper. Stir for about a minute to awaken the spices’ fragrance.
4. Pour in the chicken broth, tomato sauce, and enchilada sauce, allowing the mixture to come to a simmer.
5. Toss in the shredded chicken, black beans, and corn. Stir everything together and let it simmer for about 20 minutes to meld the flavors beautifully.
6. Stir in the shredded cheddar cheese, allowing it to melt into the creamy soup. Taste and season with salt and pepper as desired.
7. Serve hot and garnish with fresh cilantro, a dollop of sour cream, and crunchy tortilla strips for that extra flair!
Serving Suggestions:
Pair your Chicken Enchilada Soup with a side of warm cornbread or crispy tortilla chips. A fresh green salad drizzled with a light vinaigrette makes for the perfect contrast. Don’t forget a cozy blanket for that ultimate comfort food experience!
Pro Tips for Success:
– For richer flavor, roast the bell peppers before adding them to the soup.
– Adjust the spice levels based on your heat preference; add more cayenne for a spicy kick!
– For a creamier soup, mix in a splash of heavy cream just before serving.
Storing and Reheating:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of broth if the soup thickens too much.
FAQ Section:
– Can I freeze this soup? Yes! Freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
-Can I use raw chicken? Absolutely! You can add cubed raw chicken at the beginning, cooking it thoroughly before adding the rest of the ingredients.
Conclusion:
This Chicken Enchilada Soup with an Autumn Spice Twist is not just a meal; it’s an experience of comfort and flavor that wraps you in warmth. I encourage you to try this delightful recipe and savor every comforting spoonful! If you adore it, please leave a review, share photos, and tag me on Pinterest or Instagram!
Nutritional Information:
Approximate nutritional information per serving:
Calories: 320
Protein: 30g
Fat: 12g
Carbohydrates: 30g
Fiber: 8g
Sugar: 4g
Enjoy cooking, and may your kitchen be filled with the cozy scents of fall!
