Mexican Enchilada Soup Recipe – A 30-Minute Fiesta In A Bowl

Welcome to an unforgettable culinary journey as we dive into the heart of Mexican cuisine with our stellar Enchilada Soup recipe. This bowl of warmth and comfort is a flavor-packed masterpiece that’s as much about the process as it is about the end result.

Our Enchilada Soup is made with a harmonious blend of traditional ingredients and promises a unique gastronomic experience. Every spoonful reveals a different layer of depth and complexity, from the succulent chicken to the vibrant chiles.

We guide you through each step, helping you master a recipe and understand how authentic Mexican flavors work together. So prepare to surprise your taste buds, impress your dinner guests, and satisfy your craving for hearty, wholesome food.

The world of Enchilada Soup awaits!

What Is Enchilada Soup?

Enchilada soup is a popular Mexican-inspired dish that captures all the robust flavors of traditional enchiladas in a bowl of soup. It’s a hearty, rich, and comforting meal typically made with key ingredients like shredded chicken, black beans, corn, and a variety of peppers.

The soup base is usually a flavorful mix of spices, including chili powder, cumin, garlic, onions, and a tomato-based broth. The standout flavor comes from enchilada sauce, which infuses the soup with its distinct taste.

Enchilada soup is often topped with shredded cheese, sour cream, avocado, and tortilla strips, adding different textures and further depth to the overall dish.

It’s perfect for those who love the taste of enchiladas but prefer the convenience and warmth of a bowl of soup.

Can You Vary The Recipe With Other Ingredients?

The enchilada soup recipe can easily adapt to suit various dietary needs and preferences. Here’s how you can do it:

• Keto

To make a keto version, omit the beans and corn, which are higher in carbs. Increase the amount of chicken for extra protein. Also, ensure your enchilada sauce is sugar-free, or make your own at home.

• Paleo

You’ll want to avoid legumes for a paleo-friendly soup, so remove the beans. Also, make sure to use a paleo-friendly enchilada sauce (made without sugar or processed ingredients).

• Gluten-Free

This soup can easily be made gluten-free as long as you ensure that your enchilada sauce and chicken broth are gluten-free. Also, replace regular flour tortillas (if using for garnish) with corn tortillas.

• Whole30

For a Whole30-compliant version, omit the beans, corn, and cheese. Ensure your enchilada sauce and chicken broth are Whole30 compliant (no sugar, dairy, or grains).

Recipe Directions

• Preparation: Gather all your ingredients. Chop the onions, mince the garlic cloves, rinse and drain the pinto beans, and prepare your garnishes.
• Cook The Onions: Heat 1 Tbsp of canola oil in a 4-quart Dutch oven over medium heat. Add the chopped onions and sauté until they begin to brown. This should take about 5-7 minutes.
• Add Garlic And Spices: Stir in the minced garlic cloves, 1 tsp of ground cumin, and 2 tsp of Mexican oregano. Allow these ingredients to cook for approximately 30 seconds until the garlic becomes fragrant.
• Add Beans, Sauce, And Liquid: Pour in the two cans of pinto beans, 8 oz of enchilada sauce, and 2 cups of water or chicken broth. Stir well to combine all the ingredients.
• Simmer The Soup: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and allow the soup to cook uncovered for about 20 minutes. If you find that the soup is too thick, add an additional cup of water.
• Thicken The Soup: Using a wooden spoon, carefully smash some of the beans against the pot’s side. This will help to thicken the soup and give it a rich, hearty texture.
• Season The Soup: Taste your soup and add kosher salt and freshly ground black pepper to taste. Remember, starting with a small amount is better, and adding more as needed.
• Garnish And Serve: It’s time to garnish once the soup is seasoned to your liking. Add as many of the optional garnishes as you like – tortilla chips, grated cheddar cheese, sliced scallions, chopped cilantro, and sour cream.
• Enjoy: Serve the soup immediately while hot. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Variations, Add-Ons, And Toppings

Enchilada soup is versatile and adaptable, offering numerous opportunities for variations, add-ons, and toppings. Here are some ideas:

Variations

• Protein: While this recipe is vegetarian, you can add shredded chicken, ground beef, or diced turkey for a meaty twist. For a vegan protein option, consider tofu or tempeh.
• Other Beans: Swap out pinto beans for black beans, chickpeas, or kidney beans for a change.
• Vegetables: Feel free to add other vegetables such as corn, bell peppers, or zucchini.

Add-Ons

• Grains: Stir in cooked rice or quinoa to make the soup even heartier.
• Cheese: Adding a cup of shredded cheddar or Monterey Jack cheese to the soup and stirring until melted can give a creamy texture.
• Spicy Kick: If you like heat, add diced jalapenos, chipotle peppers, or a pinch of cayenne.

Toppings

• Avocado: Diced avocado or a dollop of guacamole can add a creamy element to the soup.
• Lime: A squeeze of fresh lime juice adds a nice zing and brightness to the soup.
• Fresh Herbs: In addition to cilantro, you might want to try fresh parsley or even a bit of fresh mint.
• Seeds: Sprinkle toasted pumpkin seeds or sunflower seeds on top for a crunchy finish.

Can I Make Soup In A Slow Cooker Or Instant Pot? 

You can make enchilada soup in both a slow cooker and an Instant Pot. Here’s how:

Slow Cooker Method

• Add all ingredients except garnishes to your slow cooker: oil, onion, garlic, ground cumin, Mexican oregano, pinto beans, enchilada sauce, and water or chicken broth.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Near the end of the cooking time, use a wooden spoon to smash some beans against the side of the slow cooker to thicken the soup.
• Adjust salt and pepper to taste, then add your garnishes and serve.

Instant Pot Method

• Set your Instant Pot to the sauté function. Add the oil, and sauté the onions until they start to brown.
• Add the garlic, cumin, and oregano, and cook for 30 seconds.
• Add the beans, enchilada sauce, and water or stock. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
• Allow the pressure to release for 10 minutes naturally, then quickly release the remaining pressure.
• Open the lid and smash some of the beans against the side of the pot to thicken the soup.
• Adjust salt and pepper to taste, then add your garnishes and serve.

Can I Use Store Broth Or Should I Make My Own? 

Store-bought broth and homemade broth can be used for making enchilada soup, and the choice comes down to personal preference, dietary needs, and time constraints.

Store-Bought Broth

This is a convenient option and can save a significant amount of time. When purchasing, look for low-sodium varieties to control your soup’s saltiness. Organic and free-range options can also offer better flavor and higher quality. Read the ingredients list to avoid broths with unnecessary additives or preservatives.

Homemade Broth

Making your own broth allows you to control the ingredients and the flavor profile. It can be a great way to use up leftover bones and vegetables. It’s typically healthier as it’s free from preservatives and can be made to suit dietary restrictions (for example, low-sodium, gluten-free). However, it does take more time to prepare.

In summary, if you have the time and the ingredients, homemade broth can make your enchilada soup even more delicious. But if you’re in a hurry, a good-quality store-bought broth will work just fine.

How To Serve? 

Serving soup is about more than just ladling it into a bowl. Here are some tips for serving soup in the best way:

• Warm The Bowls: Warm bowls help keep your soup hot longer. Just rinse the bowls under hot water or place them in an oven set to a low temperature for a few minutes before serving.
• Garnishes: These aren’t just for looks; they can also provide contrasting textures and flavors. Use fresh herbs, a dollop of sour cream, a sprinkle of cheese, or crunchy croutons. Be sure to consider the soup’s flavor profile when choosing garnishes.
• Accompaniments: A good accompaniment can turn soup from a starter to a meal. Consider serving your soup with fresh, crusty bread, a side salad, or a hearty sandwich.
• Presentation: A beautifully presented soup can be very inviting. Consider using colorful soup bowls and coordinating placemats or table settings.
• Portion Size: If serving soup as a starter, a smaller portion is ideal to leave room for the main course. If it’s the main dish, a larger bowl is suitable.
• Serving Utensils: Use a deep ladle to serve soup. If the soup contains chunky ingredients, a slotted spoon can be helpful.

Perfect Side Dishes

The beauty of a dish like enchilada soup is that it pairs well with a variety of side dishes. Here are some ideas:

• Cornbread: This sweet and crumbly bread complements the spicy, savory flavors in the soup.
• Salad: A light, crisp salad can provide a nice contrast to the hearty soup. Try a simple green salad, or a Mexican-inspired salad with black beans, corn, and avocado.
• Quesadillas: Cheese quesadillas can be a delightful side or even a dipping tool for the soup.
• Rice: A side of cilantro-lime rice or Spanish rice would pair nicely with the soup, and could even be added to the soup for extra heartiness.
• Roasted Vegetables: Roasted zucchini, bell peppers, or sweet potatoes would complement the flavors in the soup and add a healthy side dish to your meal.
• Guacamole And Chips: This classic Mexican side dish would pair well with enchilada soup.
• Tortillas: Serve the soup with warm, soft tortillas on the side.

Storage And Make Ahead

• Make Ahead: Prepare the base of the soup, excluding dairy or garnishes, and let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator if frozen.
• Storing: Leftover soup can be kept in the refrigerator for 3-4 days. Reheat gently on the stove, adding a little water or broth if the soup has thickened too much.
• Freezing: Freeze in portion-sized containers for easy thawing. Leave space for expansion.
• Reheating: Thaw frozen soup in the refrigerator overnight. Warm on the stove over medium heat, stirring occasionally. If the soup has separated, a quick whisk can help emulsify it.
• Adding Freshness: Add fresh garnishes like chopped cilantro, diced avocado, or a squeeze of lime juice after reheating to brighten the flavors.
• Customizing: When ready to serve, consider adding any dairy components (like cheese or sour cream) to ensure freshness and prevent separation during reheating.

What Can We Do With Leftovers?

There are several creative and delicious ways to repurpose leftovers of enchilada soup. Here are a few ideas:

• Enchilada Casserole: Layer the leftover soup with tortillas, shredded cheese, and any additional toppings you like, such as cooked chicken or beans. Bake it in the oven until the cheese is melted and bubbly for a flavorful enchilada casserole.
• Enchilada Dip: Heat the leftover soup in a saucepan until warmed through and slightly thickened. Transfer it to a baking dish, top with shredded cheese, and broil until the cheese is melted and golden. Serve it as a dip with tortilla chips or crusty bread.
• Enchilada Rice Bowl: Cook some rice separately and mix it with the leftover enchilada soup. Add your favorite toppings like diced avocado, salsa, sour cream, and cilantro to create a delicious enchilada-inspired rice bowl.
• Enchilada Quesadillas: Use the leftover soup as a filling for quesadillas. Spread the soup onto a tortilla, top with shredded cheese, and fold it in half. Cook it on a skillet until the cheese is melted and the tortilla is crispy. Serve with salsa or guacamole.
• Enchilada Soup Tacos: Warm up corn or flour tortillas and fill them with the leftover soup. Top with your favorite taco toppings like lettuce, tomatoes, cheese, and sour cream for a unique twist on tacos.

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