If you’re looking for a warm, hearty, and easy-to-make dish that packs a flavorful punch, our Spicy Chicken Tenderloin Enchilada Soup is just what you need. This recipe takes all the delicious, familiar flavors of enchiladas and transforms them into a creamy, soul-warming soup that is perfect for chilly nights or anytime you crave comfort in a bowl. With a blend of spices, tender chicken, and rich ingredients, this soup is sure to become a family favorite.
Why You’ll Love This Recipe
- Quick and Easy: With only 30 minutes from start to finish, this recipe is perfect for busy weeknights.
- Bold Flavors: The combination of enchilada sauce, chili powder, cumin, and garlic gives this soup a robust, savory taste.
- Customizable: Use red or green enchilada sauce depending on your preference, and garnish with your favorite toppings for a personalized touch.
- Comfort Food: Creamy, cheesy, and satisfying—it’s everything you want in a bowl of comfort.
Ingredients You’ll Need
- 2 cups cooked, shredded chicken tenderloin
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce (red or green)
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: Tortilla chips and fresh cilantro for garnish
Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until they become soft and fragrant.
2. Combine the Base Ingredients
Stir in the chicken broth, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally to let the flavors meld together.
3. Add the Chicken
Add the cooked, shredded chicken tenderloin to the pot and continue to cook for an additional 5 minutes until the chicken is thoroughly heated.
4. Make It Creamy
Remove the soup from the heat and stir in the shredded cheddar cheese and sour cream until the cheese melts and the soup takes on a creamy texture.
5. Serve and Enjoy
Ladle the soup into bowls and top with tortilla chips and fresh cilantro if desired. Dig in and savor the perfect blend of spicy, savory, and creamy flavors!
Tips for the Best Enchilada Soup
- Shredded Chicken Shortcut: Use rotisserie chicken to save on prep time.
- Adjust the Spice Level: Add more chili powder or a dash of hot sauce for extra heat.
- Cheese Variety: Try using a blend of cheeses such as Monterey Jack or pepper jack for a different flavor profile.
- Make It a Meal: Pair this soup with a side of Mexican rice or a fresh salad to create a full, satisfying meal.
Nutritional Information
With approximately 400 kcal per serving, this soup provides a hearty balance of protein, fiber, and rich flavors without feeling overly heavy.
Final Thoughts
Our Spicy Chicken Tenderloin Enchilada Soup is more than just a dish—it’s an experience. Easy to make, rich in flavor, and endlessly customizable, it’s the perfect meal to cozy up with after a long day. Whether you’re serving it to guests, feeding the family, or enjoying a quiet night in, this recipe is sure to impress. So go ahead, gather your ingredients, and get ready to enjoy a bowl of pure comfort.
Spicy Chicken Tenderloin Enchilada Soup
Description
Warm up with a bowl of spicy comfort with our Spicy Chicken Tenderloin Enchilada Soup. This recipe takes the traditional flavors of an enchilada and transforms them into a creamy, satisfying soup perfect for any occasion. Easy to make and packed with flavor, it’s sure to be a family favorite!
Ingredients
– 2 cups cooked, shredded chicken tenderloin
– 4 cups chicken broth
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (10 oz) enchilada sauce (red or green)
– 1 cup shredded cheddar cheese
– 1 cup sour cream
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Tortilla chips and fresh cilantro for garnish (optional)
Instructions
1. In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
2. Stir in the chicken broth, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
3. Stir in the shredded chicken tenderloin and cook for another 5 minutes until heated through.
4. Remove the soup from heat and stir in the sour cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
5. Serve: Ladle the soup into bowls and garnish with tortilla chips and fresh cilantro if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Kcal: 400 kcal
Servings: 4 servings