Canned Chicken Enchilada Soup That Kids Love For Easy Weeknight Meals
When it comes to weeknight dinners, finding a meal that is both quick to prepare and loved by the whole family can be a challenge. This Canned Chicken Enchilada Soup is the perfect solution! Packed with flavor, nutrition, and the convenience of canned ingredients, this soup is a lifesaver for busy parents. Plus, it’s a dish that kids adore, making it an ideal addition to your dinner rotation.
This soup combines the savory taste of enchiladas with the comforting warmth of a hearty soup. Using canned chicken makes it easy to whip up, while the spices and added toppings elevate it to a delicious meal. Whether you’re rushing home from work or just want something simple to cook, this recipe will help you get dinner on the table in no time!
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Ingredients
- 2 cans (12.5 oz each) canned chicken, drained
- 1 can (15 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Avocado slices, for garnish
- Tortilla chips, for serving
Instructions
- In a large pot, combine the canned chicken, enchilada sauce, diced tomatoes with green chilies, black beans, corn, and chicken broth.
- Stir in the garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix well to combine all ingredients.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Once the soup starts to simmer, reduce the heat to low and let it cook for about 15-20 minutes. This allows the flavors to meld together.
- Taste the soup and adjust seasoning if necessary. You can add more spices if you like it spicier!
- When ready to serve, ladle the soup into bowls and top each serving with shredded cheese, fresh cilantro, and avocado slices.
- Serve with tortilla chips on the side for dipping and extra crunch.
Why This Recipe Works
This canned chicken enchilada soup is a winner for several reasons. First, the convenience of canned chicken means you can skip the cooking time usually associated with preparing chicken. This saves you time without sacrificing flavor or nutrition.
Moreover, the combination of enchilada sauce and spices adds a depth of flavor that kids will love. The soup is not only delicious but also packed with protein and fiber from the beans and corn, making it a healthy option for your family.
Kid-Friendly Modifications
One of the best parts of this recipe is its flexibility. If your kids are picky eaters, you can easily modify the ingredients to suit their tastes. For instance, you can omit the black beans or substitute them with pinto beans or kidney beans.
Some kids might prefer a milder flavor, so consider using a mild enchilada sauce or reducing the spices. You can also add more veggies like bell peppers or zucchini to boost the nutrition without altering the taste significantly.
Storage and Reheating Tips
This soup stores beautifully, making it perfect for meal prep. If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
When you’re ready to enjoy it again, simply reheat on the stove over medium heat until warmed through. You can also microwave individual portions if that’s more convenient.
Freezing for Future Meals
If you want to make this soup in advance, consider freezing it. Allow the soup to cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months.
To reheat, thaw in the refrigerator overnight and warm it up on the stove or microwave when you’re ready to serve. This way, you’ll have a delicious meal ready to go on those particularly busy nights.
Frequently Asked Questions
Can I use fresh chicken instead of canned?
Yes! If you prefer fresh chicken, you can cook and shred it before adding it to the soup. Just ensure it’s fully cooked before incorporation.
What if I don’t have enchilada sauce?
If you don’t have enchilada sauce on hand, you can use salsa or a combination of diced tomatoes with spices. This will still give you a great flavor.
Can I make this soup in a slow cooker?
Absolutely! Combine all the ingredients in a slow cooker and cook on low for 4-6 hours or high for 2-3 hours. This is an excellent option for meal prep!
How can I make this recipe vegetarian?
To make this soup vegetarian, simply omit the canned chicken and use vegetable broth instead of chicken broth. You can add more beans or vegetables for protein and texture.
Final Thoughts
This Canned Chicken Enchilada Soup is a fantastic choice for easy weeknight meals that the whole family will love. With its quick prep time, minimal ingredients, and kid-friendly flavors, it’s bound to become a staple in your home. Give it a try this week and enjoy the smiles at the dinner table!
Whether you’re looking for something quick and easy or trying to please picky eaters, this soup is sure to impress. Happy cooking!
