Make Ahead Canned Chicken Enchilada Soup For Hassle-Free Dinners
When life gets busy, the last thing you want to worry about is what’s for dinner. This make-ahead canned chicken enchilada soup is the perfect solution for hassle-free weeknight meals. It’s quick to prepare, loaded with flavor, and can be made in advance for a simple, comforting dinner. Utilizing canned chicken and pantry staples, this recipe is not only easy but also incredibly delicious. Whether you’re a busy parent, a working professional, or just someone who loves a good meal without the fuss, this enchilada soup will become your go-to recipe.
This soup is rich and creamy, with the perfect blend of spices that will transport your taste buds straight to Mexico. The convenience of using canned chicken means you can whip this up in no time, making it ideal for those evenings when you need a warm, hearty meal without spending hours in the kitchen. Let’s dive into how to make this delightful dish!
Recipe Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Ingredients
- 2 cans (12.5 oz each) of canned chicken, drained
- 1 can (10 oz) of enchilada sauce
- 1 can (15 oz) of black beans, rinsed and drained
- 1 can (15 oz) of corn, drained
- 1 can (14.5 oz) of diced tomatoes with green chilies
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Tortilla chips (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic, ground cumin, chili powder, and smoked paprika to the pot. Stir for about 1 minute until fragrant.
- Next, add the canned chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth. Stir to combine.
- Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.
- Stir in the heavy cream and season with salt and pepper to taste. Let the soup cook for an additional 5 minutes.
- Remove the pot from heat and serve hot. Garnish each bowl with fresh cilantro and avocado slices, and serve with tortilla chips on the side.
Why Make Ahead?
Making meals ahead of time can save you a lot of stress during the week. This canned chicken enchilada soup can be prepared in advance and stored in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to store it in an airtight container. When you’re ready to enjoy, simply reheat it on the stove or in the microwave.
Making use of canned chicken means you can save time on cooking the protein while still getting a nutritious meal. This soup is not only convenient but also allows for flexibility in your week’s meal planning.
Customization Options
This enchilada soup recipe is versatile. You can customize it based on your taste preferences or dietary needs. Consider adding:
- Chopped bell peppers for extra crunch
- Jalapeños for a spicy kick
- Fresh lime juice for brightness
- Cheddar cheese for an extra cheesy version
- Greek yogurt or sour cream for richness
Feel free to mix and match according to what you have on hand. The beauty of this recipe is that it serves as a base, inviting creativity in the kitchen!
Serving Suggestions
This canned chicken enchilada soup is hearty enough to serve on its own, but you can also pair it with:
- Warm tortillas or cornbread
- A fresh side salad for a light contrast
- Rice or quinoa for added texture
Each of these options complements the soup perfectly while adding a bit more substance to your meal.
Storage Tips
To keep your soup fresh, store any leftovers in an airtight container in the refrigerator. It will last for 3 days. If freezing, allow the soup to cool completely before transferring to freezer-safe containers. When reheating, be sure to stir well, as some ingredients may settle. Adding a splash of chicken broth can help restore the consistency if it becomes too thick.
Frequently Asked Questions
Can I use fresh chicken instead of canned?
Yes, you can use cooked shredded chicken instead of canned chicken. Just make sure to adjust the cooking time accordingly to ensure the chicken heats through.
Can I make this soup vegetarian?
Absolutely! You can substitute the canned chicken with additional beans or lentils and use vegetable broth instead of chicken broth for a delicious vegetarian version.
How spicy is this soup?
The level of spice can be adjusted based on your preferences. If you prefer a milder soup, you can reduce the amount of chili powder or omit any additional spicy ingredients.
Can I double this recipe?
Yes, this recipe is easily doubled! Just make sure you have a large enough pot to accommodate the increased volume.
Conclusion
This make-ahead canned chicken enchilada soup is a lifesaver for busy weeknights. With its rich flavors and creamy texture, it’s bound to become a family favorite. Easy to prepare and packed with nutritious ingredients, it’s a meal that brings comfort without the hassle. Whether you’re enjoying it as a quick dinner or making it for meal prep, this soup is sure to satisfy. Try it out and enjoy hassle-free dinners from now on!
