Versatile, easy, quick, and all the Mexican flavors we love so much. Who doesn’t love an easy slow cooker or a one pot stovetop soup. Served with a side of your favorite enchilada fixings and warm tortilla chips for dunking and scooping.
Easy Enchilada Soup Meal Prep Ideas
I often cook meat in bulk, both chicken and beef. Having cooked, shredded and seasoned meat in the freezer greatly reduces the headache of quickly throwing together a meal during those busy weeknights.
I also have chopped onions and peppers in the freezer to cut down chopping time and to open up the produce drawers.
How to make Easy Enchilada Soup
Stovetop Option:
What I love about this soup? It's a one pot meal with a lot of flavor in a short amount of time.
Sauté up the onions and peppers in some oil. After a few minutes add the garlic and spices.
Once they’re fragrant, a minute or so, add everything else in. Give it a stir and bring to a low boil. Throw on the lid and walk away.
I did stir every 5-10 minutes or so to encourage the rice to not burn or stick.
Simmer for 30 minutes and you have an easy and delicious enchilada soup the family will love. Stir in the fresh lime juice just before serving. Season to taste and enjoy with all your favorite fixings!
Like most good soups, this one is better the day after. It thickens up, the flavors marry and its takes on a new life as a leftover meal. On the second day I make cheese quesadillas to go with it instead of tortilla chips. Changes it up and allows for another ‘dunking’ option.
Slow Cooker Option:
Layer in the onions, garlic, chicken, taco seasonings. Pour the rest of the ingredients in. Stir in the rice. Cover and cook until chicken can shred easily. 7-8 hours on low, 4-5 hours on high.
Take chicken out, let cool for a minute. Shred and return to the crockpot. Stir in the fresh lime juice and season to taste.
Easy Enchilada Soup Alternatives
If you don’t have chicken, beef would also work great. Or you could go meatless if desired. Rice can be easily replaced by noodles, orzo, couscous, or quinoa. Whatever you’re desiring for a grain would work well. The great thing about soups is versatility. I’m a huge fan of ‘whatever you got on hand’.
That goes for vegetables also. Peppers are optional but if you have them on hand, throw them in! I always seem to go for a can of Rotel in this soup, but you can throw a different type of tomato in as well. Canned corn would also be a delicious addition.
Salsa can be whatever you have stock in the pantry… verde, spicy, chunky, etc.
Freezing Easy Enchilada Soup
Enchilada soup freezes well; place in a freezer safe container for up to 3 months. I found that once unthawed it was a bit thicker due to the rice. You can easily add in some water, broth or tomato juice when reheating to thin it out.
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