Traditional Chicken Enchilada Soup

Why This Traditional Chicken Enchilada Soup Works

As the pot heats up, the onions and garlic soften in the olive oil and start to taste sweeter and less sharp. When the chicken goes in next, the outside browns a bit and firms up, so the pieces hold together later instead of falling apart into shreds. At the same time, the chicken soaks up some of the onion and garlic taste while it’s still fairly plain.

Once the broth, enchilada sauce, tomatoes, beans, corn, cumin, and chili powder are added, everything has enough liquid to move around and mix. During the simmer, the chicken finishes cooking gently in that liquid instead of drying out in direct heat. The beans and corn stay in shape but soften just enough, and the broth and enchilada sauce start to thicken slightly as water cooks off.

By the time the cheddar cheese is stirred in at the end, the soup is hot enough to melt it smoothly. The melted cheese blends into the liquid, so the soup turns a bit thicker and creamier instead of stringy, and the cilantro on top stays fresh and bright because it goes on right before serving.

Mistakes To Avoid

Letting the chicken brown only on the outside and then rushing the simmer time can leave the cubes cooked on the surface but a little rubbery or even slightly underdone in the center. The soup might look ready, but the meat will feel chewy instead of tender because it never has time to soften in the hot broth.

When the heat stays too high after adding the broth, enchilada sauce, and veggies, the soup can boil hard instead of gently simmering. This drives off too much liquid, so the soup turns thick and pasty, and the chicken can tighten up and get dry.

Adding the shredded cheese while the soup is still at a strong boil often makes the cheese clump and turn grainy. Instead of melting smoothly into the broth, it can form little rubbery bits that float around and give the soup a gritty feel.

Skipping the step of draining and rinsing the black beans leaves a lot of starchy, salty liquid in the pot. The soup can end up murky and thicker than planned, and the beans may break down too much and lose their shape.