Craving the vibrant, spicy flavors of an enchilada but don’t want to deal with the hassle of rolling tortillas? Our Spicy Chicken Tenderloin Enchilada Soup takes all the traditional flavors of an enchilada and turns them into a creamy, soul-warming soup. Packed with tender chicken, spicy enchilada sauce, beans, and a cheesy, creamy finish, this soup is perfect for cozy dinners, game days, or whenever you need a hearty bowl of comfort.
Why You’ll Love Spicy Chicken Tenderloin Enchilada Soup
- Flavor-packed: The combination of spicy enchilada sauce, chili powder, and cumin makes this soup irresistible.
- Creamy texture: Sour cream and melted cheddar cheese give the soup a luxurious creaminess that balances the heat.
- Quick and easy: In just 30 minutes, you’ll have a flavorful, satisfying soup ready to serve.
- Customizable: Add your favorite toppings, like fresh cilantro, tortilla chips, or jalapeños for a personalized touch.
Ingredients for Spicy Chicken Tenderloin Enchilada Soup
- 2 cups cooked, shredded chicken tenderloin – The main protein of the dish, tender and easy to shred for a perfect soup texture.
- 4 cups chicken broth – The base of the soup, providing a savory foundation for all the other ingredients.
- 1 can (15 oz) black beans, drained and rinsed – Adds protein, fiber, and a rich flavor that complements the spices.
- 1 can (15 oz) corn, drained – Sweet, slightly crisp kernels that provide a pop of texture.
- 1 can (10 oz) enchilada sauce (red or green) – This is the heart of the flavor, adding that signature enchilada taste.
- 1 cup shredded cheddar cheese – Melts into the soup for a creamy, cheesy finish.
- 1 cup sour cream – Adds richness and balances the spiciness of the enchilada sauce.
- 1 small onion, chopped – Adds sweetness and depth to the base of the soup.
- 2 cloves garlic, minced – Enhances the flavor profile with a savory kick.
- 1 teaspoon chili powder – Provides a mild heat and earthiness.
- 1 teaspoon cumin – Gives the soup a smoky, slightly nutty flavor that pairs well with the chicken and beans.
- Salt and pepper – Essential for seasoning to taste.
- Tortilla chips and fresh cilantro – Optional garnishes for extra crunch and flavor.
Step-by-Step Instructions for Spicy Chicken Tenderloin Enchilada Soup
1. Sauté the Onion and Garlic:
- Heat a small amount of oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
2. Add the Broth and Enchilada Sauce:
- Stir in the chicken broth, enchilada sauce, black beans, corn, chili powder, cumin, and season with salt and pepper.
- Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to let the flavors meld together.
3. Add the Shredded Chicken:
- Stir in the shredded chicken tenderloin and continue cooking for an additional 5 minutes until the chicken is heated through and incorporated into the soup.
4. Make It Creamy:
- Remove the soup from heat and stir in the sour cream and shredded cheddar cheese until the cheese is fully melted and the soup becomes creamy.
5. Serve and Garnish:
- Ladle the soup into bowls. Garnish with tortilla chips and fresh cilantro for added crunch and freshness.
Serving Suggestions
- Pair with tortillas or cornbread: Serve alongside some warm tortillas or freshly baked cornbread to soak up all the delicious soup.
- Top with extra spice: Add jalapeños or a dash of hot sauce if you like extra heat.
- Perfect for a crowd: This recipe makes enough to serve 4, but it can easily be doubled to feed a larger group.
Tips for the Best Spicy Chicken Tenderloin Enchilada Soup
- Use rotisserie chicken for an even faster meal—simply shred the chicken and skip the cooking step.
- Adjust the spice level by choosing a mild or hot enchilada sauce and using more or less chili powder depending on your preference.
- Add veggies: For extra nutrition, toss in some diced bell peppers, zucchini, or even spinach.
- Make it ahead: This soup stores well in the fridge for up to 3 days. It’s even better the next day as the flavors continue to meld.
FAQs
Can I make this soup in advance?
Yes! This soup can be made ahead and stored in the refrigerator for up to 3 days. It will only get more flavorful as it sits. You can also freeze it for up to 3 months; just reheat gently when you’re ready to serve.
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken for more beans (black beans or pinto beans work great) and use vegetable broth instead of chicken broth.
What kind of enchilada sauce should I use?
You can use either red or green enchilada sauce depending on your flavor preference. Red sauce is typically richer and spicier, while green sauce is a little tangier and milder.
Conclusion
This Spicy Chicken Tenderloin Enchilada Soup brings all the bold, comforting flavors of enchiladas into a creamy, satisfying soup. It’s perfect for cozy dinners, game days, or whenever you need a meal that’s both quick and hearty. The combination of shredded chicken, enchilada sauce, black beans, and corn makes this soup a true crowd-pleaser. Top it off with crunchy tortilla chips and fresh cilantro, and you’re in for a treat!