Craving a comforting bowl of soup that’s bursting with flavor? Look no further than this Mild Chicken Enchilada Tortellini Soup! This delightful Mexican-inspired dish combines tender chicken, cheesy tortellini, and zesty enchilada sauce, creating a symphony of tastes that will warm your soul. Perfect for busy weeknights, this recipe takes just 45 minutes from start to finish, making it an ideal choice for those who want a hearty meal without spending hours in the kitchen. Dive into this deliciously easy soup and discover why it’s about to become your new go-to recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 1 package (9 oz) cheese tortellini
- 1 cup corn
- 1 tsp cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Prepare the chicken by cooking chicken breasts thoroughly, then shred using two forks. Set aside.
- In a large soup pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until translucent, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring to prevent burning.
- Pour in chicken broth, diced tomatoes, and enchilada sauce. Stir to combine all ingredients.
- Add cumin, salt, and pepper to the liquid mixture. Stir well to distribute seasonings evenly.
- Bring the soup to a gentle boil, then reduce heat to medium-low.
- Add shredded chicken and corn to the pot. Simmer for 10 minutes to allow flavors to meld.
- Gently add cheese tortellini and cook for 7-9 minutes or until tortellini is tender and heated through.
- Taste and adjust seasonings as needed, adding more salt and pepper if required.
- Ladle hot soup into serving bowls and garnish with fresh chopped cilantro.
- Serve immediately while hot, optionally with additional garnishes like sour cream or sliced jalapeños.
Tips
- Prep Ahead: To save time, you can cook and shred the chicken a day in advance. Store it in the refrigerator until you're ready to make the soup.
- Customize the Heat: If you prefer a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the soup. You can also use spicy enchilada sauce for an extra punch.
- Fresh Ingredients: For the best flavor, use fresh garlic and onions. They add a depth of flavor that dried or powdered versions simply can't match.
- Tortellini Cooking Time: Be careful not to overcook the tortellini. They should be added towards the end of cooking to ensure they remain tender and don’t become mushy.
- Garnish for Flair: Elevate your soup with garnishes like avocado slices, crumbled queso fresco, or a dollop of sour cream for added creaminess.
- Storage Tips: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 75mg
