Sopa de Enchilada

Ingredients

• 567 g (1 package, 20 oz)boneless, skinless chicken thighs
• 473 ml (2 cups; from 1 carton, 32 oz)reduced-sodium chicken broth
• 2 cans, 283 g each (10 oz each)mild red enchilada sauce
• 1 can, 425 g (15 oz), drained and rinsedblack beans
• 1 can, 113 g (4 oz)chopped green chillies
• 150 g (1 cup)frozen sweetcorn
• 198 g (1 package, 7 oz)shredded Mexican-style four-cheese blend
• to taste, if desiredchopped fresh coriander leaves
• 198 g (1 container, 7 oz), if desiredMexican crema

Instructions

1. 1

   Add ingredients

   Coat a 4- to 5-quart slow cooker with cooking spray. Put the chicken in the cooker, add the remaining soup ingredients and stir.

2. 2

   Cook the soup

   Cover and cook on Low for 5 to 6 hours, or until the chicken is tender.

3. 3

   Shred the chicken

   Move the chicken to a chopping board and shred it with two forks. Return it to the slow cooker and stir.

4. 4

   Serve the soup

   Ladle the soup into bowls and serve with the toppings, as desired.

What is enchilada soup?

Enchilada soup takes the familiar flavours of enchiladas—chilli sauce, beans and chicken—and serves them in a bowl. This version uses mild red enchilada sauce and slow-cooked chicken for a warming, straightforward meal.

Slow cooking gives the chicken time to turn tender enough to shred, while the beans and sweetcorn make the soup more substantial. Cheese, coriander and crema can be added at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 32g protein, 37g carbs, 19g fat.

The chicken and beans provide much of the protein, while the beans and sweetcorn contribute carbohydrates. Cheese and crema add fat, and the broth and enchilada sauce contribute much of the sodium. For a balanced plate, serve a bowl with a green salad or extra vegetables on the side.

Why use chicken thighs?

Chicken thighs stay tender during the long, gentle cooking time and are easy to pull apart once cooked. Boneless, skinless thighs also make shredding and serving simpler.

Get the ingredients ready

Rinsed beans: draining and rinsing the black beans removes their canning liquid before they go into the cooker.

Frozen sweetcorn: add it straight from the freezer; there is no need to thaw it first.

Mild sauce: the enchilada sauce gives the soup its main flavour, while mild green chillies add a little more chilli character.

Let the slow cooker do its work

Stir the ingredients together before covering the cooker so they are distributed through the broth and sauce. Keep the lid on while it cooks; lifting it repeatedly can slow the cooking.

Cook on Low for 5 to 6 hours. The chicken is ready when it is tender and can be shredded easily with two forks.

Shred before serving

Lift the cooked chicken out carefully and shred it on a chopping board, using two forks to pull the meat into strands. Stir it back into the soup so each bowl gets some chicken.

If the chicken resists shredding, return it to the slow cooker and continue cooking until tender rather than forcing it apart.

Choose your toppings

Cheese: serve the shredded Mexican-style blend with the soup, or add it to bowls so it softens in the heat.

Fresh toppings: chopped coriander and a spoonful of crema add a fresh, creamy contrast. Both are optional, so diners can add them to taste.

What to serve alongside

The beans, sweetcorn and chicken make this a filling bowl on its own. For a more substantial meal, serve it with warm tortillas or a simple green salad.

Recipe notes & tips

• Use a slow cooker with a capacity of 4 to 5 quarts.
• Drain and rinse the black beans before adding them.
• Keep the lid on during cooking so the cooker holds its heat.
• Use two forks to shred the chicken while it is still warm.
• Offer the crema and chopped coriander separately so everyone can choose how much to add.

Variations

• Add heat: use hot enchilada sauce instead of mild for a spicier soup.
• Add toppings: finish bowls with extra cheese, coriander or crema to taste.
• Use chicken breast: swap in boneless, skinless chicken breast and check that it is tender before shredding.
• Add extra vegetables: stir in chopped peppers before cooking.
• Make it dairy-free: leave out the cheese and crema when serving.

Common mistakes to avoid

• Skipping the bean rinse: drain and rinse the beans so their canning liquid does not go into the soup.
• Opening the lid often: keep it covered during cooking to avoid losing heat.
• Shredding too soon: wait until the chicken is tender enough to pull apart easily.
• Forcing tough chicken apart: return it to the cooker and continue cooking until it shreds readily.
• Overdoing the toppings: add cheese and crema to taste, as they can make each bowl richer.

How to store

Refrigerate leftover soup in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring well; store toppings separately where possible.

Frequently asked questions