When it comes to comfort food, there’s something universally satisfying about a hearty bowl of soup. It’s soothing, filling, and packed with flavor that warms you from the inside out. Among the countless soup recipes out there, Progresso Chicken Enchilada Soup stands out as an all-time favorite. It’s a beautiful combination of spicy, savory, and creamy, delivering the essence of classic enchiladas in soup form. Perfect for chilly evenings, family gatherings, or a quick weeknight meal, this soup is the kind of dish that checks all the boxes: flavor, ease of preparation, and nutritional value.
But instead of just grabbing a can from the store, why not try your hand at making a homemade version? Not only is it a fun culinary experience, but it allows you to control the ingredients, making the soup even more satisfying and tailored to your preferences. So, let’s dive into this recipe-complete with helpful tips and ingredient insights-to elevate your next batch of chicken enchilada soup.
Progresso Chicken Enchilada Soup Recipe
This Progresso Chicken Enchilada Soup recipe is easy to follow and makes enough to serve a crowd or enjoy leftovers for days. It’s a delightful mix of tender chicken, savory broth, and a flavorful blend of spices. Here’s how to prepare it:
Ingredients Needed
To recreate that delicious, store-bought flavor in the comfort of your own kitchen, you’ll need the following:
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Chicken (boneless, skinless breast or thighs): About 1 pound, cooked and shredded.
- Tip: Chicken thighs are juicier and more flavorful, but breast meat is leaner if you prefer.
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Progresso Enchilada Sauce: 1 can (14.5 oz) for that signature tangy, spiced base.
- Tip: You can opt for mild, medium, or spicy, depending on your heat preference.
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Chicken Broth: 4 cups (either homemade or store-bought).
- Tip: Homemade broth will give the soup a deeper, richer flavor, but store-bought is perfectly fine if you’re short on time.
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Cream of Chicken Soup: 1 can (10.5 oz) for a creamy texture.
- Tip: You can use a low-fat or reduced-sodium version if you’re looking to cut back on calories or sodium.
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Canned Diced Tomatoes: 1 can (14.5 oz), drained.
- Tip: You can substitute with fresh tomatoes, but canned tomatoes will keep the texture consistent.
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Onion: 1 medium, diced.
- Tip: Red onions add a touch of sweetness, while yellow onions are more neutral and savory.
- Garlic: 2 cloves, minced for that aromatic kick.
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Black Beans: 1 can (15 oz), drained and rinsed.
- Tip: If you’re looking for a bit more protein, you can use kidney beans or pinto beans.
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Corn: 1 cup (frozen or canned).
- Tip: Sweet corn balances the heat from the spices, adding a little crunch and color.
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Cheddar or Mexican Blend Cheese: 1 cup, shredded.
- Tip: For an extra creamy texture, you can mix in some cream cheese as well.
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Tortilla Chips: For garnish and crunch.
- Tip: Crushed tortilla chips not only add texture but also intensify the ’enchilada’ flavor.
- Cilantro (optional): For garnish and a fresh herbal finish.
- Lime (optional): To squeeze on top just before serving for an extra citrusy burst.
Cooking Instructions
Now that you have all your ingredients, it’s time to get cooking! Follow these easy steps to create your delicious Chicken Enchilada Soup:
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Prepare The Chicken
- If you’re starting with raw chicken, cook it first. You can either boil it in water for 15-20 minutes or pan-sear it. Once done, shred the chicken using two forks. Set it aside.
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Sauté The Veggies
- Heat a tablespoon of oil in a large pot over medium heat. Add the diced onions and garlic, sautéing them for about 3-4 minutes until softened and fragrant.
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Combine The Base Ingredients
- To the onions and garlic, add the Progresso Enchilada Sauce, chicken broth, cream of chicken soup, canned diced tomatoes, black beans, and corn. Stir well to combine everything and bring it to a gentle simmer.
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Add The Shredded Chicken
- Toss in your shredded chicken and stir. Let the soup simmer on low heat for about 15-20 minutes to allow the flavors to meld together.
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Finish With Cheese
- Add in the shredded cheese and stir until it’s melted and incorporated into the soup. This will give it a velvety, creamy texture that makes it so comforting.
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Serve
- Ladle the soup into bowls, top with crushed tortilla chips, a sprinkle of fresh cilantro, and a squeeze of lime if desired.
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Enjoy
- Dig in and enjoy the rich, savory, and slightly spicy goodness of your homemade Progresso Chicken Enchilada Soup.
Ingredient Insights
Let’s break down some of the key ingredients in this recipe and why they’re essential:
- Enchilada Sauce: This ingredient is the star of the dish, bringing all the deep, smoky, and tangy flavors typical of enchiladas. It’s a blend of chilies, spices, and tomatoes, and adds the signature depth to the soup.
- Chicken Broth: This provides the base of the soup, adding liquid and a rich, savory flavor. Using a good quality broth is key because it sets the foundation for the soup’s taste. You can opt for a homemade broth for an even richer flavor profile.
- Cream of Chicken Soup: This helps thicken the soup and adds creaminess without needing to make a roux or incorporate heavy cream. It also rounds out the flavor, making the soup more indulgent.
- Tortilla Chips: The crunch from the chips provides a contrast to the creamy soup, enhancing the texture and mimicking the experience of eating enchiladas with crispy tortillas.
Expert Tips
- Slow Cooker Version: If you prefer to set it and forget it, you can throw all the ingredients (except for the cheese) into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cheese in the last 30 minutes before serving.
- Spice It Up: If you want an extra kick, add some jalapeños or chipotle peppers in adobo sauce to the soup. This will bring both heat and smokiness.
- Consistency Adjustments: If you like a thicker soup, reduce the amount of broth or add a little more cream of chicken soup. For a lighter version, add more broth or use a low-fat soup option.
- Make it a Meal: Pair the soup with a side of Mexican rice, cornbread, or a fresh salad to turn it into a complete meal.
Recipe Variations
While this recipe is already delicious, here are some variations to suit different tastes:
- Vegetarian Version: Skip the chicken and add extra beans (black beans, pinto beans, or even chickpeas). You can also add vegetables like zucchini, bell peppers, and spinach for a hearty plant-based soup.
- Spicy Chicken Enchilada Soup: Add more heat with sliced jalapeños, red pepper flakes, or a spoonful of hot sauce.
- Tex-Mex Chicken Enchilada Soup: Add a dash of cumin and smoked paprika to give the soup a more authentic Tex-Mex flavor.
- Creamy Avocado Enchilada Soup: Puree an avocado and stir it into the soup for a creamy, velvety texture without the extra cream.
Final Words
This Progresso Chicken Enchilada Soup recipe brings the irresistible flavors of enchiladas into a warm, comforting soup form that’s both easy to make and guaranteed to satisfy. Whether you’re serving it for a family dinner, a game day snack, or a cozy night in, this soup will hit the spot every time.
FAQs
What Ingredients Are Needed For Progresso Chicken Enchilada Soup?
To make Progresso chicken enchilada soup, you will need Progresso chicken enchilada soup, cooked chicken, black beans, corn, diced tomatoes, onions, and seasonings such as cumin, chili powder, and garlic powder.
Can I Use A Different Type Of Chicken For The Progresso Chicken Enchilada Soup Recipe?
Yes, you can use rotisserie chicken, grilled chicken, or even leftover cooked chicken in place of fresh cooked chicken. Shredded chicken works best for the soup’s texture.
Is It Necessary To Use Progresso Brand For This Chicken Enchilada Soup Recipe?
While the recipe specifically mentions Progresso chicken enchilada soup, you can substitute with another canned chicken enchilada soup brand, though the flavor profile may differ slightly.
How Can I Make Progresso Chicken Enchilada Soup Spicier?
To add more spice, you can include diced jalapeños, a dash of hot sauce, or add extra chili powder or cayenne pepper to taste.
Can I Make This Soup Ahead Of Time And Store It?
Yes, this soup can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, but be aware that the texture may change slightly after freezing.
What Can I Serve With Progresso Chicken Enchilada Soup?
This soup pairs well with tortilla chips, a side of Mexican rice, or a fresh salad. You can also garnish with sour cream, shredded cheese, and cilantro.
Is The Progresso Chicken Enchilada Soup Recipe Gluten-free?
The base Progresso chicken enchilada soup is not always gluten-free, depending on the specific product you use. It’s important to check the label for any gluten-containing ingredients or use a gluten-free alternative if needed.
Can I Make Progresso Chicken Enchilada Soup In A Slow Cooker?
Yes, you can easily adapt the recipe for a slow cooker. Combine the ingredients, set the cooker on low for 4-6 hours or high for 2-3 hours, and let it simmer until the soup is heated through.
How Can I Thicken Progresso Chicken Enchilada Soup?
If you prefer a thicker consistency, you can blend a portion of the soup with an immersion blender or add a small amount of cornstarch mixed with water. Let it simmer until it reaches your desired thickness.
Can I Make Progresso Chicken Enchilada Soup Vegetarian?
Yes, you can make this soup vegetarian by omitting the chicken and using a plant-based protein, such as tofu or beans. Additionally, you can substitute vegetable broth for the chicken broth.