Today, I’m thrilled to share with you one of my all-time favorite recipes a Copycat Zupas Chicken Enchilada Soup. If you’ve ever had the pleasure of dining at Zupas, you know just how irresistible their chicken enchilada soup is.
It’s rich, creamy, and packed with bold flavors that make every spoonful a delight. After several attempts and a lot of taste testing, I’ve finally perfected a version that brings the comforting taste of Zupas right into your kitchen.
Whether you’re looking to impress guests or simply craving a warm bowl of goodness, this recipe is sure to hit the spot. Let’s dive into the world of deliciousness and recreate that iconic Zupas flavor at home!
How To Make Copycat Zupas Chicken Enchilada Soup?
Recipe Time
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Yield: Serves 6
Equipment Needed
- Large pot
- Medium saucepan
- Cutting board
- Knife
- Measuring cups and spoons
- Blender or immersion blender
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Tortilla strips (for garnish)
Instructions
Sauté The Vegetables
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until fragrant and translucent. Add diced red and green bell peppers. Cook until softened.
Add Chicken And Broth
Stir in the shredded chicken and chicken broth. Add enchilada sauce, black beans, diced tomatoes, and frozen corn. Season with ground cumin, chili powder, salt, and pepper. Bring to a simmer.
Blend And Simmer
Using a blender or immersion blender, blend a portion of the soup until smooth to create a creamy texture. Return the blended portion to the pot and mix well. Stir in heavy cream and shredded cheddar cheese. Simmer until the cheese is melted and the soup is heated through.
Nutrition Facts Of Copycat Zupas Chicken Enchilada Soup
- Calories: 350
- Total Fat: 20 g
- Saturated Fat: 10 g
- Cholesterol: 70 mg
- Sodium: 900 mg
- Carbohydrates: 25 g
- Sugars: 5 g
- Protein: 20 g
Tips And Variations Of Copycat Zupas Chicken Enchilada Soup
Customize Your Soup
Spice Level: Adjust the chili powder to your preferred spice level.
Vegetables: Add or substitute other vegetables like zucchini or carrots.
Cheese: Use different types of cheese like Monterey Jack or Pepper Jack for a twist.
Health Benefits Of Copycat Zupas Chicken Enchilada Soup
Protein-Packed: Chicken provides a good source of lean protein.
Fiber-Rich: Black beans and vegetables add dietary fiber.
Vitamins And Minerals: Bell peppers are rich in vitamins A and C.
Special Note
For a dairy-free version, omit the heavy cream and cheese, and replace them with coconut milk and a dairy-free cheese alternative.
Conclusion
I hope you enjoy making and savoring this Copycat Zupas Chicken Enchilada Soup as much as I do. It’s a warm, comforting dish that’s perfect for any time of year, bringing a delightful mix of flavors and textures to your table.
Whether you’re serving it to family, friends, or just indulging yourself, this soup is sure to be a hit. Remember, the best part about cooking at home is that you can tweak the recipe to suit your taste.
Add more spice, throw in extra veggies, or top it with your favorite garnishes. Happy cooking, and enjoy every spoonful of this delicious, hearty soup!
Copycat Zupas Chicken Enchilada Soup
Equipment
- Large pot
- Medium saucepan
- Cutting board
- Knife
- Measuring cups and spoons
- Blender or immersion blender
- Ladle
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups cooked chicken, shredded
4 cups chicken broth
1 cup enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes
1 cup frozen corn
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup heavy cream
1 cup shredded cheddar cheese
Fresh cilantro, chopped (for garnish)
Tortilla strips (for garnish)
Instructions
Sauté The Vegetables
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until fragrant and translucent. Add diced red and green bell peppers. Cook until softened.
Add Chicken And Broth
- Stir in the shredded chicken and chicken broth. Add enchilada sauce, black beans, diced tomatoes, and frozen corn. Season with ground cumin, chili powder, salt, and pepper. Bring to a simmer.
Blend And Simmer
- Using a blender or immersion blender, blend a portion of the soup until smooth to create a creamy texture. Return the blended portion to the pot and mix well. Stir in heavy cream and shredded cheddar cheese. Simmer until the cheese is melted and the soup is heated through.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.