Mary Clare Hayashi

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Chicken Enchilada Soup for 2

#chickenenchiladasoup #chickensoup #soupoftheday #soup #dinnerideas

7/2 Edited to

I recently tried making chicken enchilada soup for two, and it quickly became a favorite for cozy weeknights. What I love about this recipe is how easy it is to customize the seasoning—using cumin, chili powder, garlic powder, and a pinch of salt and pepper creates a savory and slightly spicy broth that’s truly comforting. The inclusion of cornmeal mixed with water adds a subtle thickness to the soup without overpowering the flavors. One tip I found helpful is to let the soup simmer gently after adding the crushed tomatoes and chicken bouillon powder. This helps the flavors meld beautifully, giving the soup a rich and hearty taste. Adding Velveeta cheese toward the end makes the soup creamy and smooth, perfect for dipping tortilla chips or topping with fresh cilantro and diced avocado. If you’re looking to boost the nutrition, adding black beans or corn kernels works well and complements the enchilada flavors. Leftover shredded chicken from previous meals is a great way to save time. This simple chicken enchilada soup is a wonderful dinner idea that’s quick to prepare, ideal when cooking just for two people, and packed with satisfying Mexican-inspired flavors.

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