Chicken Enchilada Soup and My Top 10 Soup Recipes (2024)

FAQs

How to make chicken soup juicy? ›

Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture. Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.

Chili's Chicken Enchilada Soup (1 serving) contains 13g total carbs, 12g net carbs, 13g fat, 10g protein, and 200 calories.

Pour in 1 US tbsp (15 ml) of lemon juice or vinegar to offset the spice. The acidity in lemon juice and vinegar can help mask the heat and brighten the other flavors in your soup, so stir in 1 tablespoon (15 ml). Try your soup to see if it's still too spicy for you.

Vinegar – A spoonful of vinegar is a quick fix when you find yourself with a bowl of dull, flat-tasting soup. Just a small amount of acid will brighten up the flavors. 2. Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup.

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

In addition, a specialty soup doesn't require any meat on it; it can be made with fruits, vegetables, and nuts. Some examples are peanut soup, coconut soup, turtle soup, and curry soup.

The Southwest chicken soup is your best bet when it comes to choosing a hearty, flavorful, and healthy option. It has only 230 calories with 9 grams of protein.

1 serving of baja chicken enchilada soup (Atlanta Bread Company) contains 330 Calories. The macronutrient breakdown is 28% carbs, 52% fat, and 20% protein. This is a good source of protein (29% of your Daily Value).

If you're hesitant to add fat, you can also dilute the heat of a curry or stew by adding more water. Starchy foods like bread and albumin proteins in eggs can also help prevent capsaicin from binding with nerve receptors.

What can I add to broth to make it less spicy? ›

A squeeze of lemon or lime juice or a little vinegar can help cut through spiciness. Acidic foods tone down the spiciness in foods and can add some flavor, making this a good trick for seafood dishes or creamy soups and chowders.

To avoid dried out chicken in our soup, in our recipe we remove the breast and thigh meat from the bones that we plan on using in the finished soup. We first make the stock and later add the raw chicken meat to cook near the end of the soup-making process.

You keep boiling it without adding water. If you are happy with the taste otherwise, add a thickener. I like Konjac root powder for that. Otherwise, you can mix up a roux of flour and butter, cook it a few minutes, then stir it into the soup.

The best way to cook a chicken breast so it's moist and tender and not dry is to cook it in a water bath in a vacuum sealed bag. The temperature of the water bath should be between 150–160F. The chicken should be seared in a hot pan for no more than 2 minutes per side for color and texture.

Rubbery chicken is usually an indicator of overcooked chicken. The longer the chicken cooks, the more moisture it loses, and without moisture, the protein fibers become elastic, AKA rubbery.