We’ve fallen in love with Cafe Zupas Chicken Enchilada Soup for its bold flavors and comforting warmth that evoke a taste of Southwest tradition. Originating from the popular cafe it’s a hearty blend of tender chicken spices and veggies that makes every spoonful feel like a hug.
In our kitchen we’ve recreated this fan-favorite recipe to bring that restaurant magic home. It’s quick to prepare yet packed with authentic taste so you can enjoy a wholesome meal without the wait. Let’s dive into why this soup will become your go-to comfort food.
Ingredients
In our recreation of the beloved Cafe Zupas Chicken Enchilada Soup, we focus on a simple yet flavorful mix of fresh ingredients that capture the soup’s hearty Southwest essence. Below, we’ve listed the ingredients in the order they are typically prepared and used, with specific measurements and prep notes for accuracy and ease.
- 2 cups cooked chicken breast, shredded (we recommend using rotisserie chicken for a quick, tender texture)
- 1 medium onion, diced (about 1 cup, for building the base flavor)
- 3 cloves garlic, minced (freshly chopped to enhance the aromatic profile)
- 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted variety adds a smoky depth)
- 1 can (15 oz) black beans, drained and rinsed (provides protein and heartiness)
- 1 cup frozen corn kernels, thawed (adds sweetness and color to the mix)
- 2 cups enchilada sauce (mild or medium heat, store-bought or homemade for authentic tang)
- 4 cups chicken broth, low-sodium (forms the soup’s comforting base)
- 1 tablespoon chili powder (key for that bold, warming spice)
- 1 teaspoon ground cumin (essential for earthy undertones in Southwest dishes)
- 1 teaspoon dried oregano (crushed, to infuse herbal notes)
- Salt and pepper, to taste (adjust based on broth and sauce sodium levels)
- Optional toppings: Shredded cheese, tortilla strips, and fresh cilantro (for added crunch and freshness when serving)
Equipment Needed
To bring our homemade version of Cafe Zupas Chicken Enchilada Soup to life, we rely on a few essential tools that make preparation straightforward and efficient. These items ensure precise measurements, even cooking, and easy handling of ingredients like shredded chicken, diced onions, and spices. Below, we list the key equipment in the order they might be used, helping us transition seamlessly from gathering ingredients to cooking.
- Large Stockpot or Dutch Oven: We start with this heavy-bottomed pot (at least 6 quarts) to simmer the soup base. It distributes heat evenly, preventing scorching and allowing flavors from chicken broth, enchilada sauce, and vegetables to meld perfectly.
- Chef’s Knife: Essential for chopping fresh ingredients such as onions, garlic, and tomatoes. We recommend a sharp, 8-inch blade for quick, safe prep that keeps our workflow smooth.
- Cutting Board: A sturdy, non-slip board (preferably wood or plastic) provides a stable surface for all our slicing and dicing. This helps maintain kitchen safety while preparing the hearty mix of black beans, corn, and other veggies.
- Measuring Cups and Spoons Set: Accuracy is key in our recipe, so we use a standard set for measuring liquids like chicken broth and dry items like spices. This ensures the soup’s bold, Southwest-inspired flavors shine through without imbalance.
- Wooden Spoon or Silicone Spatula: For stirring the soup as it cooks, we opt for a heat-resistant spoon to gently mix ingredients without scratching our pot. It helps incorporate the shredded chicken and enchilada sauce evenly.
- Can Opener: If we’re using canned items like diced tomatoes or black beans, this tool makes opening them effortless, saving time and keeping our focus on the dish’s comforting qualities.
With these tools in hand, we’re fully equipped to recreate the warm, satisfying essence of this fan-favorite soup right in our own kitchen.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s guide you through crafting our hearty Cafe Zupas Chicken Enchilada Soup with simple, step-by-step directions that bring out its bold, comforting flavors.
Prep
Before we start cooking, we’ll prepare our ingredients to ensure everything integrates smoothly for maximum flavor. Begin by prepping the vegetables and proteins:
- Shred the chicken: If your cooked chicken isn’t already shredded, use two forks to pull apart 2 cups of cooked chicken into bite-sized pieces. This ensures tender, juicy bites that absorb the soup’s spices.
- Dice the onion and garlic: Finely chop 1 medium onion and mince 2 cloves of garlic. These form the aromatic base, releasing a fragrant, savory scent that sets the soup’s foundation.
- Measure and combine dry ingredients: In a small bowl, mix 1 tablespoon chili powder, 1 teaspoon cumin, and ½ teaspoon salt. We recommend using a measuring spoon for accuracy to achieve the perfect balance of heat and earthiness.
- Prepare the canned items: Drain and rinse a 15-ounce can of black beans and a 15-ounce can of corn. Also, open a 10-ounce can of enchilada sauce and a 14.5-ounce can of diced tomatoes; these add a vibrant, tangy depth that evokes Southwest tradition.
This prep takes about 10-15 minutes and sets the stage for a seamless cooking process.
Cook
With our ingredients prepped, we’ll now cook the soup in our large stockpot, building layers of flavor through active sautéing and simmering.
- Sauté the aromatics: Heat 2 tablespoons of olive oil in your stockpot over medium heat. Add the diced onion and minced garlic, stirring constantly with a wooden spoon for 3-4 minutes until they turn golden and release an irresistible, toasty aroma that fills your kitchen.
- Build the base: Stir in the shredded chicken, drained black beans, corn, diced tomatoes, and enchilada sauce. Pour in 4 cups of chicken broth and sprinkle in the mixed spices from prep. We use this step to create a rich, hearty blend that captures the soup’s signature Southwest essence.
- Simmer to perfection: Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes. Stir occasionally to prevent sticking, allowing the flavors to meld into a comforting, spicy broth that thickens beautifully and coats each ingredient.
- Final taste adjustment: Before serving, taste the soup and adjust seasoning if needed—add a pinch more salt or cumin for extra zest. This ensures every bowl delivers the bold, satisfying punch our Cafe Zupas Chicken Enchilada Soup is known for.
Once complete, the soup yields about 6 servings, each brimming with warm, inviting flavors ready for your favorite toppings.
Make-Ahead and Storage
One of the joys of our Cafe Zupas Chicken Enchilada Soup is its flexibility for busy schedules, allowing us to prepare it in advance without sacrificing that bold, comforting flavor profile of tender chicken, spices, and vegetables. Let’s explore how we can make this hearty soup ahead of time and store it properly to maintain its rich taste and texture.
Make-Ahead Tips
We love streamlining our cooking process, and this soup is ideal for make-ahead preparation. Start by prepping ingredients the night before: shred the cooked chicken and store it in an airtight container in the refrigerator, dice the onions and garlic, and measure out spices to save time. For the full soup, we can assemble and cook it completely up to 2 days in advance. Our key tip: After simmering, let the soup cool slightly before dividing it into portions. This ensures flavors meld even more, enhancing the warm, spicy notes that make this dish a standout. If we’re aiming for convenience, prepare the base—sautéed aromatics and broth mixture—without adding delicate toppings like cilantro, then refrigerate it for up to 24 hours. When ready, simply reheat and stir in fresh elements for that just-made vibrancy.
Storage Guidelines
Proper storage keeps our Cafe Zupas Chicken Enchilada Soup fresh and flavorful, preserving its hearty essence. Once cooled to room temperature, transfer leftovers to airtight containers. For refrigeration, store in the fridge where it maintains quality for 3 to 4 days—ideal for enjoying those satisfying, layered spices throughout the week.
If we’re freezing, portion the soup into freezer-safe bags or containers to avoid waste and make reheating easy. It freezes well for up to 3 months, locking in the soup’s comforting aroma and texture.
Here’s a quick reference for storage times:
| Storage Method | Duration | Key Notes |
|---|---|---|
| Refrigeration | 3 to 4 days | Keep below 40°F; stir before serving to refresh flavors |
| Freezing | Up to 3 months | Thaw overnight in the fridge; avoid repeated freeze-thaw cycles |
Reheating Instructions
To bring back the soup’s inviting warmth and bold taste, we recommend gentle reheating. For refrigerated portions, warm on the stovetop over medium heat for 5 to 10 minutes, stirring occasionally until it reaches a simmer—this revives the tender chicken and spices beautifully. If reheating from frozen, first thaw in the refrigerator for several hours or overnight, then heat as above or in the microwave in 1-minute intervals, stirring in between. Important: Add a splash of chicken broth if needed to adjust consistency, ensuring each bowl delivers that authentic, restaurant-quality punch without losing its vibrant appeal.
Conclusion
We’ve loved sharing this twist on Cafe Zupas Chicken Enchilada Soup
as it’s a go-to for hearty home-cooked meals.
It’s all about that comforting blend that keeps us coming back.
Let’s make it our staple for quick flavorful dinners.
Frequently Asked Questions
What is Cafe Zupas Chicken Enchilada Soup?
Cafe Zupas Chicken Enchilada Soup is a comforting Southwest-inspired dish known for its bold flavors, featuring tender chicken, spices, vegetables, black beans, corn, and enchilada sauce. It’s a hearty, warming meal that captures authentic cafe tastes, perfect for home cooking.
What are the key ingredients for this soup?
The main ingredients include shredded cooked chicken, diced onion, minced garlic, diced tomatoes, black beans, corn, enchilada sauce, chicken broth, and spices like cumin and chili powder. Optional toppings such as shredded cheese, tortilla strips, and fresh cilantro add extra flavor and texture.
What equipment do I need to make this soup?
You’ll need a large stockpot or Dutch oven for cooking, a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, a wooden spoon or spatula for stirring, and a can opener. These tools ensure an efficient and safe preparation process.
How do I prepare Cafe Zupas Chicken Enchilada Soup?
Start by shredding chicken and dicing veggies like onion and garlic. Sauté the aromatics in a pot, add ingredients like tomatoes, beans, corn, enchilada sauce, and broth, then simmer for about 20-30 minutes to blend flavors. Adjust seasoning and serve with toppings for a hearty meal that serves about six.
Can I make this soup ahead of time?
Yes, prep ingredients in advance and cook the soup up to two days ahead; flavors improve as they meld. This makes it ideal for busy schedules, allowing you to reheat quickly for a fresh-tasting meal.
How should I store leftovers of this soup?
Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze in portions for up to 3 months. When reheating, use the stovetop or microwave, adding a bit of chicken broth if needed to maintain the soup’s consistency and bold taste.
How many servings does the recipe make?
This recipe yields about six servings, making it great for family meals or meal prep. Each portion delivers a satisfying, flavorful punch of Southwest comfort.