Chicken Enchilada Soup Recipe

If you love the flavors of a hearty, comforting soup with a Tex-Mex twist, then this Chicken Enchilada Soup recipe is perfect for you. It’s a one-pot wonder that brings together tender chicken, creamy cheese, and a delightful blend of spices, all simmered to perfection. Whether you’re looking for a cozy dinner on a chilly night or a crowd-pleaser for a family gathering, this recipe delivers. Plus, it’s easy to make and can be customized to suit any taste preference!

What is Chicken Enchilada Soup?

Chicken Enchilada Soup is a creamy, flavorful soup inspired by the classic Mexican dish, enchiladas. It combines shredded chicken, cheese, and enchilada sauce with a variety of spices and ingredients like beans, corn, and tomatoes. This soup is known for its rich and hearty texture, with just the right amount of heat to warm you up. It’s perfect for those who enjoy the vibrant flavors of enchiladas but want a simpler, one-pot version that’s easy to prepare and perfect for any meal.

Key Ingredients for Chicken Enchilada Soup

To make this Chicken Enchilada Soup, you’ll need the following ingredients:

• Seasonings: ½ teaspoon each of chili powder, mustard powder, garlic powder, onion powder; ¼ teaspoon cumin; a pinch each of cinnamon and cayenne pepper. These spices bring depth and warmth to the soup.
• Soup Base: 1 tablespoon butter and 1 tablespoon olive oil to sauté the veggies.
• Vegetables: 1 diced yellow onion, 1 diced jalapeno (seeds removed for milder heat), and 3 cloves minced garlic for a flavorful foundation.
• Canned Ingredients: 10 oz. red enchilada sauce, 10 oz. diced tomatoes with green chilies (undrained), 15 oz. black beans (drained and rinsed), and 15 oz. canned whole kernel corn (drained).
• Chicken and Broth: 1 large boneless, skinless chicken breast (or 2 small) and 4 cups chicken broth.
• Cheese: 4 oz. cream cheese (cubed and softened), 1 cup shredded cheddar cheese, and ½ cup shredded Monterey Jack cheese (or more cheddar).

this RECIPE

Tools You’ll Need to Make Chicken Enchilada Soup

• Large soup pot
• Wooden spoon or spatula
• Cutting board and knife
• Measuring cups and spoons
• Cheese grater
• Forks for shredding the chicken

Prepping Your Ingredients for Maximum Flavor

1. Prepare the Seasonings: Combine all the seasonings in a small bowl and set them aside. This will save time and ensure the spices are evenly distributed throughout the soup.
2. Soften the Cream Cheese: Allow the cream cheese to soften at room temperature or use a quick method: microwave it on low for 15-20 seconds.
3. Shred the Cheese: Grate the cheddar and Monterey Jack cheese from a block for the best melting consistency.
4. Chop the Vegetables: Dice the onion, jalapeno, and mince the garlic in advance to streamline the cooking process.

How to Make Chicken Enchilada Soup: A Step-by-Step Guide

1. Sauté the Vegetables: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onions and jalapeno peppers, and sauté for about 4 minutes until softened. Then, add the minced garlic and cook for another minute, releasing its aroma.
2. Add the Chicken and Broth: Pat the chicken breast dry with paper towels and season both sides with salt and pepper. Add it to the pot along with the chicken broth, enchilada sauce, diced tomatoes, black beans, corn, and optional hot sauce.
3. Simmer the Soup: Bring the soup to a gentle boil and allow the chicken to cook slowly for about 15-20 minutes. Avoid a rapid boil to prevent the chicken from becoming tough.
4. Shred the Chicken: Once the chicken is cooked through, remove it from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.
5. Incorporate the Cheeses: Reduce the heat to low. Stir in the softened cream cheese until it’s fully melted and incorporated. Then, gradually add the shredded cheddar and Monterey Jack cheese, stirring until the cheese is melted and the soup is creamy.
6. Adjust Seasonings and Serve: Taste the soup and adjust the seasonings if necessary. Ladle the hot soup into bowls, garnish as desired, and enjoy!

Common Mistakes to Avoid While Cooking

• Overcooking the Chicken: Cooking the chicken too fast or at too high of a temperature can make it dry. Ensure a gentle boil and check for doneness after 15 minutes.
• Not Softening the Cream Cheese: Adding cold cream cheese directly to the soup can result in clumps. Soften it beforehand for a smooth consistency.
• Skipping the Seasonings: Properly combining and using the spices is crucial for the rich flavor of this soup. Don’t skip this step!

Creative Twists and Variations for Chicken Enchilada Soup

• Vegetarian Version: Substitute the chicken with more beans (like pinto or kidney beans) and use vegetable broth instead of chicken broth.
• Add More Veggies: Throw in some chopped bell peppers, zucchini, or even spinach for added nutrition.
• Spicy Variation: Increase the cayenne pepper or add a diced habanero pepper for extra heat. You can also use spicy enchilada sauce for an added kick.
• Tortilla Strips: Top with crispy tortilla strips for a crunchy texture contrast.

Best Ways to Serve Chicken Enchilada Soup

Serve the Chicken Enchilada Soup hot, garnished with chopped cilantro, sliced avocado, a dollop of sour cream, and some shredded cheese on top. For added crunch, you can add a handful of tortilla chips or strips. Pair it with a side of warm cornbread or a fresh salad for a complete meal.

How to Store and Reheat Chicken Enchilada Soup

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the soup in individual portions. It will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the soup in a pot over low to medium heat, stirring occasionally until warmed through. If the soup has thickened, add a little chicken broth or water to reach the desired consistency.

Frequently Asked Questions About Chicken Enchilada Soup

Q: Can I use pre-cooked chicken for this recipe?
A: Yes, you can use leftover or rotisserie chicken. Simply add it to the soup after sautéing the vegetables and reduce the cooking time accordingly.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Sauté the vegetables as directed, then transfer everything except the cheese to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the cheeses in the last 30 minutes.

Q: How can I make this soup less spicy?
A: Omit the jalapeno or use a milder chili pepper. You can also reduce the amount of chili powder or cayenne pepper.

conclusion

Now that you have the perfect recipe for Chicken Enchilada Soup, it’s time to get cooking! This dish is sure to become a favorite in your household. Don’t forget to share this recipe with your friends and family and subscribe to our blog for more delicious recipes!

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