As I poured that velvety Chicken Enchilada Soup into bowls, the aroma alone made my heart flutter with delight. It’s truly a cozy embrace in soup form, melding tender chicken with hearty beans and the rich creaminess that we all crave when the weather turns chilly. What I adore most about this easy soup recipe is not only how quickly it comes together—in just 15 minutes of prep and 30 minutes of cooking—but also that it’s a crowd-pleaser, perfect for family dinners or weeknight gatherings. With its vibrant Mexican flavors, each spoonful feels like a warm hug. Ready to dive into this hearty, flavor-packed comfort food? Let’s get cooking!
Why is this Chicken Enchilada Soup amazing?
Quick and Easy: In just 15 minutes of prep, you’re on your way to a heartwarming bowl of comfort.
Creamy Delight: The addition of heavy cream and melted cheese creates a rich, velvety texture that is irresistible.
Flavor Explosion: With robust spices like cumin and chili powder, each bite bursts with Mexican-inspired goodness.
Versatile Ingredients: Use rotisserie chicken for convenience, or swap in veggies for a delicious vegetarian option—your choice!
Crowd-Pleasing: Perfect for family dinners or casual get-togethers, just like my Garlic Parmesan Chicken Pasta or Chicken Poblano Soup, it’s sure to satisfy everyone.
Treat yourself to this hearty Chicken Enchilada Soup experience—you won’t want to miss it!
Chicken Enchilada Soup Ingredients
-
For the Soup Base
• Olive Oil – Adds a smooth, fruity foundation for sautéing aromatics. Can substitute with vegetable oil if needed.
• Onion (1 medium, diced) – Provides natural sweetness and flavor depth. Yellow or white onion works best for this recipe.
• Garlic (2 cloves, minced) – Infuses the soup with a robust, aromatic punch. Shallots may be used as an alternative.
• Ground Cumin (1 tsp) – Adds earthy notes that harmonize with other spices. No direct substitutes, but can omit for a milder flavor.
• Chili Powder (1 tsp) – Contributes smoky warmth and gentle heat. Adjust based on heat preference or use taco seasoning as an alternative.
• Paprika (1 tsp) – Enhances flavor complexity with sweet undertones. Smoked paprika can be used for additional smokiness.
• Salt (1/2 tsp) & Black Pepper (1/4 tsp) – Essential for seasoning and flavor balance. -
For the Main Ingredients
• Chicken Broth (6 cups) – The base liquid that provides body and depth. Vegetable broth can be used for a vegetarian version.
• Cooked Chicken (2 cups, shredded) – Delivers protein-rich bites. Rotisserie chicken is recommended for best flavor.
• Black Beans (1 can, drained and rinsed) – Adds creaminess and fiber. Kidney or pinto beans are suitable substitutes.
• Corn (1 can, drained) – Provides sweetness and color. Fresh or frozen sweet corn can substitute.
• Red Enchilada Sauce (1 can, 10 ounces) – Imparts deep, tangy flavor representative of enchiladas. Homemade enchilada sauce can also be used.
• Chopped Green Chiles (1 can, 4 ounces) – Adds a mild heat. Fresh jalapeños can be used for more spice. -
For Creaminess and Garnish
• Heavy Cream (1 cup) – Ensures a rich, creamy texture. Can substitute with half-and-half or coconut milk for a lighter option.
• Shredded Cheddar Cheese (1 cup) – Offers sharpness and cheesiness. A combination of cheeses like Monterey Jack or queso blanco adds complexity.
• Shredded Monterey Jack Cheese (1 cup) – Blends well for extra creaminess. Use any melting cheese you prefer.
• Fresh Cilantro (2 tbsp, chopped, optional) – Adds bright herbal notes. Omit for those who dislike cilantro.
• Tortilla Chips – For serving, adds crunch and fun. Crumbled on top for added texture.
Step‑by‑Step Instructions for Chicken Enchilada Soup
Step 1: Sauté Aromatics
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add one medium diced onion, cooking until translucent, about 5 minutes. Stir occasionally to ensure even cooking without browning, allowing the onion’s natural sweetness to emerge, forming a flavorful base for your Chicken Enchilada Soup.
Step 2: Bloom Spices
Add 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir continuously for 1-2 minutes until the spices become fragrant, enhancing the aromatic profile of your soup. This step enriches the flavor, setting the stage for a robust Chicken Enchilada Soup.
Step 3: Build Soup Base
Pour in 6 cups of chicken broth and bring the mixture to a gentle simmer. Stir occasionally to maintain an even temperature. As the broth heats, watch for small bubbles forming around the edges—this indicates it’s time to move on to the next step in crafting your Chicken Enchilada Soup.
Step 4: Combine Ingredients
Carefully add in 2 cups of shredded cooked chicken, 1 can of drained and rinsed black beans, 1 can of drained corn, 10 ounces of red enchilada sauce, and 4 ounces of chopped green chiles. Stir thoroughly to ensure all ingredients are well combined, creating a colorful and hearty mix for your soup.
Step 5: Simmer
Reduce the heat to low and let the Chicken Enchilada Soup simmer uncovered for 15-20 minutes. During this time, flavors will meld beautifully, and the soup will thicken slightly. Keep an eye on it, stirring occasionally to prevent sticking at the bottom of the pot.
Step 6: Add Cream and Cheese
Remove the pot from heat and stir in 1 cup of heavy cream, along with 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese. Mix until the cheeses are fully melted and the soup becomes creamy and luscious. This step transforms the soup into a warm hug, perfect for cozy dinners.
Step 7: Finish
If desired, fold in 2 tablespoons of chopped fresh cilantro to add a burst of freshness. Adjust seasoning to taste if needed, bringing out the vibrant flavors of your Chicken Enchilada Soup before serving. This final touch will brighten the overall profile of the dish.
Step 8: Serve
Ladle the comforting Chicken Enchilada Soup into bowls and serve it warm. For added crunch and fun, provide optional tortilla chips on the side or crumbled on top. Your heartwarming meal is now ready to be enjoyed—perfect for family gatherings or a cozy night in!
Expert Tips for Chicken Enchilada Soup
- Sauté with Care: Avoid burning the garlic while sautéing; it can turn bitter and impact the soup’s flavor. Stir frequently for best results.
- Spice It Up: Tailor the heat level according to your family’s preferences by adjusting the chili powder or adding more green chiles for extra kick.
- Quick Options: Use shredded rotisserie chicken for a faster prep time without sacrificing flavor—great for busy weeknights!
- Watch the Simmer: Keep an eye on the soup as it simmers to prevent it from sticking to the bottom of the pot; stir occasionally for even cooking.
- Creamy Finish: To enhance the richness, mix in the cream and cheese gradually to ensure a smooth, creamy texture in your Chicken Enchilada Soup.
What to Serve with Creamy Chicken Enchilada Soup
Indulge in a delightful dining experience by pairing your creamy soup with complementary sides and drinks that enhance its rich flavors.
-
Crispy Tortilla Chips: Adds a satisfying crunch that perfectly contrasts with the creamy soup, making each bite a playful delight. Serve them on the side or crumbled on top for an extra texture layer.
-
Fresh Guacamole: The creamy avocado goodness and zesty lime bring a refreshing pop, balancing the warmth of the soup beautifully. It’s a must-have that elevates your meal.
-
Mexican Street Corn Salad: Bright, colorful, and filled with sweetness, this salad provides freshness and a burst of flavor, tying in perfectly with the Mexican theme.
-
Cilantro Lime Rice: This fluffy, zesty rice acts as a fantastic base that soaks up the soup, enhancing every delicious spoonful. It’s an easy side that complements the soup’s bold flavors.
-
Grilled Chicken Fajitas: Elevate your meal with marinated grilled chicken, colorful peppers, and onions. Their smoky flavor adds a delightful contrast and creates a feast experience for everyone.
-
Lemonade or Mango Agua Fresca: Refreshing drinks like these not only cleanse the palate but also provide a sweet, citrusy balance that pairs wonderfully with the hearty soup.
-
Mexican Flan: For dessert, add a touch of sweetness with this silky caramel custard. Its creamy texture perfectly mirrors the soup and rounds off your meal with elegance.
Chicken Enchilada Soup Variations
Customize your Chicken Enchilada Soup to suit every palate or dietary need with these delightful twists! Each option invites you to explore new and exciting dimensions of flavor.
-
Vegetarian Option: Replace chicken with zucchini, bell peppers, or mushrooms and use vegetable broth for a meatless delight. This adaptation keeps the heartiness while embracing fresh veggies!
-
Spicy Twist: Crank up the heat by adding extra green chiles, jalapeños, or a dash of hot sauce. Perfect for spice lovers, this variation guarantees a fiery kick in every delightful spoonful.
-
Creamy Avocado: Top your bowls with ripe avocado slices or a dollop of guacamole for an added layer of creaminess and healthy fats. The rich avocado pairs beautifully with the soup’s warm flavors.
-
Coconut Cream: Substitute heavy cream with coconut milk for a tropical twist that brings a subtle sweetness and lush texture. This twist will transport you to sunny shores with every bite!
-
Smoky Fiesta: Swap regular paprika for smoked paprika or add chorizo for a smoky, indulgent richness that elevates the flavor profile to an exciting new level.
-
Tex-Mex Classic: Add a handful of tortilla strips or crispy bacon for a crunchy topping. The contrast brings texture and adds a satisfying crunch—perfect for a hearty meal!
-
Extra Veggies: Toss in extra veggies like spinach, kale, or carrots to pack in more nutrients and texture. This not only boosts the soup’s health benefits but creates an even more colorful bowl.
If you’re looking for a comforting dish that’s quick to prepare, this Chicken Enchilada Soup pairs beautifully with Chicken Alfredo Tater Tot Casserole or the rich flavors of Garlic Parmesan Chicken. You’re bound to love every variation! Enjoy exploring the endless possibilities!
Storage Tips for Chicken Enchilada Soup
- Fridge: Store leftover Chicken Enchilada Soup in an airtight container for up to 3-5 days. Ensure it cools to room temperature before sealing to maintain freshness.
- Freezer: For longer storage, freeze the soup in an airtight container for up to 3 months. It’s best to leave some space at the top of the container, as the soup may expand when frozen.
- Reheating: To reheat, thaw overnight in the fridge, then heat on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave it in intervals, stirring in between.
- Texture Tip: If the soup thickens after freezing, add a splash of chicken broth or water when reheating for the desired creamy consistency.
Make Ahead Options
These Chicken Enchilada Soup preparations are perfect for busy weeknights! You can chop the onions, mince the garlic, and even measure out your spices up to 24 hours in advance, storing them in the refrigerator to save time. Additionally, you can combine the shredded chicken, black beans, corn, red enchilada sauce, and green chiles in a container and refrigerate for up to 3 days. To maintain quality, wait to add the heavy cream and cheeses until you are ready to cook, ensuring they melt perfectly. When you’re ready to enjoy, simply follow the remaining cooking steps, and you’ll have a warm, hearty Chicken Enchilada Soup in no time!
Chicken Enchilada Soup Recipe FAQs
What type of chicken works best for the soup?
Absolutely! I recommend using shredded rotisserie chicken for a quick and flavorful option. It’s juicy and adds a wonderfully rich taste to the soup. If you prefer, you can also use leftover cooked chicken or even canned chicken in a pinch.
How long can I store the Chicken Enchilada Soup in the fridge?
You can store your scrumptious Chicken Enchilada Soup in an airtight container for up to 3-5 days. Just be sure to let it cool to room temperature before sealing it up to maintain its fresh flavors!
Can I freeze Chicken Enchilada Soup?
Yes, indeed! For longer storage, freeze the soup in an airtight container for up to 3 months. When you’re ready to enjoy it again, thaw the soup overnight in the fridge. Reheat it on the stovetop over medium-low heat, stirring occasionally until it’s warmed through.
What should I do if my soup is too thick after freezing?
No worries at all! If your Chicken Enchilada Soup thickens after freezing, simply add a splash of chicken broth or water while reheating. This will help restore the creamy consistency we all love in this delightful comfort food!
Are there any dietary considerations I should be aware of?
Very good question! If you have dietary preferences, you can easily adapt this soup. For a vegetarian option, substitute the chicken with a mixture of vegetables like zucchini and bell peppers. Just make sure to use vegetable broth instead of chicken broth! Also, remember to check the labels on canned goods for any possible allergens.
What types of toppings can I use for serving?
The more the merrier! You can top your Chicken Enchilada Soup with crumbled tortilla chips for added crunch, a dollop of sour cream, fresh avocado slices, or a sprinkle of lime zest to brighten it up. Each topping provides a delightful twist to this comforting bowl of goodness!
Hearty Chicken Enchilada Soup for Ultimate Comfort
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add one medium diced onion, cooking until translucent, about 5 minutes. Stir occasionally to ensure even cooking without browning.
- Add 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir continuously for 1-2 minutes until the spices become fragrant.
- Pour in 6 cups of chicken broth and bring the mixture to a gentle simmer. Stir occasionally to maintain an even temperature.
- Carefully add in 2 cups of shredded cooked chicken, 1 can of drained and rinsed black beans, 1 can of drained corn, 10 ounces of red enchilada sauce, and 4 ounces of chopped green chiles. Stir thoroughly to ensure all ingredients are well combined.
- Reduce the heat to low and let the Chicken Enchilada Soup simmer uncovered for 15-20 minutes, stirring occasionally to prevent sticking.
- Remove the pot from heat and stir in 1 cup of heavy cream, along with 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese. Mix until the cheeses are fully melted.
- If desired, fold in 2 tablespoons of chopped fresh cilantro to add a burst of freshness. Adjust seasoning to taste if needed.
- Ladle the comforting Chicken Enchilada Soup into bowls and serve it warm with optional tortilla chips.
Leave a Reply