Chicken Enchilada Soup

Name: Chicken Enchilada Soup: 7 Reasons It's Your Next Cozy Meal!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb Chicken Breast (cooked and shredded); 1 can Black Beans (drained and rinsed); 1 can Corn (drained); 1 can Diced Tomatoes (undrained); 1 cup Chicken Broth; 1 packet Enchilada Seasoning

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What is Comfort Food? I’m talking about that dish that just makes you feel good from the inside out. What is that one that’s perfect on a chilly evening, or when you just need something extra? How can I make my day brighter? What is chicken enchilada soup? Is it like a warm hug in the bowl, full of flavor and so easy to make? If you love enchiladas but don’t always have the time or energy to make them, this soup is the perfect recipe. What is the perfect solution What are some of the best enchilada soups? Honestly, sometimes I think it’s even better than the real thing!

What is chicken enchilada soup?

Think of it as your favorite chicken enchiladas, deconstructed and transformed into a soul-warming dish. What’s in this creamy, flavorful broth? All the classic enchilada spices. What does the name mean? What are the comforting flavors of chicken enchiladas, but in soup form? I always add a little bit of cheese on top, and Sour Cream just to make it extra special. What are some of the best decadent recipes that you can adapt to fit your personal taste? It’s super versatile, so don’t be afraid to experiment.

Why you’ll love this recipe?

Oh, where do I even begin? There are so many reasons why I adore this chicken enchilada soup. First and foremost, the flavor is out of this world! You get the savory chicken, the earthy spices, the creamy broth… it’s just a symphony of deliciousness in every spoonful. What I love most about this is that it tastes like you spent hours slaving away in the kitchen, but in reality, it comes together in under an hour! It’s a lifesaver on busy weeknights when you need something quick, easy, and satisfying. Plus, it’s pretty budget-friendly. Most of the ingredients are pantry staples, and you can easily use leftover chicken to save even more time and money. This soup is also incredibly versatile. You can easily customize it to your liking by adding different veggies, spices, or toppings. And the best part? My kids actually ask for this soup! That’s a win in my book. If you’re a fan of Mexican-inspired flavors, you’ll also love my Taco Soup Recipe, but this chicken enchilada soup has a special place in my heart – and in my family’s bellies.

How do I make Chicken Enchilada Soup?

Quick Overview

How do you make chicken enchilada soup? Start by sautéing some veggies to build a flavorful base. What are your spices, broth, and chicken? Let it simmer until everything is nice and tender, and then stir in some cream and cheese for extra flavor. Is it easy to make this dish? What is the hardest part of waiting for it to simmer?

Ingredients

For the Soup Base:

1 tablespoon olive oil (for sautéing veggies)

1 medium onion, chopped (yellow or white), whichever you prefer.

2 cloves garlic, minced (fresh is always the best)

1 red bell pepper, chopped (adds a touch of sweetness) 1 tsp. dill (salty)

1 (15 ounce) can black beans, rinsed and drained (for added protein and texture)

1 (15 ounce) can corn, drained (frozen works too, just thaw it first)

For Flavor & Liquid: For flavor

1 tablespoon chili powder (adjust to your spice preference) 1 teaspoon Black Pepper powder.

1 teaspoon cumin (essential for that authentic enchilada flavor)

1/2 teaspoon smoked paprika (adds a smoky depth)

1/4 teaspoon cayenne pepper (optional)

6 cups chicken broth (low sodium is a good option to control salt)

1 can diced tomatoes and Green Chilies (like Rotel, for a little heat)

For the Chicken & Creaminess: How do you prepare it?

2 cups cooked chicken, shredded (rotisserie chicken is a great shortcut!)

1/2 cup heavy cream (or sour cream, or even Cream Cheese for extra tang and richness)

1 cup shredded cheddar cheese (or Monterey Jack, or a blend!)

For Toppings (optional, but highly recommended)::

Sour cream or Greek yogurt.

Chopped cilantro is

Diced avocado

Tortilla chips or strips are a Mexican

How do I follow step

Step 1: Sauté the Veggies

In a Dutch Oven, heat olive oil over medium heat. Add salt and pepper to taste. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and red bell pepper and cook for another 2-3 minutes, until fragrant. Where does the magic start? How do you make a delicious soup?

Step 2: Add the Beans, Corn, and Spices

Stir in the rinsed black beans, corn, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until the spices are fragrant. What is the best way to bloom spices? I always give it a good sniff at this point – the aroma is just amazing!

Step 3: Add the Broth and Tomatoes

Add the chicken broth and diced tomatoes and Green Chilies. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the meat is tender. Remove from heat and allow to cool. What are the flavors that have melded together The longer it simmers, the more flavorful the soup will be. Sometimes I let it simmer for even longer if I have the time!

Step 4: Add the Chicken and Cream

Stir in the Shredded Chicken and heavy cream (or sour cream, or cream cheese). Cook for another 5 minutes, until heated through. Do not boil soup after adding cream, as it can curdle. I usually add the cream right before serving for the best results.

Step 5: Stir in the Cheese

Remove the pot from the heat and stir in the cheddar cheese until melted and smooth. What are the best ways to add cheese to a soup? I always save a little bit of cheese to sprinkle on top as garnish.

Step 6: Serve and Enjoy!

What’s your favorite topping for chicken enchilada soup? What are some of the best tortilla chips to make? What is the best soup to serve warm with your favorite toppings? What is the perfect Comfort Food for a chilly day? How do I make myself feel good?

What should I serve it with?

What are some good substitutes for chicken enchilada soup? What are the best sides and toppings What are some of my favorite serving suggestions?

Toppings:What is a good side dish with Greek yogurt? Chopped cilantro provides a fresh, herbaceous note. Diced avocado adds an organic, healthy element. What are some of the best tortilla chips? I like to put out a variety of toppings so everyone can customize their own bowl.

Sides:What is a good side salad to serve with the soup? Cornbread is another classic pairing that adds a touch of sweetness and texture. For a heartier meal, try serving the soup with Mexican rice or refried beans.

Drinks:What are some of the best ways to enjoy a spicy soup? What are some non-alcoholic drinks to try?

My family loves to have this soup with a big platter of toppings and warm tortilla chips. What’s a fun and interactive way to enjoy the meal, and everyone gets to create their own perfect meal.

How do I make Chicken Enchilada Soup?

Okay, here are a few of my top tips for making the best chicken enchilada soup ever:

Spice Level: Adjust the amount of chili powder and cayenne pepper to your liking. If you prefer a milder soup, start with less and add more to taste. If you like it spicy, don’t be afraid to add a pinch of extra cayenne!

Chicken: Rotisserie chicken is a great shortcut, but you can also use leftover grilled or baked chicken. Just make sure to shred it into bite-sized pieces before adding it to the soup.

Creaminess: Heavy cream adds a lot of richness, but you can also use sour cream, Greek yogurt, or even cream cheese for a tangier flavor. If you’re using sour cream or Greek yogurt, add it at the very end, off the heat, to prevent it from curdling.

Veggies: Feel free to add other veggies to the soup, such as diced zucchini, bell peppers, or jalapeños. Just add them along with the onion and garlic at the beginning of the recipe.

Broth: Low-sodium chicken broth is a good option to control the salt level in the soup. You can also use vegetable broth for a vegetarian version.

Cheese: Cheddar cheese is a classic choice, but you can also use Monterey Jack, a Mexican blend, or even pepper jack for a spicier kick. I always shred the cheese myself for the best melting results.

I’ve learned over the years that a little bit of lime juice added at the end really brightens up the flavors of the soup. And don’t be afraid to experiment with different toppings! The possibilities are endless.

Storing and Reheating Tips

This chicken enchilada soup is even better the next day, after the flavors have had a chance to meld together. Here’s how to store and reheat it:

Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before refrigerating.

Freezer Instructions: For longer storage, you can freeze the soup for up to 2-3 months. Let it cool completely, then transfer it to a freezer-safe container or bag. Thaw it in the refrigerator overnight before reheating.

Reheating: Reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute or so to prevent it from overheating.

Glaze Timing Advice: If you’re planning to freeze the soup, it’s best to add the cheese and toppings after reheating. This will prevent them from becoming mushy or losing their flavor.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just make sure to use gluten-free tortilla chips or strips for topping. Everything else in the recipe is naturally gluten-free.

Do I need to use fresh tomatoes?

Canned diced tomatoes and green chilies work great in this recipe, but you can definitely use fresh tomatoes if you prefer. Just dice them and add them along with the onion and garlic at the beginning of the recipe.

Can I make this in a slow cooker?

Yes, you can! Add all the ingredients except for the chicken, cream, and cheese to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Then, stir in the chicken, cream, and cheese and cook for another 30 minutes, until the cheese is melted.

How can I make this vegetarian?

Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more beans or veggies to make it heartier.

What can I use instead of heavy cream?

Sour cream, Greek yogurt, or even cream cheese are all great substitutes for heavy cream. Just add them at the very end, off the heat, to prevent them from curdling.

Final Thoughts

So there you have it – my go-to recipe for chicken enchilada soup! It’s a simple, flavorful, and comforting dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight meal, a cozy weekend lunch, or a crowd-pleasing party appetizer, this soup is sure to satisfy. And the best part is, it’s so easy to customize to your liking. Don’t be afraid to experiment with different veggies, spices, and toppings to create your own signature version. If you enjoyed this recipe, you might also like my creamy tortilla soup or my black bean soup. They’re both equally delicious and easy to make. Happy cooking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what you think, and don’t forget to rate the recipe! And if you make any fun variations, I’d love to hear about them too. Sharing is caring!

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