Chicken Enchilada Soup
This EASY Chicken Enchilada Soup is perfect for cozy nights and gatherings alike. With its rich flavors and creamy texture, it’s a dish that warms hearts and satisfies hunger. You can whip it up on the stove top or let it simmer in a Crock Pot. By using chicken breast, thighs, or even leftovers, you can enjoy this delicious soup any day of the week!
Why You’ll Love This Recipe
- Quick and Easy: This soup comes together in just 10 minutes of prep and 35 minutes of cooking time, making it perfect for busy weeknights.
- Flavor-Packed: The combination of spices and creamy cheeses creates a delightful explosion of flavor in each bite.
- Versatile Ingredients: Use what you have on hand! Whether it’s chicken breast or leftover rotisserie chicken, this recipe adapts to your pantry.
- Healthier Option: Packed with beans and veggies, this soup is not only filling but also nutritious, providing a wholesome meal for everyone.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week. It freezes well too!
Tools and Preparation
Having the right tools makes cooking easier and more enjoyable. Here’s what you’ll need to make your Chicken Enchilada Soup.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon or spatula
Importance of Each Tool
- Large soup pot: A spacious pot allows all ingredients to combine well, ensuring an even cook.
- Cutting board: Provides a safe surface for chopping vegetables and prepping ingredients.
- Sharp knife: A good knife speeds up prep time and ensures clean cuts for your veggies.
Ingredients
This EASY Chicken Enchilada Soup recipe can be made on the stove top or in the Crock Pot! Use chicken breast, chicken thighs, or leftover chicken along with simple pantry ingredients.
Seasonings
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon: cumin
- 1 pinch EACH: cinnamon, cayenne pepper
Base Ingredients
- 1 tablespoon: butter
- 1 tablespoon: olive oil
- 1 yellow onion: diced
- 1 jalapeno pepper: diced with seeds removed
- 3 cloves garlic: minced
Main Components
- 10 oz.: red enchilada sauce
- 10 oz.: diced tomatoes with green chilies (undrained)
- 15 oz.: black beans (drained and rinsed)
- 15 oz.: canned whole kernel corn (drained)
- 1 teaspoon: hot sauce (optional)
- 4 cups: chicken broth
Protein & Dairy
- 1 large boneless skinless chicken breast: or 2 small (see notes if using cooked chicken)
- 4 oz.: cream cheese (cubed and softened)
- 1 cup: cheddar cheese (shredded)
- ½ cup: Monterey Jack cheese (shredded; can also use more cheddar)
How to Make Chicken Enchilada Soup
Step 1: Prep Work
Start by combining the seasonings in a small bowl and set aside. Take out the cream cheese to allow it to soften while you prepare the rest of the ingredients. Shred both cheddar and Monterey Jack cheese from a block for optimal melting.
Step 2: Sauté Vegetables
Heat butter and olive oil in a large soup pot over medium heat. Add the diced onions and jalapeno pepper. Sauté for about 4 minutes until softened, then add the minced garlic and cook for an additional minute.
Step 3: Add Chicken
Pat the chicken dry with paper towels. Season each side with salt and pepper before adding it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheeses.
Step 4: Cook Chicken
Bring the mixture to a gentle boil. Allow the chicken to cook slowly over about 15-20 minutes; avoid rapid boiling as it may toughen the meat. Once cooked through, remove the chicken from the pot. Use two forks to shred it before returning it to the soup.
Step 5: Stir in Cheese
Reduce heat to low. Stir in the softened cream cheese until fully combined. Next, mix in shredded cheddar and Monterey Jack cheeses until melted.
Step 6: Final Touches
Taste your soup! Adjust seasonings as needed before serving this delicious Chicken Enchilada Soup hot!
How to Serve Chicken Enchilada Soup
Chicken Enchilada Soup is a versatile dish that can be enjoyed in various ways. Whether you serve it as a main course or an appetizer, there are plenty of delicious options to elevate your meal.
Top with Fresh Ingredients
- Avocado: Add sliced avocado for creaminess that complements the soup’s flavors.
- Cilantro: Sprinkle fresh cilantro for a burst of freshness and color.
- Lime Wedges: Serve with lime wedges on the side for a zesty kick.
Pair with Crunchy Toppings
- Tortilla Chips: Crushed tortilla chips add a delightful crunch and texture contrast.
- Sour Cream: A dollop of sour cream balances the spices and adds creaminess.
- Shredded Lettuce: Use shredded lettuce for added freshness and a nice crunch.
Create a Full Meal
- Rice: Serve over rice for a heartier meal that soaks up the delicious broth.
- Quesadillas: Pair with cheese quesadillas for a tasty dipping option.
How to Perfect Chicken Enchilada Soup
To ensure your Chicken Enchilada Soup turns out perfectly every time, follow these helpful tips.
- Use Quality Ingredients: Fresh ingredients enhance the flavor of your soup significantly.
- Adjust Spice Levels: Feel free to modify the amount of cayenne pepper or hot sauce based on your heat preference.
- Let it Simmer: Allowing the soup to simmer helps meld the flavors beautifully, making each bite more delicious.
- Experiment with Proteins: Try different types of chicken or even shredded beef for unique variations.
- Store Properly: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid toughening the chicken.
- Garnish Creatively: Don’t hesitate to add other garnishes like diced tomatoes or jalapeños for extra flavor.
Best Side Dishes for Chicken Enchilada Soup
When serving Chicken Enchilada Soup, consider these delightful side dishes that pair well and enhance your meal experience.
- Mexican Rice: Fluffy rice cooked with tomatoes and spices complements the flavors of the soup.
- Cornbread: Sweet cornbread provides a great contrast to the savory soup; serve warm with butter.
- Guacamole: Creamy guacamole adds richness and pairs perfectly with crunchy tortilla chips.
- Grilled Vegetables: Seasoned grilled veggies offer a healthy and colorful side option.
- Pico de Gallo: Fresh tomato salsa brightens up your meal while adding texture and flavor.
- Cheesy Garlic Bread: Toasted bread topped with cheese and garlic is perfect for dipping into the soup.
Common Mistakes to Avoid
Making Chicken Enchilada Soup can be simple, but there are a few common mistakes that can affect the flavor and texture. Here are some pitfalls to watch for:
- Using Overcooked Chicken: If you add overcooked chicken, it will be dry and tough. Ensure the chicken is cooked just right, or use shredded rotisserie chicken for convenience.
- Not Seasoning Properly: Skipping or skimping on spices can lead to bland soup. Be sure to measure spices accurately and taste as you go to adjust seasoning.
- Ignoring Texture: If you blend all ingredients too much, you may lose the desired chunky texture. Stir gently when combining ingredients after shredding the chicken.
- Using Low-Quality Ingredients: Cheap canned products often lack flavor. Opt for good-quality enchilada sauce and tomatoes for a richer taste.
- Skipping the Cheese: Cheese adds creaminess and depth. Don’t skip it; instead, feel free to mix different types of cheese for added flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Lasts up to 4 days in the refrigerator.
Freezing Chicken Enchilada Soup
- Freeze in freezer-safe containers or bags.
- Can be frozen for up to 3 months.
Reheating Chicken Enchilada Soup
- Oven: Preheat at 350°F (175°C) and heat in an oven-safe dish until warm throughout.
- Microwave: Heat in a microwave-safe bowl, stirring halfway through until hot.
- Stovetop: Warm over medium heat in a pot, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making Chicken Enchilada Soup that might help you.
How do I make Chicken Enchilada Soup spicier?
You can increase the heat level by adding more jalapenos or using hotter varieties of chili powder. Adjust to your taste preference!
Can I use cooked chicken for this Chicken Enchilada Soup?
Yes! You can substitute shredded rotisserie chicken or any leftover cooked chicken. Just add it towards the end of cooking.
What can I serve with Chicken Enchilada Soup?
This soup pairs wonderfully with tortilla chips, sour cream, or fresh cilantro. These sides enhance its flavors beautifully!
How long does it take to cook Chicken Enchilada Soup?
The total time is about 45 minutes, including prep and cooking time. It’s quick and easy enough for a weeknight meal!
Final Thoughts
Chicken Enchilada Soup is not only delicious but also incredibly versatile. You can customize it with your choice of proteins or vegetables based on what you have on hand. Whether you prepare it on the stovetop or in a Crock Pot, it’s sure to become a family favorite. Try this comforting recipe today!
Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: Serves approximately 6 cups (6 servings) 1x
Description
Chicken Enchilada Soup is a warm, comforting dish that combines rich flavors with a creamy texture, making it perfect for cozy nights and gatherings. This easy recipe can be prepared on the stovetop or in a slow cooker, allowing you to enjoy its deliciousness any day of the week. With versatile ingredients like chicken breast, thighs, or even rotisserie leftovers, this soup is adaptable to whatever you have on hand. Packed with beans and veggies, it’s not just satisfying; it’s also a wholesome meal for the whole family.
Ingredients
- 1 large boneless skinless chicken breast (or 2 small)
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chilies (undrained)
- 15 oz black beans (drained and rinsed)
- 15 oz canned corn (drained)
- 4 oz cream cheese (cubed)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded)
- 4 cups chicken broth
- Seasonings: chili powder, cumin, garlic powder, onion powder
Instructions
- Prep seasonings and allow cream cheese to soften.
- In a large pot, heat butter and olive oil over medium heat. Sauté diced onions and jalapeño until softened, then add minced garlic.
- Season chicken with salt and pepper; add it along with all other ingredients except cream cheese and shredded cheeses.
- Bring to a gentle boil; cook chicken for about 15-20 minutes until done. Shred the chicken and return it to the pot.
- Reduce heat; stir in cream cheese until melted, followed by the shredded cheeses.
- Adjust seasonings as needed before serving hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop/Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
