Okay, picture this: it’s a chilly evening, the kind where you just want to curl up under a blanket. You’re craving something warm, comforting, and packed with flavor. Forget boring old chicken noodle – tonight, we’re diving headfirst into a bowl of creamy, dreamy **Chicken Enchilada Soup**. It’s like a hug in a bowl, honestly! If you love the flavors of classic Chicken Enchiladas but want something quicker and easier to Make, this soup is your answer. It’s surprisingly simple, incredibly flavorful, and my family begs for it at least once a week!
What Is Chicken Enchilada Soup?
Think of it as the deconstructed version of your favorite chicken enchiladas, but in soup form! It’s essentially a Creamy, tomato-based broth loaded with shredded chicken, corn, black beans, and all those amazing enchilada spices. It’s topped with cheese, Sour Cream, avocado… basically, all the good stuff. The name tells you exactly what it is: chicken enchiladas, but made into a delicious, comforting soup. It’s a family favorite for a reason and it’s really versatile, too. Add a little more spice if you want a kick, or keep it mild for the kids. It’s all good!
Why you’ll love this recipe?
Seriously, where do I even begin? This recipe is a total winner for so many reasons. First, the flavor is out of this world. We’re talking smoky, savory, and slightly spicy – a total fiesta in your mouth! What I love most about this **Chicken Enchilada Soup** is how easy it is to make. It’s a lifesaver on busy weeknights, and it comes together in under an hour. The other major win? It’s incredibly cost-effective. The ingredients are all pantry staples, and it’s a great way to use up leftover cooked chicken. Plus, it’s endlessly versatile! You can easily customize it to your liking with different toppings and mix-ins. If you’re a fan of my Creamy Tortilla Soup, you’re definitely going to love this one. It has that same cozy, comforting vibe but with a fun enchilada twist. Honestly, it’s a staple in our house, and I know it will be in yours, too!
How to Make Chicken Enchilada Soup
Quick Overview
Making this amazing soup is really a breeze. We start by sautéing some veggies, adding in the spices and broth, then letting it simmer to build all those rich flavors. Then, we stir in the shredded chicken, beans, and corn, and simmer for a bit longer. The secret ingredient? A touch of Cream Cheese at the end to make it extra creamy and decadent. Top it with all your favorite enchilada toppings and prepare to be amazed. It’s way easier than making actual enchiladas, but you get all the same great flavors!
Ingredients
For the Soup Base:
* 1 tablespoon olive oil: For sautéing the veggies. You can use any neutral oil you prefer.
* 1 medium onion, chopped: Yellow or white onion works great.
* 2 cloves garlic, minced: Fresh garlic is always best for maximum flavor.
* 1 red bell pepper, chopped: Adds a touch of sweetness and color.
* 1 jalapeno, seeded and minced (optional): For a little kick! Omit if you prefer a mild soup.
* 1 teaspoon chili powder: Adds that classic enchilada flavor. I prefer a mild chili powder so the kids can enjoy it.
* 1/2 teaspoon cumin: Adds warmth and depth.
* 1/4 teaspoon smoked paprika: Gives it a lovely smoky flavor.
* 4 cups chicken broth: Low-sodium is best so you can control the salt level.
* 1 (14.5 ounce) can diced tomatoes, undrained: Adds acidity and body to the soup.
* 1 (10 ounce) can enchilada sauce: I use a mild enchilada sauce.
* 4 ounces Cream Cheese, softened: This is the secret ingredient for a creamy, dreamy soup.
For the Filling:
* 2 cups cooked shredded chicken: Rotisserie chicken is a great shortcut!
* 1 (15 ounce) can black beans, rinsed and drained: Adds protein and fiber.
* 1 (15 ounce) can corn, drained: Adds sweetness and texture.
For the Toppings (optional, but highly recommended!):
* Shredded cheddar cheese: Or Monterey Jack, or a blend.
* Sour cream or Greek yogurt: Adds a tangy coolness.
* Diced avocado: For creamy richness.
* tortilla chips: For crunch!
* Fresh cilantro, chopped: Adds a pop of freshness.
* Sliced green onions: Adds a mild oniony flavor.
How do I follow
Step 1: Sauté the Veggies
In a Dutch oven, heat olive oil over medium heat. Add garlic and cook for 2 minutes. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper, and jalapeno and cook for another 3 minutes, until fragrant.
Step 2: Add the Spices
Stir in the cumin, chili powder, and smoked paprika. Mix well. Cook for 1 minute, stirring constantly, until fragrant. Do not overcook. How do you bloom spices?
Step 3: Add the Liquids
Pour in the chicken broth, diced tomatoes (undrained), and enchilada sauce. Bring to a simmer.
Step 4: Simmer
Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld together.
Step 5: Add the Chicken, Beans, and Corn
Stir in shredded chicken, black beans, and corn. Set aside. Simmer for another 10 minutes, until heated through.
Step 6: Stir in the Cream Cheese
Remove from heat and stir in the Cream Cheese until completely melted and smooth. What gives soup its creamy texture? If you want a super smooth soup, you can use an immersion blender to blend it at this point. Is this a little chunky?
Step 7: Serve and Top
What is your favorite soup to serve? shredded cheese, Sour Cream, diced avocado, tortilla chips, cilantro, and green onions.
Step 8: Enjoy!
What are some of the Best Chicken enchilada soup recipes? What’s better the next day, so don’t worry about leftovers!
What should I serve it with?
Can you make chicken enchilada soup? What are some ideas for what to serve it with. What are some good side salads with a light vinaigrette? The freshness of the salad contrasts nicely with the richness of the soup. What are some heartier side dishes to serve with a side of cornbread? What are some good ways to soak up all that delicious broth? If you’re having a party, set up taffy bars with all sorts of goodies. shredded cheese, sour cream, avocado, tortilla chips, cilantro, green onions, and even a few tastiest ingredients. What are the different kinds of salsa? My family loves when I do this! And of course, don’t forget the drinks! What are some of the Best Mexican beers to serve with a margarita? Is this soup good? Just a spoon and an appetite!
How do you make enchilada soup?
Okay, so I’ve made this **Chicken Enchilada Soup** countless times, and I’ve learned a few tricks along the way. First, don’t skimp on the spices! They’re what give the soup that authentic enchilada flavor. I always use a good quality chili powder, cumin, and smoked paprika. The smoked paprika really makes a difference! Another tip is to use softened Cream Cheese. If you add cold cream cheese to the hot soup, it won’t melt properly and you’ll end up with clumps. Trust me, I’ve been there! I always take the cream cheese out of the fridge about an hour before I start cooking. And speaking of cream cheese, you can also substitute it with Mexican crema or sour cream if you want a slightly tangier flavor. I’ve tested this with almond milk instead of cream cheese, and it actually made it even creamier! For the chicken, rotisserie chicken is a great shortcut, but you can also use leftover cooked chicken or even canned chicken in a pinch. Just make sure to drain it well. And finally, don’t be afraid to experiment with different toppings! That’s where the fun really begins. I personally love adding a dollop of guacamole on top, but that’s just me! This soup is really forgiving, so feel free to adjust the ingredients and seasonings to your liking.
What are some Storing and Reheating Tips?
This **Chicken Enchilada Soup** is great for meal prepping because it stores really well. To store it, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. I usually make a big batch on Sunday and then eat it for lunch throughout the week. You can also freeze it for up to 2-3 months. Just make sure to use a freezer-safe container. To reheat, you can either microwave it or heat it up on the stovetop. If you’re microwaving it, be sure to stir it occasionally to prevent it from splattering. If you’re heating it up on the stovetop, add a little bit of chicken broth or water if it’s too thick. The toppings are best added right before serving. If you add them too early, they’ll get soggy. I usually keep the toppings in separate containers in the fridge so everyone can add their own. One thing to note is that the cream cheese can sometimes separate a bit when you reheat the soup. If this happens, just stir it really well and it should come back together. It might not be quite as creamy as it was when it was freshly made, but it will still taste delicious! I’ve found adding a tiny splash of milk helps bring it back to life if this does happen!
What are the most frequently asked questions on
Final Thoughts
What is your favorite chicken enchilada soup recipe? I hope you give this one a try. It’s quick, easy, and packed with flavor. What is the perfect comfort food for a chilly evening? What are some of my favorite soup recipes? What is your review of the new book and why? I can’t wait to hear about your variations and toppings. Happy cooking, friends!
Chicken Enchilada Soup: 5 Reasons It’s Your Next Dinner Win
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 1 pound Chicken Breast cooked and shredded
- 1 cup Onion diced
- 1 can Black Beans rinsed and drained
- 1 can Corn drained
- 1 can Diced Tomatoes
- 4 cups Chicken Broth
- 2 tablespoons Enchilada Seasoning
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in cooked chicken, black beans, corn, diced tomatoes, chicken broth, and enchilada seasoning.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Serve hot with your favorite toppings such as shredded cheese, sour cream, avocado, and tortilla chips.
