When it comes to comfort food, few dishes can beat the combination of warmth, flavors, and heartiness that chicken enchilada soup provides. Imagine a swirling mix of tender chicken, zesty enchilada sauce, and a medley of spices all coming together in a rich, creamy broth. This delightful soup not only warms your soul but also fills your home with an unforgettable aroma that beckons everyone to the dinner table. Perfect for chilly evenings or a hearty lunch, chicken enchilada soup has become a go-to dish for families and gatherings alike. Let’s dive deeper into why this recipe deserves a spot in your kitchen.
Why We Love This Chicken Enchilada Soup Recipe
This chicken enchilada soup isn’t just another recipe; it’s a celebration of flavors that speak to the heart. The creamy texture paired with the slight kick of heat from jalapeños and spices creates a delightful balance that is both satisfying and comforting. You’ll appreciate how the ingredients mingle in a symphony of flavors that transform simple chicken soup into something extraordinary. Plus, it’s incredibly easy to make, making it accessible for chefs at any skill level. Whether you’re cooking for a family or just for yourself, this recipe allows for creativity and personalization, giving you the freedom to add your favorite toppings or side dishes. Simply put, this chicken enchilada soup will not only nourish your body but also bring joy to your table.
Ingredients about Chicken Enchilada Soup
Creating this mouthwatering chicken enchilada soup requires a selection of ingredients that come together seamlessly. Here’s what you will need:
- 1/2 teaspoon chili powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, diced (seeds removed)
- 3 cloves garlic, minced
- 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
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz. cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- 1/2 cup Monterey Jack cheese (shredded)
How to Make Chicken Enchilada Soup
To create your own pot of delicious chicken enchilada soup, follow these easy directions. First, gather your ingredients and ensure that you have everything you need. Start by combining the seasonings—chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper—in a small bowl. This mix will elevate your soup by infusing it with robust flavors.
Next, allow the cream cheese to soften, as this will make it easier to incorporate later. While you’re prepping, shred the cheddar and Monterey Jack cheese from a block, which will melt beautifully in your soup.
Now, heat the butter and olive oil in a large soup pot over medium heat. Once the butter is melted, toss in the diced onion and jalapeño pepper. Sauté these for about four minutes until they are soft and fragrant. Add the minced garlic and cook for one more minute, ensuring it doesn’t burn.
With your vegetables sautéed, it’s time to add the chicken. Season your chicken breast with salt and pepper, then place it in the pot along with the enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 15 to 20 minutes. This cooking time allows the flavors to meld beautifully and ensures your chicken is thoroughly cooked.
When the chicken is tender, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup; this step ensures each spoonful is packed with flavor. Lower the heat and stir the softened cream cheese and shredded cheeses into the pot until melted and blended in.
Taste the soup and adjust the seasonings as needed. Perhaps you’d like to add a bit more spice or salt; this final step allows you to tailor the soup according to your preference. Once everything is well combined and heated through, your delicious chicken enchilada soup is ready to be served.
How to Serve Chicken Enchilada Soup
Serving your chicken enchilada soup can be just as fun as making it! Start by ladling the soup into individual bowls, allowing everyone to enjoy their portion. To enhance the presentation and flavors, consider topping each bowl with a selection of garnishes. Freshly chopped cilantro adds a burst of freshness, while avocado slices contribute creaminess that complements the spicy flavors.
You might also want to add a dollop of sour cream, a sprinkle of additional cheddar cheese, or even some crunchy tortilla strips. These toppings not only elevate the visual appeal of the soup but also add extra layers of flavor and texture, making each bite exciting.
Pair your soup with a side of warm tortillas or crispy tortilla chips for a complete meal. This chicken enchilada soup is so satisfying that it can stand alone, but the sides will allow for a more rounded dining experience, perfect for family gatherings or casual weeknight dinners.
Expert Tips: Chicken Enchilada Soup
Making the perfect chicken enchilada soup is about the details. Here are some expert tips to ensure you create a dish that’s bursting with flavor:
Customize the Spice Level: If you enjoy spicy foods, feel free to increase the amount of cayenne pepper or add more jalapeños to the mix. Conversely, if you prefer a milder flavor, stick to fewer spices or omit the hot sauce altogether.
Use Fresh Ingredients: Fresh produce always enhances the taste. Try to use fresh herbs like cilantro and limes for garnishing, elevating your dish to restaurant-style presentation.
Precook the Chicken: If you have leftover chicken or rotisserie chicken, you can use it in this recipe. Simply skip the step of cooking the raw chicken and add the shredded precooked chicken in after allowing the soup to simmer.
Adjust Consistency: If you prefer a thicker soup, you can reduce the amount of chicken broth or add more cream cheese. For a thinner soup, simply add more broth until you reach your desired consistency.
Make it Ahead: This soup tastes even better the next day as all the flavors continue to meld. Prepare it in advance for a busy week or for meal planning.
How to Store Chicken Enchilada Soup
Storing leftover chicken enchilada soup is simple and convenient. Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator, where it will keep well for up to three to four days.
If you wish to store it longer, consider freezing the soup. When freezing, use a freezer-safe container and leave a little space at the top to allow for expansion. It’s best to consume frozen soup within three months for optimal flavor and quality. To reheat, simply thaw in the refrigerator overnight and warm on the stove, adding a splash of chicken broth if needed to adjust the consistency.
Variation of Chicken Enchilada Soup
One of the best aspects of chicken enchilada soup is its versatility. You can customize the recipe to fit your taste preferences or dietary needs. Here are some ideas for variations:
Vegetarian Option: To make a vegetarian version, you can omit the chicken and instead add more beans (like pinto beans or kidney beans) along with extra vegetables such as zucchini, bell peppers, or spinach for added nutrition.
Spicy Chicken Enchilada Soup: For those who crave a bit more heat, consider marinating the chicken in a mixture of spices before cooking. Additionally, you can add diced serrano peppers or a splash of spicy salsa to the mix.
Creamy Variations: If you love creaminess, experiment with different types of cheese or use half-and-half in place of some broth for an even richer soup.
Taco-style Soup: Add taco seasoning for a different flavor profile, and serve with taco toppings such as diced tomatoes, olives, and jalapeños.
Add Grains: To add more heartiness to your soup, consider incorporating cooked rice or quinoa, making it a complete meal in one bowl.
FAQ
What is Chicken Enchilada Soup?
Chicken enchilada soup is a delightful, hearty soup that combines shredded chicken, beans, corn, and spices with a creamy base and enchilada sauce. It’s often garnished with cheese and fresh toppings, making it a comforting dish for any meal.
How can I make Chicken Enchilada Soup spicier?
To spice up your chicken enchilada soup, you can increase the amount of cayenne pepper or add more jalapeño peppers. Consider incorporating spicy salsa or hot sauce as well, depending on your heat tolerance.
Can I use frozen chicken for this recipe?
Absolutely! Frozen chicken can be used; just ensure that it’s cooked thoroughly before adding it back into the soup. Slow cooking or using a pressure cooker can help with this, but note that cooking times will differ.
How do I thicken Chicken Enchilada Soup?
To thicken your chicken enchilada soup, you can reduce the amount of chicken broth you use or add additional cream cheese. You can also mix in some cornstarch (mixed with water) to create a slurry before adding it to the pot.
Is Chicken Enchilada Soup good for meal prep?
Yes! Chicken enchilada soup is excellent for meal prep. It stores well in the refrigerator and can be frozen. Just make sure to store it in airtight containers for optimal freshness.
Chicken Enchilada Soup
Equipment
- Large Soup Pot
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1/2 tsp chili powder
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 1 medium jalapeño pepper diced, seeds removed
- 3 cloves garlic minced
- 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 tsp hot sauce optional
- 4 cups chicken broth
- 1 large boneless skinless chicken breast or 2 small
- 4 oz cream cheese cubed and softened
- 1 cup cheddar cheese shredded
- 1/2 cup Monterey Jack cheese shredded
Instructions
- Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl.
- In a large soup pot, heat butter and olive oil over medium heat. Add the diced onion and jalapeño pepper, sauté for about 4 minutes.
- Add minced garlic and cook for another minute.
- Season the chicken with salt and pepper, then add to the pot along with enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth. Bring to a gentle boil.
- Reduce heat and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot. Stir in cream cheese and shredded cheeses until melted and well combined.
- Taste and adjust seasonings as needed before serving.
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