Chicken Enchilada Soup is a delightful dish that combines the rich flavors of traditional enchiladas into a warm, comforting soup. Perfect for chilly days or casual gatherings, this hearty soup boasts a blend of spices, tender chicken, and creamy goodness. It’s your go-to recipe for both family dinners and meal prep cravings, capable of bringing everyone to the table with its inviting aroma and taste.
Why We Love This Chicken Enchilada Soup Recipe
This Chicken Enchilada Soup is a crowd-pleaser that effortlessly celebrates the beloved flavors of Mexican cuisine. It’s incredibly easy to prepare and perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The use of wholesome ingredients allows you to create a nourishing meal that doesn’t skimp on flavor. Plus, the creamy texture combined with the crispiness of tortilla chips makes every spoonful a delight. You’ll find that it’s a versatile dish that can be modified according to your taste, accommodating everyone’s preferences while still delighting the palate.
Ingredients for Chicken Enchilada Soup
To create this delicious Chicken Enchilada Soup, gather the following ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can red enchilada sauce
- 1 (4-ounce) can chopped green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional)
- Tortilla chips, for serving
How to Make Chicken Enchilada Soup Directions
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion and cook it for about 5 minutes until it turns translucent. This process enhances the sweetness of the onion, laying the foundation for your soup’s flavor.
Next, stir in 2 cloves of minced garlic along with the spices: 1 teaspoon of ground cumin, 1 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Allow the mixture to cook for another 1-2 minutes until fragrant. The aroma will be divine, signaling that it’s time to add the liquid.
Pour in 6 cups of chicken broth and bring it to a gentle simmer. Once bubbling, add 2 cups of shredded, cooked chicken, 1 drained and rinsed can of black beans, 1 can of drained corn, 1 can of red enchilada sauce, and 1 can of chopped green chilies. Stir well to combine everything and let the flavors meld together.
Lower the heat and allow your soup to simmer for about 15-20 minutes. This is an excellent time for the ingredients to truly blend and create a harmonious taste profile.
After that, introduce 1 cup of heavy cream and the shredded cheeses—1 cup each of cheddar and Monterey Jack. Stir continuously until the cheeses have melted and integrated into the soup, resulting in a creamy, luscious consistency. Feel free to adjust the amount of cheese to your preference; the more, the merrier!
Once your soup is creamy and comforting, take it off the heat. If you love a bit of freshness, sprinkle 2 tablespoons of chopped cilantro over the top. This step is optional, but the aroma and flavor it brings are something special.
How to Serve Chicken Enchilada Soup
Serving your Chicken Enchilada Soup is just as exciting as making it. For a beautiful presentation, ladle the soup into bowls, ensuring everyone gets a generous portion of ingredients. To elevate your dish further, offer tortilla chips on the side so everyone can enjoy the satisfying crunch that complements the creamy soup perfectly.
You could also allow your guests to crumble the tortilla chips into their soup for added texture. If you want to create a fun taco night atmosphere, consider setting up a toppings bar. Include ingredients like sliced avocado, dollops of sour cream, or extra shredded cheese for customization. This interactive element makes it a great dish for gatherings, allowing everyone to tailor their soup to their liking.
Expert Tips: Chicken Enchilada Soup
- Use Leftover Chicken: Save time by utilizing leftover chicken from your previous meals. You can also use a store-bought rotisserie chicken for convenience.
- Adjust Spices: Feel free to tweak the spice levels according to your palate. If you prefer a spicier version, consider adding jalapeño or increasing the chili powder.
- Thickening the Soup: For a thicker soup, you can puree a small portion of the soup and stir it back in. This method enhances creaminess without adding excess calories.
- Vegetarian Version: For a vegetarian adaptation, substitute the chicken with more vegetables or quinoa. Use vegetable broth in place of chicken broth for a plant-based option.
- Herbs for Freshness: Adding a squeeze of lime or some chopped fresh parsley can brighten the flavor, giving the dish an extra layer of freshness.
How to Store Chicken Enchilada Soup
Proper storage of your Chicken Enchilada Soup ensures that it stays fresh and delicious. Allow the soup to cool completely before transferring it to an airtight container. You can store it in the fridge for up to 3-4 days, making it perfect for meal prep or quick lunches throughout the week.
If you want to save some for later, consider freezing it. The soup can be kept in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat on the stove over medium heat. You may need to add a bit more broth or cream to get back that creamy texture.
Variation of Chicken Enchilada Soup
This Chicken Enchilada Soup recipe is wonderfully flexible, allowing you to create variations that suit your taste. Consider adding different vegetables, such as bell peppers, zucchini, or spinach, for added nutrition and flavor.
For a more robust twist, try adding a cup of cooked rice or quinoa for extra heartiness. If you want a smoky flavor, incorporate some chipotle peppers in adobo sauce. The smokiness enhances the rich taste of the soup beautifully.
Alternatively, switch out the cheeses for a Mexican blend for a different flavor profile or use vegan cheese if you are aiming for a dairy-free option. The addition of lime juice right before serving can also brighten the flavors, adding a refreshing contrast to the creamy soup.
FAQ
What is Chicken Enchilada Soup?
Chicken Enchilada Soup is a flavorful and creamy soup inspired by traditional chicken enchiladas. It combines ingredients like shredded chicken, spices, beans, and cheeses in a warm, comforting broth.
Can I make Chicken Enchilada Soup in advance?
Yes, you can prepare Chicken Enchilada Soup in advance. It stores well in the refrigerator for up to 3-4 days and can be frozen for up to 3 months. Just ensure it cools completely before storing.
What can I serve with Chicken Enchilada Soup?
Chicken Enchilada Soup pairs well with tortilla chips, sliced avocado, shredded cheese, sour cream, and fresh cilantro. You can also serve it with a side salad or quesadillas for a complete meal.
How can I make Chicken Enchilada Soup spicier?
To amp up the heat in your Chicken Enchilada Soup, add chopped jalapeños or increase the amount of chili powder used. You can also include chipotle in adobo for a smoky kick.
Is there a vegetarian alternative for Chicken Enchilada Soup?
You can easily modify Chicken Enchilada Soup to be vegetarian. Substitute shredded chicken with beans, vegetables like zucchini or corn, and use vegetable broth instead of chicken broth. Enjoy experimenting with your favorite veggies!
Chicken Enchilada Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Ingredients
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (15-ounce) corn, drained
- 1 can (10-ounce) red enchilada sauce
- 1 can (4-ounce) chopped green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional)
- as needed for serving Tortilla chips
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for about 5 minutes until translucent.
- Stir in the minced garlic along with ground cumin, chili powder, paprika, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
Cooking
- Add cooked shredded chicken, black beans, corn, red enchilada sauce, and chopped green chilies. Stir well and let simmer for about 15-20 minutes.
- Introduce the heavy cream and shredded cheeses. Stir continuously until cheeses melt and integrate.
- Remove from heat and sprinkle with chopped cilantro if desired.
Serving
- Ladle the soup into bowls and serve with tortilla chips on the side.
- Optionally, allow guests to crumble tortilla chips into their soup or set up a toppings bar.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!