Chicken Enchilada Soup: 7 Comforting Flavors to Savor

There’s nothing quite like a warm bowl of chicken enchilada soup to make you feel cozy and comforted, especially on a chilly evening. This hearty soup combines the rich flavors of spices, tender chicken, and gooey cheese that just hugs you from the inside out. I remember the first time I made this soup; I was craving something flavorful yet simple, and boy, did this recipe deliver! The smell of sautéed onions and jalapeños filled my kitchen, and I knew I was onto something special. Every spoonful is packed with warmth and a delightful kick, making it a family favorite that I return to time and again.

This chicken enchilada soup is not only comforting but also incredibly versatile. You can whip it up in about 45 minutes, making it perfect for a weeknight dinner. I often find myself doubling the recipe just so I can enjoy leftovers—it’s even better the next day! Trust me, once you try this, it’ll become a staple in your kitchen, bringing smiles and satisfied bellies to your table.

Ingredients for Chicken Enchilada Soup

Gathering the right ingredients is key to making this chicken enchilada soup a hit. Here’s what you’ll need:

• ½ tsp chili powder
• ½ tsp mustard powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cumin
• Pinch of cinnamon
• Pinch of cayenne pepper
• 1 tbsp butter
• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 jalapeño, seeded and diced
• 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 corn, drained
• 1 tsp hot sauce (optional, but adds a nice kick!)
• 4 cups chicken broth
• 1 large boneless skinless chicken breast (or 2 small ones)
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese (or more cheddar, if you prefer)

Make sure to prep your ingredients ahead of time, especially the veggies. Dicing the onion and jalapeño and mincing the garlic can save you time when you get cooking. And don’t forget, shredding your cheese from a block rather than using pre-shredded will give you that creamy melt we all love. Trust me, it makes a difference!

How to Prepare Chicken Enchilada Soup

Now that you’ve got all your ingredients prepped and ready, let’s dive into making this delicious chicken enchilada soup! I promise it’s easier than it sounds, and each step brings you closer to that comforting bowl of goodness.

Step-by-Step Instructions

1. Combine the seasonings: In a small bowl, mix together the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set this aside for later—it’ll infuse the soup with amazing flavor!
2. Heat the pot: Grab a large pot and heat the butter and olive oil over medium heat. Once it’s hot and bubbly, toss in the diced onion and jalapeño. Cook them for about 4 minutes until they’re softened and fragrant. You’ll love the way they smell!
3. Add the garlic: After the onion and jalapeño have cooked, add the minced garlic and sauté for another minute. Keep an eye on it—you don’t want to burn the garlic, as it can turn bitter.
4. Introduce the chicken: Season your chicken breast with a bit of salt and pepper, then add it to the pot along with all the remaining ingredients—except for the cream cheese and shredded cheese. This includes the enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth. Stir it all together and bring it to a gentle boil.
5. Simmer: Lower the heat and let the soup simmer for about 15 to 20 minutes. You want the chicken to cook through completely. If you have a meat thermometer, aim for 165°F in the thickest part of the chicken.
6. Shred the chicken: Once cooked, carefully remove the chicken from the pot and shred it using two forks. It should fall apart easily. Return the shredded chicken back into the soup, stirring to combine.
7. Mix in the cream cheese: Reduce the heat to low and add the softened cream cheese. Stir until it’s completely melted and smooth—this is where the magic happens! Then, add the shredded cheddar and Monterey Jack cheeses, stirring until everything is beautifully melted and combined.
8. Final touches: Taste your soup and adjust the seasoning if needed. You can add a bit more salt, pepper, or hot sauce depending on your preference. Now, it’s ready to serve!

And there you have it! A delicious, hearty chicken enchilada soup that’s sure to warm your soul. Enjoy every spoonful, and don’t forget to top it off with your favorite garnishes like cilantro, avocado, or extra cheese if you’re feeling extra indulgent!

Nutritional Information

When it comes to comfort food, you might be wondering how it fits into your diet. Here’s a rough estimate of the nutritional values for a serving of this delicious chicken enchilada soup:

• Calories: 242
• Fat: 12 g
• Saturated Fat: 6 g
• Protein: 13 g
• Carbohydrates: 23 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 697 mg
• Cholesterol: 36 mg

Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But knowing this gives you a good idea of just how hearty and satisfying this soup can be while still being a comforting option for your meal!

Tips for Success

Making the perfect chicken enchilada soup is all about the little details! Here are some tried-and-true tips to ensure your soup turns out just right every time:

• Shred your cheese from a block: I can’t stress this enough! Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly. If you shred your cheese fresh from a block, it will melt beautifully and create that creamy texture we all crave.
• Don’t rush the sauté: When cooking the onions and jalapeños, take your time! Sauté them until they’re nicely softened and fragrant. This step builds a solid flavor base for your soup that makes all the difference.
• Use low heat for dairy: When adding the cream cheese and shredded cheese, keep the heat low. This helps prevent the dairy from separating and ensures a smooth, velvety soup. Nobody wants a lumpy soup—yuck!
• Adjust seasonings to taste: Feel free to tweak the spices and seasonings as you go. Everyone’s palate is different, so if you like a bit more heat, add extra cayenne or hot sauce. Taste as you go to find that perfect balance!
• Make it ahead of time: This soup is actually one of those dishes that gets better after a day in the fridge as the flavors meld together. If you can, make it a day in advance. Just reheat gently over low heat before serving!
• Garnish generously: Don’t skimp on the toppings! Fresh cilantro, diced avocado, a squeeze of lime, or a dollop of sour cream can elevate the flavors and add a lovely touch of freshness to your soup.

With these tips in your back pocket, you’re all set to create a chicken enchilada soup that’ll impress everyone at the table. Happy cooking!

Variations of Chicken Enchilada Soup

One of the best things about chicken enchilada soup is its versatility! You can easily mix things up and get creative with this recipe. Here are some fun variations that can enhance the flavor and make it your own:

• Add more veggies: Want to sneak in some extra nutrition? Toss in chopped bell peppers, zucchini, or even spinach! Adding vegetables not only boosts the health factor but also adds vibrant colors and textures to your soup.
• Swap the protein: If you’re not a fan of chicken or want to mix it up, consider using shredded beef, turkey, or even a can of chickpeas for a vegetarian twist. Just adjust the cooking time as needed to ensure everything is tender.
• Change the cheese: Feel free to experiment with different kinds of cheese! Pepper Jack adds a nice kick, while queso fresco provides a crumbly, fresh topping. You can even mix and match based on what you have on hand—it’s hard to go wrong with cheese!
• Spice it up: If you love heat, increase the cayenne pepper or add some diced chipotle peppers in adobo sauce for a smoky flavor. You can also use spicy enchilada sauce instead of the regular one for an extra kick.
• Herb it up: Fresh herbs like cilantro or parsley can brighten up the dish. Add them in towards the end of cooking or use them as a garnish right before serving for a burst of freshness.
• Top it with crunch: For a delightful contrast, consider topping your soup with crispy tortilla strips, crushed tortilla chips, or even a handful of crunchy corn nuts. The added texture will take your soup to the next level!

These variations allow you to adapt the chicken enchilada soup to suit your taste preferences or whatever ingredients you have on hand. So, get creative and make this recipe your own—every bowl will be a delicious adventure!

Why You’ll Love This Recipe

• Quick and Easy: This chicken enchilada soup comes together in just 45 minutes, making it perfect for busy weeknights when you need a hearty meal in a hurry.
• One-Pot Wonder: With everything cooked in one pot, cleanup is a breeze! You’ll spend less time washing dishes and more time enjoying your delicious creation.
• Hearty and Filling: Packed with protein from the chicken and fiber from the beans and corn, this soup is satisfying enough to be a meal on its own.
• Flavor-Packed: The combination of spices, creamy cheese, and zesty enchilada sauce creates a rich, bold flavor that’ll have your taste buds dancing!
• Versatile: Easily customize the soup by adding your favorite veggies, swapping proteins, or adjusting the heat level to suit your family’s preferences.
• Leftover Magic: This soup tastes even better the next day as the flavors meld together. It’s a great dish to make ahead and enjoy throughout the week!
• Garnish Galore: The options for toppings are endless! From fresh cilantro to avocado or crispy tortilla strips, you can tailor each bowl to your liking.

Storage & Reheating Instructions

Storing and reheating your chicken enchilada soup properly is key to enjoying those delicious leftovers! Here’s how to do it right:

First, let the soup cool down to room temperature before storing it. This helps prevent condensation inside the container, which can make your soup watery. Once cooled, transfer the soup to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it! Just make sure to use a freezer-safe container or resealable plastic bag, leaving some space at the top for expansion. This soup can be frozen for up to 3 months.

When you’re ready to enjoy your soup again, reheating it is super easy! If it’s frozen, let it thaw in the refrigerator overnight. To reheat, pour the soup into a pot and gently warm it over medium heat. Stir occasionally to ensure even heating. If it seems a little thicker than you remember, don’t fret! Just add a splash of chicken broth or water to loosen it up to your desired consistency.

If you’re in a hurry, you can also reheat individual portions in the microwave. Pour the soup into a microwave-safe bowl, cover it with a microwave-safe lid or plate, and heat it on medium power in 1-minute intervals, stirring in between until it’s hot all the way through.

With these tips, your chicken enchilada soup will taste just as good the second time around, retaining that comforting flavor and creamy texture you love!

FAQ About Chicken Enchilada Soup

Got questions about making chicken enchilada soup? No worries! Here are some common queries that might help you out:

• Can I use rotisserie chicken instead of cooking fresh chicken? Absolutely! Using rotisserie chicken is a great shortcut. Just shred it and add it in during the last few minutes of cooking to heat it through.
• What if I don’t have black beans? No problem! You can easily substitute black beans with pinto beans or even kidney beans. They’ll still add that hearty texture and flavor to your soup.
• Can I make this soup in a slow cooker? Yes! Just sauté the onions, jalapeños, and garlic in a pan first, then transfer them to the slow cooker along with the other ingredients (excluding the cream cheese and shredded cheese). Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and cheeses right before serving.
• How spicy is this soup? The spice level can vary based on your jalapeño and the amount of cayenne pepper you use. If you prefer a milder soup, you can leave out the cayenne and use less jalapeño. On the flip side, if you love heat, feel free to kick it up a notch!
• Can I freeze the leftovers? Yes, this soup freezes beautifully! Just make sure to cool it completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Just remember to let it thaw in the fridge overnight before reheating!
• What should I serve with this soup? Chicken enchilada soup is fantastic on its own, but it’s even better with some sides! Consider serving it with tortilla chips, a fresh salad, or some warm, crusty bread for dipping.
• Is this soup gluten-free? Yes! As long as you use gluten-free chicken broth and ensure your enchilada sauce is gluten-free, this soup is a great gluten-free option!

If you have any other questions or need more tips, feel free to reach out! I’m here to help you make the best chicken enchilada soup ever!

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