Chicken Enchilada Soup is like a warm hug in a bowl—perfect for chilly evenings or a quick weeknight dinner. This cozy dish brings the comforting flavors of classic enchiladas together in a simple, creamy soup that everyone will adore. With its robust combination of spices, tender chicken, and velvety cream, it’s a go-to favorite for family gatherings, potlucks, or just a delightful evening at home. Whether you’re gathering around the table with loved ones or enjoying a quiet night in, this soup is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
This Chicken Enchilada Soup is a delightful fusion of flavor and convenience, making it a perfect choice for those busy days when you need comfort food fast. Not only is it budget-friendly, but it’s also a one-pot meal that minimizes cleanup. Plus, it’s a surefire hit with kids and adults alike, thanks to its creamy texture and delicious taste.
"This soup has quickly become a family favorite. It’s so easy to make, and it warms you right up!"
How to Make Chicken Enchilada Soup
Making this delicious soup is a straightforward process that involves sautéing aromatics, combining hearty ingredients, and finishing with creamy goodness. Follow these simple steps to have a bowl of homemade comfort ready in no time!
Ingredients
Gather these items to create a rich and satisfying soup:
- 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
If you’re looking for substitutions, try using vegetable broth for a vegetarian version, or Greek yogurt in place of heavy cream for a lighter option!
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until it turns translucent, about 5 minutes.
- Stir in the minced garlic, cumin, chili powder, paprika, salt, and black pepper, cooking for another 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, black beans, corn, enchilada sauce, and green chilies to the pot. Mix everything well.
- Lower the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Stir in the heavy cream and both cheeses. Continue stirring until the cheeses are melted and the soup is nice and creamy.
- Remove from heat and add cilantro if desired.
- Serve hot with tortilla chips on the side or crumbled on top for added crunch.
Serving Suggestions
This soup is incredibly versatile, which means you can pair it with various sides and toppings. A crisp garden salad or hearty cornbread complements it beautifully. Top your bowl with extra cheese, sliced avocado, or a dollop of sour cream for an extra indulgent touch. It’s perfect for game day, family dinner, or casual gatherings with friends!
Storage & Reheating
To keep leftover soup fresh, store it in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 3 months. When reheating, gently warm it on the stovetop over medium heat or in the microwave, adding a splash of chicken broth if it seems too thick.
Pro Tips
For best results, ensure your chicken is well-seasoned before shredding. You can also prepare the base of the soup ahead of time and add the heavy cream and cheeses just before serving for that fresh, creamy finish. Fresh herbs like cilantro not only enhance flavor but also add a lovely burst of color!
Variations
Feel free to experiment by adding different vegetables such as bell peppers or zucchini for a nutritional boost. If you prefer a spicier kick, try adding jalapeños or swapping the green chilies for a hotter variety. For a vegan twist, replace chicken with beans and omit the cheese and cream.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great shortcut and adds fantastic flavor. Just shred it and toss it in with the rest of the ingredients.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free, but always ensure that your enchilada sauce and broth are certified gluten-free if you’re accommodating a gluten-free diet.
Can I make this soup in advance?
You can make the soup a day ahead, which allows the flavors to deepen. Just store it in the fridge and reheat when you’re ready to serve!
Internal Links Suggestions:
- "Hearty Chicken Dishes"
- "Comforting Soup Recipes"
Chicken Enchilada Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A creamy and comforting soup that combines the flavors of classic enchiladas, perfect for chilly evenings and busy weeknights.
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
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until it turns translucent, about 5 minutes.
- Stir in the minced garlic, cumin, chili powder, paprika, salt, and black pepper, cooking for another 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, black beans, corn, enchilada sauce, and green chilies to the pot. Mix everything well.
- Lower the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Stir in the heavy cream and both cheeses. Continue stirring until the cheeses are melted and the soup is nice and creamy.
- Remove from heat and add cilantro if desired.
- Serve hot with tortilla chips on the side or crumbled on top for added crunch.
Notes
This soup is extremely versatile; feel free to add different vegetables or increase the spice level with jalapeños.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 100mg