Chicken Enchilada Soup Recipe

If you’re looking for a comforting, hearty, and flavorful soup that’s easy to make and packed with all the classic enchilada flavors, then this Chicken Enchilada Soup recipe is just what you need! Perfect for a cozy night in, this soup combines tender chicken, rich enchilada sauce, and a medley of spices to create a dish that’s sure to become a family favorite. Follow along to learn how to make this delicious soup, with tips and tricks for perfecting it every time.

What is Chicken Enchilada Soup?

Chicken Enchilada Soup is a rich, flavorful dish that brings together the best elements of traditional chicken enchiladas in a warm, comforting soup. It’s a hearty meal that features shredded chicken, black beans, corn, and a blend of enchilada sauce and chicken broth, all simmered together with aromatic spices. Topped with a mix of shredded cheeses and a dollop of cream cheese for added creaminess, this soup is both satisfying and indulgent. Perfect for chilly days or whenever you crave the taste of enchiladas without the extra work of assembling them.

Ingredients List for Chicken Enchilada Soup

Seasonings:

• ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
• ¼ teaspoon cumin
• 1 pinch EACH: cinnamon, cayenne pepper

Soup Base:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 jalapeno pepper, diced with 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
• ½ cup Monterey Jack cheese, shredded (can substitute with more cheddar if desired)

Substitutions and Variations

This Chicken Enchilada Soup recipe is incredibly versatile, allowing for various substitutions and variations based on your preferences or dietary needs. Here are some ideas:

• Chicken: While the recipe calls for a boneless, skinless chicken breast, you can easily substitute with boneless chicken thighs for a richer flavor. If you’re short on time, use rotisserie or leftover chicken instead. Simply add it towards the end of the cooking process to warm it through.
• Cheese: Feel free to experiment with different cheeses. A spicy cheese like Cabot Hot Habanero can replace Monterey Jack for an extra kick. If you prefer a milder flavor, stick with the classic cheddar or Monterey Jack.
• Vegetarian Option: For a vegetarian version, omit the chicken and replace it with more beans, such as pinto or kidney beans. You could also add more vegetables like zucchini or bell peppers.
• Enchilada Sauce: If you don’t have enchilada sauce on hand, you can use an 8 oz. can of tomato sauce with added seasonings like cumin, chili powder, and garlic to mimic the enchilada flavor. Homemade enchilada sauce is another excellent option if you want to control the ingredients and adjust the seasoning to your liking.
• Spice Level: Adjust the spice level by adding more or less cayenne pepper or by including a spicier jalapeno. If you love extra heat, increase the hot sauce or add a dash of your favorite hot chili powder.

Step-by-Step Cooking Instructions

Now that you have all the ingredients ready, it’s time to start cooking! Follow these step-by-step instructions to create a delicious Chicken Enchilada Soup:

1. Prep Work: Begin by preparing your ingredients. Combine all the seasonings in a small bowl and set them aside. Take out the cream cheese from the fridge and allow it to soften at room temperature. If you're in a hurry, you can quickly soften the cream cheese by microwaving a bowl of hot water, placing the cream cheese in the microwave, and closing the door to trap the heat. Let it sit for about 5 minutes. Shred both the cheddar and Monterey Jack cheeses from a block for the best flavor and melting consistency.
2. Sauté the Vegetables: Heat the butter and olive oil in a large soup pot over medium heat. Once melted, add the diced onion and jalapeno pepper. Cook for about 4 minutes, stirring occasionally until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the Chicken: Pat the chicken dry with paper towels and season each side with salt and pepper. Place the chicken breast in the pot, nestled among the sautéed vegetables.
4. Combine the Ingredients: Pour in the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth. Stir to combine all the ingredients.
5. Cook the Chicken: Increase the heat slightly to bring the soup to a gentle boil. Once boiling, reduce the heat to low and let the chicken simmer gently for about 15-20 minutes. This slow simmering process ensures that the chicken cooks evenly and stays tender.
6. Shred the Chicken: Once the chicken is cooked through, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir it into the soup.
7. Incorporate the Cream Cheese: Reduce the heat to low and gradually stir in the softened cream cheese. Continue stirring until the cream cheese is fully melted and incorporated into the soup, giving it a creamy texture.
8. Add the Shredded Cheese: Lastly, stir in the shredded cheddar and Monterey Jack cheeses. Mix well until the cheeses have melted completely into the soup. Taste the soup and adjust any seasonings as needed.
9. Serve: Once everything is well-combined and the soup has a creamy, smooth consistency, it’s ready to serve. Ladle the soup into bowls and enjoy!

Common Mistakes to Avoid

• Overcooking the Chicken: Boiling the chicken at a high temperature can cause it to become tough. Always use a gentle simmer to keep the chicken tender and juicy.
• Adding Cheese to a Hot Base: If the soup is too hot when you add the cream cheese and shredded cheese, the dairy can separate, resulting in a grainy texture. Always lower the heat before adding these ingredients to ensure a smooth, creamy consistency.
• Using Pre-Shredded Cheese: While convenient, pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly as cheese shredded from a block. For the best results, always shred your cheese fresh.

Serving and Presentation Tips

When it comes to serving Chicken Enchilada Soup, a few thoughtful touches can elevate the presentation and enhance the overall dining experience.

How to Serve Chicken Enchilada Soup:

• Garnishes: Top each bowl with fresh garnishes like chopped cilantro, sliced green onions, or a dollop of sour cream. Sliced avocado or a sprinkle of crushed tortilla chips also add great texture and flavor.
• Accompaniments: Serve the soup with warm tortillas or a side of cornbread to soak up the flavorful broth. A fresh salad with a tangy dressing can also balance the richness of the soup.
• Family-Style: For a casual, family-style meal, set out a variety of toppings and let everyone customize their own bowl. Options like shredded lettuce, diced tomatoes, and jalapeno slices can add a fresh crunch to the soup.

Presentation Ideas for Chicken Enchilada Soup:

• Colorful Bowls: Serve the soup in brightly colored bowls to highlight the rich, warm tones of the soup.
• Layered Garnishes: Create visual interest by layering garnishes. Start with a dollop of sour cream, then add a sprinkle of cheese, followed by a few slices of avocado and a dusting of chili powder.
• Tortilla Chips: Stick a few whole tortilla chips into the soup for a fun and crunchy presentation.

Chicken Enchilada Soup Recipe Tips

• Make-Ahead: This soup tastes even better the next day as the flavors have time to meld together. Make it a day in advance and store it in the refrigerator. Reheat gently on the stove before serving.
• Freezing: Chicken Enchilada Soup freezes exceptionally well. Let the soup cool completely, then store it in an airtight container in the freezer for up to three months. Thaw in the refrigerator overnight before reheating.
• Crock Pot Method: For a hands-off approach, prepare this soup in a slow cooker. Simply add all the ingredients except for the cream cheese, shredded cheese, corn, and black beans. Cook on low for 6 hours, then stir in the remaining ingredients just before serving.

Frequently Asked Questions (FAQs)

Q: Can I use cooked chicken instead of raw? A: Yes, cooked chicken like rotisserie chicken can be used. Simply add it during the last 15 minutes of cooking to warm it through.

Q: How can I make the soup spicier? A: Increase the cayenne pepper, add a diced serrano pepper along with the jalapeno, or use a spicier enchilada sauce.

Q: Can I make this soup dairy-free? A: Substitute the cream cheese with a dairy-free alternative and use dairy-free shredded cheese. Ensure that the enchilada sauce and other ingredients are also dairy-free.

Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Q: Can I use other beans besides black beans? A: Absolutely! Pinto beans or kidney beans would work well in this soup.

Conclusion

This Chicken Enchilada Soup is the perfect way to enjoy the bold flavors of enchiladas in a comforting, easy-to-make soup. Whether you're serving it for a family dinner, meal prepping for the week, or freezing for a future meal, this soup is sure to be a hit. With a rich, creamy broth, tender chicken, and a blend of flavorful spices, it's a dish you'll want to make again and again. Don’t forget to experiment with toppings and sides to make it your own! Enjoy your warm, delicious bowl of Chicken Enchilada Soup!

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