If you're in the mood for something warm, comforting, and packed with flavor, this Chicken Enchilada Soup is exactly what you need. It's a rich and hearty dish that combines the savory taste of chicken with the robust flavors of enchiladas, all in a bowl of soul-soothing soup. Whether you're cooking for your family, hosting a dinner party, or just treating yourself to a special meal, this recipe will not disappoint. Read on to learn how to make this delectable soup from scratch, along with tips for the best results. Don't miss a single detail—let's dive into the full recipe!
What is Chicken Enchilada Soup?
Chicken Enchilada Soup is a creamy, spicy, and utterly delicious soup that draws inspiration from traditional Mexican enchiladas. Imagine all the mouthwatering ingredients you’d find in an enchilada—chicken, cheese, chili peppers, and spices—blended into a luscious soup. The base of this dish typically includes a flavorful broth, enchilada sauce, diced tomatoes, beans, corn, and a generous helping of cheese, all seasoned to perfection. It's a complete meal in one bowl, bursting with zesty flavors and a satisfying blend of textures.
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; see notes if using cooked chicken)
- 4 oz: cream cheese, cubed and softened
- 1 cup: cheddar cheese, shredded
- ½ cup: Monterey Jack cheese, shredded (can also use more cheddar)
Substitutions and Variations
One of the great things about this Chicken Enchilada Soup recipe is its versatility. You can easily adapt it to suit your dietary needs or personal preferences. Here are some substitutions and variations you can try:
- Vegetarian Option: Substitute the chicken with more beans (such as pinto or kidney beans) or add extra vegetables like zucchini or bell peppers. Use vegetable broth instead of chicken broth.
- Spice Level: If you prefer a milder soup, reduce the amount of chili powder and cayenne pepper, or skip the jalapeno altogether. For those who love heat, consider adding extra hot sauce, or even a chopped habanero pepper.
- Cheese Variations: While cheddar and Monterey Jack are classic choices, you can experiment with other cheeses like pepper jack for a spicy kick, or Colby for a slightly milder flavor.
- Creamy Base: For an even creamier texture, add an extra ounce of cream cheese or a splash of heavy cream. You can also blend a portion of the soup before adding the chicken to make the base thicker.
- Gluten-Free: Most of the ingredients in this recipe are naturally gluten-free, but be sure to check the labels on your enchilada sauce and broth to ensure they don't contain gluten. You can also make your own enchilada sauce from scratch to control the ingredients.
Step-by-Step Cooking Instructions

1. Prepare Your Ingredients:
- Start by gathering and prepping all your ingredients. Dice the onion and jalapeno, mince the garlic, and cube the cream cheese. If you’re using fresh chicken, make sure it’s thawed and ready to go.
2. Sauté the Aromatics:
- Heat the butter and olive oil in a large pot over medium heat. Once the butter is melted, add the diced onion and jalapeno. Sauté for about 5 minutes, or until the onion becomes translucent and the jalapeno is softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the Seasonings:
- Sprinkle the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper into the pot. Stir well to coat the onions and jalapenos with the spices. Let them cook for 1-2 minutes to allow the flavors to meld.
4. Build the Soup Base:
- Pour in the red enchilada sauce, diced tomatoes with green chilies, black beans, and corn. Stir everything together, making sure the ingredients are evenly distributed. Add the hot sauce if you're using it.
5. Add the Broth and Chicken:
- Pour in the chicken broth and stir to combine. Add the chicken breast(s) to the pot. If you're using raw chicken, let it cook in the soup for about 20-25 minutes, or until the chicken is fully cooked and tender. If you're using pre-cooked chicken, reduce the cooking time to 10 minutes to heat the chicken through.
6. Shred the Chicken:
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup and stir well.
7. Incorporate the Cream Cheese and Cheddar:
- Lower the heat to medium-low. Add the cubed cream cheese and shredded cheddar to the pot. Stir continuously until the cheeses are fully melted and incorporated into the soup, creating a creamy texture.
8. Simmer and Adjust Seasoning:
- Let the soup simmer for another 5-10 minutes, allowing the flavors to develop further. Taste and adjust the seasoning with salt, pepper, or additional spices if needed.
How to Cook Chicken Enchilada Soup: A Step-by-Step Guide
Cooking Chicken Enchilada Soup is a straightforward process that even beginners can master. Here’s a step-by-step guide to ensure your soup turns out perfectly:
- Gather Ingredients: Make sure you have everything you need before you start cooking. This will make the process smoother and more enjoyable.
- Cook the Aromatics: Sautéing the onions, jalapeno, and garlic in butter and olive oil creates a flavorful base for your soup. Don’t rush this step; allowing the vegetables to soften and caramelize slightly will add depth to the final dish.
- Layer the Flavors: Adding the spices early on allows them to toast slightly, which enhances their flavor. Make sure to stir continuously so the spices don’t burn.
- Build the Broth: The combination of enchilada sauce, tomatoes, beans, corn, and chicken broth creates a rich and hearty base. Allowing the chicken to cook in this mixture ensures that it absorbs all the delicious flavors.
- Finish with Cheese: Adding cream cheese and cheddar at the end creates a velvety texture and rich taste. Be patient and stir slowly to ensure the cheeses melt evenly.
Common Mistakes to Avoid
Even with a simple recipe like Chicken Enchilada Soup, a few common mistakes can affect the final dish. Here are some pitfalls to watch out for:
- Overcooking the Chicken: If you’re using raw chicken, be careful not to overcook it. This can make the chicken tough and dry. Shred the chicken as soon as it’s fully cooked and tender.
- Not Melting the Cheese Properly: Adding the cream cheese and cheddar when the soup is too hot can cause them to separate instead of melting smoothly. Lower the heat before adding the cheese, and stir constantly until it’s fully melted.
- Skipping the Sautéing Step: It might be tempting to skip sautéing the onions, jalapeno, and garlic, but this step is crucial for building flavor. Sautéing helps to release the natural sugars in the vegetables, which adds a subtle sweetness to the soup.
- Using Too Much Spice: It’s easier to add more spice than to take it out. Start with the recommended amounts, and adjust as needed after tasting.
Serving and Presentation Tips
Presentation and serving are just as important as cooking when it comes to making your Chicken Enchilada Soup truly special. Here are some tips to elevate your dish:
How to Serve Chicken Enchilada Soup
- Serve Hot: This soup is best served piping hot, with the cheese fully melted and the flavors well-combined.
- Accompaniments: Pair your soup with warm tortillas, crusty bread, or a side of tortilla chips for dipping. A fresh, crisp salad with a citrusy vinaigrette can also balance the richness of the soup.
- Toppings: Enhance the soup with toppings like diced avocado, a dollop of sour cream, chopped cilantro, or a squeeze of lime juice. These add fresh, bright flavors that contrast beautifully with the rich, creamy soup.
Presentation Ideas for Chicken Enchilada Soup
- Bowl and Garnish: Serve the soup in deep bowls, and garnish with a sprinkle of shredded cheese, a few slices of jalapeno, and a sprinkle of fresh cilantro. A lime wedge on the side adds a pop of color and a refreshing citrus note.
- Rustic Style: For a more rustic presentation, serve the soup in small cast-iron pots or ceramic bowls. Add a side of toasted tortillas or cornbread to complete the look.
- Family Style: Serve the soup in a large pot or Dutch oven, with all the toppings and sides laid out buffet-style. This allows everyone to customize their bowl just the way they like it.
Chicken Enchilada Soup Recipe Tips
- Make Ahead: This soup can be made ahead of time and actually tastes better the next day as the flavors have time to meld together. Simply reheat it gently on the stove before serving.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
- Double the Recipe: This recipe is easily doubled if you’re feeding a crowd or want extra to freeze for later. Just make sure you have a large enough pot to accommodate the ingredients.
Frequently Asked Questions (FAQs)
Q: Can I use pre-cooked chicken for this recipe?
A: Yes, you can use pre-cooked or rotisserie chicken. Simply add the shredded chicken to the soup during the last 10 minutes of cooking to heat it through.
Q: Is there a way to make this soup dairy-free?
A: Absolutely! You can use dairy-free cream cheese and shredded cheese alternatives. Additionally, you can omit the cheese altogether and add a bit of coconut milk for creaminess.
Q: How do I thicken the soup if it’s too thin?
A: If your soup is thinner than you’d like, you can thicken it by adding a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) during the simmering step. Stir until the soup thickens.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the onions, jalapeno, and garlic first, then transfer everything except the cheeses to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream cheese and cheddar during the last 30 minutes of cooking.
Q: What can I serve with Chicken Enchilada Soup?
A: This soup pairs wonderfully with tortilla chips, cornbread, or a simple side salad. You can also serve it with rice or quinoa for a heartier meal.
Conclusion
Chicken Enchilada Soup is a must-try recipe for anyone who loves bold flavors and comforting meals. With its rich, creamy texture and zesty, spicy kick, it's sure to become a favorite in your household. Whether you're making it for a weeknight dinner or a special occasion, this soup is sure to impress. Plus, with all the tips and variations provided, you can easily customize it to suit your tastes and dietary needs. So, grab your ingredients and get cooking—you won’t regret it!
PrintChicken Enchilada Soup Recipe
This Chicken Enchilada Soup recipe combines tender chicken, black beans, and corn in a savory broth with enchilada sauce and warm spices. Creamy cheeses add richness, while a touch of heat from jalapeños and hot sauce enhances the flavor. Perfect for a comforting meal, this soup is easy to prepare and deliciously satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- Pinch of cinnamon
- Pinch of cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño 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
Instructions
- In a large pot, heat butter and olive oil over medium heat. Sauté diced onion and jalapeño until softened.
- Add minced garlic and cook for another minute.
- Stir in chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Cook for 1 minute.
- Add enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth.
- Add the chicken breast and bring to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in cream cheese until fully melted and incorporated.
- Add shredded cheddar and Monterey Jack cheeses, stirring until melted.
- Adjust seasoning if necessary, and serve hot.
Notes
- If using cooked chicken, add it after the soup has simmered, along with the cream cheese and shredded cheeses.
- Adjust the amount of hot sauce and jalapeño according to your heat preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
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