Chicken Enchilada Soup Recipe

Why You’ll Love This Recipe

This Chicken Enchilada Soup offers a comforting blend of rich, savory flavors with a creamy texture that makes it incredibly satisfying. It’s a quick and easy dish to prepare, making it perfect for a busy weeknight or a cozy weekend meal. The combination of seasoned chicken, beans, and cheese pairs wonderfully with the kick of enchilada sauce, while the addition of heavy cream brings a velvety richness that everyone will love. Plus, it’s a versatile recipe that can be adjusted for heat and flavor to suit your preferences.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

2. Stir in the minced garlic, cumin, chili powder, paprika, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.

3. Pour in the chicken broth and bring to a simmer.

4. Add the shredded chicken, black beans, corn, enchilada sauce, and green chilies to the pot. Stir well to combine.

5. Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together.

6. Stir in the heavy cream and both cheeses. Continue to stir until the cheeses are completely melted and the soup is smooth and creamy.

7. Remove the pot from the heat and stir in the chopped cilantro, if using.

8. Serve hot with tortilla chips on the side or crumbled into the soup.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Rest Time: 5 minutes

• Total Time: 50 minutes

Variations

• Spicy Variation: Add a diced jalapeno along with the onions for an extra kick.

• Cheese Variations: Experiment with different types of cheese such as pepper jack for a spicier flavor, or mozzarella for a milder taste.

• Vegetarian Version: Replace the chicken with a plant-based protein or additional beans like kidney beans or pinto beans for a vegetarian-friendly option.

• Add Veggies: Feel free to add diced bell peppers or zucchini for extra texture and flavor.

Storage/Reheating

This soup can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, simply warm it over medium heat on the stovetop, stirring occasionally. If the soup has thickened too much, add a little more chicken broth or water to reach the desired consistency. The soup can also be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

1. Can I use store-bought rotisserie chicken for this recipe?

Yes, rotisserie chicken works great for this recipe, saving you time while adding flavor.

2. Can I make this soup spicier?

Absolutely! Add diced jalapenos, a pinch of cayenne pepper, or use a spicier enchilada sauce for a more intense heat.

3. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It actually tastes even better the next day after the flavors have had time to meld.

4. Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring it to an airtight container or freezer bag.

5. Can I use a different type of cheese?

Yes, you can use a variety of cheeses, such as mozzarella, pepper jack, or even a Mexican cheese blend, depending on your taste preferences.

6. How can I make this soup thicker?

If you want a thicker consistency, add more shredded cheese or reduce the amount of broth. You can also mash a portion of the beans before adding them for extra thickness.

7. Is this soup gluten-free?

Yes, as long as you use a gluten-free enchilada sauce, this soup is naturally gluten-free.

8. Can I add more vegetables to this soup?

Yes, you can add additional vegetables such as bell peppers, zucchini, or even spinach for added nutrients and flavor.

9. Can I make this soup in a slow cooker?

Yes, you can adapt this recipe to a slow cooker. Simply combine all ingredients (except the cream and cheeses) and cook on low for 4-6 hours, then stir in the cream and cheeses at the end.

10. Can I use a different type of beans?

Yes, you can substitute black beans with pinto beans, kidney beans, or even white beans, depending on your preference.

Conclusion

Chicken Enchilada Soup is a simple yet incredibly flavorful dish that combines the best of Mexican-inspired flavors in one comforting bowl. With tender chicken, creamy cheese, and a perfectly spiced broth, it’s sure to become a family favorite. Whether you’re looking for a quick dinner or a meal prep option, this soup is easy to make and guaranteed to satisfy.