This Chicken Enchilada Soup is the perfect blend of creamy, cheesy goodness and zesty flavors. It’s an easy recipe that can be whipped up on the stove top or in a Crock Pot, making it ideal for busy weeknights or cozy gatherings. Using simple pantry staples and your choice of chicken, this soup is versatile and comforting, ensuring it will quickly become a family favorite.
Why You’ll Love This Recipe
- Quick to Prepare: This soup can be ready in just 45 minutes, including prep and cooking time.
- Flavor Explosion: The combination of spices and cheese creates a rich and satisfying flavor profile.
- Versatile Ingredients: Use fresh chicken, leftovers, or even canned ingredients to make this dish your own.
- Great for Meal Prep: Make a big batch to enjoy throughout the week, as it stores well and tastes even better the next day.
- Family-Friendly: With its creamy texture and cheesy goodness, kids will love this soup just as much as adults.
Tools and Preparation
Having the right tools makes preparing Chicken Enchilada Soup easy and enjoyable. Gather your essentials to streamline your cooking process.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon
Importance of Each Tool
- Large soup pot: Perfect for simmering all the ingredients together without overflow.
- Sharp knife: Helps you easily chop vegetables like onions and jalapenos for even cooking.
Ingredients
This EASY Chicken Enchilada Soup recipe can be made on the stove top or in the Crock Pot! Use chicken breast, chicken thighs, or leftover chicken along with simple pantry ingredients.
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Seasonings
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
Base Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 1 jalapeno pepper (diced with seeds removed)
- 3 cloves garlic (minced)
Main Components
- 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)
Chicken & Dairy
- 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)
How to Make Chicken Enchilada Soup
Step 1: Prep Work
Begin by combining all the seasonings in a small bowl. Set aside. Take out the cream cheese to allow it to soften at room temperature while you prepare other ingredients.
Step 2: Cook Vegetables
Heat butter and olive oil in a large soup pot over medium heat.
– Add the diced onions and jalapeno pepper.
– Sauté for about 4 minutes until softened.
– Add minced garlic and cook for an additional minute.
Step 3: Add Chicken & Remaining Ingredients
Pat the chicken dry and season both sides with salt and pepper.
– Place it into the soup pot along with all remaining ingredients except for the cream cheese and shredded cheeses.
Step 4: Simmer Soup
Bring the soup to a gentle boil.
– Let it cook for about 15-20 minutes until the chicken is cooked through but not tough.
– Remove the chicken from the pot and shred it with two forks before returning it to the soup.
Step 5: Add Cheese
Reduce heat to low.
– Stir in softened cream cheese until fully combined.
– Gradually add shredded cheddar and Monterey Jack cheeses until melted into a creamy consistency.
Step 6: Taste & Serve
Taste your soup and adjust seasonings as needed. Serve hot, garnished with extra cheese or cilantro if desired!
How to Serve Chicken Enchilada Soup
Serving Chicken Enchilada Soup can be a delightful experience. There are various ways to enhance the flavor and presentation of this dish, making it even more enjoyable for your guests or family.
Add Fresh Toppings
- Chopped Cilantro: Sprinkle fresh cilantro on top for a burst of flavor.
- Sour Cream: A dollop of sour cream adds creaminess and balances the spices.
- Lime Wedges: Serve lime wedges on the side for a zesty kick.
Pair with Crunchy Elements
- Tortilla Chips: Offer tortilla chips for dipping or crushing over the soup for added crunch.
- Cornbread: Serve warm cornbread as a hearty side that complements the soup’s flavors.
Include Additional Sides
- Guacamole: A side of guacamole brings creaminess and freshness to every bite.
- Pico de Gallo: Fresh pico de gallo adds brightness and texture to your meal.
How to Perfect Chicken Enchilada Soup
To ensure your Chicken Enchilada Soup turns out perfectly every time, consider these helpful tips.
- Choose the Right Chicken: Select either chicken breast or thighs based on your preference; thighs provide more flavor and moisture.
- Adjust Spice Levels: Modify the amount of cayenne pepper to suit your heat tolerance; start with less if you’re unsure.
- Use Fresh Ingredients: Fresh garlic and onions significantly enhance the flavor compared to dried alternatives.
- Let It Simmer: Allowing the soup to simmer longer can deepen its flavors; just make sure not to overcook the chicken.
- Experiment with Cheeses: Feel free to mix different cheeses; pepper jack or queso fresco can add a unique twist.
- Thicken If Needed: If you prefer a thicker soup, mix in some masa harina or cornmeal towards the end of cooking.
Best Side Dishes for Chicken Enchilada Soup
Pairing side dishes with Chicken Enchilada Soup can elevate your meal. Here are some great options that complement this delicious soup.
- Mexican Rice: Fluffy rice cooked with spices and tomatoes makes an excellent base alongside the soup.
- Refried Beans: Creamy refried beans add protein and richness, perfect for dipping or spooning alongside.
- Caesar Salad: A crisp Caesar salad provides a refreshing contrast to the warm, hearty soup.
- Elote (Mexican Street Corn): Grilled corn on the cob topped with cheese and chili powder is a flavorful side that fits well with Mexican cuisine.
- Quesadillas: Cheese-filled quesadillas are easy to prepare and perfect for dipping into the soup.
- Chips and Salsa: A classic snack that adds crunch and flavor, making it a great starter before enjoying the main dish.
Common Mistakes to Avoid
Making Chicken Enchilada Soup can be simple, but a few common mistakes can affect the flavor and texture. Here are some pitfalls to avoid:
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Skipping the seasoning blend: Failing to combine the spices beforehand can lead to uneven flavor. Mix your spices in advance for a well-seasoned soup.
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Overcooking the chicken: Cooking the chicken too long can make it tough. Allow it to simmer gently and remove it once cooked through, then shred it.
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Not using enough liquid: A thick soup might not have the right consistency. Ensure you add enough chicken broth to keep it soupy and delicious.
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Neglecting cheese quality: Using pre-shredded cheese may not melt as well. Opt for block cheese and shred it yourself for a creamier finish.
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Forgetting about toppings: Toppings add texture and flavor. Don’t skip adding fresh ingredients like cilantro, avocado, or sour cream when serving.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store your Chicken Enchilada Soup in the refrigerator for up to 4 days.
- Containers: Use airtight containers to keep the soup fresh and flavorful.
Freezing Chicken Enchilada Soup
- Duration: You can freeze this soup for up to 3 months.
- Containers: Use freezer-safe bags or containers, leaving space for expansion as it freezes.
Reheating Chicken Enchilada Soup
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Oven: Preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish and cover with foil until heated through.
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Microwave: Transfer portions to a microwave-safe bowl. Heat on medium power in 1-minute intervals, stirring between each until warmed.
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Stovetop: Pour into a saucepan over medium heat, stirring occasionally until heated through, adding some broth if it thickens too much.
Frequently Asked Questions
What is Chicken Enchilada Soup?
Chicken Enchilada Soup is a creamy and cheesy dish that combines shredded chicken with enchilada sauce, beans, corn, and spices for a comforting meal.
Can I use leftover chicken for this recipe?
Yes! Leftover rotisserie chicken works great. Just add it towards the end of cooking so you do not overcook it again.
Is this Chicken Enchilada Soup spicy?
The spice level can be adjusted based on your preference. Remove seeds from jalapeños or omit hot sauce for a milder soup.
What toppings go well with Chicken Enchilada Soup?
Consider adding toppings like sour cream, avocado slices, fresh cilantro, or tortilla chips for added crunch and flavor.
Can I make Chicken Enchilada Soup in a slow cooker?
Absolutely! Combine all ingredients except cheese in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours before adding cheese.
Final Thoughts
This EASY Chicken Enchilada Soup is not only delicious but also incredibly versatile. Whether you’re making it on the stovetop or in a slow cooker, it’s perfect for busy weeknights or cozy gatherings. Feel free to customize this recipe by adding different proteins or extra veggies. Don’t hesitate—give it a try today!
Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: Serves about 6 servings 1x
Description
Chicken Enchilada Soup is a delightful fusion of creamy texture and zesty flavors, making it the perfect meal for any occasion. This hearty soup combines tender chicken with a medley of spices, enchilada sauce, and fresh vegetables, topped off with melted cheese for an indulgent finish. Whether you whip it up on the stovetop in under an hour or let it simmer in your slow cooker throughout the day, this recipe is designed for busy households without sacrificing flavor or comfort. Ideal for cozy dinners or meal prepping for the week ahead, Chicken Enchilada Soup is sure to become a family favorite.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced (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 corn (drained)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast
- 4 oz cream cheese (cubed)
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
- In a large soup pot, heat butter and olive oil over medium heat. Add onions and jalapeno; sauté for about 4 minutes until softened. Stir in minced garlic and cook for another minute.
- Season chicken with salt and pepper. Add chicken to the pot along with enchilada sauce, diced tomatoes, black beans, corn, and chicken broth.
- Bring mixture to a gentle boil and simmer for 15-20 minutes until the chicken is cooked through. Remove chicken, shred it, and return it to the pot.
- Reduce heat to low; stir in cream cheese followed by shredded cheeses until melted and creamy.
- Adjust seasonings as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg
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