The moment the first chill of autumn arrives, I crave something warm, comforting, and bursting with flavor. That’s when my Chicken Enchilada Soup becomes my go-to recipe, a dish that has truly elevated my weeknight meals. The sizzle of the onion and jalapeño mingling in a pot creates a symphony of scents that can lift anyone’s spirits, transforming my kitchen into a cozy oasis.
This soul-warming soup isn’t just good for the soul—it’s also a breeze to make! With just 10 minutes of prep and a total cooking time of 35 minutes, I can whip up a hearty meal that feeds the whole family. Each spoonful is a delightful marriage of zesty enchilada sauce, creamy cheeses, and tender pieces of chicken. Trust me, it’s a dish that has turned my friends into soup enthusiasts, captivating even the pickiest eaters among us. So let’s dive in and transform your dinner routine with this simple yet irresistible Chicken Enchilada Soup!
Why You'll Love This Chicken Enchilada Soup
- This Chicken Enchilada Soup is incredibly easy to make, allowing you to enjoy a delicious meal without spending hours in the kitchen.
- The bold flavors will excite your taste buds, combining rich enchilada sauce with creamy cheeses for a truly satisfying experience.
- It’s versatile enough to suit various dietary preferences by adding or substituting ingredients as needed.
- Plus, the vibrant colors and inviting aroma make it a visually stunning dish that is sure to impress your family and friends.
Chicken Enchilada Soup Ingredients
• Get ready for a flavor-packed experience!
For the Spices
- Chili powder – adds depth and warmth to your soup.
- Mustard powder – provides a subtle tang that enhances the flavor profile.
- Garlic powder – boosts the savory notes in the chicken enchilada soup.
- Onion powder – complements the fresh onion for an extra layer of taste.
- Cumin – a key ingredient that imparts a comforting earthiness.
- Cinnamon – a pinch brings a surprising hint of sweetness.
- Cayenne pepper – adjust this for your desired spice level; a little goes a long way.
For the Base
- Butter – adds richness and depth to the soup’s flavor.
- Olive oil – helps in sautéing the vegetables for a delightful aroma.
- Yellow onion, diced – a classic base for flavor in many dishes; it caramelizes beautifully.
- Jalapeno pepper, diced – brings a kick of heat; remove seeds for less spice.
- Garlic, minced – essential for a robust, aromatic foundation.
For the Soup
- Red enchilada sauce – the star of the dish, lending vibrant flavor.
- Diced tomatoes with green chilies – adds freshness and a zesty punch; do not drain.
- Black beans – provides protein and texture; rinse to reduce sodium content.
- Canned whole kernel corn – sweet pops of corn balance the spices; drain before adding.
- Hot sauce (optional) – customize the heat to your taste preference.
- Chicken broth – forms the comforting liquid base of your soup.
- Boneless skinless chicken breast – ensures tender meat that shreds beautifully.
For the Creaminess
- Cream cheese, cubed and softened – results in a rich and creamy texture.
- Cheddar cheese, shredded – melty goodness that adds sharpness to the soup.
- Monterey Jack cheese, shredded – provides a smooth and creamy finish.
How to Make Chicken Enchilada Soup
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Combine spices: Gather all the seasoning ingredients like chili powder and cumin, mixing them well in a small bowl. Set aside and let the cream cheese soften at room temperature for easier incorporation.
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Sauté vegetables: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onions and jalapeño pepper, cooking for about 4 minutes until soft. Stir in the minced garlic for an additional minute until fragrant.
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Add chicken and ingredients: Pat chicken dry and season both sides with salt and pepper. Place it into the soup pot along with the red enchilada sauce, diced tomatoes (with juices), drained black beans, drained corn, chicken broth, and any hot sauce if desired.
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Cook chicken: Bring the soup to a gentle boil and let it simmer for about 15-20 minutes, allowing the chicken to cook through. Once done, remove the chicken and shred it using two forks, then return the shredded chicken to the pot.
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Incorporate cheese: Reduce heat to low and stir in the softened cream cheese until it’s fully blended. Next, add in the shredded cheddar and Monterey Jack cheeses, mixing until melted and creamy.
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Season and serve: Taste the soup and adjust seasoning if needed. Serve your creamy Chicken Enchilada Soup warm, and enjoy all the flavors!
Optional: Garnish with fresh cilantro or a dollop of sour cream for extra flair.
Exact quantities are listed in the recipe card below.
Chicken Enchilada Soup Variations
Feel free to personalize your Chicken Enchilada Soup with these fun twists and swaps that enhance flavor and suit your preferences!
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Vegetarian: Substitute chicken with diced tofu or additional beans for a protein-packed, meat-free option. The robust flavors of the enchilada sauce will still shine through!
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Spicy Kick: Add in more diced jalapeños or a few diced chipotle peppers in adobo sauce. This will give your soup a smoky, fiery depth, perfect for those who love the heat.
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Dairy-Free: Use cashew cream instead of cream cheese and skip the cheese or use a dairy-free alternative. You can still achieve a rich texture without the dairy!
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Corn Chowder Style: Toss in some diced potatoes for extra heartiness. These will soak up the delicious soup flavors while adding a comforting, creamy feel.
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Roasted Veggies: Amp up your nutrient intake by adding roasted bell peppers, zucchini, or corn throughout the cooking process. Not only do they contribute vibrant colors, but they also enhance the flavor.
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Herb Infusion: Fresh cilantro or lime juice stirred in just before serving brightens the soup and adds a fresh, zesty finish. Plus, a sprinkle of green onion offers an additional crunch!
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Coconut Cream Twist: For a unique flavor profile, replace cream cheese with coconut cream. It adds a subtle sweetness and creaminess that beautifully contrasts the spices.
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Quinoa Boost: Stir in cooked quinoa just before serving, elevating the nutritional content. This twist provides a delightful texture and ensures the soup remains hearty and filling.
How to Store and Freeze Chicken Enchilada Soup
Fridge: Store your Chicken Enchilada Soup in an airtight container for up to 3 days. Make sure it cools completely before sealing to maintain freshness.
Freezer: Portion the soup into freezer-safe containers to keep it for up to 3 months. Be sure to leave some space at the top, as the soup will expand when frozen.
Reheating: When ready to enjoy, thaw the soup overnight in the fridge, and reheat gently on the stove over medium-low heat until warmed through. Add a splash of chicken broth if needed for consistency.
Airtight Container: Always use a good-quality airtight container to preserve the rich flavors and creamy texture of your Chicken Enchilada Soup.
Make Ahead Options
These Chicken Enchilada Soup preparations are perfect for busy weeknights and meal prep! You can chop the onions, jalapeños, and garlic, and combine the spices up to 24 hours in advance. Simply store them in airtight containers in the refrigerator. The shredded chicken can also be cooked and stored in the soup to keep it flavorful; just refrigerate the soup for up to 3 days. When you’re ready to enjoy, reheat the soup gently on the stove over low heat, then stir in the cream cheese and shredded cheeses just before serving to ensure they melt beautifully, giving you that deliciously creamy texture. With a little prep, you’ll have a comforting meal ready in no time!
What to Serve with Chicken Enchilada Soup?
Elevate your cozy dinner experience with these delightful side dishes that perfectly complement the rich and zesty soup.
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Crispy Tortilla Chips: Ideal for dipping, these crunchy bites add texture and enhance the flavor of the soup. A sprinkle of salt elevates the taste even further!
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Fresh Guacamole: Smooth and creamy, guacamole provides a refreshing contrast to the hearty flavors of the enchilada soup. Scoop some up with tortilla chips for a perfect pairing.
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Mexican Street Corn Salad: The sweetness of corn, combined with tangy lime and creamy cheese, creates a vibrant side that brightens the entire meal. It’s a colorful addition that’s sure to impress!
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Avocado Salad: A light salad with ripe avocados, cherry tomatoes, and a squeeze of lime offers a fresh and zesty balance to the richness of the soup. It adds a burst of freshness to each bite.
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Pineapple Jasmine Rice: Delicately sweet, this fragrant rice dish brings a tropical note, wonderfully complementing the robust flavors of the soup while providing a comforting side.
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Chilled Watermelon Slices: Refreshing watermelon slices are perfect for cooling down the heat of your enchilada soup. Their juiciness offers a playful contrast and is a delightful surprise to the taste buds.
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Classic Margaritas: For a festive touch, pair the dish with zesty margaritas to elevate the entire dining experience. The tangy lime complements the richness of the soup, creating an unbeatable combination.
Chef's Helpful Tips
- When preparing Chicken Enchilada Soup, make sure to properly season the chicken before adding it to the pot for enhanced flavor.
- Avoid rushing the sautéing process; allowing the onions and jalapeño to soften thoroughly builds a flavorful base.
- For a creamier texture, ensure the cream cheese is fully softened at room temperature before mixing it into the soup.
- Remember to keep an eye on the soup once it starts to boil, as simmering too aggressively can overcook the chicken and alter its tenderness.
Chicken Enchilada Soup Recipe FAQs
How do I select ripe ingredients for my Chicken Enchilada Soup?
Absolutely! For optimal flavor, choose fresh ingredients. Look for firm, vibrant jalapeños without dark spots and onions that are solid and dry. When selecting canned goods, avoid dented cans, and ensure your red enchilada sauce has a vibrant color without any separation.
How should I store leftover Chicken Enchilada Soup?
Store your Chicken Enchilada Soup in an airtight container in the fridge for up to 3 days. Make sure it cools to room temperature before sealing to preserve the flavor and prevent spoilage. You can easily enjoy it again by reheating!
Can I freeze Chicken Enchilada Soup?
Yes! Portion the soup into freezer-safe containers, leaving about an inch of space at the top because the soup expands as it freezes. It will stay fresh for up to 3 months. To thaw, simply transfer the container to the refrigerator overnight and reheat gently on the stove when you’re ready to enjoy!
What should I do if my soup is too thick?
If your Chicken Enchilada Soup turns out too thick, no worries! Gradually stir in a little chicken broth or water until you reach your desired consistency. This will help restore the creaminess while ensuring all those delicious flavors shine through!
Are there any dietary concerns I should keep in mind?
If you’re cooking for someone with dietary restrictions, be careful about allergies! This recipe contains dairy and can be high in sodium. Opt for low-sodium chicken broth and use dairy-free cream cheese alternatives if needed. Additionally, if your guests have a gluten sensitivity, check that your enchilada sauce is gluten-free!
Can I add more vegetables to my Chicken Enchilada Soup?
Very much so! The more the merrier! Incorporating vegetables like bell peppers, zucchini, or even spinach can add vibrant colors and extra nutrients. Just sauté them alongside the onion and jalapeño for a delicious twist on the classic recipe.
Chicken Enchilada Soup
Ingredients
Equipment
Method
- Combine spices: Gather all the seasoning ingredients like chili powder and cumin, mixing them well in a small bowl. Set aside and let the cream cheese soften at room temperature for easier incorporation.
- Sauté vegetables: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onions and jalapeño pepper, cooking for about 4 minutes until soft. Stir in the minced garlic for an additional minute until fragrant.
- Add chicken and ingredients: Pat chicken dry and season both sides with salt and pepper. Place it into the soup pot along with the red enchilada sauce, diced tomatoes (with juices), drained black beans, drained corn, chicken broth, and any hot sauce if desired.
- Cook chicken: Bring the soup to a gentle boil and let it simmer for about 15-20 minutes, allowing the chicken to cook through. Once done, remove the chicken and shred it using two forks, then return the shredded chicken to the pot.
- Incorporate cheese: Reduce heat to low and stir in the softened cream cheese until it's fully blended. Next, add in the shredded cheddar and Monterey Jack cheeses, mixing until melted and creamy.
- Season and serve: Taste the soup and adjust seasoning if needed. Serve your creamy Chicken Enchilada Soup warm, and enjoy all the flavors!
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