As I stirred the pot, the inviting aroma of spices began to fill my kitchen, whisking me away to a bustling Mexican market. This Chicken Enchilada Soup is not just a meal; it’s a warm embrace on a chilly evening, bringing comfort and nourishment with every spoonful. With just 10 minutes of prep and a total cook time of 30 minutes, this recipe makes it easy to create a hearty dish that you and your loved ones will crave again and again. Not only does it deliver bold flavors, but it's also incredibly versatile—feel free to customize ingredients like beans or corn to suit your taste. Curious about the secret to making this delicious dish even more irresistible? Let’s dive in!
Why is this Chicken Enchilada Soup a Favorite?
Simplicity, this recipe comes together in just 40 minutes, making dinner effortless. Layered flavors from spices and enchilada sauce create a taste sensation that comforts the soul. Customizable options let you add your favorite ingredients, whether it’s veggies or beans. Crowd-pleasing appeal means everyone from kids to adults will ask for seconds! Healthy satisfaction (with or without cream) keeps you feeling good while enjoying those rich flavors. Don’t miss out on this cozy classic that’s perfect for any night in!
Chicken Enchilada Soup Ingredients
Transform your cozy night with this Chicken Enchilada Soup!
For the Soup Base
• Boneless skinless chicken breast – feel free to substitute with shredded cooked chicken for a quicker option.
• Red enchilada sauce – this brings that classic bold flavor to your soup.
• Diced tomatoes – consider using tomatoes with green chiles for a little extra heat.
• Chicken broth – a flavorful base that enhances the soup's richness.
• Black beans – optional, but they add protein and heartiness to the dish.
• Corn – fresh, canned, or frozen, it adds sweetness and texture.
• Onion – the aromatic foundation that enhances the overall flavor.
• Garlic – minced, for a robust depth of taste.
• Ground cumin – brings an earthy flavor that’s essential in enchilada dishes.
• Chili powder – provides warmth and a little spice to the soup.
• Smoked paprika – optional, but adds a delicious smoky note.
• Salt & black pepper – to adjust and elevate the dish to perfection.
For a Creamy Twist
• Cream cheese – optional, for a silky texture in your soup.
• Shredded cheese (cheddar or Monterey Jack) – sprinkle on top for gooey deliciousness or stir in for extra creaminess.
This Chicken Enchilada Soup is sure to become a favorite in your household, combining ease and flavor in every bowl!
Step‑by‑Step Instructions for Chicken Enchilada Soup
Step 1: Sauté the Aromatics
In a large pot over medium heat, add a splash of oil and sauté the diced onion until it becomes translucent and slightly golden, about 3-5 minutes. The fragrant aroma of the onion should fill your kitchen, setting the stage for your delicious Chicken Enchilada Soup.
Step 2: Add Garlic and Spices
Once the onion is ready, toss in the minced garlic and stir for an additional minute until fragrant. Then, sprinkle in the ground cumin, chili powder, and smoked paprika, stirring constantly to coat the onions and garlic for about 30 seconds. This infusion of warms spices will create a tantalizing base for your soup.
Step 3: Incorporate the Liquids
Next, pour in the red enchilada sauce, diced tomatoes, and chicken broth, stirring to combine everything beautifully. If you're using black beans and corn, add them now as well. Bring the mixture to a gentle simmer, allowing the vibrant colors and aromas to mingle, roughly 5 minutes.
Step 4: Cook the Chicken
Add the raw chicken breasts into the simmering soup, ensuring they are submerged. If you’re using raw chicken, let it simmer for about 20-25 minutes until cooked through and easily shreds with a fork; if you’re using pre-cooked chicken, add it in and let it heat through.
Step 5: Shred the Chicken
After the chicken is cooked, carefully remove it from the pot and shred it using two forks. Return the shredded chicken to the soup, stirring well to incorporate it evenly. The Chicken Enchilada Soup will begin to take on its hearty texture as the shredded chicken is combined with the flavorful broth.
Step 6: Make it Creamy (Optional)
For a delightful creamy twist, stir in the cream cheese until fully melted and blended into the soup. You can also add shredded cheese at this point if you desire a richer flavor. Allow the additional creaminess to enhance your Chicken Enchilada Soup for about 2-3 minutes.
Step 7: Final Simmer
Let the soup simmer on low heat for another few minutes to allow the flavors to meld and the soup to thicken slightly. The warm, inviting aroma will continue to fill the kitchen, inviting everyone to gather around the table.
Step 8: Taste and Adjust
Taste your Chicken Enchilada Soup and adjust the seasoning as needed. Sprinkle in salt, black pepper, or additional spices to ensure that perfect balance of flavors. Each taste should bring a delightful warmth and depth that speaks to cozy nights at home.
Step 9: Serve and Enjoy
Once adjusted, ladle the soup into bowls and serve hot. Top each bowl with extra shredded cheese, tortilla strips or chips, and optional garnishes like sour cream, avocado, cilantro, or lime wedges. Your comforting Chicken Enchilada Soup is ready to be enjoyed by all!
Chicken Enchilada Soup Variations
Feel free to adapt this recipe to suit your taste buds or dietary needs, and let your creativity shine!
-
Dairy-Free: Substitute cream cheese with coconut cream or omit entirely for a lighter soup.
-
Vegetarian Delight: Replace chicken with cubed tofu or extra beans for a hearty plant-based version. This adds protein while allowing the rich flavors of the soup to shine.
-
Spicy Kick: Toss in diced jalapeños or a sprinkle of cayenne pepper for extra heat. The zesty punch will elevate the flavor experience!
-
Tex-Mex Twist: Add cooked chorizo for a smoky flavor that pairs beautifully with the enchilada base. This provides a delightful contrast to the chicken and enhances the overall heartiness.
-
Corny Goodness: Increase the corn quantity or swap for roasted corn to add a smoky sweetness. This tiny change can transform your soup into a sweeter, more vibrant dish!
-
Creamy Vegan Option: Use cashew cream instead of dairy products for a luscious, vegan-friendly alternative. The creaminess will enrich the experience without the dairy.
-
Loaded Toppings: Experiment with toppings like sliced black olives or diced red onions for added texture. Fresh garnishes boost visual appeal and flavor, making every bowl chic and delicious.
-
Herb-Infused: Stir in fresh cilantro or lime juice just before serving for a lively herbal note. It brightens up the soup and leaves a refreshing taste on your palate.
How to Store and Freeze Chicken Enchilada Soup
Fridge: Store leftover Chicken Enchilada Soup in an airtight container for up to 3 days. Reheat thoroughly on the stove or in the microwave before serving.
Freezer: Cool the soup completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat the soup on the stovetop over low heat, stirring occasionally. You may need to add a splash of broth or water to restore consistency.
Serving Suggestions: When ready to enjoy, consider garnishing with fresh toppings like shredded cheese, sour cream, and avocado to elevate the flavors!
Tips for the Best Chicken Enchilada Soup
• Use Fresh Ingredients: Fresh veggies and high-quality chicken broth enhance the flavor significantly. Avoid canned products when possible for maximum taste.
• Spice It Up: Adjust the chili powder and smoked paprika to your preference; if you love heat, consider adding a jalapeño or some cayenne pepper for a kick in your Chicken Enchilada Soup!
• Customize Wisely: While black beans and corn add heartiness, be mindful of balance. Too many extras can dilute the iconic flavor profile; less is often more.
• Simmering Time: Don’t rush the simmer! Allowing the soup to spend a few extra minutes on low heat helps the flavors to meld beautifully.
• Creamy Texture: If opting for creaminess, gradually mix in cream cheese or cream, ensuring it melts fully to avoid clumps in your Chicken Enchilada Soup.
Make Ahead Options
These Chicken Enchilada Soup preparations are perfect for busy weeknights! You can prepare the base of the soup—onions, garlic, spices, and liquids—up to 24 hours in advance. Simply sauté the aromatics and combine all the ingredients in a pot, then refrigerate. For best results, shred and add the chicken just before cooking to prevent it from becoming dry. If using pre-cooked chicken, you can mix it in right when you're ready to heat the soup. When you're ready to enjoy, simply simmer the mixture for about 20 minutes, stir in cream cheese for creaminess, and serve hot for a comforting meal that's just as delicious as when freshly made!
What to Serve with Chicken Enchilada Soup
Cozy up your dinner table by pairing this hearty soup with delightful accompaniments that enhance its warm flavors.
- Crispy Tortilla Chips: Perfect for dipping, these add crunch and a satisfying texture alongside the creamy soup.
- Avocado Salad: A fresh, zesty salad brings a burst of brightness that balances the richness of the enchilada soup beautifully.
- Mexican Street Corn: Sweet and smoky corn on the cob elevates your meal, with flavors that harmonize wonderfully with the soup’s spices.
- Fluffy Rice: A side of cilantro-lime rice offers a light and fragrant complement, soaking up every delicious spoonful from the bowl.
- Cheesy Quesadillas: Golden brown quesadillas stuffed with cheese and veggies make for a delightful pairing, creating a hearty meal experience.
- Cilantro Lime Rice: This refreshing side dish echoes the bright flavors of the soup, adding a citrus touch that lifts the entire meal.
- Chilled Margarita: Sip on a refreshing margarita for the perfect drink pairing that complements the spices and richness of your Chicken Enchilada Soup.
- Fresh Fruit Salsa: Sweet and tangy salsa adds a pop of freshness that contrasts the warmth of the soup, making each bite more exciting.
- Crispy Tortilla Strips: Sprinkle some on top for added crunch, which contrasts perfectly with the creamy soup underneath.
Chicken Enchilada Soup Recipe FAQs
What type of chicken should I use for the soup?
Absolutely! You can use boneless skinless chicken breasts or shredded cooked chicken, depending on the time you have. If you're short on time, shredded rotisserie chicken is an excellent shortcut that still boasts great flavor!
How do I store leftover Chicken Enchilada Soup?
To keep your delicious soup fresh, store leftovers in an airtight container in the fridge for up to 3 days. Just reheat it thoroughly on the stove or in the microwave before enjoying it again!
Can I freeze Chicken Enchilada Soup?
Very! To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will maintain its goodness for up to 3 months. When you're ready to enjoy it, thaw overnight in the fridge and reheat on low heat on the stovetop, adding a splash of broth if needed to restore consistency.
What should I do if my soup is too thick?
If your Chicken Enchilada Soup turns out too thick, don’t worry! Just add a little chicken broth or water to reach your desired consistency. Stir well and allow it to heat through to blend the flavors.
Are there any dietary considerations I should keep in mind?
Absolutely! If you're cooking for someone with allergies or dietary restrictions, you can easily tailor the soup. Consider using vegetable broth for a vegetarian version and substituting dairy products with non-dairy options like coconut cream or nutritional yeast for a vegan twist.
How can I customize this Chicken Enchilada Soup to add more veggies?
The more the merrier! Feel free to add extra veggies like diced bell peppers, zucchini, or even spinach for a nutritious boost. For the best results, sauté them with the onions at the beginning to enhance their flavors before adding in the liquids.
Delicious Chicken Enchilada Soup for Cozy Nights at Home
Ingredients
Equipment
Method
- In a large pot over medium heat, add a splash of oil and sauté the diced onion until it becomes translucent and slightly golden, about 3-5 minutes.
- Once the onion is ready, toss in the minced garlic and stir for an additional minute until fragrant. Sprinkle in the ground cumin, chili powder, and smoked paprika, stirring constantly for about 30 seconds.
- Pour in the red enchilada sauce, diced tomatoes, and chicken broth, stirring to combine. If using black beans and corn, add them now. Bring the mixture to a gentle simmer, roughly 5 minutes.
- Add the raw chicken breasts, ensuring they are submerged. Let it simmer for about 20-25 minutes until cooked through. If using pre-cooked chicken, add and heat through.
- Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, stirring well.
- For a delightful creamy twist, stir in the cream cheese until fully melted. You can also add shredded cheese at this point.
- Let the soup simmer on low heat for another few minutes to meld the flavors and thicken slightly.
- Taste and adjust seasoning with salt, black pepper, or additional spices as needed.
- Ladle the soup into bowls and serve hot, topped with extra shredded cheese, tortilla strips, and optional garnishes.
Leave a Reply