Easy Chicken Enchilada Soup

Name: Easy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1/2 tsp chili powder; 1/2 tsp mustard powder; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp ground cumin; 1 pinch ground cinnamon; 1 pinch cayenne pepper (optional); 1 Tbsp butter; 1 Tbsp olive oil; 1 yellow onion, diced; 1 jalapeño pepper, seeded and diced; 3 garlic cloves, minced; 10 oz red enchilada sauce; 10 oz diced tomatoes with green chilies, undrained; 15 oz canned black beans, drained and rinsed; 15 oz canned whole kernel corn, drained; 1 tsp hot sauce (optional); 4 cups chicken broth; 1 large boneless skinless chicken breast or 2 smaller; 4 oz cream cheese, cubed and softened; 1 cup sharp cheddar cheese, freshly shredded; 1/2 cup Monterey Jack cheese, shredded

Warm, Flavorful Chicken Enchilada Soup Recipe

In every corner of my kitchen, the joyous hum of tradition blends with the vibrant spirit of Mexico. Growing up in Orlando, the air would be rich with the aroma of spices while my mama pressed tortillas and my abuela demonstrated the magic of flavors. Those cherished moments instilled in me the love for creating dishes that bring people together. The cozy Chicken Enchilada Soup is a heartfelt reminder of those gatherings—a soothing bowl infused with the essence of laughter, warmth, and the vibrant colors of Mexico. Let’s dive into this enchanting recipe that will transport you to those bustling mercados with each bite.

Quick Recipe Overview

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6 servings
Difficulty: Easy
Cuisine: Mexican
Best Season: Year-round

Top Reasons to Make This Soup

Comforting and Satisfying: This Chicken Enchilada Soup is the perfect solution for a chilly day, offering a warm hug in a bowl that satisfies every craving.
Flavor Explosion: With ingredients like enchilada sauce and spices, expect a delightful medley of flavors dancing on your palate in every spoonful.
Family-Friendly: Even the picky eaters will savor their bowls, making it a hit with both adults and kids alike.
Quick and Easy: Whip this up in under 40 minutes for a busy weeknight dinner or last-minute gathering.
Versatile and Customizable: Make it your own by adjusting the spice level or adding your favorite toppings.

Ingredients List

1/2 tsp chili powder
1/2 tsp mustard powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cumin
1 pinch ground cinnamon
1 pinch cayenne pepper (optional)
1 Tbsp butter
1 Tbsp olive oil
1 yellow onion, diced
1 jalapeño pepper, seeded and diced
3 garlic cloves, minced
10 oz red enchilada sauce
10 oz diced tomatoes with green chilies, undrained
15 oz canned black beans, drained and rinsed
15 oz canned whole kernel corn, drained
1 tsp hot sauce (optional)
4 cups chicken broth
1 large boneless skinless chicken breast or 2 smaller
4 oz cream cheese, cubed and softened
1 cup sharp cheddar cheese, freshly shredded
1/2 cup Monterey Jack cheese, shredded

Ingredient Tips

Chili Powder: Opt for a high-quality brand for a richer flavor; check for freshness if you have it in your pantry.
Canned Ingredients: Ensure that your canned tomatoes and beans are low-sodium to control the saltiness of the dish.
Hot Sauce: Use your favorite variety to control the spice level; consider a milder hot sauce for family-friendly flavor.
Cheeses: Always go for freshly shredded cheese; it melts better and enhances the overall creaminess of the soup.

Step-by-Step Instructions

Prepare the seasoning blend by mixing chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne in a small bowl.
In a large pot over medium heat, melt butter and olive oil. Add diced onion and jalapeño, cooking for about 4 minutes until softened. Stir in minced garlic for 1 minute until fragrant.
Pour in the enchilada sauce, diced tomatoes (with juice), black beans, corn, hot sauce, broth, chicken breast, and seasoning blend. Stir well to combine.
Bring to a gentle boil, then reduce to medium-low and simmer for about 15-20 minutes until the chicken is cooked through.
Remove chicken, shred it using two forks, and return to the pot to keep the soup hearty.
Lower heat and stir in cream cheese until melted. Add cheddar and Monterey Jack cheeses, stirring until smooth and creamy.
Taste and adjust seasoning if needed. Serve hot, garnished with tortilla strips, fresh cilantro, avocado, lime wedges, or extra cheese if desired.

Pro Secrets for Success

Precise Shredding: When shredding the chicken, allow it to cool for a few minutes first for easier handling.
Creamy Texture Tip: Stir in the cream cheese gradually to prevent lumps for a super creamy texture.
Flavor Enhancements: Consider adding a squeeze of lime juice before serving to brighten flavors and elevate the dish.
Consistent Heats: Monitor the heat closely to prevent burning, especially when simmering with cheese.

Creative Recipe Variations

Spicy Enchilada Soup: For a fiery kick, add more cayenne pepper or switch to spicy enchilada sauce, creating a soup that truly packs a punch.
Vegetarian Delight: Swap the chicken for grilled veggies, chickpeas, or extra beans, allowing vegetarians to also enjoy this comforting dish.
Taco Enchilada Soup: Add taco seasoning to enhance flavors, combining the heartiness of taco night with the comfort of soup.
Coconut Chicken Enchilada Soup: Substitute chicken broth with coconut milk for a creamy, unique twist that complements the spices beautifully.

Perfect Pairings

Drinks: Serve with a refreshing limeade or iced tea to cleanse your palate.
Sides: Pair with crispy tortilla chips or homemade cornbread to enhance the meal experience.
Desserts: Finish off with a light dessert like flan or tres leches cake for a sweet ending.

Make Ahead & Freezer Tips

Prepare the soup up to the point of adding cheese, cool completely, and store in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze the soup without the cheese and reheat when needed, adding fresh cheeses during the reheating process for optimal texture.

Serving Ideas

Garnish your Chicken Enchilada Soup with crispy tortilla strips, a sprinkle of fresh cilantro, ripe avocado slices, and a lime wedge for that extra zest. A colorful assortment makes each bowl inviting.

Kitchen Wisdom

Freshness Matters: Always taste your spices before use; older spices may not deliver the flavor you want.
Efficiency Tip: Use a pre-cooked rotisserie chicken for a time-saver without sacrificing flavor—just shred and toss into the soup.
Cheese Melting Tip: Grate cheese just before use; it melts more smoothly than pre-shredded packages.
Freeze Portions: For quick meals, freeze individual portions in small containers, making it easy to grab a wholesome meal on busy days.

Storage & Reheating Tips

Store leftovers in the fridge for up to 3 days in an airtight container. To reheat, use the microwave in intervals, stirring often, or reheat on the stove over medium-low heat, ensuring the soup remains creamy and delicious.

FAQs

1. Can I use frozen chicken?
Yes, frozen chicken works but will require additional cooking time; defrost the chicken in the refrigerator the night before for best results.

2. Is there a vegetarian version of this soup?
Absolutely! Replace the chicken with extra beans, lentils, or grilled vegetables to enhance flavor and texture while keeping it hearty and satisfying.

3. Can I make this soup spicy?
Definitely! Adjust the cayenne pepper, add extra jalapeños, or use chipotle sauce for a smoky heat that transforms the soup.

4. What can I use as a thickener?
For a thicker consistency, consider mashing a portion of the black beans before adding them or include cornmeal for a delightful texture.

5. Can I add more vegetables?
Feel free! Chopped peppers, zucchini, or corn can be added to enhance flavors while packing in nutritious benefits.

6. How do I keep leftovers from getting watery?
Add cheese and cream right before serving to maintain creaminess. If reheating, add a splash of broth to help achieve your desired consistency.

7. What’s the best way to store leftover soup?
After cooling, place in an airtight container in the fridge for up to 3 days or freeze for longer storage while following reheating tips.

Nutrition Facts

Serving Size: 1 cup
Calories: 320
Protein: 25g
Carbs: 30g
Fat: 12g
Fiber: 8g
Sugar: 3g
Nutrition facts are estimates and may vary. Consult a nutritionist for precise info.

Warm Reflection

The beauty of this Chicken Enchilada Soup is not just in its irresistible flavors but in the memories it carries—just like my abuela’s kitchen by the Mexican mercados. Each bowl holds a story, reminding us of the warmth we share with our loved ones. As you prepare and enjoy this recipe, think of the laughter, love, and learnings passed down through generations in every bite.

From My Kitchen to Yours

As you dive into this cozy Chicken Enchilada Soup, I encourage you to whip it up, make it your own, and share it with your loved ones. Pin it for later so you can revisit this delightful recipe whenever those nostalgic flavors call out to you. Enjoy your culinary journey with this soup that embodies warmth and comfort!