There’s nothing quite like the feeling of a warm bowl of soup on a chilly evening, and this Chicken Enchilada Soup is destined to become your new go-to comfort food. As I stirred the pot, the rich aroma of cumin and chili powder wafted through my kitchen, instantly transporting me to a bustling Mexican café. Packed with tender chicken, hearty black beans, and a delightful touch of sweetness from corn, each spoonful is a vibrant fiesta of flavors that perfectly encapsulates the essence of Mexican cuisine.
What I love most about this creamy soup is not just its incredible taste but also how effortlessly it comes together in just under an hour. Whether you’re a seasoned chef or a beginner looking to elevate your cooking game, this recipe is your ticket to impressing family and friends with minimal fuss. So, grab your apron, and let's dive into this comforting hug of a meal that's sure to warm your soul on any weeknight!
Why is Chicken Enchilada Soup a Must-Try?
Comforting warmth in every bowl, this Chicken Enchilada Soup is perfect for chilly nights! Quick preparation means you'll have a hearty meal ready in just 50 minutes. Vibrant flavors from spices and fresh ingredients create a mouthwatering fiesta that will delight everyone at the table. Customizable goodness allows you to adjust the spice level or make it vegetarian while still enjoying a creamy texture. Serve with tortilla chips and watch it become a favorite for both friends and family!
Chicken Enchilada Soup Ingredients
• Get ready for a flavor-packed meal!
For the Soup Base
- Olive Oil - Provides a smooth base for sautéing; substitute with vegetable oil if needed.
- Onion (1 medium, diced) - Adds sweetness and depth to the soup; use shallots for a milder flavor.
- Garlic (2 cloves, minced) - Introduces aromatic richness; fresh garlic is preferable, but jarred options work as substitutes.
- Ground Cumin (1 tsp) - Boosts warmth and earthiness; can be replaced with coriander in a pinch.
- Chili Powder (1 tsp) - Adds heat and depth; adjust per personal spice tolerance.
- Paprika (1 tsp) - For smoky flavor, elevating the dish; smoked paprika intensifies the flavor further.
- Salt (½ tsp) - Enhances all flavors present; adjust according to taste.
- Black Pepper (¼ tsp) - Adds a mild heat and sharpness; freshly cracked pepper is recommended for best flavor.
For the Soup Filling
- Chicken Broth (6 cups) - The liquid base that lends depth; for a lighter version, use vegetable broth.
- Cooked Chicken (2 cups, shredded) - Provides protein; leftover rotisserie chicken works well for convenience.
- Black Beans (15 oz can, drained and rinsed) - Adds heartiness and fiber; substitute with pinto beans if preferred.
- Corn (15 oz can, drained) - Introduces sweetness and texture; fresh or frozen corn can also be used.
- Red Enchilada Sauce (10 oz can) - Imparts deep enchilada flavor; homemade enchilada sauce can enhance quality.
- Chopped Green Chilies (4 oz can) - Adds a mild kick and enhances flavor complexity; can omit for a milder soup.
For Creaminess and Garnish
- Heavy Cream (1 cup) - Creates a rich, creamy texture; substitute with half-and-half for a lighter option, noting it may thin the soup slightly.
- Cheddar Cheese (1 cup, shredded) - Melts to create creamy, flavorful ribbons in the soup; use Monterey Jack or a Mexican blend for variation.
- Monterey Jack Cheese (1 cup, shredded) - Adds a creamy mildness; consider pepper jack for extra spice.
- Fresh Cilantro (2 tbsp, chopped, optional) - Provides brightness and freshness; parsley makes a suitable garnish alternative.
- Tortilla Chips - For serving; adds a crunchy texture contrast; serve on the side or crumbled into the soup.
This Chicken Enchilada Soup scrumptiously combines rich flavors and comforting textures that will have everyone asking for seconds!
How to Make Chicken Enchilada Soup
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes, allowing the onion to soften and sweeten.
Stir in minced garlic along with ground cumin, chili powder, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant, letting the spices bloom in the oil.
Pour in chicken broth and bring the mixture to a gentle simmer. This will create a flavorful base for the soup.
Add shredded chicken, black beans, corn, red enchilada sauce, and chopped green chilies. Stir everything together until well combined and let the flavors meld.
Reduce heat to low; simmer uncovered for 15-20 minutes. This allows the ingredients to blend beautifully, creating a comforting depth of flavor.
Stir in heavy cream and both cheeses until completely melted and smooth. This adds the luxurious creaminess that makes this soup irresistible.
Remove from heat and stir in chopped cilantro, if using, which adds a refreshing touch right before serving.
Serve hot with tortilla chips either on the side or crumbled into the soup for a delightful crunch.
Optional: Garnish with avocado slices for an extra layer of richness!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken Enchilada Soup
Fridge: Store leftovers in an airtight container for up to 3 days, ensuring they remain fresh and flavorful.
Freezer: Freeze Chicken Enchilada Soup in portions for up to 3 months; use freezer-safe containers or bags for easy thawing.
Reheating: Thaw overnight in the fridge, then reheat on the stovetop or in the microwave, adding a splash of broth if needed to restore creaminess.
Storage Tip: Avoid leaving the soup at room temperature for more than 2 hours to ensure safety and freshness.
Expert Tips for Chicken Enchilada Soup
• Bloom the Spices: Allow spices to simmer in the oil before adding liquids to enhance their flavors, ensuring a robust taste in your Chicken Enchilada Soup.
• Add Cream Gently: After stirring in the heavy cream, avoid boiling the soup vigorously to prevent curdling; keep it on low heat for a smooth finish.
• Taste as You Go: Adjust seasoning at the end of cooking; a pinch more salt or pepper can elevate the soup’s flavor immensely.
• Customize Heat Levels: Modify the spice to your preference by varying the amount of chili powder and green chilies, making it as mild or spicy as you like.
• Enjoy Leftovers: This soup tastes even better the next day! Store leftovers in an airtight container and enjoy a quick meal ready to warm your soul.
Make Ahead Options
These Chicken Enchilada Soup preparations are perfect for busy home cooks looking to save time during the week! You can sauté the onions and garlic up to 24 hours in advance and store them in an airtight container in the refrigerator to enhance flavor. Additionally, the soup base-consisting of chicken broth, shredded chicken, black beans, corn, and enchilada sauce-can be fully prepared ahead and refrigerated for up to 3 days. When you’re ready to finish, gently reheat the mixture on the stove, stir in the cream and cheeses, and heat until everything is melted and warm. This approach means you'll enjoy all the delicious flavors of Chicken Enchilada Soup with minimal effort during those busy nights!
Chicken Enchilada Soup Variations
There’s no limit to how you can make this delightful soup your own with a few simple tweaks!
Vegetarian: Swap chicken broth for vegetable broth and omit chicken; enhance with extra beans and vibrant veggies like bell peppers or zucchini.
Spicy Kick: Add diced jalapeños or pour in spicy enchilada sauce for a fiery twist, perfect for heat lovers looking to amp up the flavor.
Cheese Variation: Experiment with different cheeses like gouda or blue cheese for a unique taste profile that adds richness and depth.
Creamy Twist: Substitute heavy cream with coconut milk for a dairy-free option, providing a silky texture and subtle sweetness.
Herb Explosion: Swap cilantro for fresh basil or parsley for a fragrant shift in flavor, lightening up the soup with vibrant notes.
Texture Up: Add diced potatoes or quinoa for added heartiness, bringing a different texture layer that makes each bite satisfying and fulfilling.
Citrus Brightness: Squeeze in fresh lime juice just before serving to enhance the richness and add a refreshing zing that elevates the dish.
Tortilla Upgrade: Top with crispy tortilla strips or a sprinkle of crunchy tortilla chips for texture, creating a delightful contrast that enhances each spoonful.
What to Serve with Chicken Enchilada Soup?
Indulging in a warm, comforting bowl of soup opens up a world of delightful pairings that enhance your dining experience.
Crispy Tortilla Chips: Perfect for crunch; they add texture and a traditional touch to your creamy soup, inviting you to delve into each spoonful.
Guacamole: This creamy, rich avocado spread brings a cool contrast to the spicy flavors of the soup. A dollop on the side brightens every bite.
Spanish Rice: Fluffy and mildly seasoned, Spanish rice complements the soup's heartiness while adding a comforting side that feels like a complete meal.
Fresh Pico de Gallo: This vibrant mix of diced tomatoes, onions, and cilantro introduces a refreshing zing and enhances the soup’s Mexican flavors.
Cornbread Muffins: Moist and sweet, cornbread can be a delightful sidekick, perfect for scooping up the delicious soup and adding a subtle sweetness.
Sour Cream: A creamy swirl on top not only enhances the soup but also adds a cooling balance to the dish’s warmth and spice.
Zesty Margarita: Pair your meal with a refreshing margarita; its tangy profile complements the richness of the soup beautifully and is perfect for a festive touch.
Churros for Dessert: End the meal on a sweet note with crispy churros dusted in cinnamon sugar, providing a delightful contrast to the savory flavors of your soup.
Chicken Enchilada Soup Recipe FAQs
How do I select the ripest ingredients for my Chicken Enchilada Soup?
Absolutely! For the best flavor, choose fresh ingredients. Look for onions with a firm, smooth skin and avoid any with dark spots. When selecting garlic, opt for bulbs that are plump and heavy, with no signs of sprouting. Fresh cilantro should be bright green without wilting, and your canned ingredients, like black beans and corn, should have no dents in the cans to ensure freshness.
How can I store leftover Chicken Enchilada Soup?
Very simple! Store your leftovers in an airtight container and keep them in the fridge for up to 3 days. If you want to save it for a longer period, freeze it in portions using freezer-safe containers or bags. Just make sure to leave some space for expansion as it freezes!
Can I freeze Chicken Enchilada Soup, and how?
Yes, you can! To freeze your Chicken Enchilada Soup, allow it to cool completely after cooking. Pour the soup into freezer-safe containers or bags, leaving about an inch of space at the top. Label the containers with the date and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
What should I do if my Chicken Enchilada Soup is too thick?
If your soup becomes too thick, simply stir in a bit of warm chicken or vegetable broth until it reaches your desired consistency. This way, you can enhance the flavor without losing the creamy texture. If you’ve added too much cream, this method works wonders to balance it out as well!
Are there any dietary considerations for this Chicken Enchilada Soup?
Absolutely! If you or your guests have dietary restrictions, you can make this soup vegetarian by swapping the chicken broth for vegetable broth and omitting the chicken. Additionally, if you're allergic to dairy, consider using a non-dairy cream alternative and adjusting the cheese to a lactose-free version. Always check ingredient labels when using canned goods to avoid any allergens!
How can I adjust the spice level in my Chicken Enchilada Soup?
You’re in control! To adjust the spice level, consider omitting the chopped green chilies or using a milder enchilada sauce. You can also start with a smaller amount of chili powder and gradually add more as the soup simmers, tasting as you go. If you prefer it spicier, you might add diced jalapeños or switch to a hot chili powder version, for that extra kick!
Creamy Chicken Enchilada Soup: A Cozy Comfort Classic
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic along with ground cumin, chili powder, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.
- Pour in chicken broth and bring the mixture to a gentle simmer.
- Add shredded chicken, black beans, corn, red enchilada sauce, and chopped green chilies. Stir until well combined.
- Reduce heat to low; simmer uncovered for 15-20 minutes.
- Stir in heavy cream and both cheeses until completely melted and smooth.
- Remove from heat and stir in chopped cilantro, if using.
- Serve hot with tortilla chips.
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