If you are searching for a cozy yet flavorful meal that hits all the right notes, this Chicken Enchilada Soup Recipe is an absolute winner. Imagine tender chunks of chicken swimming in a rich, creamy broth infused with the bold taste of enchilada sauce, spices, and a perfect mix of beans and corn. This soup brings the heartiness of a classic enchilada into a warm, comforting bowl that’s perfect for any day of the year. Whether you’re feeding a crowd or just craving a satisfying solo meal, this recipe is an easy crowd-pleaser that’s packed with authentic Southwestern charm.
Ingredients You’ll Need
Keeping the ingredient list straightforward yet flavorful is the secret to this soup’s success. Each component brings a specific touch, from savory spices to creamy cheeses, enhancing the soup’s texture, color, and depth of flavor. Let’s break down what you’ll need to whip up this delicious dish.
- 1 small onion, diced: Adds a subtle sweetness and aromatic base for the soup.
- 3 cloves garlic, minced: Delivers a punch of fragrance and a touch of warmth.
- 1 pound chicken breasts, cubed: Provides tender protein that soaks up all the delicious flavors.
- 1 tablespoon olive oil: For sautéing and bringing richness to the dish.
- ½ teaspoon salt: Enhances the natural flavors of all ingredients.
- ¼ teaspoon pepper: Lightly spices the soup for balance.
- 1 teaspoon chili powder: Adds that classic enchilada heat and smokiness.
- ½ teaspoon paprika: Introduces a deep, earthy sweetness with a dash of color.
- 1 teaspoon cumin: Offers an unmistakable warmth essential in Southwestern dishes.
- ½ teaspoon oregano: Lends a herbal note that rounds out the seasoning.
- 10-ounce can red enchilada sauce: The soul of the soup with bold, tangy flavor and vibrant red color.
- 15.9-ounce can black beans, drained and rinsed: Adds creaminess, fiber, and a hearty texture.
- 15.9-ounce can of corn, drained (or 1½ cups frozen corn): Sweetness and slight crunch for contrast.
- 10-ounce can Rotel: Tomatoes and green chilies together for zesty brightness.
- 3½ cups chicken broth: The base that ties all the flavors together with savory depth.
- 4 ounces cream cheese, room temperature: Creates a silky, velvety texture that makes the soup luxuriously creamy.
- 1 cup shredded cheddar cheese: Melts into the soup, adding sharp, gooey richness.
How to Make Chicken Enchilada Soup Recipe
Step 1: Sauté Chicken and Onions
Start by heating olive oil in a large pot over medium heat. Toss in the cubed chicken breasts along with diced onions, seasoning them with salt and pepper. Sauté this mixture until the onions turn translucent and the chicken is cooked through, which infuses the pot with the first layers of comforting flavor. Just before moving on, add the minced garlic and sauté for an additional 40 seconds to wake up those aromatic notes.
Step 2: Add Spices and Sauce
Next up, stir in chili powder, paprika, cumin, and oregano, letting the spices bloom in the warm pot. These are the key players giving the soup that unmistakable Southwestern kick. Pour in the enchilada sauce, along with black beans, corn, Rotel, and chicken broth. This colorful mix builds the hearty and vibrant character that makes this Chicken Enchilada Soup Recipe so crave-worthy.
Step 3: Simmer
Bring the soup to a gentle boil with the pot covered, then reduce the heat to low to let it simmer for about 20 minutes. This slow cooking melds the flavors beautifully while allowing the soup to thicken slightly and develop a rich, unified taste.
Step 4: Stir in Cheese
Finally, remove the pot from heat and fold in the cream cheese and shredded cheddar. This crucial step transforms the broth into a luscious, creamy delight that wraps every spoonful in gooey, cheesy goodness. Stir until cheeses melt completely and the soup reaches a smooth consistency.
Step 5: Serve and Enjoy
Your Chicken Enchilada Soup Recipe is now ready to serve piping hot. The warmth and flavor are sure to bring smiles around the table and a cozy feeling that lasts long after the last spoonful.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
Garnishing your soup thoughtfully can elevate it into an experience. Consider sprinkling chopped fresh cilantro, sliced green onions, or a dollop of sour cream to add freshness and contrast. Crispy tortilla strips or crushed tortilla chips bring satisfying crunch. For an extra cheesy touch, add some shredded cheddar or Monterey Jack right on top.
Side Dishes
Pairing the soup with homemade cornbread or warm flour tortillas creates a comforting, complete meal. A zesty avocado salad or a simple mixed greens salad with lime vinaigrette adds brightness and balances the richness. For a heartier option, Mexican rice alongside the soup can be a delightful complement.
Creative Ways to Present
Serve the soup in colorful bowls that reflect the vibrant nature of the dish. To impress guests, ladle the soup into small mason jars or mini cast iron pots with a side of tortilla strips on a rustic wooden board. Layer some of your favorite toppings in small ramekins for a DIY soup bar, so everyone customizes their bowl just the way they like it.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchilada Soup Recipe keeps well in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen overnight, making for an even tastier next-day meal. Just give it a good stir before reheating.
Freezing
This soup freezes beautifully. Let it cool completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. It will maintain the best quality for up to 3 months. When ready to enjoy, thaw it overnight in the fridge for easy reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent the cheese from separating. If the soup thickens too much, add a splash of chicken broth or water to bring it back to your preferred consistency. Microwaving is also fine for quick reheats in a covered bowl.
FAQs
Can I use rotisserie chicken instead of fresh chicken breasts?
Absolutely! Using shredded rotisserie chicken is a fantastic shortcut that adds a smoky flavor and saves time in prep. Add it after the sauté step and reduce the initial cooking time accordingly.
Is there a vegetarian version of this soup?
Yes! Skip the chicken and use vegetable broth instead of chicken broth. You can add extra beans, diced zucchini, or mushrooms to keep it hearty and satisfying.
What can I substitute for cream cheese if I’m dairy-free?
You can try a dairy-free cream cheese alternative or blend soaked cashews for a creamy texture. Coconut milk can also add richness but will add a different flavor profile.
How spicy is this Chicken Enchilada Soup Recipe?
The spice level is moderate and balanced by the cream cheese and cheddar. If you like it hotter, add extra chili powder or a dash of cayenne. For milder flavors, reduce the chili powder or substitute with mild paprika.
Can I prepare this soup in a slow cooker?
Yes, just sauté the chicken and onions first, then add everything to the slow cooker. Cook on low for 4-6 hours, then add the cheeses near the end for creamy perfection.
Final Thoughts
This Chicken Enchilada Soup Recipe is pure comfort food magic in a bowl — bursting with flavor, easy to make, and endlessly satisfying. Whether you’re seeking a quick weeknight dinner or a crowd-pleasing party starter, this recipe fits the bill wonderfully. So grab your ingredients, cozy up with a big bowl, and let this soup become your new favorite go-to meal.
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Chicken Enchilada Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Chicken Enchilada Soup is a hearty, flavorful dish combining tender chicken, black beans, corn, and a zesty enchilada sauce base. Enhanced with warm spices and creamy cheeses, it’s a comforting meal perfect for any day when you crave the tastes of Mexican cuisine in a rich, satisfying soup.
Ingredients
Main Ingredients
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound chicken breasts, cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Spices and Sauce
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- 10-ounce can red enchilada sauce
- 15.9-ounce can black beans, drained and rinsed
- 15.9-ounce can corn, drained (or 1 ½ cups frozen corn)
- 10-ounce can Rotel (diced tomatoes and green chilies)
- 3 ½ cups chicken broth
Cheeses
- 4 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese
Instructions
- Sauté Chicken and Onions: Heat olive oil in a large pot over medium heat. Add the cubed chicken, diced onion, salt, and pepper. Cook, stirring occasionally, until the onions are translucent and the chicken is cooked through, about 5-7 minutes. Add minced garlic and sauté for an additional 40 seconds to release its aroma.
- Add Spices and Sauce: Stir in chili powder, paprika, cumin, and oregano to coat the chicken and onions evenly. Pour in the red enchilada sauce, black beans, corn, Rotel, and chicken broth. Stir well to combine all ingredients.
- Simmer: Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes to allow the flavors to meld together.
- Stir in Cheese: Remove the pot from heat. Incorporate the cream cheese and shredded cheddar cheese by stirring until both cheeses are fully melted and the soup has a smooth, creamy texture.
- Serve: Ladle the hot soup into bowls and enjoy immediately, optionally garnished with additional toppings such as chopped cilantro, sour cream, or avocado slices.
Notes
- You can substitute frozen corn if canned is unavailable.
- For added heat, add a pinch of cayenne pepper or use a spicier Rotel variety.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- This soup pairs well with tortilla chips or warm cornbread.
- To make this soup faster, use pre-cooked rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
