Cozy Up with Chicken Enchilada Soup on a Cold Night

Chicken Enchilada Soup is a delicious and hearty dish that combines the flavors of classic chicken enchiladas in a comforting soup form. Perfect for chilly nights or as a family dinner, this soup is sure to become a staple in your kitchen. With tender chicken, a rich, flavorful broth, and just the right amount of spice, Chicken Enchilada Soup is a cozy, soul-warming meal that will make everyone at the table ask for seconds.

In this recipe, I’ll walk you through all the essential steps to prepare this mouthwatering soup from scratch. Whether you’re using fresh chicken or leftover rotisserie chicken, this soup is flexible and easy to make, making it an ideal option for busy weeknights. Let’s dive in and get started with this amazing Chicken Enchilada Soup!

Why You’ll Love Chicken Enchilada Soup

Chicken Enchilada Soup is perfect for those days when you crave something rich and flavorful, but without the hassle of making a complicated meal. Here’s why this recipe is a crowd-pleaser:

• Simple Ingredients: The ingredients used in this recipe are simple and often found in your pantry, making it easy to prepare anytime.
• One-Pot Meal: Everything is cooked in a single pot, so cleanup is quick and easy.
• Comforting and Hearty: This soup combines tender chicken, beans, corn, and melted cheese in a rich, creamy broth that’s perfect for the colder months.
• Customizable: You can adjust the level of spicyness, add extra veggies, or substitute ingredients to suit your taste.

Whether you’re making it for a family dinner or meal prepping for the week, this Chicken Enchilada Soup is guaranteed to be a hit.

Ingredients in Chicken Enchilada Soup

1. Chicken

• Chicken breasts or chicken thighs are perfect for this soup. For a quicker option, use rotisserie chicken or leftover cooked chicken.
• You can use bone-in chicken for added flavor, but if you want to save time, boneless, skinless cuts are ideal.

2. Enchilada Sauce

• Red enchilada sauce is key to bringing depth of flavor to this soup. If you prefer homemade, you can make your own enchilada sauce, but store-bought works great as well.

3. Beans and Corn

• Black beans and corn add texture and heartiness to the soup, making it a complete meal. You can use canned beans and corn for convenience.

4. Cheese

• Cheddar cheese and Monterey Jack cheese are the perfect combination for melting into the soup, giving it a creamy, cheesy finish. You can also add spicy cheese if you prefer a little extra kick.

5. Seasonings

• Chili powder, garlic powder, onion powder, cumin, and a pinch of cayenne pepper are used to create the flavorful base for this soup.
• Hot sauce can be added for an extra layer of heat, depending on your preference.

6. Cream Cheese

• Cream cheese is added to the soup to make it creamy and rich, creating that velvety texture that’s characteristic of this recipe.

7. Broth

• Chicken broth serves as the base of the soup, infusing all the ingredients with savory flavors.

How to Make Chicken Enchilada Soup

1. Prep the Ingredients

• Chop the onion, garlic, and jalapeño. If using fresh chicken, cut it into bite-sized pieces. Grate the cheese and set it aside.

2. Sauté the Aromatics

• Heat butter and olive oil in a large soup pot over medium heat. Add the diced onions and jalapeño peppers. Sauté for about 4 minutes until the onions become soft. Add the minced garlic and cook for an additional 1 minute until fragrant.

3. Add the Chicken

• Season the chicken with salt and pepper. Add it to the pot and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned.

4. Add the Liquids and Simmer

• Stir in enchilada sauce, diced tomatoes, black beans, corn, hot sauce, and chicken broth. Bring the mixture to a boil.
• Reduce the heat to a simmer and cook for 15-20 minutes, allowing the chicken to cook through and the flavors to meld.

5. Shred the Chicken

• Once the chicken is fully cooked, remove it from the pot. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.

6. Add the Cream Cheese and Cheese

• Stir in the softened cream cheese and cook until it’s fully incorporated and melted into the broth.
• Add the shredded cheeses (cheddar and Monterey Jack) and stir until melted and creamy.

7. Taste and Adjust Seasonings

• Taste the soup and adjust the seasoning with additional salt, pepper, or hot sauce as needed.

8. Serve and Enjoy

• Ladle the soup into bowls and serve hot with your favorite toppings, such as sour cream, cilantro, or crispy tortilla strips.

Variations and Tips for Chicken Enchilada Soup

While the classic Chicken Enchilada Soup is delicious on its own, there are many variations and tweaks you can make to cater to your personal taste or dietary needs. Here are some ideas and helpful tips to elevate the dish:

1. Spicy Chicken Enchilada Soup

If you love spice, there are several ways to turn up the heat:

• Add jalapeños or chopped green chilies for an extra kick.
• Incorporate hot habanero cheese or spicy Monterey Jack cheese instead of regular cheese.
• Include chili powder or cayenne pepper in your seasonings for added heat.

2. Vegetarian Chicken Enchilada Soup

For a vegetarian version of this soup, you can skip the chicken and replace it with plant-based protein or other vegetables:

• Use tofu or textured vegetable protein (TVP) as a chicken substitute.
• Add extra beans or lentils to make the soup more filling.
• Include more vegetables like zucchini, bell peppers, or carrots for added texture and nutrition.

3. Creamy Chicken Enchilada Soup

If you prefer a richer, creamier texture:

• Replace the cream cheese with heavy cream for a silkier, more indulgent soup.
• Add half-and-half or milk to the broth to achieve a creamy consistency without overwhelming the flavor.

4. Low-Carb Chicken Enchilada Soup

For those watching their carbs, there are a few easy swaps:

• Skip the corn and beans or use black soybeans as a low-carb alternative.
• Use zucchini noodles or cauliflower rice instead of pasta to keep the soup light and low-carb.

5. Slow Cooker Chicken Enchilada Soup

If you prefer to let the slow cooker do the work, here’s how to adjust the recipe:

• Combine all the ingredients in the slow cooker, except for the cream cheese and shredded cheese.
• Cook on low for 6 hours or high for 3 hours. Once done, shred the chicken and stir in the softened cream cheese and shredded cheese until everything is well combined.
• This method ensures all the flavors meld together beautifully with minimal effort.

6. Add More Toppings

Enhance your soup with these delicious toppings:

• Crispy tortilla strips for crunch.
• Sour cream or Greek yogurt for creaminess.
• Fresh cilantro for a pop of color and freshness.
• Avocado slices for added richness.
• Lime wedges for a tangy finish.
• Shredded lettuce for a crisp texture.

7. Freezing and Storing Chicken Enchilada Soup

This soup freezes wonderfully, making it perfect for meal prepping:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For longer storage, you can freeze the soup for up to 3 months. Let it cool completely, then store it in freezer-safe containers or resealable bags.
• To reheat, simply thaw overnight in the refrigerator and reheat on the stovetop, adding a bit of broth if the soup has thickened too much.

Nutritional Benefits of Chicken Enchilada Soup

This comforting soup is not only delicious but also packed with nutrients. Here’s a breakdown of the key ingredients and their health benefits:

1. Chicken

• A great source of lean protein, which is essential for muscle repair and overall health.
• Chicken breasts are low in fat, while chicken thighs provide a slightly richer flavor with more iron.

2. Beans

• Black beans are a good source of fiber, which supports digestive health and helps keep you feeling full.
• They are also rich in antioxidants, which help protect your cells from damage.

3. Corn

• Corn is a whole grain and provides fiber, which aids digestion and helps maintain stable blood sugar levels.
• It’s also high in vitamins A and C, which support immune function and eye health.

4. Cheese

• Cheddar and Monterey Jack cheese provide calcium for strong bones and protein for muscle growth.
• Cheese also adds healthy fats, which help absorb fat-soluble vitamins like vitamin D.

5. Tomatoes and Enchilada Sauce

• Tomatoes are high in vitamin C, which boosts the immune system and helps with skin health.
• Enchilada sauce often contains tomato paste, adding a rich depth of flavor while also providing antioxidants that support heart health.

6. Spices

• Spices like cumin, garlic, and chili powder are known for their anti-inflammatory properties and can help improve digestion and metabolism.
• Cayenne pepper and jalapeños add not only flavor but also capsaicin, which has been linked to improved fat burning and metabolism.

Frequently Asked Questions on Chicken Enchilada Soup

1. What is in Chicken Enchilada Soup?

Chicken Enchilada Soup typically contains ingredients such as chicken (either fresh or leftover), enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. It’s seasoned with a variety of spices like chili powder, cumin, and garlic powder to give it that signature enchilada flavor. The soup is finished with cream cheese and shredded cheese (such as cheddar and Monterey Jack), which add creaminess and richness.

2. Is Marry Me Chicken Soup Good?

Yes! Marry Me Chicken Soup is a rich, creamy, and flavorful dish that combines tender chicken, sun-dried tomatoes, Parmesan, and a creamy broth. It’s widely loved for its comforting texture and mouthwatering taste. If you enjoy flavorful, hearty soups with a creamy base, this recipe will definitely be a hit!

3. What does Chicken Enchiladas contain?

Chicken Enchiladas typically consist of shredded chicken, corn tortillas, and enchilada sauce. The tortillas are filled with the chicken, rolled up, and then topped with more enchilada sauce and cheese, usually cheddar or Monterey Jack. Enchiladas can also include sautéed onions, bell peppers, or black beans for added flavor and texture.

4. What goes well with Chicken Enchilada Soup?

Several sides complement Chicken Enchilada Soup beautifully:

• Garlic bread or crispy tortilla chips for added crunch.
• Mexican street corn (Elote) or cilantro-lime rice to enhance the Mexican flavors.
• A simple side salad with lime dressing to balance the richness of the soup.
• Quesadillas or grilled chicken for a heartier meal.
• Sour cream, cheese, and cilantro as garnishes for extra flavor.

Chicken Enchilada Soup Recipe Card

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 jalapeño pepper, diced (seeds removed)
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 (10 oz) can red enchilada sauce
• 1 (10 oz) can diced tomatoes with green chilies, undrained
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 teaspoon hot sauce (optional)
• 4 cups chicken broth
• 1 large boneless, skinless chicken breast (or 2 small)
• 4 oz cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded

Instructions:

1. Prep the Ingredients:

   • Combine the chili powder, cumin, garlic powder, onion powder, and cayenne pepper in a small bowl and set aside.
   • Cube and soften the cream cheese. Grate the cheddar and Monterey Jack cheese.

2. Sauté the Aromatics:

   • Heat butter and olive oil in a large soup pot over medium heat.
   • Add the diced onion and jalapeño pepper. Cook for 4 minutes until softened.
   • Add minced garlic and cook for another 1 minute until fragrant.

3. Add the Chicken:

   • Season the chicken breast with salt and pepper, and add it to the pot.
   • Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

4. Simmer the Soup:

   • Stir in the enchilada sauce, diced tomatoes, black beans, corn, hot sauce, and chicken broth.
   • Bring the soup to a boil, then reduce the heat to simmer for 15-20 minutes until the chicken is fully cooked.

5. Shred the Chicken:

   • Remove the chicken from the pot and use two forks to shred the chicken into bite-sized pieces. Return it to the soup.

6. Add the Cream and Cheese:

   • Reduce the heat to low. Stir in the softened cream cheese until fully incorporated.
   • Add the cheddar and Monterey Jack cheeses and stir until melted and creamy.

7. Taste and Adjust:

   • Taste the soup and adjust the seasonings as needed with more salt, pepper, or hot sauce.
   • Serve hot with your choice of garnishes like sour cream, cilantro, or tortilla strips.

Notes:

• For a richer flavor: Use bone-in chicken instead of boneless chicken for a more flavorful broth. Simmer it for longer before shredding the chicken.
• Make it spicier: Add extra jalapeños or use spicy cheese like habanero cheese.
• Slow Cooker Method: Combine all the ingredients in the slow cooker (except for cream cheese and shredded cheese). Cook on low for 6 hours. After shredding the chicken, add the cream cheese and shredded cheese and stir until combined.

Nutritional Facts (per serving):

Recipe Details:

• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes
• Method: Stovetop
• Cuisine: Mexican