This Chicken Enchilada Soup is a delightful and comforting dish that packs a punch of flavor. Perfect for cozy evenings or gatherings, this recipe is not only easy to prepare but also versatile enough to suit various occasions. Whether you opt for the stove top or the Crock Pot, the combination of chicken, spices, and creamy cheese will warm your soul and satisfy your cravings.

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Why You’ll Love This Recipe

Quick Preparation: With just 10 minutes of prep time, you can have a delicious meal ready in under an hour.
Rich Flavor: The blend of spices and cheeses creates a creamy and savory soup that is sure to please everyone at the table.
Versatile Ingredients: Customize this soup with chicken breast, thighs, or even leftover rotisserie chicken, making it perfect for any day of the week.
Healthy Options: Packed with beans and corn, this soup is not only tasty but also nutritious.
Crowd-Pleasing: Ideal for family dinners or parties, this recipe serves 11 people, ensuring there’s plenty to go around.

Tools and Preparation

Having the right tools can make cooking your Chicken Enchilada Soup even easier. Here’s what you’ll need:

Essential Tools and Equipment

Importance of Each Tool

Large soup pot: Essential for cooking all ingredients together evenly without overcrowding.
Cutting board: Provides a safe surface to chop vegetables and prepare ingredients efficiently.
Measuring spoons: Ensures precise measurements of spices for consistent flavor in every batch.

Ingredients

This EASY Chicken Enchilada Soup recipe can be made on the stove top or in the Crock Pot! Use chicken breast, chicken thighs, or leftover chicken along with simple pantry ingredients.

Spices

½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
¼ teaspoon: cumin
1 pinch EACH: cinnamon, cayenne pepper

Base Ingredients

1 tablespoon: butter
1 tablespoon: olive oil
1 yellow onion: diced
1 jalapeno pepper: diced with seeds removed
3 cloves garlic: minced

Main Components

10 oz. red enchilada sauce
10 oz. diced tomatoes with green chilies (undrained)
15 oz. black beans (drained and rinsed)
15 oz. canned whole kernel corn (drained)
1 teaspoon: hot sauce (optional)
4 cups: chicken broth

Chicken & Dairy

1 large boneless skinless chicken breast (or 2 small). (see notes if using cooked chicken)
4 oz. cream cheese (cubed and softened)
1 cup: cheddar cheese (shredded)
½ cup: Monterey Jack cheese (shredded. Can also use more cheddar.)

How to Make Chicken Enchilada Soup

Step 1: Prepare Your Ingredients

Combine all the seasoning ingredients in a bowl and set aside.
Allow cream cheese to soften at room temperature.
Shred cheddar and Monterey Jack cheese from blocks.

Step 2: Sauté Vegetables

Heat butter and olive oil in a large soup pot over medium heat.
Add diced onions and jalapeno peppers; sauté until softened (about 4 minutes).
Stir in minced garlic and cook for an additional minute.

Step 3: Cook the Chicken

Pat the chicken dry; season each side with salt and pepper.
Place seasoned chicken into the pot with sautéed vegetables.
Add all remaining ingredients except cream cheese and shredded cheese.

Step 4: Simmer

Bring the soup to a gentle boil; reduce heat slightly.
Allow chicken to cook through slowly for about 15-20 minutes.
Remove cooked chicken; shred using two forks before returning it to the pot.

Step 5: Add Creaminess

Reduce heat to low after returning shredded chicken.
Stir in softened cream cheese until fully combined.
Gradually add shredded cheeses until melted into the soup.

Step 6: Final Touches

Taste your soup; adjust seasoning as needed before serving hot.

Enjoy your homemade Chicken Enchilada Soup that’s rich in flavors and perfect for any occasion!

How to Serve Chicken Enchilada Soup

Serving Chicken Enchilada Soup is a delightful experience, as it can be customized to suit various tastes. Here are some great suggestions to elevate your serving game.

Top with Fresh Ingredients

Sour Cream: A dollop of sour cream adds creaminess and balances the spice.
Chopped Cilantro: Fresh cilantro brings a burst of flavor and color to each bowl.
Avocado Slices: Creamy avocado complements the soup’s flavors and adds healthy fats.

Add Crunchy Elements

Tortilla Chips: Crushed tortilla chips offer a satisfying crunch and enhance the Mexican theme.
Pico de Gallo: A fresh salsa adds a zesty kick and brightens up the dish.

Serve with Additional Cheeses

Feta Cheese: Crumbled feta provides a tangy taste that contrasts nicely with the soup’s richness.
More Shredded Cheese: Extra cheddar or Monterey Jack melted on top creates an indulgent finish.

How to Perfect Chicken Enchilada Soup

To ensure your Chicken Enchilada Soup turns out perfectly every time, keep these tips in mind.

Use Fresh Ingredients: Fresh vegetables and spices significantly enhance the flavor profile of your soup.
Adjust Spices to Taste: Don’t hesitate to modify spices based on your heat preference. Add more cayenne for extra kick!
Cook Chicken Gently: Avoid boiling the chicken rapidly, as this can make it tough; simmer for tenderness instead.
Experiment with Broths: Try using homemade broth for deeper flavor or substitute with vegetable broth for a lighter version.

Best Side Dishes for Chicken Enchilada Soup

Pairing side dishes with Chicken Enchilada Soup can create a well-rounded meal. Here are some excellent options:

Mexican Rice: Fluffy rice seasoned with spices complements the soup beautifully.
Cornbread: Sweet cornbread adds a pleasant contrast to the savory flavors of the soup.
Guacamole: Creamy guacamole provides richness and balances the spice of the enchilada soup.
Chips and Salsa: Crispy tortilla chips served with salsa make for an easy and tasty appetizer.
Salad Verde: A refreshing green salad topped with lime vinaigrette lightens up the meal.
Grilled Vegetables: Seasonal grilled vegetables add color and nutrition alongside your vibrant soup.

Common Mistakes to Avoid

When making Chicken Enchilada Soup, even small oversights can lead to a less-than-perfect dish. Here are some common mistakes to watch for.

Skipping the seasoning prep: Not preparing your spices in advance can lead to uneven flavor. Measure everything out before you start cooking.
Using cold cream cheese: Adding cold cream cheese directly can create clumps in your soup. Always let it soften at room temperature first.
Overcooking the chicken: Cooking the chicken too long can make it tough. Monitor your soup and remove the chicken as soon as it’s done.
Not adjusting spice levels: Everyone’s heat preference is different. Taste your soup and adjust spices gradually to suit your palate.
Neglecting the garnishes: Skipping toppings like avocado or cilantro misses an opportunity for added flavor and texture. Don’t forget to garnish!

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 4 days.
Let the soup cool completely before sealing it.

Freezing Chicken Enchilada Soup

Freeze in a freezer-safe container for up to 3 months.
Leave some space at the top of the container, as soup expands when frozen.

Reheating Chicken Enchilada Soup

Oven: Preheat to 350°F (175°C), place soup in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warm.
Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot, stirring in between.
Stovetop: Heat over medium heat in a pot, stirring frequently until warmed through.

Frequently Asked Questions

Here are some common questions about making Chicken Enchilada Soup.

How do I make Chicken Enchilada Soup spicy?

You can increase the spiciness by adding more jalapeños or using hotter peppers. A splash of hot sauce also enhances the heat.

Can I use rotisserie chicken for this recipe?

Yes! Using rotisserie chicken is a great time-saver. Just shred it and add it during step 3 of the instructions.

What sides go well with Chicken Enchilada Soup?

Cornbread, tortilla chips, or a fresh salad pair wonderfully with this comforting soup.

How long does Chicken Enchilada Soup last in the fridge?

Chicken Enchilada Soup stays fresh in the fridge for up to 4 days if stored properly in an airtight container.

Final Thoughts

This Chicken Enchilada Soup is not only easy to prepare but also incredibly versatile. You can customize it with your favorite toppings or ingredients based on what you have on hand. Give this recipe a try for a cozy, satisfying meal that your family will love!

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Chicken Enchilada Soup

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Author: Nora
Total Time: 50 minutes
Yield: Serves 11

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Description

Chicken Enchilada Soup is the ultimate cozy delight, perfect for chilly evenings or casual gatherings. This hearty dish combines tender chicken with a medley of spices, creamy cheeses, and wholesome ingredients like black beans and corn. With its rich flavors and comforting texture, this soup is sure to warm your soul and satisfy your cravings. Best of all, it’s incredibly easy to prepare in just under an hour! Whether you choose to make it on the stove or in a slow cooker, this Chicken Enchilada Soup can be customized with your favorite toppings. Get ready to impress your family and friends with this flavorful bowl of goodness!

Ingredients

Chicken breast (or thighs)
Red enchilada sauce
Black beans
Whole kernel corn
Cream cheese
Cheddar cheese
Monterey Jack cheese
Spices (chili powder, cumin, garlic powder)

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Instructions

Prepare spices in a bowl; set aside.
Heat butter and olive oil in a large pot; sauté diced onions and jalapeños until softened.
Season chicken and add to the pot along with spices and remaining ingredients except cheeses.
Bring to a boil, then simmer for 15–20 minutes; shred chicken before returning to the pot.
Stir in softened cream cheese and gradually add shredded cheeses until melted.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main
Method: Stovetop/Slow Cooker
Cuisine: Mexican