Chicken Enchilada Soup is the kind of dish that wraps you up in a big, cozy hug. It’s hearty, flavorful, and brimming with all the Tex-Mex goodness you could ever want. Every spoonful is rich and comforting, with tender chicken, a medley of spices, and just the right amount of creaminess. It’s the perfect meal to enjoy when the weather gets chilly or when you’re craving something that’s easy to make but doesn’t skimp on flavor.
This soup is inspired by the beloved flavors of enchiladas but served in a bowl, making it a no-fuss dinner that’s both satisfying and fun to eat. Whether you’re feeding a crowd or making dinner for two, this recipe is bound to become a regular in your home. Bonus? It’s a one-pot wonder, so cleanup is a breeze.
Why You’ll Love This Recipe:
- Packed with Flavor: The combination of spices and ingredients delivers a bold, comforting taste reminiscent of classic enchiladas.
- One-Pot Meal: Minimal dishes mean more time to relax and enjoy your evening.
- Versatile and Customizable: Easily adjust the spice level, add toppings, or substitute ingredients based on what you have.
- Quick and Easy: Perfect for busy weeknights or lazy weekends.
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 6 cups chicken broth
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn kernels, drained
- 3 cups cooked chicken, shredded
- 1 cup red enchilada sauce
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese
- Salt and pepper to taste
How to Make Chicken Enchilada Soup:
Step-by-Step Instructions:
- Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant. - Toast the Spices
Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Stir the spices into the onions and garlic, letting them toast for about 30 seconds. This step deepens the flavor of the soup. - Add the Broth and Tomatoes
Pour in the chicken broth and add the diced tomatoes. Stir everything together and bring the mixture to a gentle simmer. - Incorporate the Beans, Corn, and Chicken
Add the black beans, corn, and shredded chicken to the pot. Stir to combine and let the soup simmer for about 10 minutes to meld the flavors. - Stir in the Enchilada Sauce and Cream
Pour in the red enchilada sauce and heavy cream, stirring until the soup is well mixed and creamy. Let it simmer for another 5 minutes. - Melt the Cheese
Gradually add the shredded cheddar cheese, stirring constantly to prevent clumping. Taste the soup and adjust the seasoning with salt and pepper as needed. - Serve and Enjoy
Ladle the soup into bowls and garnish with your favorite toppings. Serve hot with tortilla chips on the side.
Helpful Tips:
- Shredded Chicken Shortcut: Use rotisserie chicken for a quick and convenient option.
- Cheese Tips: Always shred cheese from a block instead of using pre-shredded cheese for a smoother, meltier finish.
- Make It Spicy: Add a dash of cayenne pepper or some diced jalapeños for extra heat.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stove-top
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Notes:
- To make this soup lighter, you can substitute the heavy cream with half-and-half or a splash of coconut milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Nutritional Information:
(Per serving)
Calories: 320 | Protein: 25g | Carbohydrates: 18g | Fat: 18g | Fiber: 5g | Sodium: 750mg
Frequently Asked Questions:
Can I freeze Chicken Enchilada Soup?
Absolutely! Just make sure to leave out the cheese and cream before freezing. Add these ingredients after reheating for the best texture.
How can I thicken the soup?
If you prefer a thicker soup, you can blend a portion of it and stir it back into the pot. Alternatively, add a slurry made of cornstarch and water.
What toppings go well with this soup?
The possibilities are endless! Try sour cream, diced avocado, sliced jalapeños, chopped cilantro, or crushed tortilla chips for added crunch.
Storage Instructions:
Store this soup in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove for best results.
Related Recipes:
If you loved this Chicken Enchilada Soup, don’t miss these other Tex-Mex favorites:
Conclusion:
This Chicken Enchilada Soup is the ultimate comfort food that’s packed with bold flavors and simple ingredients. It’s easy to make, endlessly customizable, and perfect for any occasion. Once you try it, you’ll want to make it again and again. So grab your favorite pot and start cooking—dinner just got a whole lot cozier!
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Chicken Enchilada Soup: A Warm, Comforting Classic
Description
Chicken Enchilada Soup is the kind of dish that wraps you up in a big, cozy hug. It’s hearty, flavorful, and brimming with all the Tex-Mex goodness you could ever want. Every spoonful is rich and comforting, with tender chicken, a medley of spices, and just the right amount of creaminess. It’s the perfect meal to enjoy when the weather gets chilly or when you’re craving something that’s easy to make but doesn’t skimp on flavor.
This soup is inspired by the beloved flavors of enchiladas but served in a bowl, making it a no-fuss dinner that’s both satisfying and fun to eat. Whether you’re feeding a crowd or making dinner for two, this recipe is bound to become a regular in your home. Bonus? It’s a one-pot wonder, so cleanup is a breeze.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 6 cups chicken broth
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn kernels, drained
- 3 cups cooked chicken, shredded
- 1 cup red enchilada sauce
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant. - Toast the Spices
Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Stir the spices into the onions and garlic, letting them toast for about 30 seconds. This step deepens the flavor of the soup. - Add the Broth and Tomatoes
Pour in the chicken broth and add the diced tomatoes. Stir everything together and bring the mixture to a gentle simmer. - Incorporate the Beans, Corn, and Chicken
Add the black beans, corn, and shredded chicken to the pot. Stir to combine and let the soup simmer for about 10 minutes to meld the flavors. - Stir in the Enchilada Sauce and Cream
Pour in the red enchilada sauce and heavy cream, stirring until the soup is well mixed and creamy. Let it simmer for another 5 minutes. - Melt the Cheese
Gradually add the shredded cheddar cheese, stirring constantly to prevent clumping. Taste the soup and adjust the seasoning with salt and pepper as needed. - Serve and Enjoy
Ladle the soup into bowls and garnish with your favorite toppings. Serve hot with tortilla chips on the side.
Notes
- To make this soup lighter, you can substitute the heavy cream with half-and-half or a splash of coconut milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.