When the air turns crisp and the days grow shorter, there’s nothing quite like a warm bowl of soup to bring comfort and cheer. Chicken Enchilada Soup is a true star in the realm of hearty, flavorful meals that are as satisfying to make as they are to eat. Bursting with bold, zesty flavors and a creamy texture, this soup is like wrapping yourself in your favorite blanket—it’s cozy, familiar, and oh-so-delicious.
This recipe draws inspiration from the rich culinary traditions of Mexico, with ingredients like tomatoes, black beans, and spices that are staples in enchilada dishes. Whether you’re serving it as a simple weeknight dinner or as part of a larger gathering, this soup is sure to impress everyone at the table. Best of all? It’s easy to make and comes together in under an hour, making it perfect for busy days.
Why You’ll Love This Recipe:
- Easy to Prepare: Minimal prep and a straightforward process make this soup beginner-friendly.
- Bold Flavors: Each spoonful is packed with the smoky, savory taste of enchiladas.
- Hearty and Filling: Loaded with chicken, beans, and veggies, this soup is a complete meal in a bowl.
- Customizable: Adjust the spice level and toppings to suit your preferences.
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 ½ cups cooked chicken, shredded
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chilies
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ½ cups frozen corn
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 ½ cups shredded cheddar cheese
- 1 cup heavy cream
How to Make Chicken Enchilada Soup
Step-by-Step Instructions:
- Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. - Build the Base:
Pour in the chicken broth, then add the shredded chicken, diced tomatoes, green chilies, black beans, and corn. Stir to combine and bring the mixture to a gentle simmer. - Season Generously:
Sprinkle in the chili powder, cumin, smoked paprika, and salt. Stir well to evenly distribute the spices. - Simmer and Blend:
Let the soup simmer for 15–20 minutes, allowing the flavors to meld together beautifully. If you prefer a slightly thicker consistency, you can use an immersion blender to blend a portion of the soup. - Add the Creamy Touch:
Reduce the heat to low and stir in the shredded cheddar cheese and heavy cream. Keep stirring until the cheese is fully melted and the soup is luxuriously creamy. - Serve and Enjoy:
Ladle the soup into bowls and top with your favorite garnishes, such as chopped cilantro, diced avocado, sour cream, or crispy tortilla strips.
Helpful Tips:
- Rotisserie Chicken Shortcut: Save time by using pre-cooked rotisserie chicken.
- Custom Spice Level: If you love heat, add a dash of cayenne pepper or extra green chilies. For a milder soup, reduce the chili powder.
- Topping Ideas: Get creative with toppings! Consider adding shredded lettuce, diced tomatoes, or a squeeze of lime juice for an extra burst of flavor.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stove-Top
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Notes:
- You can make this soup ahead of time and reheat it gently on the stove. It tastes even better the next day as the flavors deepen.
- For a thicker soup, add a tablespoon of cornstarch mixed with water during the simmering stage.
Nutritional Information (Per Serving):
- Calories: Approx. 350
- Protein: 18g
- Carbohydrates: 20g
- Fat: 22g
- Fiber: 6g
Frequently Asked Questions:
Can I make this soup dairy-free?
Absolutely! Replace the heavy cream with coconut milk and use a dairy-free cheese alternative.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat it on the stove or in the microwave until warm.
Can I freeze this soup?
Yes! Let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Related Recipes
If you loved this Chicken Enchilada Soup, here are a few more hearty and comforting recipes to try:
Conclusion
This Chicken Enchilada Soup is the ultimate comfort food, offering bold flavors, creamy textures, and hearty ingredients all in one bowl. Perfect for chilly evenings, family dinners, or meal prep, this soup will quickly become a go-to in your recipe rotation. So grab a spoon, cozy up, and enjoy the heartwarming goodness!
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Cozy and Creamy Chicken Enchilada Soup
Description
When the air turns crisp and the days grow shorter, there’s nothing quite like a warm bowl of soup to bring comfort and cheer. Chicken Enchilada Soup is a true star in the realm of hearty, flavorful meals that are as satisfying to make as they are to eat. Bursting with bold, zesty flavors and a creamy texture, this soup is like wrapping yourself in your favorite blanket—it’s cozy, familiar, and oh-so-delicious.
This recipe draws inspiration from the rich culinary traditions of Mexico, with ingredients like tomatoes, black beans, and spices that are staples in enchilada dishes. Whether you’re serving it as a simple weeknight dinner or as part of a larger gathering, this soup is sure to impress everyone at the table. Best of all? It’s easy to make and comes together in under an hour, making it perfect for busy days.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 ½ cups cooked chicken, shredded
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chilies
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ½ cups frozen corn
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 ½ cups shredded cheddar cheese
- 1 cup heavy cream
Instructions
- Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. - Build the Base:
Pour in the chicken broth, then add the shredded chicken, diced tomatoes, green chilies, black beans, and corn. Stir to combine and bring the mixture to a gentle simmer. - Season Generously:
Sprinkle in the chili powder, cumin, smoked paprika, and salt. Stir well to evenly distribute the spices. - Simmer and Blend:
Let the soup simmer for 15–20 minutes, allowing the flavors to meld together beautifully. If you prefer a slightly thicker consistency, you can use an immersion blender to blend a portion of the soup. - Add the Creamy Touch:
Reduce the heat to low and stir in the shredded cheddar cheese and heavy cream. Keep stirring until the cheese is fully melted and the soup is luxuriously creamy. - Serve and Enjoy:
Ladle the soup into bowls and top with your favorite garnishes, such as chopped cilantro, diced avocado, sour cream, or crispy tortilla strips.
Notes
- You can make this soup ahead of time and reheat it gently on the stove. It tastes even better the next day as the flavors deepen.
- For a thicker soup, add a tablespoon of cornstarch mixed with water during the simmering stage.