Chicken Enchilada Soup
This Chicken Enchilada Soup is a delightful blend of flavors that makes it perfect for cozy nights or casual gatherings. With its creamy texture and cheesy goodness, this soup satisfies cravings while being incredibly easy to prepare. Whether you choose the stove top or the Crock Pot method, you can whip up this delicious dish in no time. Perfect for any occasion, this recipe brings comfort food to a whole new level.
Why You’ll Love This Recipe
- Quick Preparation: This soup takes only 10 minutes of prep time, making it an ideal choice for busy weeknights.
- Versatile Ingredients: You can use chicken breast, thighs, or even leftover chicken. Plus, pantry staples make this recipe easy to execute.
- Rich Flavor Profile: A mix of spices and cheeses ensures every bite is bursting with flavor.
- Perfect for Meal Prep: Make a large batch to enjoy throughout the week or freeze for later use.
- Crowd-Pleaser: With its cheesy and creamy elements, this soup is sure to satisfy family and friends alike.
Tools and Preparation
To create your Chicken Enchilada Soup efficiently, you’ll need a few essential tools. Having the right equipment helps streamline your cooking process and enhances the overall experience.
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Essential Tools and Equipment
- Large soup pot
- Cutting board
- Chef’s knife
- Measuring spoons
- Can opener
Importance of Each Tool
- Large soup pot: This allows for even cooking and provides ample space for all the ingredients.
- Chef’s knife: A sharp knife makes chopping vegetables quick and easy, saving you valuable time in the kitchen.
- Measuring spoons: Accurate measurements ensure your spices are perfectly balanced for optimal flavor.
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 chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch 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)
Optional Ingredients
- 1 teaspoon hot sauce (optional)
Broth & Chicken
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small; see notes if using cooked chicken)
Dairy Ingredients
- 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: Prep Work
Start by combining all seasonings in a bowl and setting them aside. Take out your cream cheese so it can soften while you prepare other ingredients. Shred both cheddar and Monterey Jack cheese from blocks, as pre-shredded cheese may not melt as well.
Step 2: Sauté Vegetables
In a large soup pot over medium heat, heat butter and olive oil together.
Add diced onions and jalapeno peppers.
Soften these for about 4 minutes.
Then add minced garlic and cook for an additional minute.
Step 3: Cook Chicken
Pat your chicken dry with paper towels. Season both sides generously with salt and pepper.
Place the seasoned chicken into the soup pot along with all remaining ingredients except cream cheese and shredded cheese.
Step 4: Simmer Soup
Bring the mixture to a gentle boil.
– Allow it to cook for about 15-20 minutes until the chicken is cooked through but not tough.
– Remove cooked chicken from the pot and shred using two forks before returning it back into the pot.
Step 5: Add Cream Cheese
Reduce heat to low after shredding the chicken.
– Stir in softened cream cheese until completely combined.
– Next, add shredded cheeses gradually until they melt into a creamy texture.
Step 6: Final Taste Adjustments
Taste your soup and adjust any seasonings as desired. Serve hot with your favorite toppings!
How to Serve Chicken Enchilada Soup
Serving Chicken Enchilada Soup can elevate your meal experience. This delicious and hearty soup pairs wonderfully with various toppings and sides, making it a versatile dish for any occasion.
Toppings
- Sour Cream: A dollop of sour cream adds creaminess and balances the spices in the soup.
- Fresh Cilantro: Sprinkle chopped cilantro on top for a burst of freshness.
- Avocado Slices: Creamy avocado slices enhance the texture and flavor profile.
- Lime Wedges: A squeeze of lime juice brightens the flavors and adds a zesty kick.
Accompaniments
- Cornbread: Serve warm cornbread on the side for a comforting complement.
- Tortilla Chips: Crunchy tortilla chips make for a great dipping option.
- Rice: Pair with white or Mexican rice to create a more filling meal.
- Salad: A light salad with vinaigrette provides a refreshing contrast to the rich soup.
How to Perfect Chicken Enchilada Soup
For an even better Chicken Enchilada Soup, consider these helpful tips. These small adjustments can enhance flavor and texture.
- Use Fresh Ingredients: Fresh vegetables and spices will elevate the taste of your soup significantly.
- Cook Chicken Gently: Avoid boiling too rapidly; gentle cooking keeps chicken tender and juicy.
- Adjust Spice Levels: Customize the heat by adding more cayenne pepper or hot sauce according to your preference.
- Add More Cheese: For extra creaminess, feel free to increase the amount of cheese used during cooking.
- Experiment with Broths: Try using different types of broth (like vegetable or beef) for unique flavors.
Best Side Dishes for Chicken Enchilada Soup
Complementing your Chicken Enchilada Soup with sides makes for a well-rounded meal. Here are some delicious options that pair perfectly.
- Mexican Street Corn Salad: A mix of corn, lime, cheese, and spices that captures summer flavors.
- Guacamole: This creamy avocado dip pairs well with tortilla chips and adds richness to your meal.
- Pico de Gallo: Fresh salsa made from tomatoes, onions, cilantro, and lime; it offers brightness alongside the soup.
- Stuffed Jalapeños: Spicy jalapeños filled with cheese make for an exciting appetizer that complements the soup’s flavors.
- Quesadillas: Cheese-filled tortillas grilled until golden brown; they provide a satisfying crunch when dipped into the soup.
- Cilantro Lime Rice: Fluffy rice infused with lime juice and cilantro enhances your meal’s freshness while absorbing the soup’s flavors.
Common Mistakes to Avoid
Making Chicken Enchilada Soup can be simple, but there are a few common mistakes that can affect the flavor and texture. Here’s how to avoid them.
- Not seasoning enough: Failing to season properly can lead to bland soup. Always taste and adjust your seasonings as you go.
- Overcooking the chicken: Cooking the chicken too long can make it tough. Ensure you remove it from heat once it reaches a safe internal temperature and shred it gently.
- Using low-quality ingredients: Cheap ingredients can compromise flavor. Opt for good quality broth, enchilada sauce, and cheeses for the best results.
- Skipping the cream cheese: The cream cheese adds a creamy texture that enhances the soup. Don’t leave it out or substitute it with something else.
- Ignoring the cooking time: Following the cooking times is crucial. Allowing the soup to simmer just right will meld all flavors beautifully.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Allow the soup to cool completely before refrigerating.
Freezing Chicken Enchilada Soup
- Freeze in airtight containers or freezer bags for up to 3 months.
- Label containers with dates for easy tracking.
Reheating Chicken Enchilada Soup
- Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish, cover with foil, and heat for 20-25 minutes until warm throughout.
- Microwave: Heat in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes, stirring halfway through.
- Stovetop: Pour into a pot over medium heat and stir occasionally until heated through, about 5-10 minutes.
Frequently Asked Questions
Here are some commonly asked questions about making Chicken Enchilada Soup.
How can I make Chicken Enchilada Soup spicier?
You can add more jalapeños or include diced chipotle peppers for extra heat. Adjust hot sauce levels to your taste.
Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken works great and saves time when making Chicken Enchilada Soup.
What toppings go well with Chicken Enchilada Soup?
Consider toppings like avocado slices, cilantro, sour cream, or crispy tortilla strips for added flavor and texture.
Is this Chicken Enchilada Soup healthy?
Yes! It is packed with protein from the chicken and fiber from beans. Adjusting cheese quantities can also lower calories if needed.
Final Thoughts
This Chicken Enchilada Soup is not only comforting but also versatile. You can customize it with various toppings or ingredients based on your preferences. Whether you enjoy it on a chilly evening or want a quick meal prep option, this recipe delivers on flavor and satisfaction!
Chicken Enchilada Soup
- Total Time: 40 minutes
- Yield: Serves approximately 6 people
Description
Indulge in the ultimate comfort food with this Chicken Enchilada Soup, a creamy and cheesy delight that warms your soul. Perfect for cozy nights or casual get-togethers, this easy-to-make soup combines tender chicken with rich spices and a medley of pantry staples, creating a flavor-packed dish that’s both satisfying and quick to prepare. Whether you use the stove top or slow cooker, you’ll have a delicious meal ready in no time. Add your favorite toppings like avocado and cilantro for an extra burst of flavor, making it a crowd-pleaser for family and friends alike.
Ingredients
- Chicken breast or thighs
- Red enchilada sauce
- Black beans
- Diced tomatoes with green chilies
- Cream cheese
- Cheddar and Monterey Jack cheese
- Spices: chili powder, garlic powder, onion powder, cumin
Instructions
- Combine all spices in a bowl and set aside.
- In a large pot over medium heat, sauté diced onions and jalapeños in butter and olive oil for 4 minutes; add minced garlic for another minute.
- Season chicken with salt and pepper; add to the pot along with remaining ingredients (except cheeses).
- Bring to a boil; simmer for 15-20 minutes until chicken is cooked through. Shred chicken before returning it to the pot.
- Reduce heat and stir in softened cream cheese; gradually mix in shredded cheeses until melted.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop/Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 85mg
