This Chicken Enchilada Soup is the perfect dish for any occasion, whether it’s a cozy family dinner or a festive gathering with friends. Its rich flavors and creamy texture make it an irresistible choice. Easy to prepare and adaptable for both the stove top and Crock Pot, this soup stands out with its blend of spices and wholesome ingredients. You’ll love how simple pantry staples can turn into a delicious meal that everyone will enjoy!
Why You’ll Love This Recipe
- Quick Preparation: This soup takes only 10 minutes of prep time, making it ideal for busy weeknights.
- Versatile Cooking Methods: Whether you prefer the slow cooker or the stove top, this recipe fits your cooking style.
- Flavorful Ingredients: The combination of spices and cheeses delivers a comforting taste that warms the soul.
- Perfect for Leftovers: Use leftover chicken or even turkey to reduce waste while enjoying a new dish.
- Crowd-Pleaser: With its cheesy goodness and hearty ingredients, this soup is sure to impress family and friends.
Tools and Preparation
To make this Chicken Enchilada Soup efficiently, having the right tools on hand can simplify your cooking process.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Measuring spoons
- Can opener
- Stirring spoon
Importance of Each Tool
- Large soup pot: This allows you to cook all ingredients evenly and in one place.
- Sharp knife: Ensures safe and efficient chopping of vegetables.
- Stirring spoon: A sturdy spoon helps mix ingredients thoroughly for even flavor distribution.
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.
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Spices
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
Vegetables & Fats
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 1 jalapeno pepper (diced with seeds removed)
- 3 cloves garlic (minced)
Canned Goods
- 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)
Broth & Chicken
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small)
Dairy
- 4 oz. cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded)
How to Make Chicken Enchilada Soup
Step 1: Prep Work
- Combine the spices in a small bowl and set aside.
- Remove cream cheese from the fridge to soften it at room temperature.
- Shred cheddar and Monterey Jack cheese from blocks; set aside.
Step 2: Sauté Vegetables
- In a large soup pot over medium heat, melt butter and olive oil.
- Add diced onions and jalapenos; sauté for about four minutes until soft.
- Stir in minced garlic; cook for one more minute until fragrant.
Step 3: Prepare Chicken & Combine Ingredients
- Pat the chicken dry using paper towels; season both sides with salt and pepper.
- Place seasoned chicken into the pot along with all other ingredients except cream cheese and shredded cheeses.
Step 4: Cook Chicken
- Bring the mixture to a gentle boil; cook uncovered for about 15–20 minutes until chicken is cooked through.
- Remove chicken from pot; shred it using two forks before returning it to the soup.
Step 5: Add Cream Cheese & Cheddar
- Lower the heat to low; stir in softened cream cheese until well combined.
- Add shredded cheddar and Monterey Jack cheese, stirring until melted.
Step 6: Final Seasoning & Serve
- Taste your soup; adjust seasonings as needed before serving hot.
Enjoy your hearty bowl of Chicken Enchilada Soup!
How to Serve Chicken Enchilada Soup
Serving Chicken Enchilada Soup can be a delightful experience, enhancing the flavors and making it even more enjoyable. Here are some great serving suggestions to elevate your meal.
Top with Fresh Ingredients
- Avocado: Sliced or diced avocado adds creaminess and healthy fats.
- Cilantro: Fresh cilantro brings a burst of flavor and freshness.
- Lime Wedges: A squeeze of lime juice brightens up the soup.
Pair with Crunchy Toppings
- Tortilla Chips: Crushed tortilla chips add a satisfying crunch.
- Shredded Cheese: Extra cheese on top can make the soup even richer.
- Sour Cream: A dollop of sour cream balances the spiciness and adds creaminess.
Serve with Bread
- Cornbread: Warm cornbread is perfect for dipping and soaking up the soup.
- Garlic Bread: Crunchy garlic bread complements the flavors beautifully.
How to Perfect Chicken Enchilada Soup
To achieve the ultimate Chicken Enchilada Soup, consider these helpful tips that enhance both flavor and texture.
- Use fresh ingredients: Fresh vegetables, herbs, and spices will significantly improve taste.
- Adjust spice levels: Customize the heat by adding more or less cayenne pepper based on your preference.
- Thickening options: If you prefer a thicker soup, consider adding more cream cheese or pureeing part of the soup.
- Slow cook for flavor: If using a Crock Pot, let it simmer for several hours to deepen flavors.
Best Side Dishes for Chicken Enchilada Soup
Complement your Chicken Enchilada Soup with these delicious side dishes that pair perfectly for a complete meal.
- Mexican Rice: Fluffy rice seasoned with spices to absorb the soup’s flavors.
- Refried Beans: Creamy refried beans provide protein and richness alongside the soup.
- Guacamole: Creamy guacamole offers a fresh contrast to the warm soup.
- Quesadillas: Cheesy quesadillas are perfect for dipping into the flavorful broth.
- Slaw Salad: A crunchy slaw salad adds freshness and balances out the richness of the soup.
- Grilled Vegetables: Lightly grilled vegetables add color and texture to your meal.
Common Mistakes to Avoid
Making Chicken Enchilada Soup can be simple, but there are pitfalls to watch out for. Here are some mistakes to avoid for the best results.
- Using cold cream cheese: Cold cream cheese can create lumps in your soup. Always let it soften at room temperature before adding it to the pot.
- Overcooking the chicken: Cooking the chicken too long can make it tough. Stir gently and keep an eye on the cooking time—remove it as soon as it’s done.
- Skipping the seasoning: Failing to season properly will lead to bland soup. Taste your soup and adjust the spices throughout cooking for maximum flavor.
- Ignoring ingredient quality: Using low-quality canned goods or spices can affect taste. Opt for good-quality enchilada sauce and fresh spices when possible.
- Not shredding cheese properly: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Grate cheese from a block for better texture.
Refrigerator Storage
- Store your Chicken Enchilada Soup in an airtight container.
- It will last up to 3-4 days in the refrigerator.
- Allow the soup to cool completely before sealing.
Freezing Chicken Enchilada Soup
- Freeze the soup in a freezer-safe container or heavy-duty freezer bag.
- It can be frozen for up to 3 months.
- Leave space at the top of containers as liquids expand when frozen.
Reheating Chicken Enchilada Soup
- Oven: Preheat oven to 350°F (175°C). Place soup in a baking dish, cover with foil, and heat for 20-30 minutes until warmed through.
- Microwave: Pour individual servings into a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Pour soup into a saucepan over medium heat. Stir occasionally until heated thoroughly, about 5-10 minutes.
Frequently Asked Questions
What is Chicken Enchilada Soup?
Chicken Enchilada Soup is a creamy and cheesy dish that combines shredded chicken with enchilada sauce, beans, corn, and spices. It’s perfect for a cozy meal.
Can I use leftover chicken for this recipe?
Yes! Leftover chicken works great in Chicken Enchilada Soup. Just shred it and add it during the last stages of cooking to warm it through.
How do I make Chicken Enchilada Soup spicy?
To add spice, include more jalapeños or use hot sauce. You can also substitute regular diced tomatoes with green chilies for spicier options.
Can I make this Chicken Enchilada Soup in a Crock Pot?
Absolutely! Simply combine all ingredients except cheese and cook on low for 6-8 hours or high for 3-4 hours. Add cream cheese and shredded cheeses before serving.
Final Thoughts
This easy Chicken Enchilada Soup is not only delicious but also adaptable to your taste preferences. You can customize it by adding extra vegetables or adjusting spice levels. Try making this comforting dish today; it’s sure to become a family favorite!
Chicken Enchilada Soup
- Total Time: 30 minutes
- Yield: Serves 6
Description
Chicken Enchilada Soup is the ultimate comfort food, combining savory shredded chicken with a rich, creamy broth that’s packed with flavor. This delightful dish is perfect for busy weeknights or cozy gatherings, taking just 10 minutes to prep. Whether you choose to cook it on the stove or in a Crock Pot, this versatile soup features a harmonious blend of spices, fresh vegetables, and melted cheese that will warm your soul. Serve it hot with your favorite toppings for an irresistible meal that friends and family will love.
Ingredients
- Chicken breast (or thighs)
- Red enchilada sauce
- Black beans
- Diced tomatoes with green chilies
- Cream cheese
- Cheddar cheese
- Monterey Jack cheese
- Onion
- Jalapeño
- Garlic
- Spices
Instructions
- Combine spices in a bowl; set aside.
- Sauté onion and jalapeño in butter and olive oil until soft. Add garlic and cook until fragrant.
- Season chicken and add to pot with all ingredients except cheeses.
- Bring to a boil; cook uncovered for 15–20 minutes until chicken is cooked. Shred chicken and return to pot.
- Stir in cream cheese until melted; add shredded cheeses until combined.
- Adjust seasonings as needed before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop/Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 75mg
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