Rich & Spicy Chicken Enchilada Soup Recipe for Cozy Nights

Steaming bowls of hearty chicken enchilada soup promise comfort on chilly evenings.

Aromatic spices drift through kitchens, beckoning hungry souls.

Tender chicken chunks swim alongside vibrant vegetables in a rich, creamy broth.

Southwest flavors dance across taste buds with each delightful spoonful.

Warm corn tortilla strips add delightful crunch to this classic Mexican-inspired dish.

Quick and easy preparation means you can savor this delectable meal in under an hour.

Grab your ladle and let’s turn ordinary dinner into an extraordinary culinary adventure.

Why Chicken Enchilada Soup Is a Crowd-Pleaser

• Spice Up Your Meal: Dive into a flavor explosion with this zesty chicken enchilada soup that brings the heat of Mexican cuisine right to your kitchen.
• Quick and Hearty Comfort: Prepare a satisfying one-pot wonder that feeds the whole family with minimal cleanup and maximum deliciousness.
• Customize Your Bowl: Top with fresh cilantro, sour cream, or crushed tortilla chips to make this soup perfectly tailored to your taste buds.
• Nutritious and Filling: Pack in protein from chicken, fiber from beans, and a variety of vegetables for a balanced, nutritious meal that keeps you satisfied.

Ingredients for Chicken Enchilada Soup

• Chicken Breast: The main protein that adds heartiness and flavor to the soup.
• Black Beans: A protein-packed legume that provides additional texture and nutrition.

• Chicken Broth: Creates the soup's foundational liquid base and adds depth of flavor.
• Enchilada Sauce: Provides a classic Mexican-inspired taste and rich color to the soup.
• Diced Tomatoes with Green Chilies: Adds brightness, acidity, and a subtle spicy kick.

• Cream Cheese: Adds richness and creates a smooth, creamy texture in the soup.
• Cheddar Cheese, Monterey Jack Cheese: Melted cheeses that enhance the soup's richness and provide a classic cheesy flavor.

• Onion, Jalapeno, Garlic: Key aromatic ingredients that build a flavor foundation for the soup.
• Corn: Adds sweetness and a pleasant texture to the soup.

• Chili Powder, Mustard Powder, Garlic Powder, Onion Powder, Cumin, Cinnamon, Cayenne Pepper: A complex spice mix that creates a deep, multi-layered flavor profile.

• Butter, Olive Oil: Provide a base for sautéing aromatics and add rich flavor to the soup.

How to Make Chicken Enchilada Soup

Step 1: Create Flavor Explosion

Mix together chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl.

This blend will transform your soup into a taste sensation.

Step 2: Sauté Aromatic Foundations

Heat butter and olive oil in a large pot over medium temperature.

Toss in diced onions, chopped jalapeños, and minced garlic.

Cook until vegetables become soft and fragrant, releasing their delicious flavors.

Step 3: Build Soup Base

Pour in enchilada sauce, diced tomatoes with green chilies, black beans, corn, and chicken broth.

Add the pre-mixed spice blend and stir everything together, creating a rich and complex liquid foundation.

Step 4: Poach Tender Chicken

Gently place chicken breasts into the simmering liquid.

Cook for approximately 20 minutes until chicken becomes completely white and tender throughout.

Step 5: Shred Protein

Carefully remove chicken from the pot.

Using two forks, pull apart the meat into delicate, bite-sized shreds.

Return the shredded chicken back into the soup.

Step 6: Melt Creamy Cheeses

Introduce softened cream cheese into the pot.

Stir until it dissolves completely.

Follow by adding shredded cheddar and Monterey Jack cheeses, mixing until they create a smooth, luxurious texture.

Step 7: Serve And Enjoy

Ladle the steaming, aromatic soup into bowls.

Garnish with optional toppings like fresh cilantro, sour cream, or crispy tortilla strips.

Tips for Zesty Chicken Enchilada Soup

• Adjust cayenne pepper quantity based on your heat tolerance; start with less and add more if needed.
• Soften cream cheese at room temperature for smoother integration into the soup.
• Ensure chicken is fully cooked by checking internal temperature reaches 165°F using a meat thermometer.
• Replace black beans and corn with extra vegetables like zucchini or cauliflower for a lower-carb version.
• Garnish with fresh cilantro, diced avocado, or a squeeze of lime juice just before serving to enhance the soup's brightness.

Variations on Chicken Enchilada Soup

• Vegetarian Enchilada Soup: Replace chicken with plant-based protein like black beans, lentils, or tofu. Use vegetable broth instead of chicken broth for a complete vegetarian version.
• Gluten-Free Adaptation: Ensure enchilada sauce is gluten-free. Verify spices are certified gluten-free. Check all ingredient labels for potential gluten contamination.
• Low-Carb Mexican Soup: Swap corn and beans for cauliflower and zucchini. Reduce overall carbohydrate content while maintaining rich, spicy flavor profile.
• Dairy-Free Option: Substitute cream cheese with cashew cream. Replace cheddar and Monterey Jack with dairy-free cheese alternatives made from nuts or coconut.

Serving Suggestions for Chicken Enchilada Soup

• Zesty Toppings Extravaganza: Sprinkle crispy tortilla strips, fresh chopped cilantro, diced green onions, and a dollop of sour cream to elevate the soup's flavor and texture.
• Cheese Lover's Dream: Add extra shredded cheddar or Monterey Jack on top, letting it melt slightly for a gooey, indulgent twist that cheese enthusiasts will adore.
• Avocado Fiesta: Dice ripe avocados and scatter them over the soup, providing a creamy, cool contrast to the warm, spicy base of the chicken enchilada soup.
• Lime Brightness Boost: Squeeze fresh lime juice just before serving to add a zesty, tangy kick that brightens the entire dish and complements the rich, cheesy flavors.

Storing Chicken Enchilada Soup Correctly

• Store leftover soup in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring it's sealed tightly to maintain freshness and prevent absorption of other food odors.
• Pour cooled soup into freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal carefully, and freeze for up to 3 months. Label with the date for easy tracking.
• Transfer desired portion to a microwave-safe bowl. Cover with a microwave-safe lid or microwave-safe plastic wrap. Heat on medium power in 30-second intervals, stirring between each interval until thoroughly warmed.

FAQs

• Is this soup spicy?

The seasoning blend includes cayenne pepper, which adds a mild heat. You can reduce or omit cayenne for a milder version.

• Can I use pre-cooked chicken?

Yes, swap raw chicken breast with rotisserie or leftover cooked chicken. Just shred and add in the last few minutes of cooking to prevent overcooking.

• What if I don't have all the specific cheese types?

You can substitute with similar melting cheeses like Colby Jack or pepper jack. The key is using a mix of cheeses for depth of flavor.

• How do I make this soup healthier?

Use low-fat cream cheese, reduced-sodium chicken broth, and add extra vegetables like bell peppers or zucchini to boost nutrition.

Chicken Enchilada Soup Recipe

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4.8 from 30 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Hearty chicken enchilada soup brings Mexican-inspired comfort straight to your kitchen, blending rich spices and tender chicken. Creamy, zesty flavors dance together, promising a satisfying meal you’ll crave again and again.

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Ingredients

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Proteins:

• 1 large boneless skinless chicken breast (or 2 small)
• 4 ounces (113 grams) cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded (or more cheddar)

Vegetables and Beans:

• 1 yellow onion, diced
• 1 jalapeno pepper, diced with seeds removed
• 3 cloves garlic, minced
• 15 ounces (425 grams) black beans, drained and rinsed
• 15 ounces (425 grams) canned whole kernel corn, drained
• 10 ounces (283 grams) diced tomatoes with green chilies, undrained

Liquids and Seasonings:

• 4 cups chicken broth
• 10 ounces (283 grams) red enchilada sauce
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon hot sauce (optional)
• 1/2 teaspoon chili powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1 pinch cinnamon
• 1 pinch cayenne pepper

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Instructions

1. Craft a zesty spice blend by whisking together chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a compact mixing vessel.
2. Heat butter and olive oil in a substantial pot over medium temperature. Introduce diced onions, jalapeños, and minced garlic, sautéing until vegetables become translucent and fragrant, approximately 4-5 minutes.
3. Pour enchilada sauce, diced tomatoes with green chilies, black beans, corn, and chicken broth into the pot. Integrate the prepared spice mixture, stirring thoroughly to distribute flavors evenly.
4. Gently submerge whole chicken breasts into the simmering liquid. Allow to cook for 18-22 minutes at a gentle bubble, ensuring chicken reaches an internal temperature of 165°F.
5. Extract chicken from the liquid and utilize two forks to meticulously shred the meat into tender strands. Return shredded chicken to the pot.
6. Incorporate softened cream cheese, stirring until completely melted and integrated. Gradually fold in shredded cheddar and Monterey Jack cheeses, continuing to stir until smooth and creamy.
7. Ladle the steaming soup into serving bowls, creating a hearty and vibrant meal ready to be garnished with optional toppings like cilantro, sour cream, or tortilla strips.

Notes

• Adjust spice levels by reducing or increasing cayenne pepper to suit personal heat tolerance.
• Swap chicken breasts with rotisserie chicken for quicker preparation and deeper flavor.
• Use low-sodium chicken broth to control salt content and make the soup more diet-friendly.
• Enhance protein by adding extra beans or quinoa for vegetarian and gluten-free variations.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 291 kcal
• Sugar: 4 g
• Sodium: 695 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 27 g
• Cholesterol: 75 mg