Chicken Enchilada Soup – This Chicken Enchilada Soup Recipe. Brings together the flavors of America. And Mexican cuisine. In a comforting, hearty dish. Loaded with tender chicken, zesty enchilada sauce, and black beans. And a blend of cheeses. It’s a warm, spicy delight. Perfect for chilly days.
The first time I made this Chicken Enchilada Soup. It was a cold winter evening. And I wanted something. That could warm both body and soul. As the soup simmered. The kitchen was filled with the mouthwatering aroma of spices. Drawing my husband. And kids from their rooms. Their first spoonful was met with a chorus of “Mmm!”. Since then, it’s become a family favorite. Especially on those nights. When we crave something rich. And satisfying.
What makes this Chicken Enchilada Soup truly stands out?
This recipe stands out. For its rich, layered flavors. And creamy texture. The combination of enchilada sauce, cream cheese, and Monterey Jack. Creates a creamy, cheesy broth. That’s both comforting and satisfying. The addition of jalapeño and hot sauce. Gives it just the right amount of heat. While the black beans. And corn adds heartiness. Making it a complete meal. In a bowl.
What You Need To Make This Chicken Enchilada Soup Recipe?
Chili Powder: Adds a warm, earthy flavor. With just the right amount of heat. Make sure to use a high-quality chili powder. For the best flavor.
Mustard Powder: A touch of mustard powder adds a subtle tang. That enhances the overall depth of the soup.
Cumin: Brings an authentic Mexican flavor to the soup. It’s an essential spice. In any enchilada recipe.
Cinnamon & Cayenne Pepper: These spices might seem unusual. But they add a warm, spicy undertone. That rounds out the flavors beautifully.
Red Enchilada Sauce: The star of the show. It gives the soup its signature enchilada flavor. Use your favorite brand. Or homemade if you have it.
Diced Tomatoes with Green Chilies: These add a little kick. And tangy flavor. That balances the richness of the cheese and cream.
Black Beans & Corn: These ingredients add texture. And heartiness. Making the soup filling enough. To be a meal on its own.
Cream Cheese & Shredded Cheese: The cream cheese adds a velvety texture. While the cheddar and Monterey Jack cheeses. Melt into the soup. Giving it a rich, creamy finish.
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Steps To Make Chicken Enchilada Soup:
Step 1: Begin by awakening the flavors—mix your seasonings. And set them aside to mingle. Soften your cream cheese on the counter. To ensure it blends smoothly later.
Step 2: Next, heat a dollop of butter. And a splash of olive oil. In a large pot. Sauté onions and jalapeño. Until they’re just tender. Then stir in the garlic. For a fragrant touch. Add the chicken. Seasoned with a pinch of salt and pepper. And pour in all the liquid ingredients. Along with the seasonings.
Step 3: Let the mixture bubble gently. Until the chicken is perfectly tender. About 15-20 minutes. Lift the chicken out. Shred it lovingly. And stir it back into the pot. Turn down the heat. Blend in the cream cheese. And sprinkle the shredded cheeses. Into the soup. Until they melt into the creamy broth.
Step 4: Serve hot. And savor every spoonful.
Tip:
For a richer flavor profile. In your Chicken Enchilada Soup. Consider roasting your garlic and onions. Before adding them to the soup. Roasting caramelizes the natural sugars in the onions. And mellows the sharpness of the garlic. Enhancing the overall depth of the soup. Also, adding a splash of lime juice right before serving. Can brighten the flavors. Providing a perfect counterbalance. To the richness of the cheese. And cream.
Frequently Asked Questions:
Can I use pre-cooked chicken for this recipe?
Yes. If you have leftover chicken. Or rotisserie chicken. You can use that instead. Just add it in during the last 10 minutes of cooking. To heat through.
Can this soup be made in a slow cooker?
Absolutely! Cook all ingredients except for the cheeses on low for 6-7 hours. Or on high for 3-4 hours. Stir in the cream cheese. And shredded cheese. In the last 30 minutes of cooking.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge. For up to 3 days. Reheat gently on the stovetop. Or in the microwave.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Enchilada Soup Recipe
Ingredients
Seasoning Blend:
- ½ tsp each of chili powder mustard powder, garlic powder, and onion powder
- ¼ tsp of cumin
- A dash each of cinnamon and cayenne pepper for a touch of warmth and spice
Soup Ingredients:
- 1 tbsp each of butter and olive oil for cooking
- 1 diced yellow onion
- 1 diced jalapeno pepper seeds removed for less heat
- 3 cloves of garlic minced
- 10 ounces of red enchilada sauce for a rich base
- 10 ounces of undrained diced tomatoes with green chilies adding a kick
- 15 ounces each of drained and rinsed black beans and drained whole-kernel corn for texture and filling
- Optional 1 teaspoon of hot sauce for extra spice
- 4 c of chicken broth as the liquid foundation
- 1 large boneless skinless chicken breast (or two small ones) – refer to notes if using pre-cooked chicken
- 4 ounces of cubed and softened cream cheese for creaminess
- 1 c of shredded cheddar and ½ c Monterey Jack cheese both adding depth and melty goodness
Instructions
Prep Work:
- Mix all the seasoning ingredients together. And set them aside. Place the cream cheese on the counter to soften. And grate your cheddar. And Monterey jack cheese. Set these aside as well.
Cooking Process:
- In a large pot. Melt the butter. With olive oil. Over medium heat. Toss in the onions and peppers. And let them soften. For about 4 minutes. Then, stir in the garlic. And let it cook for an additional minute. To unleash its aroma.
- Season the chicken with salt and pepper. Pat it dry. And add it to the pot. Avoiding the cream cheese. And shredded cheese for now. Let the soup come up to a gentle simmer. Not a full boil. To ensure the chicken cooks evenly. And stays tender. For about 15-20 minutes. Once cooked. Remove the chicken. Shred it with two forks. And then reintroduce it to the pot.
- Lower the heat. And gently stir in the cream cheese. Until it's fully incorporated. Into the soup. Follow with the shredded cheeses. Stirring until completely melted. And the soup is smooth. Adjust the flavor. With extra seasoning if needed. Before serving up. This heartwarming dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
