Chicken Enchilada Soup: The Ultimate Recipe for a Flavorful Meal

Chicken Enchilada Soup: Imagine a bowl brimming with the vibrant flavors of Mexico, a symphony of tender chicken, savory spices, and melted cheese, all swirling together in a comforting, soul-warming broth. This isn’t just soup; it’s a fiesta in a bowl, a culinary hug on a chilly evening, and a guaranteed crowd-pleaser for any occasion!

While the exact origins of Chicken Enchilada Soup are debated, it’s undoubtedly inspired by the classic enchilada, a dish deeply rooted in Mexican culinary history. Enchiladas, believed to date back to Mayan times, were originally simple corn tortillas dipped in chili sauce. Over centuries, they evolved to include fillings like meat and cheese, becoming the beloved dish we know today. This soup takes all those cherished enchilada elements and transforms them into an easy-to-make, incredibly satisfying meal.

People adore this soup for its incredible versatility and flavor profile. The combination of rich tomato broth, tender chicken, and the subtle heat of chili powder creates a taste sensation that’s both comforting and exciting. Plus, it’s incredibly convenient! Whether you’re looking for a quick weeknight dinner or a hearty lunch, this soup comes together in a snap. The customizable toppings, from creamy avocado to crunchy tortilla strips, allow everyone to create their perfect bowl. Get ready to experience the magic of Chicken Enchilada Soup – you won’t be disappointed!

this RECIPE

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 4 cups chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 pound cooked chicken, shredded (rotisserie chicken works great!)
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• Salt and pepper to taste
• Optional toppings: shredded cheddar cheese, avocado, sour cream, cilantro, tortilla strips, lime wedges

Preparing the Soup Base:

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, red bell pepper, and jalapeño (if using) and cook for another 2-3 minutes, until fragrant. Be careful not to burn the garlic!
2. Bloom the Spices: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant. This step helps to release the flavors of the spices and adds depth to the soup.
3. Add the Liquids and Vegetables: Pour in the chicken broth, black beans, corn, and diced tomatoes and green chilies (Rotel). Stir to combine. Bring the mixture to a simmer.

Adding the Chicken and Creaminess:

4. Incorporate the Chicken: Add the shredded cooked chicken to the pot. Stir well to combine. Reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together. The longer it simmers, the more flavorful the soup will become.
5. Blend for Creaminess (Optional): For a smoother soup, you can use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some texture. Alternatively, you can transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot. This step is optional, but it adds a lovely creamy texture.
6. Incorporate the Cream Cheese: Reduce the heat to low. Cut the softened cream cheese into cubes and add it to the soup. Stir until the cream cheese is completely melted and incorporated, creating a creamy and rich texture. This may take a few minutes, so be patient and keep stirring. Make sure the cream cheese is softened before adding it to the soup, otherwise it will take longer to melt and may not incorporate smoothly.
7. Stir in the Sour Cream: Remove the pot from the heat. Stir in the sour cream until it is fully incorporated. Adding the sour cream off the heat prevents it from curdling.
8. Season to Taste: Season the soup with salt and pepper to taste. Remember that the chicken broth and diced tomatoes and green chilies already contain some salt, so start with a small amount and add more as needed.

Serving and Toppings:

8. Serve Hot: Ladle the Chicken Enchilada Soup into bowls and serve hot.
9. Add Your Favorite Toppings: Top with your favorite toppings, such as shredded cheddar cheese, avocado slices, a dollop of sour cream, chopped cilantro, crispy tortilla strips, and a squeeze of lime juice. Get creative and customize your soup with your preferred toppings!

Tips and Variations:

• Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level of the soup. If you prefer a milder soup, omit the jalapeño and cayenne pepper altogether.
• Chicken Options: Rotisserie chicken is a convenient option for this recipe, but you can also use leftover cooked chicken or cook chicken breasts specifically for the soup. To cook chicken breasts, you can poach them in chicken broth or bake them in the oven until cooked through. Shred the chicken before adding it to the soup.
• Vegetarian Option: To make this soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can also add more beans or vegetables, such as zucchini or bell peppers, to make it more filling.
• Slow Cooker Version: This soup can also be made in a slow cooker. Combine all the ingredients (except the cream cheese and sour cream) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese and sour cream just before serving.
• Freezing Instructions: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Make it a Meal: Serve with a side of cornbread or a grilled cheese sandwich for a complete and satisfying meal.
• Thickening the Soup: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it is simmering. Stir well and cook until the soup has thickened to your desired consistency.
• Adding Rice: For a heartier soup, add 1/2 cup of cooked rice to the soup during the last 15 minutes of simmering.
• Using Different Beans: Feel free to substitute the black beans with other types of beans, such as pinto beans or kidney beans.
• Tortilla Soup Variation: For a tortilla soup variation, add some crushed tortilla chips to the soup while it is simmering. This will add a nice flavor and texture to the soup.

Conclusion:

This Chicken Enchilada Soup isn’t just another soup recipe; it’s a flavor explosion waiting to happen in your kitchen! I truly believe this is a must-try because it captures all the comforting, cheesy, and slightly spicy goodness of chicken enchiladas, but in a warm and inviting soup form. It’s quicker to make than traditional enchiladas, perfect for busy weeknights, and endlessly customizable to suit your taste. The combination of tender chicken, flavorful broth, melted cheese, and those signature enchilada spices creates a symphony of flavors that will have everyone asking for seconds.

But the best part? It’s incredibly versatile! Feel free to get creative with your toppings. A dollop of sour cream or Greek yogurt adds a cool tang, while a sprinkle of fresh cilantro brings a burst of freshness. For an extra kick, add a drizzle of hot sauce or some chopped jalapeños. If you’re feeling adventurous, try topping it with crushed tortilla chips for added crunch and texture.

Looking for serving suggestions? This soup is fantastic on its own as a hearty and satisfying meal. However, it also pairs beautifully with a side of warm cornbread or a simple green salad. For a complete enchilada experience, serve it with a side of Mexican rice. And don’t forget the drinks! A refreshing margarita or a cold Mexican beer would be the perfect accompaniment.

Want to switch things up? Consider these variations:

* Vegetarian Option: Easily make this soup vegetarian by substituting the chicken broth with vegetable broth and omitting the chicken. Add a can of black beans or pinto beans for extra protein and fiber. You could even add some roasted sweet potatoes or corn for added sweetness and texture.
* Spicier Version: If you like things hot, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the soup while it’s simmering. You can also use a spicier enchilada sauce.
* Creamier Texture: For a richer and creamier soup, stir in a can of cream of chicken soup or a dollop of cream cheese during the last few minutes of cooking.
* Slow Cooker Option: This recipe is also easily adaptable for the slow cooker. Simply combine all the ingredients (except the cheese and toppings) in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir in the cheese before serving.

I’m so excited for you to try this recipe and experience the deliciousness of Chicken Enchilada Soup for yourself! It’s a guaranteed crowd-pleaser that’s sure to become a family favorite.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I’m confident that you’ll love this recipe as much as I do. And most importantly, I’d love to hear about your experience. Did you make any modifications? What toppings did you use? What did your family think? Please share your thoughts and photos in the comments below. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking!