Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 yellow onion (diced); 1 jalapeno (diced, seeds removed); 3 cloves garlic (minced); 10 oz red enchilada sauce; 10 oz diced tomatoes with green chilies; 15 oz black beans (drained and rinsed); 15 oz canned corn (drained); 4 cups chicken broth; 1 large boneless skinless chicken breast; 4 oz cream cheese (cubed); 1 cup cheddar cheese (shredded); ½ cup Monterey Jack cheese (shredded)

Jump to Recipe·Print Recipe

This Chicken Enchilada Soup is a delightful and comforting dish perfect for any occasion. Whether you’re hosting a casual gathering or seeking a quick weeknight meal, this soup will impress your guests and satisfy your cravings. With its rich flavors and creamy texture, it combines the best of both worlds: easy preparation and hearty goodness. Plus, you can prepare it on the stove top or in the Crock Pot, making it versatile for busy lifestyles.

Why You’ll Love This Recipe

Quick to Prepare: This soup comes together in just 45 minutes, making it ideal for busy weeknights.
Flexible Ingredients: Use chicken breast, thighs, or even leftover chicken to fit your needs.
Rich Flavor: A blend of spices and creamy cheese creates a deliciously comforting taste.
Ideal for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Family-Friendly: Kids and adults alike will love this hearty soup packed with flavor.

Tools and Preparation

Having the right tools can make cooking your Chicken Enchilada Soup easier and more enjoyable. Here’s what you’ll need:

Essential Tools and Equipment

Large soup pot
Cutting board
Knife
Measuring spoons
Ladle

Importance of Each Tool

Large soup pot: Essential for cooking the soup evenly and allowing all ingredients to combine well.
Cutting board: Provides a safe surface for chopping vegetables without mess.
Knife: A sharp knife ensures quick and accurate chopping of your ingredients.
Measuring spoons: Help accurately measure spices to ensure balanced 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 EACH: chili powder, mustard powder, garlic powder, onion powder
¼ teaspoon: cumin
1 pinch EACH: cinnamon, 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
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)
1 teaspoon: hot sauce (optional)
4 cups: chicken broth

Chicken

1 large boneless skinless chicken breast: or 2 small (see notes if using cooked chicken)

Dairy

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

Take out the cream cheese to soften. Combine all seasonings in a bowl and set aside. Shred cheddar and Monterey Jack cheese from blocks.

Step 2: Sauté Vegetables

Heat butter and olive oil in a large soup pot over medium heat. Add onions and jalapeno peppers. Soften them for about 4 minutes, then stir in minced garlic for an additional minute.

Step 3: Add Chicken & Broth

Pat the chicken dry. Season both sides with salt and pepper before adding it to the pot. Pour in all remaining ingredients except cream cheese and shredded cheese.

Step 4: Cook the Chicken

Bring the soup to a gentle boil. Allow the chicken to cook slowly for about 15-20 minutes until tender. Remove it from the pot, shred with two forks, then return it to the soup.

Step 5: Incorporate Cheese

Reduce heat to low. Stir in softened cream cheese until fully combined. Next, add shredded cheeses until melted into a creamy consistency.

Step 6: Final Adjustments & Serve

Taste your soup; add extra seasonings if desired. Serve hot with your favorite toppings!

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 creative serving suggestions to elevate your meal.

Top with Fresh Ingredients

Chopped Cilantro: Adds a fresh, herbal note that complements the spices.
Sour Cream: A dollop provides creaminess that balances the heat.
Avocado Slices: Creamy and rich, avocado adds a lovely texture.

Pair with Crunchy Elements

Tortilla Chips: Perfect for scooping and adds a crunchy contrast.
Crushed Tortillas: Sprinkle on top for extra crunch and flavor.
Pico de Gallo: Fresh salsa brings brightness and zest to each bite.

Serve with Grains

Rice: Serve over a bed of rice for a heartier meal.
Quinoa: A nutritious option that pairs well with the soup’s flavors.

How to Perfect Chicken Enchilada Soup

To ensure your Chicken Enchilada Soup turns out perfectly every time, follow these helpful tips.

Use Fresh Ingredients: Fresh vegetables and herbs enhance flavor significantly.
Adjust Heat Level: Modify the amount of jalapenos or hot sauce to suit your taste.
Shred Your Chicken Properly: Shredding chicken while warm makes it easier and helps it absorb flavors.
Let It Simmer: Allowing the soup to simmer longer develops deeper flavors; just watch the chicken’s doneness.
Experiment with Cheese: Try different cheeses like pepper jack or queso fresco for varied tastes.
Add More Veggies: Incorporate bell peppers or zucchini for added nutrition and texture.

Best Side Dishes for Chicken Enchilada Soup

Pairing side dishes with your Chicken Enchilada Soup can round out the meal beautifully. Here are some excellent options.

Mexican Rice: Fluffy rice seasoned with spices complements the soup’s rich flavors.
Cornbread: Sweet cornbread provides a delightful balance to the savory soup.
Garden Salad: A fresh salad adds crunch and lightness to your meal.
Guacamole: Creamy guacamole offers a perfect dip alongside tortilla chips.
Refried Beans: Smooth refried beans are a classic pairing that adds protein and fiber.
Cilantro Lime Rice: This zesty rice dish brightens up your plate with fresh citrus notes.
Cheesy Quesadillas: Grilled tortillas filled with cheese make an indulgent side that everyone loves.

Common Mistakes to Avoid

When making Chicken Enchilada Soup, it’s easy to overlook a few key details that can affect the dish’s flavor and texture. Here are some common mistakes to avoid.

Using canned ingredients without rinsing: Canned beans and corn can have excess sodium or preservatives. Always rinse them under cold water before adding to your soup for a fresher taste.
Overcooking the chicken: Cooking the chicken too long can make it tough. Allow the chicken to simmer gently until cooked through, usually 15-20 minutes.
Neglecting seasoning adjustments: Taste your soup before serving! You may want to adjust spices or add more salt depending on your preference.
Skipping the cream cheese: Cream cheese adds a delicious creaminess that enhances the soup’s flavor. Don’t omit it; just ensure it’s softened for easy mixing.
Not prepping ingredients ahead of time: Preparing your ingredients before starting makes cooking smoother and quicker. Chop your veggies and seasonings beforehand.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 4 days.
Allow the soup to cool completely before sealing.

Freezing Chicken Enchilada Soup

Freeze in portions using freezer-safe containers for up to 3 months.
Leave some space at the top of containers as soup expands when frozen.

Reheating Chicken Enchilada Soup

Oven: Preheat to 350°F (175°C). Place in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warmed through.
Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through for even heating.
Stovetop: Pour into a pot over medium heat, stirring occasionally until heated thoroughly.

Frequently Asked Questions

Here are some common questions about Chicken Enchilada Soup.

Can I use leftover chicken for Chicken Enchilada Soup?

You can definitely use leftover chicken! Just add it during the last few minutes of cooking to heat it through without drying it out.

What is the best way to serve Chicken Enchilada Soup?

Serve this delicious soup with tortilla chips, avocado slices, or a dollop of sour cream on top for added flavor and texture.

How spicy is Chicken Enchilada Soup?

The spice level depends on how much jalapeno and cayenne you use. To reduce spiciness, remove all seeds from the jalapeno or use less cayenne pepper.

Can I make Chicken Enchilada Soup in a Crock Pot?

Yes! Simply combine all ingredients except cheeses in your Crock Pot and cook on low for 6-8 hours. Add cream cheese and shredded cheese before serving.

Is Chicken Enchilada Soup healthy?

This recipe can be part of a balanced diet! It has protein from chicken and fiber from beans while being lower in calories compared to other creamy soups.

Final Thoughts

Chicken Enchilada Soup is not only easy but also incredibly versatile. You can customize it by adding different vegetables or adjusting spices to suit your taste. Whether you’re making it on the stove or in a Crock Pot, this soup is sure to become a family favorite. Give it a try today!