Chicken Enchilada Soup recipe
Chicken Enchilada Soup brings together bold, zesty flavors in a warm, comforting bowl. Tender chicken mingles with black beans, corn, and a medley of spices, creating a satisfying and hearty meal that feels like a hug in every spoonful.
A rich blend of enchilada sauce, diced tomatoes, and melted cheeses transforms this soup into a creamy, indulgent experience. Each bite offers layers of flavor, balancing the mild heat of jalapeños with the depth of aromatic seasonings.
Perfect for weeknight dinners or casual gatherings, this soup is both easy to prepare and deeply satisfying. Its vibrant colors, rich textures, and enticing aroma make it a dish that pleases the eyes as much as the palate.
Chicken Enchilada Soup Ingredients
Chicken: The heart of the soup, providing tender, savory protein that soaks up the bold, zesty flavors.
Black Beans: Add a creamy texture and earthy undertone, balancing the richness of the cheeses and spices.
Corn: Brings natural sweetness and a subtle crunch, enhancing the soup’s comforting, layered texture.
Enchilada Sauce: Delivers signature warmth and depth, infusing the broth with vibrant, tangy, and mildly smoky notes.
Diced Tomatoes with Green Chilies: Contribute a subtle heat and fresh acidity, brightening each spoonful with a lively flavor kick.
Cream Cheese & Shredded Cheeses (Cheddar & Monterey Jack): Melt into a luscious, velvety base, creating a creamy richness that rounds out the bold spices.
Onion, Garlic & Jalapeño: Aromatic essentials that awaken the senses and build the foundational flavor of the soup.
Chicken Enchilada Soup: Recipe Tips, Serving Suggestions, and FAQ
Recipe Tips
- Enhance Flavor Depth: Sautéing the onions, jalapeños, and garlic until soft and aromatic is key. This step builds a rich flavor base that complements the creamy, cheesy broth. Patience here results in a more layered, satisfying soup.
- Cheese Integration: Allow the cream cheese to soften at room temperature before adding it to the soup. Gradually stir in shredded cheeses over low heat to create a silky, smooth texture without clumping, ensuring every spoonful is velvety and indulgent.
- Chicken Preparation: For faster prep, use pre-cooked rotisserie chicken. Simply shred and add it to the soup during the final simmer stage. This shortcut keeps the soup flavorful while reducing cooking time without compromising texture.
What to Serve with Chicken Enchilada Soup
- Warm Cornbread: Soft, slightly sweet cornbread pairs perfectly with the savory, zesty notes of the soup. It’s ideal for dipping, soaking up the rich broth, and balancing the bold spices with gentle sweetness.
- Mexican-Style Rice: A side of fluffy, cilantro-lime rice adds texture and complements the soup’s flavors. Its subtle citrus brightness provides a refreshing contrast to the creamy, cheesy base.
- Fresh Garden Salad: A crisp salad with mixed greens, avocado, and a light vinaigrette introduces freshness and crunch. This side helps balance the hearty soup, creating a complete, satisfying meal without overwhelming the palate.
FAQ
Q1: Can I make this soup ahead of time?
Yes. Prepare the soup up to the cheese stage, then refrigerate. Reheat gently on low heat before serving, stirring to reincorporate the cheeses and maintain a creamy consistency.
Q2: Can I make it spicier or milder?
Absolutely. Adjust the jalapeño amount or add extra cayenne pepper for more heat. For a milder version, remove the seeds from the jalapeño and reduce or omit the hot sauce.
Q3: Can I use other proteins?
Yes. Shredded rotisserie chicken works, or you can substitute cooked turkey or even firm tofu for a vegetarian-friendly twist.
Q4: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 2 months. Reheat gently to preserve the creamy texture.
Chicken Enchilada Soup
Ingredients
Equipment
Method
- Prep Work
- In a small bowl, combine all the seasonings and set aside. Allow the cream cheese to soften to room temperature. Shred the cheddar and Monterey Jack cheeses and keep aside for later incorporation.
- Cooking the Soup
- In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onions and jalapeño, sautéing for approximately 4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pat the chicken dry and season both sides with salt and pepper. Place the chicken into the pot along with the enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and hot sauce, if desired. Stir to combine thoroughly.
- Bring the soup to a gentle boil, carefully controlling the heat to prevent rapid boiling, which can toughen the chicken. Simmer the chicken for 15–20 minutes, or until fully cooked. Remove the chicken and shred it using two forks, then return the shredded meat to the soup.
- Reduce the heat to a low simmer. Incorporate the softened cream cheese, stirring until fully melted and smooth. Follow with the shredded cheddar and Monterey Jack, blending the cheeses into the soup until completely melted and creamy.
