Cozy Up with This Delicious Chicken Enchilada Soup!
If you’re on the hunt for a comforting, family-friendly meal that’s packed with flavor and can be ready in no time, look no further! This Chicken Enchilada Soup checks all those boxes and more. It’s a heartwarming mix of spices, tender chicken, and creamy goodness that will make your taste buds dance and your family ask for seconds.
Chicken Enchilada Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting and flavorful Chicken Enchilada Soup that’s quick to prepare and perfect for family gatherings.
Ingredients
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced (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
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
Instructions
- Combine all the seasonings in a small bowl and set aside.
- Heat the butter and olive oil in a large soup pot over medium heat. Add diced onions and jalapeno, cooking for about 4 minutes until soft.
- Add minced garlic and cook for an additional minute.
- Pat the chicken dry and season both sides with salt and pepper. Place it in the pot with all remaining ingredients except for the cream cheese and shredded cheeses. Bring to a gentle boil and cook the chicken for about 15-20 minutes.
- Remove the chicken from the pot, shred it with two forks, and return it to the soup.
- Lower the heat to a simmer and stir in the softened cream cheese until incorporated. Add shredded cheddar and Monterey Jack cheese, allowing them to melt. Adjust seasonings as needed.
Notes
This soup can be topped with tortilla chips, sour cream, or fresh cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Why This Chicken Enchilada Soup Is a Must-Try
There’s something magical about gathering around a warm bowl of soup, especially when it’s as hearty and satisfying as this one. Each spoonful brims with the rich flavors of enchilada sauce, tender black beans, and sweet corn, all while offering the warmth of home-cooked goodness. Plus, it’s an easy recipe that can be made in under 30 minutes! What’s not to love?
Cooking Up a Storm: Homemade Chicken Enchilada Soup
Ingredients:
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
- 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
- 1 large boneless skinless chicken breast (or 2 small — see notes if using cooked chicken)
- 4 oz. cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded; can also use more cheddar)
Directions:
Prep Work: Start by combining all the seasonings in a small bowl and set them aside. Don’t forget to let your cream cheese soften at room temperature for easier blending. If you haven’t shredded your cheddar and Monterey Jack cheese yet, go ahead and do that now.
Sautéing the Veggies: Heat the butter and olive oil in a large soup pot over medium heat. Add in the diced onions and jalapeno, cooking for about 4 minutes until they’re nice and soft. Toss in the minced garlic and cook for an additional minute , your kitchen will start to smell heavenly!
Add the Chicken: Pat the chicken dry and generously season both sides with salt and pepper. Place it in the pot along with all the remaining ingredients (except the cream cheese and shredded cheeses). Allow the soup to gently come to a boil, cooking the chicken slowly for about 15-20 minutes. This helps keep the chicken tender and juicy!
Shred and Incorporate: Once the chicken is cooked through, carefully remove it from the pot and use two forks to shred it. Return the shredded chicken to the soup.
Final Touches: Lower the heat to a simmer and stir in the softened cream cheese until it’s fully incorporated. Next, add in your shredded cheddar and Monterey Jack cheese, allowing them to melt beautifully into the soup. Give it a taste and adjust any seasonings as needed—feel free to add a little more spice if that’s your style!
Serving Suggestions for Your Cozy Soup
This Chicken Enchilada Soup is delightful on its own, but you can enhance it even further with toppings! A handful of crushed tortilla chips for crunch, a dollop of sour cream, or a sprinkle of fresh cilantro can elevate your bowl to a whole new level of comfort.
Storing Leftovers
If you find yourself with leftover soup (which is a rare occurrence!), simply transfer it to an airtight container and store it in the refrigerator. It can be safely enjoyed for up to three days. Reheat gently on the stove to bring back that cozy feel.
Tips for the Perfect Bowl of Soup
To get the best flavor out of your Chicken Enchilada Soup, consider using homemade chicken broth if you can. It adds a richness that truly enhances the dish. Also, if you prefer to use cooked chicken (like rotisserie), just chop and stir it into the pot towards the end to warm through.
Fun Variations to Try
Feel free to switch up the proteins , this soup is equally tasty with shredded beef or turkey if you want to change things up. You can also make it vegetarian by omitting the chicken and adding more beans or vegetables!
FAQs
Can I make this soup in advance?
Absolutely! Just store it in the fridge for up to three days before serving!Can I freeze Chicken Enchilada Soup?
Yes, it freezes well! Just let it cool completely before transferring to freezer-safe containers.What can I use instead of cream cheese?
Greek yogurt is a great substitute if you’re looking for a lighter option!
Gather your ingredients, and let’s get cooking! This Chicken Enchilada Soup is the perfect way to warm up any day. Enjoy each comforting bowl!