Chicken Enchilada Soup: A Cozy and Delicious Delight

Chicken enchilada soup is a warm, creamy dish that’s perfect for chilly nights. This easy recipe promises savory flavors and a comforting texture, making it a family favorite. Best of all, it’s healthy and quick to prepare, ensuring everyone leaves the table happy.

Chicken Enchilada Soup Recipe

Essential Ingredients

This flavorful soup features a delightful combination of ingredients that create a rich and satisfying dish. You’ll need the following:

• 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, can substitute more cheddar)

Seasonings Overview

Don’t forget the seasonings that elevate this soup! Prepare the following:

• 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

How to Make Chicken Enchilada Soup

Preparing the Ingredients

Start by gathering and preparing your ingredients. Set aside the seasonings and allow the cream cheese to soften. Take a few moments to shred the cheddar and Monterey Jack cheese from a block, enhancing the melting quality.

Cooking the Soup Base

In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onions and jalapeno, cooking until softened, about 4 minutes. Stir in the minced garlic and sauté for an additional minute, filling your kitchen with a heavenly aroma.

Shredding the Chicken

Next, season the chicken with salt and pepper. Add it to the pot along with all remaining ingredients except for the cream cheese and shredded cheese. Bring the mixture to a gentle boil, cooking the chicken for 15-20 minutes. Once cooked, remove the chicken and shred it using two forks before returning it to the pot.

Final Touches with Cheese

Lower the heat and mix in the softened cream cheese until well combined. Then, add the shredded cheese gradually, stirring until it melts beautifully. Taste and adjust the seasoning as needed before serving this delightful soup.

Pro Tips for the Perfect Soup

Softening Cream Cheese Efficiently

To quickly soften cream cheese, heat 2 cups of water in the microwave. Place the cubed cream cheese inside and let it sit for 5 minutes. This method saves time and ensures smooth mixing!

Choosing the Right Cheese

For optimal melting, shredding cheese from a block is better than using pre-shredded cheese. You can also experiment by substituting the Monterey Jack with spicy varieties for an extra kick!

Cooking Chicken for Optimal Flavor

If you’re short on time, feel free to use rotisserie or leftover chicken. Just add about 2 cups of cooked chicken at the same time as the raw chicken and simmer for 15 minutes for that homemade flavor.

Slow Cooker Method

If you prefer a slow cooker, combine all ingredients (except cream cheese, shredded cheese, corn, and black beans) and cook on low for 6 hours. Shred the chicken and mix in the remaining ingredients just before serving.

Storage Tips for Chicken Enchilada Soup

Keep your leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. This makes for a quick meal on busy days!

FAQs

Related Recipes to try

• Creamy Chicken Enchilada Soup
• Easy Taco Soup
• Creamy Chicken Tortilla Soup
• Comforting Potsticker Soup
• Mexican Pinto Bean Soup

Conclusion

This chicken enchilada soup is not only delicious but also a meal that can bring your family together. You can even find inspiration and more recipes on our Pinterest page. Whether for a weeknight dinner or a cozy gathering, this soup is sure to become a staple in your home!

Chicken Enchilada Soup

The Bright Food

This Chicken Enchilada Soup is a cozy and delicious delight, perfect for any occasion. It’s packed with flavor and easy to make, making it a must-try for soup lovers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course dinner, Main Course

Cuisine Mexican

Servings 6 servings

Calories 300 kcal

Equipment

• Large soup pot
• measuring spoons
• knife
• cutting board
• shredding tool

Ingredients

  

Seasonings

• 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

Soup

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 medium 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) can substitute more cheddar

Instructions

 

• Prepare the seasonings and set aside while allowing the cream cheese to soften and shredding the cheeses.

• In a large soup pot, heat butter and olive oil over medium heat, then add onions and jalapeno, cooking until softened before adding garlic.

• Season the chicken and add it to the pot with the remaining ingredients, excluding cream cheese and shredded cheese.

• Bring the mixture to a gentle boil and cook the chicken for 15-20 minutes, then shred the chicken and return it to the pot.

• Lower the heat, mix in the softened cream cheese, and then add the shredded cheese until melted, adjusting seasoning to taste.

Notes

To quickly soften cream cheese, heat 2 cups of water in the microwave, place cubed cream cheese inside, and let it sit for 5 minutes. For added heat, substitute Monterey Jack with spicy cheese. Shredding cheese from a block improves melting quality. Ensure the soup base is not too hot when adding cheese to prevent separation. For slow cooker method, combine all ingredients except cream cheese and shredded cheese, cook on low for 6 hours, then mix in remaining ingredients before serving.

Keyword chicken enchilada soup, comfort food, cozy, easy