Chicken Enchilada Soup: Easy Recipe for a Delicious Meal

Chicken Enchilada Soup: Imagine a bowl brimming with the vibrant flavors of Mexico, a symphony of tender chicken, savory spices, and comforting warmth. This isn’t just soup; it’s a hug in a bowl, a fiesta for your taste buds, and a guaranteed crowd-pleaser! Are you ready to ditch the same old weeknight dinners and dive into a culinary adventure that’s both incredibly delicious and surprisingly easy?

Enchiladas, the inspiration behind this delightful soup, have a rich history rooted in ancient Mesoamerican cuisine. Corn tortillas, the heart of enchiladas, were filled with small fish long before the arrival of the Spanish. Over time, the dish evolved, incorporating new ingredients and flavors, eventually becoming the beloved enchiladas we know today. This Chicken Enchilada Soup takes those classic enchilada flavors and transforms them into a comforting and convenient soup that’s perfect for busy weeknights or cozy weekends.

People adore this soup for its incredible depth of flavor. The combination of chicken, tomatoes, corn, beans, and enchilada sauce creates a complex and satisfying taste that’s both savory and slightly spicy. The creamy texture, often achieved with a touch of cream cheese or sour cream, adds another layer of indulgence. But perhaps the biggest reason why this soup is so popular is its versatility and ease of preparation. It’s a one-pot wonder that can be customized to your liking, making it a perfect dish for any occasion. So, let’s get cooking and create a bowl of pure comfort!

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 (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, tortilla strips, cilantro, lime wedges

Preparing the Soup Base:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. You want the onion to become translucent and slightly golden around the edges. Stir occasionally to prevent burning.
2. Add Garlic, Bell Pepper, and Jalapeño: Add the minced garlic, chopped red bell pepper, and minced jalapeño (if using) to the pot. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.
3. 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 process, called “blooming” the spices, helps to release their flavors and aromas, enhancing the overall taste of the soup.
4. Add Liquids and Canned Goods: Pour in the chicken broth, black beans, corn, and diced tomatoes and green chilies (Rotel). Stir well to combine all the ingredients.
5. Simmer the Soup: Bring the soup to a simmer over medium heat. Reduce the heat to low, cover the pot, 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.

Adding Chicken and Creaminess:

1. Incorporate the Chicken: Stir in the shredded cooked chicken. Make sure the chicken is evenly distributed throughout the soup.
2. Melt the Cream Cheese: Add the softened cream cheese 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 continue stirring until smooth. If you find the cream cheese is not melting easily, you can use an immersion blender to help break it down.
3. Stir in Sour Cream: Remove the pot from the heat and stir in the sour cream. This will add a tangy and creamy element to the soup. Stir until the sour cream is fully incorporated. Adding the sour cream off the heat prevents it from curdling.
4. Season to Taste: Season the soup with salt and pepper to taste. Be sure to taste the soup before adding salt, as the chicken broth and canned goods may already contain sodium.

Serving and Toppings:

1. Serve Hot: Ladle the Chicken Enchilada Soup into bowls and serve hot.
2. Add Your Favorite Toppings: Garnish with your favorite toppings, such as shredded cheddar cheese, avocado slices, a dollop of sour cream, crispy tortilla strips, fresh cilantro, and a squeeze of lime juice. The toppings add texture, flavor, and visual appeal to the soup.

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, grilled chicken, or even canned chicken. Just make sure the chicken is shredded 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 to compensate for the lack of chicken.
• Thickening the Soup: If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender before adding the cream cheese and sour cream. Alternatively, you can add a tablespoon of cornstarch mixed with a tablespoon of cold water to the soup while it’s simmering.
• Slow Cooker Option: This soup can also be made in a slow cooker. Simply combine all the ingredients (except the cream cheese and sour cream) in the slow cooker and 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 overnight in the refrigerator before reheating.
• Tortilla Strips: For homemade tortilla strips, cut corn or flour tortillas into thin strips and bake them in a preheated oven at 350°F (175°C) for 8-10 minutes, or until crispy. You can also fry the tortilla strips in oil until golden brown.
• Cheese Options: Feel free to experiment with different types of cheese for topping the soup. Monterey Jack, pepper jack, or a Mexican cheese blend would all be delicious.
• Lime Juice: A squeeze of fresh lime juice adds a bright and tangy flavor to the soup. Don’t skip it!
• Make Ahead: This soup is even better the next day, as the flavors have more time to meld together. You can make it a day or two in advance and store it in the refrigerator until ready to serve.

Enjoy Your Chicken Enchilada Soup!

This Chicken Enchilada Soup is a hearty, flavorful, and comforting meal that’s perfect for any occasion. It’s easy to make, customizable to your liking, and sure to be a crowd-pleaser. I hope you enjoy it as much as I do!

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 delivers all the comforting, cheesy goodness of chicken enchiladas without all the fuss. Forget rolling tortillas and baking – this soup is ready in a fraction of the time, making it perfect for busy weeknights or a cozy weekend lunch. The rich, savory broth, the tender chicken, and the vibrant blend of spices create a symphony of flavors that will have you craving more. Plus, it’s incredibly versatile, allowing you to customize it to your exact preferences.

But the best part? It’s unbelievably easy to make. Even if you’re a beginner cook, you can confidently whip up a batch of this deliciousness. The simple steps and readily available ingredients mean you’ll be enjoying a warm, satisfying bowl of Chicken Enchilada Soup in no time. And trust me, the aroma alone will have your family gathering around the table, eager to dig in.

Now, let’s talk about serving suggestions and variations! I love topping my soup with a dollop of sour cream or Greek yogurt for extra creaminess. A sprinkle of shredded cheddar cheese is always a welcome addition, and a handful of crushed tortilla chips adds a delightful crunch. For a spicier kick, consider adding a pinch of cayenne pepper or a few dashes of your favorite hot sauce.

If you’re feeling adventurous, you can easily adapt this recipe to suit your dietary needs or preferences. For a vegetarian version, simply omit the chicken and add more vegetables like corn, black beans, or bell peppers. You can also use vegetable broth instead of chicken broth. To make it gluten-free, ensure your enchilada sauce and tortilla chips are gluten-free.

Another fantastic variation is to add a can of diced tomatoes with green chilies for a burst of freshness and a touch of heat. You could also experiment with different types of beans, such as pinto beans or kidney beans, to add more texture and flavor. Don’t be afraid to get creative and make this soup your own!

This Chicken Enchilada Soup is truly a winner. It’s quick, easy, delicious, and endlessly customizable. It’s a guaranteed crowd-pleaser that will become a staple in your recipe rotation. I’ve made it countless times, and it’s always a hit.

So, what are you waiting for? Grab your ingredients and get cooking! I’m confident you’ll love this recipe as much as I do. And most importantly, I want 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. I can’t wait to see your creations and hear your feedback. Happy cooking, and enjoy your amazing bowl of Chicken Enchilada Soup! I am sure you will agree that this is the best recipe for Chicken Enchilada Soup you have ever tried!