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Hearty Chicken Enchilada Soup

This Chicken Enchilada Soup is a hearty, Mexican-inspired dish that combines the warmth of enchilada flavors with a creamy, cheesy base. It’s loaded with tender chicken, black beans, corn, and tomatoes, making it a perfect meal for chilly nights or whenever you crave comfort food. The soup’s creamy texture comes from a mix of softened cream cheese and shredded cheddar, giving every spoonful a rich and satisfying taste. Serve it with your favorite toppings like avocado slices, sour cream, or tortilla strips for added crunch.

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Updated on Sat, 04 Jan 2025 13:18:42 GMT
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Chicken Enchilada Soup | myhomemaderecipe.com
This Chicken Enchilada Soup is a cozy and flavorful way to enjoy the bold tastes of Mexican cuisine. It’s filled with tender chicken, black beans, and a creamy blend of cheeses, making it a perfect choice for a comforting dinner.

Ingredients

  • Chili Powder, Mustard Powder, Garlic Powder, Onion Powder: ½ teaspoon each, for a blend of warm, savory flavors.
  • Cumin: ¼ teaspoon, adds a smoky depth to the soup.
  • Cinnamon and Cayenne Pepper: A pinch each, for a subtle warmth and spice.
  • Butter and Olive Oil: 1 tablespoon each, for sautéing and adding richness.
  • Yellow Onion: 1, diced, for a sweet and savory base.
  • Jalapeno Pepper: 1, diced with seeds removed, for a mild heat.
  • Garlic: 3 cloves, minced, adds aromatic depth.
  • Red Enchilada Sauce: 10 oz, for a rich, tangy flavor.
  • Diced Tomatoes with Green Chilies: 10 oz, undrained, adds a touch of acidity and heat.
  • Black Beans: 15 oz, drained and rinsed, for heartiness.
  • Canned Whole Kernel Corn: 15 oz, drained, for a touch of sweetness.
  • Hot Sauce: 1 teaspoon, optional, for extra heat.
  • Chicken Broth: 4 cups, provides a flavorful base.
  • Boneless Skinless Chicken Breast: 1 large or 2 small, for tender, shredded chicken.
  • Cream Cheese: 4 oz, cubed and softened, adds a creamy texture.
  • Cheddar Cheese: 1 cup, shredded, for a rich, cheesy flavor.
  • Monterey Jack Cheese: ½ cup, shredded, for a smooth melt.

Instructions

Step 1:
Combine the seasonings and set them aside. Take out the cream cheese and allow it to soften. Shred the cheddar and Monterey Jack cheese from a block and set aside.
Step 2:
Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onions and jalapenos. Sauté for 4 minutes until softened, then add the minced garlic and cook for 1 more minute.
Step 3:
Pat the chicken dry and season both sides with salt and pepper. Add the chicken to the pot along with the red enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth.
Step 4:
Bring the soup to a gentle boil and allow the chicken to cook through, about 15-20 minutes. Avoid a rapid boil to keep the chicken tender.
Step 5:
Remove the chicken from the pot and use two forks to shred it. Return the shredded chicken to the soup and reduce the heat to low.
Step 6:
Stir in the softened cream cheese until fully combined. Then, add the shredded cheddar and Monterey Jack cheese, stirring until melted and smooth.
Step 7:
Taste the soup and adjust seasonings as needed. Serve hot with your favorite toppings such as avocado slices, tortilla strips, or extra cheese.

Serving and Storage Tips

  • Serve the Chicken Enchilada Soup hot, topped with shredded cheese, avocado slices, sour cream, or tortilla strips for added texture and flavor.
  • This soup pairs wonderfully with a side of warm cornbread or a simple green salad.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm the soup over medium heat on the stovetop, stirring occasionally until heated through. You can also microwave individual portions for a quicker option.

Helpful Notes

  • If you prefer using cooked chicken, add shredded rotisserie chicken in place of raw chicken, and reduce the simmering time accordingly.
  • Soften cream cheese quickly by cutting it into cubes and microwaving it for 10-15 seconds until soft.
  • Adjust the level of spice by adding more or less hot sauce, or by including the seeds from the jalapeno for extra heat.

Tips from Well-Known Chefs

  • Chef Rick Bayless recommends using freshly shredded cheese for the best melt and flavor in soups.
  • Ina Garten suggests using homemade chicken broth for a richer, more robust soup base.

Why You'll Love This Recipe

  • The combination of enchilada sauce, tomatoes, and creamy cheese makes this soup rich and comforting.
  • It’s packed with protein from the chicken and beans, making it a satisfying meal.
  • This recipe is easy to adapt for various spice levels, catering to everyone's taste preferences.

Variations

  • Make it vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
  • Add extra vegetables like bell peppers or zucchini for more texture and nutrition.
  • For a smoky twist, use smoked paprika in the seasoning mix.

Comfort Food

A comforting Chicken Enchilada Soup with tender chicken, black beans, and a rich cheese blend, perfect for a cozy dinner.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: Mexican

Yield: 6 Servings (1 pot of soup)

Dietary: Gluten-Free

Ingredients

01 ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder.
02 ¼ teaspoon cumin.
03 1 pinch EACH: cinnamon, cayenne pepper.
04 1 tablespoon butter.
05 1 tablespoon olive oil.
06 1 yellow onion, diced.
07 1 jalapeno pepper, diced with seeds removed.
08 3 cloves garlic, minced.
09 10 oz. red enchilada sauce.
10 10 oz. diced tomatoes with green chilies, undrained.
11 15 oz. black beans, drained and rinsed.
12 15 oz. canned whole kernel corn, drained.
13 1 teaspoon hot sauce, optional.
14 4 cups chicken broth.
15 1 large boneless skinless chicken breast (or 2 small).
16 4 oz. cream cheese, cubed and softened.
17 1 cup cheddar cheese, shredded.
18 ½ cup Monterey Jack cheese, shredded.

Instructions

Step 01

Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred the cheddar and Monterey Jack cheese from a block and set aside.

Step 02

Heat butter and olive oil in a large soup pot over medium heat. Add the onions and jalapenos. Soften for 4 minutes, then add the garlic and cook for 1 more minute.

Step 03

Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese.

Step 04

Bring the soup to a gentle boil and allow the chicken to slowly cook through, about 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.

Step 05

Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.

Step 06

Taste and adjust any seasonings as needed, then serve hot.

Notes

  1. This Chicken Enchilada Soup combines the bold flavors of enchilada sauce, tomatoes with green chilies, and a blend of cheeses for a comforting and hearty dish.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 18 g
  • Total Carbohydrate: 22 g
  • Protein: 22 g