Easy Chicken Enchilada Soup – a bowlful of creamy goodness infused with the flavors of tender chicken, hearty beans, zesty enchilada sauce, and melted cheese. Imagine curling up on a chilly evening with a steaming bowl of this comforting soup, garnished with crispy tortilla strips, creamy avocado, and a dollop of sour cream. Whether enjoyed as a satisfying meal on its own or served alongside your favorite Mexican-inspired dishes, this soup is sure to become a staple in your recipe collection. So, let’s dive into the world of Tex-Mex flavors and create a bowl of pure comfort!

Resume of the recipe: Embark on a culinary journey to the heart of Mexico with our Easy Chicken Enchilada Soup – a soul-warming dish that combines the best elements of enchiladas and soup in one delicious bowl. With its creamy texture, bold flavors, and hearty ingredients, this soup is the perfect way to satisfy your cravings for comfort food with a south-of-the-border twist. Whether served as a cozy meal for chilly nights or as a crowd-pleasing appetizer at gatherings, this easy-to-make soup is guaranteed to please even the pickiest of palates. So, grab your ingredients and get ready to savor the taste of Mexico in every spoonful!

Exciting Story: In the heart of our bustling kitchen, where the aroma of spices fills the air and the sound of laughter echoes off the walls, there’s a sense of excitement and anticipation that can only mean one thing – soup night! It’s in this lively atmosphere that I first discovered the joy of making Easy Chicken Enchilada Soup – a recipe that has since become a beloved tradition in our home. As I sautéed onions and garlic, simmered chicken in flavorful enchilada sauce, and stirred in creamy cheese and beans, I couldn’t help but feel a sense of anticipation knowing that soon we would be enjoying a bowl of pure comfort and flavor. And as the soup bubbled away on the stove, filling the kitchen with its irresistible aroma, I knew that I had created not just a meal, but a moment of warmth and togetherness to be shared with loved ones.

Why This Recipe Rocks:

Flavorful and Satisfying: Our Chicken Enchilada Soup is packed with bold flavors from the enchilada sauce, spices, and creamy cheese, making it a satisfying meal that’s perfect for any occasion.
Easy to Make: With simple ingredients and straightforward instructions, this soup comes together quickly and easily, making it ideal for busy weeknights or last-minute gatherings.
Customizable: Feel free to adjust the spice level and add your favorite toppings, such as avocado, cilantro, or jalapeños, to customize the soup to your taste preferences.

What i need to make Easy Chicken Enchilada Soup

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced
1 can (10 ounces) red enchilada sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (4 ounces) diced green chilies
4 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1 cup shredded Monterey Jack or Mexican blend cheese
Optional toppings: sliced avocado, chopped cilantro, sour cream, tortilla strips

How to Make Easy Chicken Enchilada Soup:

Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened and fragrant.
Cook Chicken: Add diced chicken to the pot and cook until browned on all sides, stirring occasionally.
Simmer Soup: Stir in red enchilada sauce, diced tomatoes, black beans, diced green chilies, chicken broth, ground cumin, and chili powder. Bring the soup to a simmer.
Season and Simmer: Season the soup with salt and pepper to taste. Reduce heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together and the chicken to cook through.
Add Cheese: Stir in shredded cheese until melted and creamy, ensuring it is well incorporated into the soup.
Serve: Ladle the hot soup into bowls and garnish with your favorite toppings, such as sliced avocado, chopped cilantro, sour cream, and tortilla strips.
Enjoy: Serve immediately and enjoy the comforting flavors of Easy Chicken Enchilada Soup!

Tips For Easy Chicken Enchilada Soup:

For added heat, you can use hot enchilada sauce or add a pinch of cayenne pepper or crushed red pepper flakes to the soup.
If you prefer a thicker soup, you can mash some of the beans with a fork or potato masher before adding the cheese to create a creamier texture.
To save time, you can use pre-cooked rotisserie chicken or leftover shredded chicken in place of the diced chicken breasts.

Substitutions and Variations For Easy Chicken Enchilada Soup:

Swap out the chicken for cooked shredded beef or pork for a different flavor variation.
Add additional vegetables such as bell peppers, corn, or zucchini to the soup for extra flavor and nutrition.
Use vegetable broth instead of chicken broth for a vegetarian version of the soup.

Make a Healthier Version For Easy Chicken Enchilada Soup:

Use low-sodium chicken broth and reduced-fat cheese to lower the sodium and fat content of the soup.
Serve the soup with whole grain tortilla strips or brown rice for added fiber and nutrients.
Skip the cheese or use a dairy-free cheese alternative to make the soup dairy-free and lower in calories.

Closing: Indulge in the creamy comfort of our Easy Chicken Enchilada Soup – a bowlful of Tex-Mex goodness that’s sure to warm you up from the inside out. Whether enjoyed on a chilly evening or as a satisfying meal any time of day, this soup is guaranteed to please your taste buds and leave you craving more. So, gather your ingredients and get ready to savor the irresistible flavors of Mexico in every spoonful!

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Frequently Asked Questions For Easy Chicken Enchilada Soup:

Can I use store-bought rotisserie chicken in this soup?

Yes, using store-bought rotisserie chicken is a great time-saving option for this recipe. Simply shred the cooked chicken and add it to the soup during the simmering stage.

Can I make this soup ahead of time and reheat it later?

Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving, and add the toppings just before serving for the best flavor and texture.

Can I freeze this Easy Chicken Enchilada Soup for later?

Yes, this soup freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags and store it in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator before reheating.

Can I use different types of beans in this Easy Chicken Enchilada Soup?

Certainly! You can use any type of beans you like in this soup, such as pinto beans, kidney beans, or white beans, depending on your preference. Just be sure to drain and rinse canned beans before adding them to the soup.

Can I make this Easy Chicken Enchilada Soup spicy?

Absolutely! You can adjust the spice level of the soup by using hot enchilada sauce, adding extra diced green chilies, or incorporating spicy toppings like jalapeños or hot sauce when serving. Adjust the amount of chili powder and cumin to suit your taste preferences.

Creamy Chicken Enchilada Soup – A Bowlful of Southwest Comfort!

Recipe by CutsfoodCourse: All Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 tablespoon olive oil
1 onion, finely diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, shredded
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper, to taste
1 can (10 ounces) red enchilada sauce
4 cups chicken broth
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes
1 cup shredded cheddar cheese
1/2 cup heavy cream
Fresh cilantro, chopped, for garnish
Tortilla strips or chips, for topping

Directions

In the heart of our soup-making adventure, I discovered the secret to crafting this Creamy Chicken Enchilada Soup. In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until softened.
Add shredded chicken to the pot, followed by ground cumin, chili powder, paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir to coat the chicken with the spices.
Pour in the red enchilada sauce and chicken broth, stirring well to combine. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
Add black beans, corn, diced tomatoes, cheddar cheese, and heavy cream to the pot. Continue simmering until the cheese is melted, and the soup reaches a creamy consistency.
Taste and adjust seasoning as needed. If you prefer a thinner soup, you can add more chicken broth.
Serve the Creamy Chicken Enchilada Soup hot, garnished with chopped cilantro and topped with tortilla strips or chips for added crunch.

Easy Chicken Enchilada Soup