Chicken Enchilada Soup Recipe

If you're looking for a comforting, hearty meal that bursts with flavor, look no further than this Chicken Enchilada Soup recipe. Packed with tender chicken, zesty enchilada sauce, and a medley of spices, this soup is sure to become a favorite in your household. Not only is it incredibly satisfying, but it's also easy to prepare, making it perfect for busy weeknights or a cozy weekend meal. Keep reading to learn how to create this delicious dish from scratch and discover tips to make it even better!

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What is Chicken Enchilada Soup?

Chicken Enchilada Soup is a delightful blend of traditional Mexican flavors that come together in a warm, comforting bowl of goodness. It combines the rich taste of chicken enchiladas with the ease and comfort of soup, making it a popular dish among soup lovers and Mexican food enthusiasts alike. The soup typically features shredded chicken, a spicy enchilada sauce, beans, corn, and cheese, all simmered together to create a creamy, flavorful broth. Whether you're craving something spicy or looking for a new way to enjoy your favorite Mexican dish, Chicken Enchilada Soup is a must-try.

Ingredients List for Chicken Enchilada Soup

Before diving into the cooking process, it's essential to gather all the necessary ingredients. Here's what you'll need to make a delicious pot of Chicken Enchilada Soup:

Seasonings

• ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
• ¼ teaspoon cumin
• 1 pinch EACH: cinnamon, cayenne pepper

Soup Base

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 jalapeno pepper, diced (with seeds removed for less heat)
• 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, for extra heat)
• 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 (or more cheddar if preferred)

Substitutions and Variations

One of the great things about this Chicken Enchilada Soup recipe is its versatility. You can easily tweak the ingredients to suit your taste preferences or dietary needs. Here are some common substitutions and variations you can try:

• Chicken: If you don't have chicken breast on hand, feel free to use chicken thighs or even leftover rotisserie chicken. Bone-in chicken will add extra flavor to the broth.
• Cheese: For a spicier kick, substitute Monterey Jack cheese with Cabot Hot Habanero Cheese or any other spicy cheese variety.
• Enchilada Sauce: While store-bought enchilada sauce works well, homemade enchilada sauce will add a richer, deeper flavor to the soup.
• Beans: Black beans are traditional, but you can use pinto beans, kidney beans, or even a combination of beans for added texture.
• Vegetarian Version: Swap the chicken for tofu or additional beans, and use vegetable broth instead of chicken broth.

Step-by-Step Cooking Instructions

Ready to get started? Follow these step-by-step instructions to make a delicious pot of Chicken Enchilada Soup:

Prep Work

1. Combine the Seasonings: In a small bowl, mix together the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside.
2. Soften the Cream Cheese: Take out the cream cheese and allow it to soften at room temperature. To speed up the process, place cubed cream cheese in the microwave with a cup of hot water nearby for about 5 minutes.
3. Shred the Cheese: Shred the cheddar and Monterey Jack cheese from a block for the best melting texture.

Cooking the Soup

1. Heat the Fat: In a large soup pot, melt the butter and olive oil over medium heat.
2. Sauté the Vegetables: Add the diced onions and jalapeno pepper to the pot. Cook for about 4 minutes, stirring occasionally until the onions are soft and translucent. Add the minced garlic and cook for another minute.
3. Prepare the Chicken: Pat the chicken breast dry with paper towels and season both sides with salt and pepper.
4. Add Ingredients: Add the seasoned chicken breast to the pot, followed by the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth. Stir everything together.
5. Cook the Chicken: Bring the soup to a gentle boil, then reduce the heat to a simmer. Allow the chicken to cook through for about 15-20 minutes, ensuring the soup stays at a low boil to prevent the chicken from becoming tough.
6. Shred the Chicken: Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup.
7. Incorporate the Cheeses: Reduce the heat to low. Stir in the softened cream cheese until fully combined, then gradually add the shredded cheddar and Monterey Jack cheese. Stir continuously until the cheese is melted and the soup is creamy.
8. Taste and Adjust: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or hot sauce to suit your taste.

How to Cook Chicken Enchilada Soup: A Step-by-Step Guide

Cooking Chicken Enchilada Soup is straightforward, but there are a few key steps to ensure you achieve the best flavor and texture:

1. Sautéing the Vegetables: Start by sautéing the onions, peppers, and garlic in a mixture of butter and olive oil. This step builds the base flavor of the soup, so don’t rush it. Make sure the onions are soft and the garlic is fragrant before moving on.
2. Cooking the Chicken: Whether you use raw chicken breast or thighs, it's crucial to cook the chicken gently. A low simmer will keep the chicken tender and juicy, while a rapid boil could make it tough.
3. Incorporating Dairy: When adding the cream cheese and shredded cheese, ensure the soup is not too hot. High heat can cause the dairy to separate, resulting in a grainy texture instead of a smooth, creamy consistency.
4. Final Adjustments: Once the soup is fully cooked, always taste and adjust the seasoning. The flavors can mellow as they meld together, so a final pinch of salt or dash of hot sauce might be needed.

Common Mistakes to Avoid

Even the simplest recipes can go awry if you're not careful. Here are some common mistakes to avoid when making Chicken Enchilada Soup:

• Overcooking the Chicken: Cooking the chicken at too high a temperature or for too long can make it tough and dry. Keep the soup at a gentle simmer and check the chicken frequently.
• Not Softening the Cream Cheese: If the cream cheese isn't softened before adding it to the soup, it may not incorporate smoothly, leaving lumps in the broth.
• Using Pre-Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. Always shred your cheese from a block for the best results.
• Forgetting to Adjust Seasoning: The soup’s flavor can change as it cooks, so be sure to taste and adjust the seasoning before serving.

Serving and Presentation Tips

Chicken Enchilada Soup is as visually appealing as it is tasty. With a few simple tips, you can elevate its presentation and make it look as good as it tastes.

How to Serve Chicken Enchilada Soup

• Bowls: Serve the soup in large, deep bowls to accommodate the generous chunks of chicken and vegetables. This also allows room for garnishes.
• Toppings: Top each bowl with a dollop of sour cream, a sprinkle of shredded cheese, and a few fresh cilantro leaves. A squeeze of lime juice adds a fresh, tangy note that complements the soup’s rich flavors.
• Accompaniments: Serve the soup with warm, crispy tortilla chips or a side of cornbread to add some texture and contrast to the creamy soup.

Presentation Ideas for Chicken Enchilada Soup

• Color Contrast: Add a pop of color with garnishes like chopped avocado, red onion, or sliced jalapenos. These bright colors will stand out against the rich, red hue of the soup.
• Serving Dish: For a rustic presentation, serve the soup in a large, earthenware bowl or a cast-iron pot. The rustic look will match the hearty, comforting nature of the dish.
• Layered Toppings: Create a visually appealing bowl by layering your toppings. Start with cheese, then add a dollop of sour cream, followed by avocado slices, a sprinkle of cilantro, and finish with a few tortilla strips for crunch.

Chicken Enchilada Soup Recipe Tips

To ensure your Chicken Enchilada Soup turns out perfectly every time, keep these tips in mind:

• Simmer for Flavor: If you have the time, let the soup simmer for an extended period, especially if using bone-in chicken. This will deepen the flavors and make the chicken even more tender.
• Cheese Melting Tip: To prevent the cheese from clumping, make sure the soup isn’t too hot when you add it. Stir slowly and patiently until it’s fully melted and incorporated.
• Spice Control: Adjust the spice level to your preference by adding more or less cayenne pepper and hot sauce. If you’re serving a crowd with varying spice tolerances, offer hot sauce on the side.
• Storing Leftovers: This soup stores well in the fridge for up to three days or can be frozen for up to three months. When reheating, do so gently over low heat to prevent the cheese from separating.

Frequently Asked Questions (FAQs)

Can I use cooked chicken in this recipe?

Yes, you can use cooked chicken, such as rotisserie chicken or leftovers. Add the cooked chicken when you would normally add the raw chicken breast, and simmer it for about 15 minutes to allow the flavors to meld.

Is this soup spicy?

The spice level of this soup is moderate, but you can easily adjust it by adding more or less cayenne pepper, jalapeno, or hot sauce. If you prefer a milder soup, remove the jalapeno seeds and reduce the amount of cayenne pepper.

Can I make this soup in a slow cooker?

Yes, you can make Chicken Enchilada Soup in a slow cooker. Place all the ingredients except for the cheese and garnishes in the slow cooker and cook on low for 6 hours. Add the shredded and cream cheeses towards the end and stir until melted.

What can I serve with Chicken Enchilada Soup?

Serve this soup with tortilla chips, cornbread, or a side salad. You can also offer a variety of toppings, such as sour cream, avocado, and fresh cilantro, for guests to customize their bowls.

How do I store leftovers?

Store leftover Chicken Enchilada Soup in an airtight container in the refrigerator for up to three days. To freeze, place the soup in a freezer-safe container, leaving some room for expansion, and freeze for up to three months.

Conclusion

Chicken Enchilada Soup is a versatile, flavorful dish that brings together the best of Mexican cuisine in a single bowl. Whether you're cooking for your family, hosting a dinner party, or simply craving a comforting meal, this soup is sure to satisfy. With its rich broth, tender chicken, and a perfect blend of spices, every spoonful is a taste of comfort. Don’t forget to experiment with the variations and make it your own. Happy cooking!

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