Chicken Enchilada Soup Recipe

There’s something about a bowl of hearty, flavorful Chicken Enchilada Soup that brings instant comfort. It’s like wrapping yourself in a warm blanket of cheesy, spicy goodness, perfect for those chilly nights when you just need a little extra coziness. What I love most about this recipe is how easily it comes together with simple pantry staples, yet it packs such a punch of flavor. I’ve made this soup for family gatherings, cozy nights in, and even as an easy lunch throughout the week—each time, it’s been a hit. And the best part? You can customize it to fit your preferences, whether you’re a spice lover or you prefer things a bit more mild. Let’s dive into this one-pot wonder that’s bound to become a staple in your kitchen, too.

this RECIPE

How this soup became my go-to cozy night recipe

A few years ago, on one particularly cold autumn evening, I found myself craving something comforting but also a little different from the usual soups I made. After a quick scan of my pantry, I noticed a can of enchilada sauce and a few stray ingredients that were begging to be turned into something special. That’s when I thought, “Why not throw them all into a soup?” And boy, was it a good decision. The very first time I made this Chicken Enchilada Soup, my family couldn’t stop asking for seconds (and I’m pretty sure I caught someone licking their bowl). Since then, it’s been a go-to recipe whenever I need something that feels indulgent yet is so easy to whip up.

A little bit of history (and how this soup became a thing)

Enchiladas themselves have quite a long and fascinating history. Originating from Mexico, enchiladas have been a staple since ancient times, traditionally made by rolling tortillas around various fillings and smothering them in chili sauce. Over time, like many beloved dishes, enchiladas evolved and were adapted by different regions and cooks. Enter Chicken Enchilada Soup—a modern-day twist on those classic flavors. Instead of wrapping everything in tortillas, all those mouth-watering ingredients get tossed into a pot, making this soup a one-stop comfort meal. It has the warmth of traditional enchiladas, with that irresistible cheesy, spicy kick, but in a much more convenient form!

Let’s talk ingredients: the secret to the best Chicken Enchilada Soup

The ingredients in this soup are what give it that amazing depth of flavor. Here’s a quick rundown:

• Chicken: I use boneless, skinless chicken breasts here because they cook up quickly and shred beautifully. If you have leftover cooked chicken or even a rotisserie chicken, you can totally use that—just add it in during the last few minutes of cooking.
• Enchilada sauce: This is the heart of the soup, providing all that rich, smoky, slightly spicy flavor. I’ve tried both homemade and store-bought sauce, and while homemade is always great, store-bought works perfectly fine (and saves some time).
• Black beans & corn: These add a satisfying texture and bulk to the soup. Black beans offer a nice protein boost, and corn gives it a sweet balance. You can sub the black beans for pinto or kidney beans if that’s what you have on hand.
• Cheese: A mix of cheddar and Monterey Jack gives the soup its creamy, melty goodness. You can swap out the Monterey Jack for more cheddar if that’s your favorite, or even try pepper jack for an extra kick.
• Jalapeno: This gives the soup a nice bit of heat, but if you’re spice-sensitive, you can omit it or swap in a milder pepper like poblano.
• Cream cheese: This is my secret weapon for that luscious, creamy texture. If you’re looking for a lighter version, you can substitute with a reduced-fat cream cheese or even a dollop of Greek yogurt.

Kitchen gear: what you need (and what you can totally skip)

When it comes to making this soup, you really don’t need any fancy equipment. Here’s what I recommend:

• Large soup pot: You’ll need something big enough to hold all the ingredients comfortably. A Dutch oven works perfectly, but any large pot will do.
• Sharp knife & cutting board: You’ll be chopping onions, garlic, and jalapenos, so a sharp knife will make quick work of it.
• Two forks for shredding the chicken: I’ve tried shredding chicken with just about every method out there, and honestly, the fork technique is my favorite. Just stick two forks into the cooked chicken breast and pull apart—it’s oddly satisfying.

Step-by-step: my foolproof method for Chicken Enchilada Soup

1. Sauté the aromatics: Start by heating up your butter and olive oil in the pot over medium heat. Once it’s hot, toss in your diced onion and jalapeno. Let them soften for about 4 minutes, stirring occasionally, and then add the minced garlic. The aroma at this point is divine—garlic and onion cooking together might just be the best smell ever.
2. Season and sear the chicken: Pat your chicken breasts dry and season them with a little salt and pepper. I always find that searing the chicken before adding the liquid helps it retain its juiciness. Add the seasoned chicken to the pot and let it cook for about 2 minutes on each side. This step also adds some depth to the flavor of the soup.
3. Add the liquids and veggies: Pour in your enchilada sauce, diced tomatoes with green chilies (don’t drain them, the liquid is packed with flavor), black beans, corn, and chicken broth. If you like a little more heat, add a dash of hot sauce here as well. Bring the soup to a gentle boil, but don’t crank up the heat—let it cook gently so the chicken stays tender.
4. Shred the chicken: After about 15-20 minutes, check the chicken. Once it’s cooked through, remove it from the pot and shred it using your two forks. Return the shredded chicken to the soup, and let it soak up all those delicious flavors.
5. Make it creamy: Now for the creamy magic. Lower the heat and stir in the softened cream cheese until it melts into the soup. Then, add the shredded cheddar and Monterey Jack cheese. Stir until everything is velvety smooth.
6. Taste and adjust: Give the soup a taste, and if it needs more seasoning (maybe a little extra chili powder or salt), go ahead and adjust to your liking.

Variations and twists to keep things interesting

One of the great things about this Chicken Enchilada Soup is how versatile it is. Here are a few of my favorite variations:

• Vegan option: Swap the chicken for chickpeas or extra beans, and use a plant-based cream cheese and shredded cheese. You can also use vegetable broth instead of chicken broth.
• Low-carb version: Skip the beans and corn, and load up on extra veggies like zucchini or bell peppers. You can also use cauliflower rice to make the soup heartier without the carbs.
• Spice it up: If you love heat, use a spicier enchilada sauce, add more jalapeno, or even throw in some chopped chipotles in adobo sauce for a smoky kick.
• Seasonal twist: In the summer, I like to add fresh corn cut straight off the cob, and in the fall, roasted butternut squash makes a great addition.

How to serve it up (and make it look fancy)

When it comes to serving, I like to get a little creative. Ladle the soup into bowls and top with a dollop of sour cream, fresh cilantro, and a sprinkle of more cheese. Crumbled tortilla chips or strips of fried tortillas add a nice crunch. You can even serve it alongside some homemade guacamole or a slice of cornbread for the ultimate meal.

Recommended beverages to pair with your meal

If you’re wondering what to serve alongside this soup, I’ve got a few ideas. A cold glass of agua fresca, especially a cucumber-lime version, is a refreshing choice that cuts through the richness of the soup. You could also go for a glass of iced hibiscus tea, which has a tart flavor that pairs beautifully with the spicy, cheesy notes of the dish. For something warm, try a spiced Mexican hot chocolate—the subtle sweetness and cinnamon will complement the smoky flavors of the soup perfectly.

Leftovers and storage tips

If you’re lucky enough to have leftovers, this soup stores really well. Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. When reheating, I recommend doing so gently on the stove over low heat. If the soup thickens too much after chilling, just add a splash of chicken broth to loosen it up. This soup also freezes well—just leave out the cream cheese and cheese before freezing, then stir them in after reheating.

Adjusting for a crowd (or just a few)

This recipe makes about 4-6 servings, but you can easily scale it up if you’re feeding a crowd. Just double the ingredients and use a bigger pot! One thing to keep in mind when doubling is to add a little more time to ensure the chicken is cooked through. For smaller batches, you can halve everything, but be sure to taste and adjust the seasonings as needed—sometimes smaller quantities need a little extra flavor punch.

Troubleshooting tips (because we’ve all been there)

• Too thick? Add a little more chicken broth to thin it out.
• Not enough spice? Try adding a dash of cayenne or a bit more enchilada sauce.
• Chicken too dry? If you accidentally overcook the chicken, shredding it finely and letting it simmer in the broth for a few extra minutes should help rehydrate it a bit.

Final thoughts: give this Chicken Enchilada Soup a try!

I hope you give this Chicken Enchilada Soup a try—it’s warm, cozy, and packed with flavor. Plus, you can easily tweak it to make it your own. Whether you’re looking for a quick weeknight dinner or a dish to impress your family and friends, this soup is sure to be a hit.

Frequently Asked Questions

1. Can I use pre-cooked chicken?
Absolutely! If you have leftover chicken or a rotisserie chicken, just shred it and add it in during the last few minutes of cooking.

2. How spicy is this soup?
The heat level is moderate, but you can adjust it to your liking by adding or omitting the jalapeno and hot sauce.

3. Can I make this soup in a slow cooker?
Yes! Just sauté the onions, garlic, and jalapeno first, then add everything (except the cheeses) to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheeses at the end.

4. What can I serve with this soup?
Tortilla chips, guacamole, or a simple side salad work great. For something heartier, try cornbread or a cheesy quesadilla.

5. Can I freeze this soup?
Yes! Just leave out the cheese and cream cheese before freezing. Once reheated, stir in the cheese for a fresh, creamy texture.

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