chicken enchilada soup
You know those nights? The ones where the air gets a little crisp, you’ve had a long day, and all you crave is something warm, comforting, and bursting with flavor? Yeah, those nights. For me, those are the nights I instinctively reach for my Chicken Enchilada Soup recipe. It’s not just soup; it’s like a cozy hug in a bowl, and honestly, it’s become a staple in our house, especially during the colder months. I remember the first time I made it – I was trying to replicate that amazing enchilada flavor in a soup form, and I was so nervous it wouldn’t quite hit the mark. But oh, it did! It’s rich, it’s creamy, it’s got just the right amount of spice, and it’s surprisingly simple to pull together, which is always a win in my book. Forget the fuss of rolling enchiladas; this chicken enchilada soup captures all the essence without any of the work. It’s the kind of meal that makes everyone gather around the table, and the smell alone is enough to make your stomach rumble in the best way possible.
What is chicken enchilada soup?
So, what exactly *is* Chicken Enchilada Soup? Think of it as all the glorious flavors you love from your favorite chicken enchiladas – the savory chicken, the tangy enchilada sauce, the creamy cheese – but all simmered together into a comforting, hearty soup. It’s essentially a deconstructed enchilada, and honestly, it’s a stroke of genius if I do say so myself! The “enchilada” part comes from the key spices and ingredients that mimic those classic flavors: chilies, cumin, garlic, onion, and often a touch of tomato. We’re talking about a soup that’s robust enough to be a meal on its own, but light enough that you don’t feel weighed down afterward. It’s the perfect balance, really. It’s the kind of dish that feels both familiar and excitingly new all at once, bringing that comforting taste of home to your soup bowl.
Why you’ll love this recipe?
Where do I even begin with why you’ll adore this Chicken Enchilada soup? Let’s start with the flavor, because wow. It’s this incredible blend of savory, slightly smoky, a little bit spicy, and wonderfully creamy. It’s complex enough to be interesting, but all the flavors just harmonize so perfectly. Then there’s the simplicity. I know I keep saying it, but it’s true! You can have this on the table in under an hour, making it an absolute lifesaver on busy weeknights. And speaking of weeknights, the cost-efficiency is another huge plus. The ingredients are all pantry staples or easily found at any grocery store, so you don’t need to break the bank to make something this delicious. What I love most about this soup is its versatility. You can serve it as is, or go all out with toppings – sour cream, avocado, cilantro, crushed tortilla chips – it’s your culinary playground! It’s incredibly satisfying, and it’s that kind of meal that just makes everyone happy. It’s like a warm hug on a chilly evening, and honestly, my family asks for it more often than I can keep up sometimes!
How do I make chicken enchilada soup?
Quick Overview
This chicken enchilada soup is all about building layers of flavor without a lot of fuss. We’ll start by sautéing some aromatics, adding chicken and spices, then simmering it all in a rich broth with a touch of creaminess. The best part? It comes together in about an hour from start to finish, meaning you get maximum comfort with minimum effort. It’s designed to be forgiving, so even if you’re new to cooking, you’ll find this recipe a breeze.
Ingredients
For the main soup base:
1 tablespoon olive oil (or any neutral oil you prefer)
1 medium yellow onion, chopped (about 1.5 cups)
2 cloves garlic, minced
1 teaspoon chili powder (adjust to your spice preference)
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried oregano
Pinch of cayenne pepper (optional, for extra heat)
4 cups chicken broth (low-sodium is great for controlling salt)
1 (15 ounce) can diced tomatoes, undrained
1 (4 ounce) can mild green chilies, undrained
1 ½ cups cooked chicken, shredded or diced (rotisserie chicken is a dream here!)
½ cup heavy cream (or half-and-half for a lighter version)
Salt and freshly ground Black Pepper to taste
For Serving (Optional but Highly Recommended!):
Shredded Monterey Jack or cheddar cheese
Sour Cream or Greek yogurt
Diced avocado
Fresh cilantro, chopped
Crushed tortilla chips or strips
Lime wedges
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Grab a large pot or Dutch oven – one that’s deep enough to hold all that deliciousness. Heat the olive oil over medium heat. Once it’s shimmering, add your chopped onion. We want to cook this down until it’s nice and softened and just starting to turn translucent, about 5-7 minutes. This really brings out its sweetness. Then, stir in the minced garlic and cook for another minute until it’s fragrant. Be careful not to burn the garlic; it can turn bitter really fast!
Step 2: Bloom the Spices
Now for the magic! Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if you’re using it) to the pot with the onions and garlic. Stir constantly for about 30-60 seconds. This step, called “blooming” the spices, toasts them slightly and really wakes up their flavors, making them more potent and delicious in the soup. It’s a small step that makes a big difference!
Step 3: Add Liquids and Chicken
Pour in the chicken broth, diced tomatoes (don’t drain them, we want all those juices!), and the can of green chilies. Stir everything together, making sure to scrape up any bits stuck to the bottom of the pot. Add your shredded or diced cooked chicken. If you’re using rotisserie chicken, this is where it truly shines. Bring the mixture to a simmer.
Step 4: Simmer and Meld Flavors
Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for at least 20-30 minutes. This time is crucial for all those flavors to meld together beautifully. You want everything to get cozy and develop that deep, rich enchilada taste. Stir occasionally to make sure nothing is sticking.
Step 5: Stir in Creaminess
Just before you’re ready to serve, stir in the heavy cream (or half-and-half). Let it gently heat through for another 5 minutes or so – don’t let it boil rapidly after adding the cream, as it can sometimes curdle. Taste the soup and season generously with salt and freshly ground black pepper. This is where you make it truly your own. Add more chili powder if you want more spice, or a pinch of salt to make the flavors pop.
Step 6: Serve and Garnish
Ladle the hot soup into bowls. Now, this is where you can really have fun! I love topping mine with a generous sprinkle of shredded cheese, a dollop of sour cream, some creamy avocado, a sprinkle of fresh cilantro, and of course, crunchy tortilla chips for texture. A squeeze of lime is also essential for brightness. Serve immediately and watch it disappear!
What to Serve It With
This chicken enchilada soup is practically a meal in itself, but I love pairing it with a few things to make the meal even more special, depending on the occasion. For a simple weeknight dinner, a side of warm cornbread or some crusty bread is perfect for soaking up every last drop of that delicious broth. If I’m feeling a bit more festive, especially for a weekend brunch, I might serve it alongside a simple green salad with a zesty vinaigrette to balance the richness of the soup. For a truly indulgent experience, think of it as the star of a “Mexican Fiesta” night – serve it with a side of Mexican rice and some refried beans. My kids especially love it with a handful of crushed tortilla chips right in the bowl, making it super fun for them to eat. We also sometimes have a small side of pico de gallo for those who like an extra kick of freshness. The key is to keep it relatively simple so the soup can truly shine!
Top Tips for Perfecting Your Chicken Enchilada Soup
Okay, so you’ve got the basic recipe, but let me share a few little secrets I’ve picked up over the years that will take your chicken enchilada soup from great to absolutely unforgettable. First, about the chicken: while rotisserie chicken is a lifesaver for speed and flavor, you can absolutely cook your own chicken breasts or thighs. I often poach them in water with a bay leaf and a few peppercorns for extra depth. Just make sure to shred or dice them after cooking. When it comes to the spices, don’t be afraid to really bloom them. That quick sauté in the hot oil is crucial for releasing their full aromatic potential. If you find your soup a little too thick after adding the cream, don’t panic! Just stir in a little more chicken broth or even some water until it reaches your desired consistency. On the flip side, if it’s too thin, you can create a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then stirring that into the simmering soup until it thickens. For the onions, I sometimes like to use a red onion for a slightly different, sweeter flavor profile, though yellow is the classic choice and works beautifully. And please, *please* taste and season! Salt is your best friend here; it really brings out all the nuanced flavors of the chilies and spices. Don’t skimp on it, but also don’t overdo it – you can always add more. For an even deeper flavor, I’ve experimented with adding a small amount of tomato paste along with the spices – just a tablespoon or so – and it adds a wonderful richness. Lastly, if you’re sensitive to spice, definitely start with a milder chili powder and skip the cayenne. You can always offer hot sauce at the table for those who want more heat!
Storing and Reheating Tips
One of the best things about this chicken enchilada soup is that it tastes even better the next day, which is fantastic for meal prep or just for those times you want leftovers. If you’ve got extra soup, let it cool completely before storing it. For short-term storage, a good quality airtight container is your best bet. It’ll stay delicious in the refrigerator for up to 3-4 days. The flavors really have time to deepen and meld even further. When you’re ready to reheat, you can do it gently on the stovetop over low to medium heat, stirring occasionally, until it’s heated through. If it seems a little thick after refrigeration, you can stir in a splash of chicken broth or water to loosen it up. Microwaving is also an option – just make sure to stir it halfway through for even heating. If you’re planning to freeze this soup, it freezes beautifully! Again, let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can stay frozen for up to 3 months. When you’re ready to thaw, the best way is to transfer it to the refrigerator overnight and then reheat it on the stovetop or in the microwave. I find that adding the cream just before serving after reheating from frozen gives it the freshest taste and texture. If you want to add fresh toppings like avocado or cilantro, wait until after you’ve reheated and served. For the best quality, try to avoid reheating it more than once.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the most incredibly comforting chicken enchilada soup. It’s honestly more than just a recipe to me; it’s a bowl of pure happiness, a taste of home, and a solution for those days when you just need something utterly delicious and satisfying. I hope you love it as much as my family and I do. It’s proof that you don’t need a lot of complicated steps to create something truly special. If you’re a fan of hearty, flavorful soups, you might also enjoy my creamy tomato basil soup or my hearty lentil soup – they’re also perfect for cozy nights! I can’t wait to hear how your chicken enchilada soup turns out! Please feel free to leave a comment below with your thoughts, any variations you tried, or just to say hello. And if you snap a picture, I’d love to see it! Happy cooking, everyone!
Easy Chicken Enchilada Soup Recipe
Ingredients
Main Ingredients
- 2.5 cups cooked, shredded chicken
- 1 can black beans (15oz can, drained)
- 1 cup frozen corn
- 1 can Rotel (10oz can, undrained)
- 1 can enchilada sauce (10oz can)
- 2 cups chicken broth
- 1 package Mexican velveeta (8oz package, cut into cubes)
- 0.5 package cream cheese (8oz package, cut into cubes)
Instructions
Preparation Steps
- In a Dutch oven or large saucepan, stir together the chicken, black beans, corn, Rotel, enchilada sauce and chicken broth until combined.
- Heat over medium heat until bubbling, stirring frequently, about 5 minutes.
- Once boiling, continue cooking for 10 minutes or until everything is heated through. Stir occasionally.
- Reduce the heat to low and stir in the Velveeta and cream cheese.
- Continue to stir and simmer until both cheese are melted and the soup is thick and creamy, about 5 minutes.
- Serve hot with your choice of toppings.
