Chicken Enchilada Soup

Savor the Richness of Easy Chicken Enchilada Soup

Delve into the comforting flavors of Chicken Enchilada Soup, an easy and delightful recipe that brings the essence of enchiladas into a hearty, savory soup. This recipe offers the flexibility of being prepared on the stovetop or in a Crock Pot, making it a versatile choice for any cook looking for a delicious, no-fuss meal.

Perfect for a chilly evening or a casual dinner with family, this soup is packed with rich flavors and textures, from tender chicken to creamy cheese, all enhanced by a blend of spices that will warm your palate.

Hearty and Flavorful: The Ultimate Chicken Enchilada Soup

This Chicken Enchilada Soup transforms simple pantry ingredients into a vibrant and satisfying dish that's both nourishing and comforting. It’s an ideal recipe for those who love the taste of enchiladas but want the simplicity and ease of a soup.

Here are some pro tips to help you make the perfect Chicken Enchilada Soup every time.

Pro Tips for a Perfect Chicken Enchilada Soup:

1. Layer the Flavors: Start by sautéing onions and peppers, then add garlic to ensure a flavorful base.
2. Gentle Cooking: Cook the chicken gently in the soup to keep it tender and moist.
3. Use Fresh Cheese: Shred your own cheese for better melting and flavor.
4. Cream Cheese for Richness: Stir in cream cheese for a creamy texture and luxurious taste.
5. Adjust Seasonings: Taste and adjust the seasonings to ensure the perfect balance of flavors.

Chicken Enchilada Soup Recipe:

• Preparation time: 15 minutes
• Cooking time: 35 minutes
• Servings: 6
• Equipment: Large soup pot or Crock Pot

This recipe is filled with all the delicious components of a traditional enchilada in the form of a warming soup, ideal for any day of the week.

Ingredients:

Seasonings:

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

Soup:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 jalapeno pepper, diced (seeds removed)
• 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)
• 4 cups chicken broth
• 1 large boneless skinless chicken breast (or 2 small)
• 4 oz. cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded (or additional cheddar)

Directions:

1. Prep Work: Combine all seasonings in a small bowl. Allow cream cheese to soften at room temperature. Shred the cheeses and set aside.
2. Sauté Base Ingredients: In a large pot, heat butter and olive oil over medium heat. Add onions and jalapeño, cooking until soft, about 4 minutes. Add garlic and cook for an additional minute.
3. Combine and Cook: Pat chicken dry, season with salt and pepper, and add to the pot along with enchilada sauce, diced tomatoes, black beans, corn, hot sauce, and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
4. Shred Chicken: Remove chicken from the pot, shred with two forks, then return to the pot.
5. Add Creaminess: Reduce heat to low. Stir in softened cream cheese until well combined, then gradually add shredded cheeses until melted and smooth.
6. Final Seasoning: Taste and adjust seasoning if needed.

Ready to Serve!

Ladle the hot Chicken Enchilada Soup into bowls, and enjoy a rich, flavorful meal that brings the essence of enchiladas to your spoon. This soup is not only easy to make but also a crowd-pleaser that's sure to comfort and satisfy on any occasion.

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