This Chicken Enchilada Soup is a flavor-packed fiesta in a bowl! It’s a hearty and satisfying soup that combines tender chicken, zesty enchilada sauce, and a medley of vegetables, all simmered to perfection and topped with creamy cheese. This soup is perfect for a cozy weeknight meal or a fun and festive gathering.
Why You’ll Love This Recipe
- Flavorful and Hearty: This soup is packed with the bold flavors of enchiladas, making it a satisfying and comforting meal.
- Easy to Make: With simple ingredients and straightforward instructions, this soup comes together quickly and easily.
- Versatile: You can customize this soup with your favorite toppings, such as avocado, sour cream, or tortilla chips.
Ingredients
Here’s what you’ll need to create this delicious soup:
- Chicken breasts: Cubed for quick cooking.
- Salt and pepper: To taste.
- Olive oil: For sautéing the vegetables and chicken.
- Onion: Diced, for flavor and texture.
- Garlic: Minced, for aromatic depth.
- Chili powder, paprika, cumin, and oregano: A blend of spices that adds warmth and complexity to the soup.
- Red enchilada sauce: Adds a zesty and slightly spicy flavor.
- Black beans: Drained and rinsed, these add protein and a hearty texture.
- Corn: Drained canned corn or frozen corn, for sweetness and texture.
- Rotel: A blend of diced tomatoes and green chilies, adds flavor and a bit of heat.
- Chicken broth: Forms the base of the flavorful soup.
- Cream cheese: At room temperature for easy mixing.
- Shredded cheddar cheese: Adds a cheesy topping.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Chicken Enchilada Soup
Step 1: Sauté the Chicken and Vegetables
Heat the olive oil in a large pot over medium heat. Add the cubed chicken, diced onion, salt, and pepper, and sauté until the chicken is cooked through and the onions are translucent. Add the minced garlic and sauté for another minute until fragrant.
Step 2: Add the Spices and Other Ingredients
Stir in the chili powder, paprika, cumin, and oregano. Cook for a minute until fragrant. Then, add the enchilada sauce, black beans, corn, Rotel, and chicken broth.
Step 3: Simmer and Serve
Bring the soup to a gentle boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld. Remove from heat and stir in the cream cheese and shredded cheddar cheese until melted and smooth. Serve hot with your favorite toppings.
Pro Tips for Making the Recipe
- Use rotisserie chicken: For a shortcut, use shredded rotisserie chicken.
- Adjust the spice level: Use more or less chili powder to control the heat.
- Add toppings: Garnish with your favorite toppings, such as avocado, sour cream, fresh cilantro, or crushed tortilla chips.
How to Serve Chicken Enchilada Soup
- Cozy Weeknight Meal: This Chicken Enchilada Soup is perfect for a warm and satisfying weeknight dinner.
- Party Food: Serve it in small bowls or mugs for a fun and festive party appetizer.
- Lunchbox Friendly: Pack leftovers for a delicious and convenient lunch.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop or in the microwave until warmed through.
FAQs
Can I use a different type of bean?
Yes, you can use pinto beans or kidney beans instead of black beans.
Can I make this soup vegetarian?
Yes, you can omit the chicken and use vegetable broth instead of chicken broth.
Can I freeze this soup?
Yes, you can freeze it for up to 3 months. Thaw completely before reheating.
How can I make this soup spicier?
Use a hotter enchilada sauce or add a pinch of cayenne pepper or diced jalapeños to the soup.
There you have it! A delicious and easy recipe for Chicken Enchilada Soup that’s perfect for any occasion. Enjoy!
Print
Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Description
This Chicken Enchilada Soup is a hearty and flavorful dish that’s perfect for a cozy weeknight meal. It’s loaded with tender chicken, black beans, corn, and a hint of spice, all simmered in a rich and creamy broth.
Ingredients
Produce
- 1 small onion, diced
- 3 cloves garlic, minced
Protein
- 1 pound chicken breasts, cubed
Pantry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 10-ounce can red enchilada sauce
- 15.9-ounce can black beans, drained and rinsed
- 15.9-ounce can of corn, drained (or 1 1/2 cups frozen corn)
- 10-ounce can Rotel
- 3 1/2 cups chicken broth
Dairy
- 4 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese
Instructions
- Sauté Chicken and Onions: Heat olive oil in a large pot over medium heat. Add chicken, onion, salt, and pepper. Sauté until onions are translucent and chicken is cooked through. Add garlic and sauté for 40 seconds more.
- Add Spices and Sauce: Stir in chili powder, paprika, cumin, and oregano. Add enchilada sauce, black beans, corn, Rotel, and chicken broth.
- Simmer: Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
- Stir in Cheese: Remove from heat and stir in cream cheese and cheddar cheese until melted and smooth.
- Serve: Serve hot and enjoy!
Notes
- If you can’t find Rotel, use diced tomatoes and green chilies.
- Garnish with extra cheese, avocado, sour cream, cilantro, and tortilla chips.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a spicier soup, add more chili powder or a pinch of cayenne pepper.
- This soup can also be made in a slow cooker. Cook on low for 6-8 hours, or until chicken is cooked through.
Nutrition
- Serving Size: 1 Serving
- Calories: 380kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
