Imagine coming home after a long day, greeted by the delightful aroma of spices wafting through your kitchen, instantly lifting your spirits. That’s exactly how I felt the first time I made this Chicken Enchilada Soup. Packed with tender shredded chicken and vibrant veggies, this soul-warming dish is not just easy to whip up, but it’s also a comforting embrace on those chilly evenings. It only takes 45 minutes to prepare, so whether you’re cooking for the family or throwing together a weeknight dinner, the minimal cleanup allows you to spend more time relaxing and less time stressing over the stove.
What’s even better? This recipe is incredibly versatile! Feel like going meatless? Swap out the chicken for hearty beans or rich lentils. Want to turn up the heat? Customize the spice level with fresh jalapeños. Each bowl of this creamy soup can be a unique creation, making it a crowd-pleaser for any palate. So grab your favorite ingredients, and let’s dive into this comforting classic that’s sure to become a staple in your home!
Why will you cherish Chicken Enchilada Soup?
Comfort on a Plate: This Chicken Enchilada Soup brings the warmth of cozy meals right to your kitchen, delivering a delightful blend of flavors in every spoonful.
Easy Preparation: With just 45 minutes from start to finish, it’s a quick option for busy weeknights.
Endless Customization: Whether you’re craving vegetarian options or want a blast of heat, this recipe easily adapts to your preferences.
Crowd-Pleasing Delight: Perfect for family dinners or gatherings with friends, it’s a dish that everyone will love.
Nutritious Choice: Packed with protein and fiber, you can indulge without guilt!
Minimal Cleanup: Enjoy your delicious creation without the fuss of extensive cleanup afterward – a true win-win!
Chicken Enchilada Soup Ingredients
For the Soup
• Olive Oil – Provides fat for sautéing vegetables and can be substituted with any neutral oil.
• Onion (1 medium, diced) – Adds sweetness and depth; use yellow or white onions for great results.
• Garlic (2 cloves, minced) – Enhances flavor; fresh garlic gives the best taste over the powdered version.
• Bell Pepper (1, diced) – Adds flavor and color; feel free to use red or green bell peppers depending on your preference.
• Jalapeño (1, seeded and minced, optional) – Provides heat; omit it for a milder soup, or replace it with extra bell pepper.
• Cooked Chicken (2 cups, shredded) – The main protein source; rotisserie chicken makes it super convenient.
• Black Beans (1 can, drained and rinsed) – Adds fiber and protein; pinto beans can serve as a great substitute.
• Corn (1 can, drained) – Offers sweetness and texture; fresh or frozen corn works wonderfully too.
• Diced Tomatoes with Green Chilies (1 can, 10 oz) – Adds acidity and slight heat; using regular diced tomatoes can reduce spiciness.
• Chicken Broth (4 cups) – Liquid base for the soup; swap for vegetable broth to cater to vegetarian options.
• Chili Powder (2 teaspoons) – Provides spice and depth; adjust to taste to achieve your desired heat level.
• Cumin (1 teaspoon) – Adds warmth and earthiness that complements the overall flavor profile.
• Smoked Paprika (1 teaspoon) – Introduces a lovely smoky flavor; feel free to skip if unavailable.
• Salt and Pepper – Essential basic seasonings; adjust these to suit your palate.
• Cheese (1 cup, shredded, cheddar or Mexican blend) – Adds creaminess when melted; you can choose dairy-free cheese for a vegan version.
• Cilantro (1/4 cup, chopped, for garnish) – Infuses freshness and brightness; omit if you’re not a fan.
• Avocado (1, diced, for garnish) – Adds creaminess and healthy fats; it’s an optional finish to the dish.
• Lime (1, cut into wedges, for serving) – Provides brightening acidity; fresh lime juice enhances the overall flavor.
• Crushed Tortilla Chips (for serving) – Adds the perfect crunch and texture to elevate your soup experience.
This Chicken Enchilada Soup is set to become a cherished favorite in your household, thanks to its comforting nature and easy customization options.
How to Make Chicken Enchilada Soup
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Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Sauté the diced onion for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds, then mix in the bell pepper and jalapeño, continuing to cook for another 3-4 minutes until they’re tender.
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Add Chicken and Beans: Stir in the shredded chicken, letting it warm through. Next, mix in the drained black beans, corn, and diced tomatoes with their juices for a burst of flavor.
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Season the Soup: Pour in the chicken broth, and add the chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer for 20-25 minutes, allowing the flavors to meld together.
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Final Touches: Taste your soup and adjust the seasoning as needed. For a thicker consistency, you can blend a portion of the soup with an immersion blender and return it to the pot. Finally, mix in the shredded cheese until it melts beautifully.
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Serve: Ladle the soup into bowls and garnish with diced avocado, chopped cilantro, extra cheese, and lime wedges on the side. Finish with a sprinkle of crushed tortilla chips for added crunch!
Optional: Add a dollop of sour cream for extra creaminess.
Exact quantities are listed in the recipe card below.
What to Serve with Chicken Enchilada Soup?
This creamy, savory delight pairs perfectly with a few delightful accompaniments to elevate your meal.
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Warm Tortillas: Soft and fluffy tortillas are perfect for dipping into the soup, soaking up every bit of flavor. Consider serving them warm, wrapped in a cloth, to keep them fresh and inviting.
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Crispy Tortilla Chips: The crunch of tortilla chips adds a delightful contrast to the creaminess of the soup, providing an enjoyable texture on every scoop. Dip them into the bowl for a fun, interactive dining experience.
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Mexican Rice: Fluffy Mexican rice brings an earthy foundation to balance the vibrant flavors of the soup, making it a hearty addition to your meal.
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Guacamole: Adding a dollop of creamy guacamole enriches the soup’s flavor while bringing in cool, refreshing notes that complement the spices beautifully.
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Fresh Salad: A bright, zesty side salad with lime vinaigrette offers a refreshing crunch that contrasts the warmth of the soup, keeping your meal light and balanced.
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Margaritas: For a drink pairing, consider serving margaritas. Their citrusy zing and refreshing quality harmonize wonderfully with the flavors in the soup, enhancing the overall dining experience.
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Churros: End your meal on a sweet note with churros! Their cinnamon-sugar coating makes a delightful dessert option that provides a fun and indulgent finish.
Each of these pairings not only complements your Chicken Enchilada Soup but also creates a memorable dining experience that warms the heart and satisfies the soul.
How to Store and Freeze Chicken Enchilada Soup
Fridge: Store leftovers in an airtight container for up to 3-4 days. Reheat on the stove over low heat, adding a splash of broth for creaminess.
Freezer: You can freeze Chicken Enchilada Soup for up to three months. Let it cool completely before transferring to a freezer-safe container.
Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat gently on the stove. Stir occasionally to maintain the creamy texture.
Portioning: For convenience, freeze individual servings so you can enjoy a bowl of comforting soup whenever you need a quick meal.
Helpful Tricks for Chicken Enchilada Soup
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Fresh Ingredients: Use fresh vegetables and herbs to enhance the soup’s flavors. Freshness makes a noticeable difference, elevating your Chicken Enchilada Soup.
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Spice Control: Adjust the chili powder and jalapeño to control the spiciness. Start with less and increase to fit your taste, ensuring everyone enjoys every spoonful.
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Creamy Texture: For a thicker, creamier soup, blend a portion before serving. It gives a delightful consistency that’s comforting and rich, perfect for cozy nights in.
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Garnish Ideas: Don’t skip the toppings! Fresh avocado, cilantro, cheese, and lime juice each add layers of flavor and texture, making each bowl a true delight.
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Proper Storage: Leftovers taste even better the next day! Store in an airtight container for 3-4 days, and reheat gently on the stove to maintain quality.
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Vegan Variation: Easily switch to a vegetarian option by omitting chicken and using more beans or lentils. The soup still holds all the comforting flavor you crave!
Chicken Enchilada Soup Variations
Customize your soup experience by exploring these delicious twists that will excite your taste buds!
- Vegetarian: Replace chicken with 2 cups of beans or lentils for a satisfying meat-free option. This keeps the hearty feel intact!
- Spicy Kick: Add diced serrano or habanero peppers for a fiery punch. Adjust the amount according to your heat tolerance.
- Creamy Addition: Stir in half a cup of sour cream or Greek yogurt just before serving for an extra rich taste. It’s like a fluffy cloud of flavor!
- Extra Veggies: Toss in chopped zucchini or spinach for added nutrition and color. These veggies blend beautifully with the bold spices.
- Taco Seasoning: Swap in 2 tablespoons of taco seasoning instead of chili powder and cumin for a reimagining of classic flavors. It’s like a fiesta in a bowl!
- Nutty Flavor: Add some toasted pine nuts or slivered almonds on top for a delightful crunch and nutty essence. They’ll elevate your soup profile!
- Corn Fiesta: Incorporate fresh corn off the cob for a sweeter, crisper bite. This adds a wonderful fresh touch that brightens the flavors.
- Smoky Twist: Drizzle some chipotle sauce or mix in diced chipotle peppers for a deep, smoky flavor that takes the dish to new heights!
Make Ahead Options
This Chicken Enchilada Soup is perfect for meal prep enthusiasts, saving you valuable time during busy weeknights! You can prep the base of the soup, including sautéing the vegetables and combining the chicken, beans, corn, and spices, up to 24 hours in advance. To maintain freshness, store it in an airtight container in the refrigerator. When you’re ready to serve, simply add the chicken broth and heat it over medium heat for about 20-25 minutes. Stir in the cheese until melted, and finish with your favorite garnishes. This way, you’ll enjoy the same delicious flavors without the hassle of starting from scratch each time!
Chicken Enchilada Soup Recipe FAQs
What type of chicken works best for Chicken Enchilada Soup?
Absolutely! You can use shredded rotisserie chicken for convenience, but feel free to cook your chicken breasts or thighs and shred them. Just make sure they’re cooked fully before adding them to your soup.
How can I store leftover Chicken Enchilada Soup?
Very simple! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To maintain its creamy texture, when reheating, add a splash of chicken broth or water and heat gently over low heat.
Can I freeze Chicken Enchilada Soup?
Yes, indeed! To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It can last for up to three months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat gently on the stove, stirring occasionally to bring back its creamy goodness.
What if my Chicken Enchilada Soup is too spicy?
It’s easy to mellow the spice! If your soup ends up being too spicy for your taste, you can add a dollop of sour cream or Greek yogurt, which adds creaminess and reduces heat. Alternatively, blending in some cream or additional broth can also tone down the spice levels.
Can I make Chicken Enchilada Soup vegetarian?
Absolutely! To make it vegetarian, replace the shredded chicken with more black beans, lentils, or additional veggies. Simply use vegetable broth to maintain that comforting flavor while keeping it meat-free; it’ll still be delicious!
What should I garnish my Chicken Enchilada Soup with?
Oh, the more, the merrier! Garnish with diced avocado, fresh cilantro, shredded cheese, lime wedges, and crushed tortilla chips. Each topping not only enhances the flavor but also adds wonderful texture to your wonderful Chicken Enchilada Soup.
Hearty Chicken Enchilada Soup: Comfort in Every Spoonful
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds, then mix in the bell pepper and jalapeño, continuing to cook for another 3-4 minutes until tender.
- Stir in the shredded chicken, letting it warm through. Next, mix in the drained black beans, corn, and diced tomatoes with their juices.
- Pour in the chicken broth, and add chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer for 20-25 minutes.
- Taste the soup and adjust seasoning as needed. For thicker consistency, blend a portion of the soup with an immersion blender and return it to the pot. Mix in the shredded cheese until melted.
- Ladle soup into bowls and garnish with diced avocado, chopped cilantro, extra cheese, and lime wedges on the side. Finish with crushed tortilla chips.