Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: ½ teaspoon chili powder; ½ teaspoon mustard powder; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon cumin; 1 pinch cinnamon; 1 pinch cayenne pepper; 1 tablespoon butter; 1 tablespoon olive oil; 1 yellow onion diced; 1 jalapeno pepper diced with 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

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Are you searching for a comforting dish that combines delightful flavors and hearty ingredients? Look no further than the irresistible Chicken Enchilada Soup. This savory delight not only warms you up on chilly days but also captivates your taste buds with its aromatic spices and creamy texture. Whether you’re enjoying a cozy dinner with family or planning a lively gathering, this Mexican-inspired soup is bound to impress.

Moreover, the versatility of this dish makes it a perfect choice for any occasion. With a rich blend of tender chicken, vibrant vegetables, and a dash of zesty goodness, a bowl of chicken enchilada goodness is simply irresistible. Easy to prepare and bursting with flavor, this delightful recipe is sure to become a staple in your kitchen.

Why You’ll Love This Recipe:

Chicken Enchilada Soup is not only delicious but also incredibly comforting. This hearty dish combines all the rich flavors of traditional enchiladas into a warm and filling soup that is perfect for weeknight dinners or chilly days. With tender chunks of chicken, savory salsa, and gooey cheese, every spoonful delivers a delightful taste explosion.

Moreover, this recipe allows for creativity and personalization. You can easily adjust the spice level to match your family’s preferences or add vegetables for added nutrition. For those looking to balance their meals, consider pairing this soup with a refreshing side like a Chopped Fall Harvest Salad with Chicken, which complements the flavors beautifully.

Plus, it’s a one-pot meal, making cleanup a breeze. Whether you’re feeding a crowd or enjoying leftovers, Chicken Enchilada Soup is a go-to recipe that guarantees satisfaction and warmth in every bowl. Enjoy!

Ingredients for Chicken Enchilada Soup:

This comforting Chicken Enchilada Soup packs a punch of flavors and is easy to prepare. Below are the exact measurements you’ll need to create this delicious dish:

½ teaspoon chili powder
½ teaspoon mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cumin
1 pinch cinnamon
1 pinch cayenne pepper

Soup Base

1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 jalapeno pepper, diced with 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

For another delicious option, check out this Crock-Pot Cream Cheese Chicken Chili that combines rich flavors and a wholesome approach. Enjoy your Chicken Enchilada Soup today!

How to Prepare Chicken Enchilada Soup:

To make a delightful Chicken Enchilada Soup, begin by melting butter and olive oil in a large pot over medium heat. Once hot, add the diced yellow onion and jalapeño, cooking until softened. Stir in minced garlic, allowing it to sauté briefly. Next, sprinkle in your spices — chili powder, mustard powder, garlic powder, onion powder, cumin, a pinch of cinnamon, and cayenne pepper — to create a flavorful base. Pour in your red enchilada sauce, diced tomatoes with their juice, black beans, and corn.

For added richness, mix in the chicken broth and add the chicken breast (or prepared chicken if using leftovers). Allow it to simmer until the chicken is fully cooked. Remove the chicken, shred it, and return it to the pot along with softened cream cheese, stirring until melted. Top with cheddar and Monterey Jack cheese just before serving. This hearty soup is perfect for any occasion and is reminiscent of a comforting casserole like the Chopped Fall Harvest Salad with Chicken. Enjoy a bowl of savory goodness that’s sure to please! For more detailed insights, check out this Chicken Enchilada Soup recipe.

Tips for Perfect Chicken Enchilada Soup:

To create a heartwarming and flavorful Chicken Enchilada Soup, here are some essential tips to ensure your dish shines. Start with seasoned chicken; cooking it in chicken broth enhances the flavor depth. Consider shredding the chicken for a more informal presentation, allowing it to blend seamlessly with other ingredients. When adding tortillas, try to include them shortly before serving to keep them from becoming too soft.

For an extra layer of texture, top your soup with crunchy tortilla strips or fresh cilantro. Balance the spices according to your taste; a hint of lime juice adds brightness. Remember to garnish with cream and cheese for a delightful finish. If you’re looking for a side dish, pair it with a refreshing salad like this Autumn Chopped Chicken Salad for a well-rounded meal. Enjoying your Chicken Enchilada Soup with family and friends will make the experience even more memorable!

Storage Tips for Chicken Enchilada Soup:

To extend the life of your Chicken Enchilada Soup, consider proper storage methods. First, allow the soup to cool completely before transferring it to an airtight container. This will prevent condensation, which can make the soup watery. You can store it in the refrigerator for up to three to four days. For longer storage, freezing is a great option. Pour the cooled soup into freezer-safe containers, leaving some space for expansion. It can last in the freezer for up to three months.

When it’s time to reheat, do so gradually. You can thaw it overnight in the fridge or use a microwave. If you’re looking for a delicious pairing, try serving it alongside a fresh Chopped Fall Harvest Salad with Chicken. The contrast in flavors and textures creates a satisfying meal. Remember, always check for any off smells or changes in texture before consuming stored food. Enjoy your nutritious soup!

Serving Suggestions for Chicken Enchilada Soup:

To elevate your Chicken Enchilada Soup experience, consider pairing it with a vibrant autumn chopped chicken salad. The freshness of the salad beautifully contrasts with the rich flavors of the soup. Furthermore, serve the soup alongside crunchy tortilla strips or shredded cheese to enhance texture and taste. For an added kick, garnish with diced jalapeños or avocado slices. Enjoy the comforting fusion!

Frequently Asked Questions (FAQs):

What ingredients are needed for Chicken Enchilada Soup?

The key ingredients for a delicious chicken enchilada soup include shredded chicken, taco seasoning, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth. Additionally, you’ll want to incorporate some chopped onions and bell peppers for added flavor.

Can I make Chicken Enchilada Soup vegetarian?

Absolutely! To create a vegetarian version of this comforting soup, simply replace the chicken with black beans or roasted veggies. You can also use vegetable broth and omit any animal products, ensuring it remains hearty and flavorful.

Is Chicken Enchilada Soup good for meal prep?

Yes, chicken enchilada soup is perfect for meal prep! You can prepare a large batch and store it in the refrigerator for up to a week. Just reheat when you’re ready to enjoy, making it a convenient option for busy days.

Can I freeze Chicken Enchilada Soup?

You can definitely freeze chicken enchilada soup. Portion it into airtight containers and store for up to three months. Thaw overnight in the refrigerator before reheating for a quick meal on a chilly evening.

What can I serve with Chicken Enchilada Soup?

Complement your chicken enchilada soup with toppings like shredded cheese, sour cream, diced avocado, or fresh cilantro. You could also enjoy it along with some tortilla chips or a refreshing side salad, such as this Chopped Fall Harvest Salad with Chicken for a complete meal.

How spicy is Chicken Enchilada Soup?

The spice level of chicken enchilada soup can vary. By adjusting the taco seasoning and the type of enchilada sauce, you can customize it to your taste, making it mild or more adventurous depending on your preference.

Chicken Enchilada Soup

Author: pregmommy
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Delight in the comforting flavors of this Chicken Enchilada Soup, a hearty and spicy dish perfect for any mealtime.

Ingredients

Scale

½ teaspoon chili powder
½ teaspoon mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cumin
1 pinch cinnamon
1 pinch cayenne pepper
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion diced
1 jalapeno pepper diced with 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

Instructions

In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and jalapeno, cooking until softened.
Stir in the minced garlic, chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper; cook for another minute until fragrant.
Add the red enchilada sauce, diced tomatoes with green chilies, black beans, corn, and chicken broth to the pot. Bring to a boil.
Add the chicken breast to the pot, reduce heat to a simmer, cover, and cook for 20-25 minutes until the chicken is cooked through.
Remove the chicken, shred it, and return it to the pot. Stir in the cream cheese until melted and well combined.
Top with cheddar and Monterey Jack cheese, allow it to melt before serving.