Chicken Enchilada Soup
Chicken Enchilada Soup is a delicious and comforting dish that brings the flavors of traditional enchiladas into a warm and hearty soup. This recipe is perfect for cozy nights or anytime you want a satisfying meal. With its bold spices and creamy texture, it’s sure to please everyone at the dinner table.
Why Make This Recipe
There are many reasons to make Chicken Enchilada Soup. First, it’s easy to prepare and can be made in one pot, which means less cleanup. This recipe is also customizable; you can adjust the spiciness and add your favorite toppings. Plus, it’s a great way to use leftover chicken or just enjoy a wholesome meal packed with flavor!
How to Make Chicken Enchilada Soup
Making Chicken Enchilada Soup is simple. Follow these steps to create a flavorful bowl of soup.
Ingredients :
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, 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)
Directions :
Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey Jack cheese from a block and set aside.
Heat Base: Heat butter and olive oil in a large soup pot over medium heat. Add the onions and jalapeno peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
Add Chicken: Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese.
Cook Chicken: Bring the soup to a gentle boil and allow the chicken to slowly cook through for about 15-20 minutes. Remove the chicken and use two forks to shred it. Return the shredded chicken to the soup.
Add Cream Cheese and Cheese: Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
Final Taste: Taste and add any additional seasonings as needed, then serve!
How to Serve Chicken Enchilada Soup
Serve your Chicken Enchilada Soup hot. You can top it with fresh cilantro, sliced avocado, tortilla strips, or a squeeze of lime for extra flavor. Pair it with some crusty bread or tortilla chips for a complete meal.
How to Store Chicken Enchilada Soup
To store leftovers, let the soup cool completely and then place it in an airtight container. You can keep it in the refrigerator for up to 3 days or freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to Make Chicken Enchilada Soup
- If using cooked chicken, add it towards the end of cooking to keep it moist.
- Feel free to adjust the spices based on your heat preference.
- For extra creaminess, add more cream cheese or sour cream.
Variation
You can customize this soup by adding different vegetables like bell peppers, zucchini, or corn. You can also switch up the type of beans or use shredded rotisserie chicken for convenience.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time to ensure it cooks through.
2. Is this soup spicy?
The soup has a mild kick from the spices and jalapenos. You can adjust the heat by adding more or less hot sauce and jalapenos.
3. Can I make this soup vegetarian?
Yes! You can omit the chicken and use vegetable broth instead. Add more beans and vegetables for a satisfying meatless meal.
Enjoy your Chicken Enchilada Soup! It’s a delightful dish that everyone will love.
