Chicken Enchilada Soup

Chicken enchilada soup first made its way into my kitchen when I needed something hearty warm and fast after a long day. I wanted the flavors of enchiladas without having to roll anything or bake a dish so I thought why not turn it into a soup? I pulled together some pantry staples simmered everything in one pot and just like that I had a comforting bowl that tasted like it took hours to make.

Over the years this soup has become a weekly favorite especially during chilly evenings or when I need a crowd-pleasing dinner with minimal effort. It’s bold cheesy and just the right amount of spicy. I love how customizable it is too from toppings to spice level there’s always a way to make it your own. One bite and it’s like wrapping yourself in a warm flavorful hug.

Ingredients

Here’s what I use for this recipe. You can always swap ingredients to suit what you have on hand!

• Shredded cooked chicken – The hearty protein base that absorbs all the bold flavors.
• Chicken broth – Forms the rich flavorful base of the soup.
• Enchilada sauce – Packs all the flavor of a full enchilada in one step.
• Black beans or kidney beans – Add protein fiber and texture.
• Corn – Brings a sweet pop that balances the spice.
• Onion – Builds the savory base and adds depth.
• Garlic – Infuses the soup with rich aromatic flavor.
• Cumin – Adds that warm earthy southwestern taste.
• Chili powder – Brings gentle heat and smokiness.
• Cream cheese – Makes the soup silky smooth and creamy.
• Shredded cheddar – Melts into the soup for a cheesy rich finish.
• Olive oil – Used to sauté the base ingredients.
• Salt and pepper – To balance and enhance all the flavors.

Tools You’ll Need

• Large soup pot or Dutch oven – To cook everything in one place and keep cleanup easy.
• Wooden spoon or spatula – Perfect for stirring and making sure nothing sticks to the bottom.
• Measuring cups and spoons – Helps keep the seasoning and liquid levels balanced.
• Knife and cutting board – For prepping the onion and garlic.
• Ladle – For scooping the soup neatly into bowls.

Instructions

Step 1:

I begin by heating olive oil in a large pot over medium heat then I sauté the chopped onion and garlic for about 3 to 4 minutes until they’re soft and fragrant.

Step 2:

Next I stir in the cumin and chili powder and let them bloom for about 30 seconds which helps deepen their flavor.

Step 3:

I pour in the chicken broth and enchilada sauce then I add in the corn beans and shredded chicken. I bring everything to a simmer and let it cook for about 15 minutes so the flavors meld together.

Step 4:

Once the soup is hot and bubbly I stir in the cream cheese and whisk gently until it melts completely into the broth.

Step 5:

Then I stir in the shredded cheddar cheese until it’s fully melted and the soup is creamy and rich.

Step 6:

I taste and adjust with salt and pepper then I ladle the soup into bowls and top it with more cheese a dollop of sour cream and chopped cilantro.

Tips

If I want to make this even easier I sometimes use rotisserie chicken. For more spice I add a diced jalapeño when cooking the onion or a pinch of cayenne at the end. And if I have leftover tortilla chips I crumble them on top for added crunch.

Ways to Serve

This soup is great on its own or served with a side of cornbread or tortilla chips. I also love pairing it with a simple avocado salad or rice on the side. For a fun twist serve it in a bread bowl or top it like nachos with jalapeños and olives.

Frequently Asked Questions

Can I make chicken enchilada soup in a slow cooker?

Yes just add everything except the cheese and cream cheese and cook on low for 4 to 6 hours. Stir in the cheese at the end until melted.

What kind of enchilada sauce is best?

I prefer red enchilada sauce for its deep flavor but green works well too if you want something a little brighter.

Can I freeze this soup?

Yes but do it before adding the cream cheese and cheddar. Add those in fresh after reheating for the best texture.

See You in the Kitchen

I hope you give this chicken enchilada soup a try! It’s easy comforting and loaded with flavor just what I love in a weeknight meal. Let me know how you top yours or what twist you try.

Happy Cooking!

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