Okay, so picture this: I’m a It’s a chilly evening, the kind where you just want to curl up on the couch with your friends. What is Chicken Enchilada Soup? Is it like a warm hug in the bowl? What are some of the best soups for chicken enchiladas? Think of it as the lazy person’s enchiladas, but no one will ever guess how easy it is. What is the closest thing I have to a signature dish? What’s better than tortilla soup packets?
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What is chicken enchilada soup?
Let’s break it down. What is the best way to do Chicken Enchilada Soup is basically all the best parts of chicken enchinadas, deconstructed and dehydrated. What is the best way to make a soup? Think tender shredded chicken, a creamy, flavorful broth, and all your favorite flavors. What are some of the best toppings for tortilla strips? What is essentially a creamy chicken soup that traded its usual veggies for the tastes of the chicken? What I love most is that you can tailor it to your spice preference, making it truly your own.
Why you will love this recipe?
There are a million reasons to love this Chicken Enchilada Soup, but let me just highlight a few: First, the flavor is just incredible. You get that smoky, savory taste from the enchilada sauce combined with the richness of the chicken and cheese. Seriously, my kids ask for it every single week! Second, it’s unbelievably easy to make. I’m talking dump-and-go kind of easy. You can even use rotisserie chicken to make it even faster. This one’s a lifesaver on busy weeknights. Trust me. Third, it’s pretty budget-friendly. Chicken is a staple, and the other ingredients are pantry-friendly. Finally, it’s super versatile. You can adjust the spice level to your liking, add in different veggies, or even make it vegetarian by swapping out the chicken for black beans or corn. What I love most about this is how satisfying it is. It’s a full meal in a bowl!
How do I make chicken enchilada soup?
Quick Overview
How do you make Chicken Enchilada Soup? What are some good ways to sauté onions and garlic, then add in your chicken broth, enchilada sauce, diced tomatoes and a little water. What are tomatoes and spices? Bring it to a simmer, add in your cooked chicken and beans, and then stir in some cream cheese. Extra creaminess. What’s the best part about dinner? Is it easy to mess up a recipe?
Ingredients
For the Base:
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 6 cups chicken broth (I prefer low sodium)
* 1 can red enchilada sauce – I use mild for the kids but medium for myself!
* 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel).
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
For the Filling:
* 2 cups cooked chicken, shredded (rotisserie chicken works great!
* 1 (15 ounce) can black beans, rinsed and drained.
* 1 (8 ounce) package cream cheese, softened
For Toppings (get creative!): How do
* Shredded cheddar cheese
* Sour cream or Greek yogurt
* Tortilla strips or crushed tortilla chips
* Diced avocado
* Chopped cilantro
* Sliced green onions
* A squeeze of lime juice
What are the steps to
Step 1: Sauté Aromatics
In a Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Don’t let garlic burn, it’s important!
Step 2: Add the Liquids and Spices
In a large bowl, combine the chicken broth, enchilada sauce, diced tomatoes and green chilies. Pour in the tomato mixture. Stir in the chili powder, cumin, and smoked paprika. Give it a good stir to combine. I always make sure to scrape the bottom of the pot to get any browned bits.
Step 3: Simmer the Soup
Bring the soup to a simmer and then reduce the heat to low. Cover the pot and let it simmer for at least 15 minutes, or up to 30 minutes for the flavors to meld together. The longer it simmers, the better it tastes!
Step 4: Add Chicken and Beans
Stir in the shredded chicken and black beans. Heat through for a few minutes. I like to use a fork to shred chicken directly into the pot.
Step 5: Stir in Cream Cheese
What is the best way to use cream cheese in soup? Stir until the cream cheese is completely melted and the soup is creamy and smooth. What gives it that amazing richness? I always do this step slowly to make sure that the cream cheese melts evenly.
Step 6: Serve and Top
Ladle the soup into bowls and top with your favorite toppings. Shredded cheddar cheese, sour cream, tortilla strips, diced avocado, chopped cilantro, and sliced green onions are all great options. Don’t forget a squeeze of lime juice! The lime really brightens up the flavors.
What should I serve it with?
What are some good ways to serve it with?
What is the best way to make Chicken Enchilada Soup? What are some good ideas for a new website?
For a casual lunch:I love my grandma’s cornbread recipe!
For a party:Set up a toppings bar with all sorts of goodies, like different kinds of cheese, sour cream, and more. Avocado, salsa, and tortilla chips. What are some of the best Is it always a crowd pleaser?
For a cozy night in:What are some of the best comfort foods to serve with a grilled cheese sandwich?
For leftovers: It’s delicious on its own, but you could also use it as a filling for tacos or burritos the next day. Talk about a win!
Top Tips for Perfecting Your Chicken Enchilada Soup
Want to take your Chicken Enchilada Soup to the next level? Here are a few tips I’ve learned over the years:
Use good quality enchilada sauce: The enchilada sauce is a key ingredient, so make sure to use one that you really enjoy. I’ve tried a few different brands, and I always come back to the Old El Paso brand.
Don’t skip the cream cheese: The cream cheese is what makes this soup so creamy and rich. Don’t be tempted to leave it out! I actually tested this with almond milk and it actually made it even creamier!
Adjust the spice level to your liking: If you like a spicier soup, add in a pinch of cayenne pepper or some chopped jalapeños. If you prefer a milder soup, use mild enchilada sauce and omit the jalapeños.
Use rotisserie chicken for convenience: Rotisserie chicken is a great shortcut for busy weeknights. It’s already cooked and shredded, so it saves you a ton of time. Just make sure to remove the skin before adding it to the soup.
Get creative with toppings: The toppings are what really make this soup special. Don’t be afraid to get creative! I always like to have a variety of toppings on hand so everyone can customize their own bowl. Remember, it’s important to add lime juice at the end. This simple trick will help to round out all of the other flavors and ensure you have a top notch bowl of soup.
Let the flavors meld: The longer the soup simmers, the better it tastes. If you have time, let it simmer for an hour or two before serving. You can even make it ahead of time and reheat it later.
Storing and Reheating Tips
Here’s how to store and reheat your Chicken Enchilada Soup for the best results:
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day, as the flavors have more time to meld together. I never add the toppings until I am ready to eat it. Otherwise they can get soggy.
Freezer Instructions: Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator.
Reheating: Reheat the soup in a pot on the stove over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the soup is too thick, add a splash of chicken broth or water to thin it out.
Adding Toppings: Don’t add the toppings until just before serving. This will prevent them from getting soggy. The cheese can be added when you reheat it, but the sour cream is best added right before serving.
Frequently Asked Questions
Final Thoughts
This Chicken Enchilada Soup is one of those recipes that I make again and again because it’s just so easy, flavorful, and comforting. It’s perfect for a busy weeknight dinner, a cozy weekend lunch, or even a potluck with friends. I truly think you’ll love how simple it is to customize it to your own taste preferences. And, if you’re looking for more cozy soup recipes, check out my Creamy Tomato Soup or my Butternut Squash Soup. Both are family favorites! I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. Happy cooking!
7 Savory Secrets: How Chicken Tortilla Soup Warms Your Soul
Ingredients
Main Ingredients
- 2 tablespoons olive oil for sautéing
- 1 large onion diced
- 3 cloves garlic minced
- 1.5 pounds boneless skinless chicken breasts cut into pieces
- 15 ounces tomato sauce canned
- 15 ounces diced tomatoes canned
- 4 cups chicken broth
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 15 ounces black beans drained and rinsed
- 15 ounces corn drained
- 1 cup Monterey Jack cheese shredded
- 1 lime juice freshly squeezed
- 0.5 cup cilantro chopped
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes. Stir in garlic and cook for another minute.
- Add chicken pieces to the pot and cook until lightly browned, about 5 minutes.
- Stir in tomato sauce, diced tomatoes, and chicken broth. Add cumin and chili powder, and bring to a simmer.
- Reduce heat to low, cover, and cook for 20 minutes. Stir in black beans and corn, and heat through.
- Add lime juice and chopped cilantro to the soup. Serve hot with a sprinkle of Monterey Jack cheese on top.
