Chicken Enchilada Soup

why make this recipe

Chicken Enchilada Soup is warm, creamy, and fast to make. It uses simple pantry items and cooked chicken. This soup works for weeknights, meal prep, or when you want a filling one-pot meal.

introduction

This soup blends the bright flavors of enchiladas with a comforting soup base. It tastes like a cozy Mexican-style dinner, and you can try a baked version as an easy chicken enchilada casserole if you want a different way to serve similar flavors.

how to make Chicken Enchilada Soup

1. Heat a large pot over medium heat. Add a little oil and sauté the chopped onion and minced garlic until soft and fragrant.
2. Add the shredded chicken, enchilada sauce, black beans, corn, chicken broth, heavy cream, cumin, salt, and pepper. Stir well to combine.
3. Bring the soup to a gentle simmer. If you cook on the stove, let it simmer about 20 minutes, stirring now and then so it does not stick. If you use a crock pot, cook on low for 4–5 hours or high for 2–3 hours.
4. Near the end of cooking, stir in the cheese until it melts and the soup turns creamy. Taste and adjust salt and pepper.
5. Serve hot with chopped cilantro and tortilla chips on top.

Ingredients :

• 2 cups cooked chicken, shredded
• 1 can enchilada sauce
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup cheese (cheddar or Mexican blend)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• Chopped cilantro for garnish
• Tortilla chips for serving

Directions :

1. In a large pot or crock pot, sauté the onion and garlic until soft.
2. Add the shredded chicken, enchilada sauce, black beans, corn, chicken broth, heavy cream, cumin, salt, and pepper.
3. Stir well to combine and bring to a simmer.
4. If using the stove top, let it simmer for about 20 minutes, stirring occasionally. If using a crock pot, cook on low for 4-5 hours or high for 2-3 hours.
5. Stir in the cheese until melted and creamy.
6. Serve hot, garnished with cilantro and tortilla chips.

how to serve Chicken Enchilada Soup

Ladle the soup into bowls. Top with extra cheese, cilantro, and crushed tortilla chips. Serve with lime wedges, avocado slices, or a dollop of sour cream if you like.

how to store Chicken Enchilada Soup

• Cool the soup to room temperature before storing.
• Store in airtight containers in the refrigerator for up to 3–4 days.
• To freeze, put in freezer-safe containers for up to 2–3 months. Thaw in the fridge overnight before reheating.
• Reheat on the stove over low heat, stirring, until hot. Add a splash of broth if it thickens too much.

tips to make Chicken Enchilada Soup

• Use rotisserie chicken to save time.
• Adjust the enchilada sauce to control spice level.
• For a thinner soup, add more chicken broth.
• Stir in cheese slowly so it melts smooth.
• Crush tortilla chips just before serving so they stay crunchy.

variation (if any)

• Make it vegetarian: skip chicken and add extra beans and veggies.
• Try green enchilada sauce for a different flavor.
• Add diced bell peppers or jalapeños for more color and heat.
• Top with tortilla strips or serve with warm tortillas.

FAQs

Q: Can I use raw chicken?
A: Yes. If you use raw chicken, cook it in the pot first until done, then shred and continue with the recipe. You may need a bit more broth.

Q: Can I make this dairy-free?
A: Yes. Use coconut cream or a dairy-free cream and a dairy-free cheese or skip the cheese. The soup will still taste good.

Q: Is this soup spicy?
A: It depends on the enchilada sauce you use. Use mild sauce for less heat or hot sauce if you want more spice.

Q: Can I add rice or pasta?
A: Yes. Add cooked rice or small pasta at the end to keep them from getting too soft.

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