Chicken Enchilada Soup Recipe
Chicken enchilada soup is a rich, hearty, and flavorful dish that combines the bold taste of Mexican enchiladas with the warmth of a comforting soup. Packed with tender chicken, zesty spices, creamy textures, and a hint of smoky heat, this soup is perfect for a quick weeknight dinner or a cozy meal on a chilly day. Below, we’ll guide you through an authentic, restaurant-quality chicken enchilada soup recipe that will satisfy your cravings and impress your guests.
Ingredients for Chicken Enchilada Soup
To make the best chicken enchilada soup, you need a combination of aromatic spices, fresh ingredients, and a rich broth. Here’s what you’ll need:
Main Ingredients:
- 2 large chicken breasts (boneless, skinless)
- 4 cups chicken broth (low sodium preferred)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn kernels (drained)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
Enchilada Sauce & Spices:
- 2 cups red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and black pepper to taste
Thickening Agent:
- 1/2 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour (or masa harina for authentic flavor)
Optional Garnishes:
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Sour cream
- Fresh cilantro
- Tortilla strips or crushed tortilla chips
- Diced avocado
- Lime wedges
Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and garlic, then sauté for 2-3 minutes until the onions turn soft and translucent.
2. Cook the Chicken
Add the chicken breasts to the pot, along with chicken broth, diced tomatoes with green chilies, and enchilada sauce. Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, until the chicken is fully cooked.
3. Shred the Chicken
Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir well to incorporate the flavors.
4. Thicken the Soup
In a small bowl, mix flour (or masa harina) with heavy cream to create a slurry. Slowly pour the mixture into the soup while stirring continuously. Let the soup simmer for another 5-10 minutes until it thickens to a creamy consistency.
5. Add Beans and Corn
Stir in the black beans and corn kernels. Let everything simmer for another 5 minutes to ensure all the flavors meld together.
6. Serve and Garnish
Ladle the soup into bowls and top with shredded cheese, sour cream, fresh cilantro, tortilla strips, avocado, and a squeeze of lime for the ultimate chicken enchilada soup experience.
Tips for the Best Chicken Enchilada Soup
1. Use Rotisserie Chicken for Convenience
If you’re short on time, shred a store-bought rotisserie chicken and add it in step 3 instead of cooking raw chicken breasts.
2. Adjust the Spice Level
For a spicier soup, add extra chili powder, diced jalapeños, or hot sauce. For a milder version, reduce the chili powder and use mild enchilada sauce.
3. Make It in a Slow Cooker
For an easy set-it-and-forget-it method, add all ingredients (except cream and flour) to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and flour slurry 30 minutes before serving.
4. Store and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: This soup freezes well! Allow it to cool completely, then store in a freezer-safe container for up to 3 months.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth if needed to adjust consistency.
Variations of Chicken Enchilada Soup
1. Keto-Friendly Version
To make this soup low-carb, skip the beans and flour. Use cream cheese or heavy cream for thickness.
2. Vegetarian Option
Swap out the chicken for extra beans, tofu, or lentils, and use vegetable broth instead of chicken broth.
3. Extra Cheesy Twist
For a richer, cheesier version, stir in 1 cup of shredded cheese directly into the soup while cooking.
Why You’ll Love This Chicken Enchilada Soup
- Bold and Spicy Flavor: A perfect balance of Mexican spices and creamy texture.
- One-Pot Wonder: Minimal cleanup, maximum taste.
- Customizable: Easy to adjust spice levels and toppings.
- Make-Ahead Friendly: Perfect for meal prepping and freezing.
This chicken enchilada soup recipe brings all the flavors of enchiladas into a warm, comforting bowl of goodness. Whether you make it on the stovetop, in a slow cooker, or tweak it to suit your dietary needs, this easy and satisfying recipe is a must-try for all soup lovers.
