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If you’re craving something cozy, flavorful, and downright addictive, this Chicken Enchilada Soup Recipe is just the ticket. Imagine a rich, comforting bowl loaded with tender shredded chicken, black beans, sweet corn, and the warm, smoky spices you love in enchiladas — all simmered together with cream cheese for that perfectly creamy texture. It’s like your favorite Mexican comfort food transformed into a soul-soothing soup that you’ll want to dive into again and again. Whether you’re cooking for family or just treating yourself, this recipe is a total winner that’s easy to make and totally satisfying.
Ingredients You’ll Need
The magic of this Chicken Enchilada Soup Recipe comes from its simple yet essential ingredients. Each one adds a unique flavor or texture, from the sweetness of corn to the smoky warmth of paprika, creating a beautiful balance in every spoonful.
- Olive oil: The perfect starting point for sautéing onions and building flavor.
- Medium onion (chopped): Adds a subtle sweetness and depth when softened.
- Chicken broth (3 cups): The flavorful base that ties everything together.
- Tomato sauce (15 oz can): Gives the soup its rich, tangy tomato foundation.
- Red enchilada sauce (15 oz can, mild): Provides authentic enchilada flavor and a gentle kick.
- Black beans (14 oz can, drained & rinsed): Adds protein and a lovely creamy texture.
- Corn (12 oz can, drained): Sweet bursts of flavor with every bite.
- Mild green chilies (2 cans, 4 oz each): Mild heat and subtle smokiness for balance.
- Red bell pepper (medium, chopped): Bright color and a fresh crunch.
- Chili powder (1 tablespoon): For warm, complex spice that’s key in enchilada dishes.
- Garlic powder (1 teaspoon): Adds that subtle garlicky aroma and depth.
- Ground cumin (1 teaspoon): Earthy warmth that complements the chili powder perfectly.
- Smoked paprika (1 teaspoon): Infuses a smoky richness that makes the soup irresistible.
- Dried oregano (1/2 teaspoon): A hint of herbaceous brightness.
- Cream cheese (4 ounces, softened): Creams the soup and mellows spices with its silky texture.
- Cooked/rotisserie chicken (2 cups, shredded): The hearty star ingredient that makes this soup filling.
- Salt & pepper (to taste): Essential to bring all the flavors into perfect harmony.
- Toppings (optional): Shredded Mexican cheese blend, avocado slices, fresh cilantro, lime wedges, tortilla strips – add your favorite garnishes to finish!
How to Make Chicken Enchilada Soup Recipe
Step 1: Sauté Onions
Start by warming your olive oil in a large Dutch oven or soup pot over medium-high heat. Toss in the chopped onion and cook it until it’s softened and just starting to brown—this usually takes about 5 to 7 minutes. This step is crucial for building a rich, savory base for your soup that will elevate every other ingredient.
Step 2: Combine Soup Ingredients Except Cream Cheese and Chicken
Once your onions are perfectly caramelized, add the chicken broth, tomato sauce, red enchilada sauce, black beans, corn, green chilies, chopped red bell pepper, and all the spices — chili powder, garlic powder, cumin, smoked paprika, and oregano. Give everything a good stir to meld the flavors together before moving to the next step.
Step 3: Bring to a Boil and Simmer
Turn the heat up to high and bring the mixture to a rolling boil. Once boiling, reduce the heat and let it gently simmer uncovered for about 5 minutes. This simmer is where the flavors deepen and come alive, so resist the urge to rush.
Step 4: Soften Cream Cheese and Incorporate
Cut your cream cheese into smaller chunks and microwave it in 20 to 30 second bursts until it’s very soft and easy to stir. Add the cream cheese to your soup and stir well until it melts completely into the broth, creating that luxuriously creamy texture we all crave.
Step 5: Add Chicken and Finish Cooking
Now, it’s time for the shredded chicken to join the party. Stir it right into the soup and let it cook for another 5 to 7 minutes, allowing the chicken to soak up all that delicious flavor and warm through perfectly.
Step 6: Season and Serve
Finally, taste your soup and season with salt and pepper as needed. Ladle it into bowls and get ready to add your favorite toppings, making each serving your own delicious creation.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
This soup shines brightest when topped with fresh, vibrant garnishes. Try a sprinkle of shredded Mexican cheese blend, creamy slices of ripe avocado, a handful of chopped cilantro, bright lime wedges to squeeze over, and crunchy tortilla strips for that satisfying texture contrast.
Side Dishes
If you want to round out your meal, serve this soup alongside warm cornbread, crispy tortilla chips, or a fresh green salad. Each side adds a different element that complements the rich, hearty flavors in the soup and keeps the meal well balanced.
Creative Ways to Present
Want to impress your guests or make dinner extra special? Serve the soup in small, individual cast-iron skillets or hollowed-out mini bell peppers for a fun twist. You can also layer it over Mexican rice or serve it with a side of homemade guacamole to bring even more color and flavor to the table.
Make Ahead and Storage
Storing Leftovers
This Chicken Enchilada Soup Recipe keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually deepen overnight, making leftovers even better than the first day.
Freezing
You can freeze the soup for up to 3 months without any loss in flavor or texture. Just be sure to cool it completely before transferring to freezer-safe containers or bags. When you’re ready, thaw it overnight in the fridge for the best results.
Reheating
Reheat your soup gently over low to medium heat on the stove, stirring occasionally to prevent sticking or uneven heating. If it’s too thick, add a splash of chicken broth or water to bring it back to the perfect soup consistency.
FAQs
Can I use a different type of cheese instead of cream cheese?
Absolutely! While cream cheese gives that signature creamy body to the soup, you can also try adding sour cream or even a blend of shredded cheeses like Monterey Jack for a slightly different texture and flavor.
Is it possible to make this soup vegetarian?
Yes! Simply swap out the chicken broth for vegetable broth and omit the chicken. You can add extra beans or even diced tofu for protein to keep it hearty and filling.
How spicy is this Chicken Enchilada Soup Recipe?
This particular version uses mild enchilada sauce and green chilies, so it’s more flavorful than spicy. However, you can adjust the heat by choosing medium or hot enchilada sauce or adding fresh jalapeños if you want a kick.
Can I make this soup in a slow cooker?
Definitely! After sautéing the onions, add all ingredients except the cream cheese and chicken to the slow cooker on low for 4 to 6 hours. Add softened cream cheese and shredded chicken in the last 30 minutes before serving to keep the texture perfect.
What toppings do you recommend for kids?
For little ones, mild toppings like shredded cheese, diced avocado, and a squeeze of lime work great. Avoid anything too spicy or overwhelming and consider serving tortilla strips on the side for some crunch.
Final Thoughts
This Chicken Enchilada Soup Recipe is one of those dishes that feels like a warm hug on a chilly day. Its bold flavors, creamy texture, and endless topping possibilities make it a family favorite that’s both comforting and exciting. I truly hope you give this recipe a try and watch it become a staple in your meal rotation just as it has in mine!
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Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Chicken Enchilada Soup combines bold Mexican flavors with comforting ingredients for a delicious and easy-to-make meal. Featuring shredded chicken, black beans, corn, enchilada sauce, and a creamy texture from cream cheese, it’s perfect for a cozy lunch or dinner. Served with toppings like cheese, avocado, and cilantro, this soup delivers the classic taste of enchiladas in a warm, satisfying bowl.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
Soup Ingredients
- 3 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can red enchilada sauce (mild)
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (12 ounce) can corn, drained
- 2 (4 ounce) cans mild green chilies
- 1 medium red bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
Add-ins
- 4 ounces cream cheese, softened
- 2 cups cooked or rotisserie chicken, shredded
- Salt and pepper, to taste
Optional Toppings
- Shredded Mexican cheese blend
- Avocado slices
- Cilantro
- Lime wedges
- Tortilla strips
Instructions
- Sauté Onion: Heat 1 tablespoon olive oil in a Dutch oven or large soup pot over medium-high heat. Add the chopped onion and sauté until softened and lightly browned, about 5-7 minutes.
- Add Soup Ingredients: To the pot, add chicken broth, tomato sauce, red enchilada sauce, black beans, corn, green chilies, chopped red bell pepper, chili powder, garlic powder, ground cumin, smoked paprika, and dried oregano. Stir to combine.
- Simmer Soup: Increase heat to high and bring the soup to a boil. Then reduce heat to maintain a gentle simmer uncovered for 5 minutes to meld flavors.
- Incorporate Cream Cheese: Cut the cream cheese into smaller pieces and microwave in 20-30 second intervals until very soft. Add the softened cream cheese to the soup and stir thoroughly until fully melted and incorporated.
- Add Chicken: Stir in the shredded cooked chicken and continue cooking the soup over medium heat for another 5-7 minutes until heated through.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot with optional toppings like shredded Mexican cheese blend, avocado slices, fresh cilantro, lime wedges, and tortilla strips as desired.
Notes
- Using rotisserie chicken speeds up preparation and adds flavor.
- Adjust the amount of chili powder and enchilada sauce to control spice level.
- Microwaving cream cheese softens it for easy melting into the soup base.
- Leftovers store well refrigerated for 3-4 days and reheat nicely.
- Top soup creatively with your favorite garnishes for added texture and freshness.
