There’s something about a warm bowl of Chicken Enchilada Soup that feels like a hug from the inside out. Picture this: you’ve had a long day, the kind that wraps around you like a cozy blanket, and all you want is something hearty, comforting, and truly satisfying. This soup has a way of bringing that quick fix of happiness—like my secret ingredient that dances on your taste buds and delivers a punch of flavor while wrapping you in warmth.
Why you’ll love this recipe
Let’s dive into what makes this soup an absolute must-try! Imagine the spicy, smoky notes of a classic enchilada, transformed into a creamy, blissful soup. It’s like enjoying your favorite Mexican feast in a bowl. With tender chicken, zesty tomatoes, and a touch of heat from green chilies, every spoonful bursts with flavors that linger just the right amount on your palate.
But it’s not just about flavor; it’s about comfort. This recipe is a one-pot wonder, which means minimal clean-up—yes, you heard that right! Just throw everything in, let it simmer, and voilà—you’ve got a heartwarming meal that feels like home. Plus, it’s versatile enough to adapt to your kitchen necessities. So, whether you’ve got a healthy craving or want a little indulgence, this soup can handle it all!
Gather these ingredients
Let’s talk about the magic makers behind this dish. Here are the ingredients that’ll transform your kitchen into a vibrant fiesta:
- Chicken Breasts: Juicy, tender chicken is the star of the show. Feel free to use rotisserie chicken for a convenient shortcut.
- Chicken Broth: Rich and flavorful broth is what keeps this soup alluringly soup-y. Homemade is fantastic, but store-bought works just as well.
- Canned Tomatoes: Diced tomatoes bring that gorgeous acidity to the mix. Fire-roasted tomatoes give an extra layer of depth if you want to elevate it.
- Green Chiles: A can of diced green chiles adds a touch of heat and flavor. If you’re feeling bold, jalapeños can spice things up even more!
- Spices: Don’t underestimate the power of taco seasoning. You could whip up your own blend with cumin, chili powder, and paprika for a personal touch.
- Corn: Sweet corn adds a lovely crunch and balances the soup’s flavor. Frozen corn works beautifully if fresh isn’t available.
- Black Beans: Beans fill it out, adding protein and fiber. They’re a perfect substitute for chicken if you want a vegetarian twist.
- Cream Cheese: This is the secret weapon that makes the soup creamy and dreamy. Swap it with Greek yogurt for a lighter option.
Preparing Chicken Enchilada Soup
Ready to get started? Here’s how this wonderful dish comes together, step by step:
- Sauté: In a large pot over medium heat, add a splash of olive oil. Toss in diced onions and bell peppers (if you’re using them) and sauté until they’re soft and translucent, about 5 minutes. This little step builds a solid flavor foundation.
- Add the Chicken: If you’re feelin’ spicy, add some minced garlic and cook for an additional minute. Then drop in the chopped chicken breasts. Sauté until they’re just browned, about 5-7 minutes.
- Stir in the Goodies: Toss in your canned tomatoes, green chiles, corn, beans, and spices. Don’t be shy—mix it well, letting all those flavors get to know each other!
- Pour the Broth: Add the chicken broth, bringing it to a gentle simmer. This is where magic happens, as the ingredients meld together beautifully. Let it simmer on low heat for about 20 minutes, stirring occasionally.
- Finish with Creaminess: Finally, lower the heat, add the cream cheese, and stir until it’s melted and creamy. Taste and adjust the seasoning—it’s all about you loving it!
Best way to enjoy it
Ah, serving this rich soup is as delightful as making it! You can serve it in vibrant bowls, topped with crispy tortilla strips, fresh cilantro, and a sprinkle of cheese. If you want to add a bit more flair, diced avocados, a squirt of lime juice, or even a dollop of sour cream are heavenly additions.
Pair it up with some cornbread, a fresh salad, or tortilla chips for that cozy Mexican meal vibe. You’ll find yourself wandering back to the pot for seconds—trust me!
The best way to save extras
What about the leftovers? Well, lucky you—they get even better with time! Store any extra soup in an airtight container in the fridge, and it will keep for about 3-4 days.
If you’re looking to save it longer, you can freeze portions. Just make sure to let the soup cool completely before transferring it into freezer-safe bags—squeeze out the air to prevent freezer burn. It’ll last in the freezer for about 2-3 months. Just thaw overnight in the fridge before reheating, and you’re all set!
Extra tips and advice
Here’s the scoop on making this recipe a breeze. First, don’t skip browning your chicken; it enhances the overall flavor significantly. Use a meat thermometer to check if your chicken has reached 165°F for perfect doneness.
Want a little more kick? Add a pinch of cayenne or use spicy salsa instead of plain canned chiles. If you’re vegetarian, feel free to swap out the chicken for black beans or lentils—delicious!
Creative Twists
Now, let’s get creative. You can completely customize this dish! Swap out the chicken for shredded beef or add in veggies like zucchini or peppers for a burst of color and nutrition. If you’re feeling adventurous, try topping it with different cheese varieties or add crushed tortilla chips right before serving for an even more exciting crunch.
Ingredients
- 1 lb Chicken Breasts
- 4 cups Chicken Broth
- 1 can Diced Tomatoes (14.5 oz)
- 1 can Green Chiles (4 oz)
- 2 teaspoons Taco Seasoning
- 1 cup Sweet Corn (fresh or frozen)
- 1 can Black Beans (drained and rinsed)
- 4 oz Cream Cheese
- Salt and Pepper to taste
- Olive oil for sautéing
- Optional: Diced Avocado, Cheese, Sour Cream, Lime, Fresh cilantro for garnish
Directions to follow
- Sauté onions and bell peppers in olive oil until soft.
- Add garlic and chicken, sauté until browned.
- Mix in tomatoes, green chiles, corn, beans, and spices.
- Pour in chicken broth, simmer for 20 minutes.
- Stir in cream cheese until melted and creamy.
Your questions answered
Q: How long does it take to make this soup?
A: About 30-40 minutes from start to finish—perfect for a weeknight meal!
Q: Can I make this vegetarian?
A: Absolutely! Skip the chicken and double the beans or add lentils for protein.
Q: What do I pair with this soup?
A: Tortilla chips, cornbread, or a simple green salad are all fantastic choices!
Q: How can I store leftovers?
A: Store in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months.
Q: Can I add other veggies to this dish?
A: You bet! Zucchini and bell peppers work wonderfully with this recipe.
Comfort food doesn’t have to be complicated; this Chicken Enchilada Soup embodies warmth and satisfaction, making it perfect for any night of the week. Whether you whisk it up for yourself or share it with loved ones, it’s an experience that celebrates flavors and memories. Now don’t just take my word for it; dive in, get your hands a little messy, and savor every bite. I can’t wait to hear how your rendition turns out! What’s your twist on this classic?
Easy Homemade Chicken Enchilada Soup Recipe
Description
This Chicken Enchilada Soup is a comforting dish filled with tender chicken, zesty tomatoes, and creamy goodness, perfect for helping you unwind after a long day.Ingredients
Main Ingredients
Optional Toppings
Instructions
Cooking Steps
-
Sauté Vegetables
In a large pot over medium heat, add olive oil. Sauté diced onions and bell peppers until soft and translucent, about 5 minutes. -
Add Chicken
If using, add minced garlic and sauté for an additional minute. Then add chopped chicken breasts and sauté until browned, about 5-7 minutes. -
Combine Ingredients
Stir in diced tomatoes, green chiles, corn, black beans, and taco seasoning. Mix well. -
Simmer
Pour in chicken broth, bring to a simmer, and let cook for about 20 minutes, stirring occasionally. -
Finish the Soup
Lower the heat, add cream cheese, and stir until melted and creamy. Taste and adjust seasoning as needed.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 70mg24%
- Sodium 800mg34%
- Potassium 600mg18%
- Total Carbohydrate 30g10%
- Dietary Fiber 8g32%
- Sugars 5g
- Protein 25g50%
- Vitamin A 600 IU
- Vitamin C 15 mg
- Calcium 100 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
