Chicken Enchilada Soup Recipe

Warm, hearty, and bursting with flavors, Chicken Enchilada Soup is a one-pot meal perfect for any occasion. Whether you’re cozying up on a cold night or looking for a crowd-pleaser for your family dinner, this soup has you covered. It’s rich, creamy, and packed with shredded chicken, black beans, and a kick of enchilada-inspired spices. In this step-by-step guide, we’ll show you how to make this delicious dish and share some tips for serving, storing, and enhancing the flavors like a pro.

Ingredients You’ll Need

For the Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 3 cups chicken broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (14-ounce) can diced tomatoes
• 1 (10-ounce) can red enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste

For Creaminess:

• 1 cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese

Optional Toppings:

• Tortilla strips or crushed tortilla chips
• Fresh cilantro, chopped
• Sliced avocado
• Lime wedges
• Sour cream
• Additional shredded cheese

Step-by-Step Directions

Step 1: Sauté Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent and fragrant (about 3-4 minutes).

Step 2: Build the Soup Base

Stir in the shredded chicken, chicken broth, black beans, corn, diced tomatoes, and enchilada sauce. Add the cumin, smoked paprika, chili powder, salt, and pepper. Mix well to combine.

Step 3: Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, allowing the flavors to meld beautifully.

Step 4: Add Creaminess

Reduce the heat to low and stir in the heavy cream. Slowly add the shredded cheddar cheese, stirring constantly to ensure it melts evenly and doesn’t clump. Taste and adjust the seasoning as needed.

Step 5: Serve and Garnish

Ladle the soup into bowls and top with your favorite garnishes, like crispy tortilla strips, fresh cilantro, avocado slices, or a dollop of sour cream. Serve with lime wedges for a zesty finish.

Serving and Storage Tips

Serving:

• Serve this soup with a side of warm, crusty bread or freshly baked cornbread for a complete meal.
• Pair it with a light green salad for added freshness.

Storage:

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: For longer storage, freeze the soup in individual portions. When reheating, thaw overnight in the fridge and reheat on low heat, stirring occasionally. Avoid adding the cream and cheese before freezing; add them fresh when reheating.

Helpful Notes

• Make it Vegetarian: Substitute shredded chicken with extra black beans or diced sweet potatoes, and use vegetable broth instead of chicken broth.
• Add Spice: If you love heat, include a chopped jalapeño in Step 1 or add a splash of hot sauce at the end.
• Thicker Soup: For a heartier consistency, stir in a tablespoon of cornstarch mixed with water or add a handful of crushed tortilla chips directly into the pot during simmering.

Tips from Well-Known Chefs

• Ina Garten’s Advice: Use good-quality chicken stock for a depth of flavor that elevates the soup. Homemade or low-sodium varieties work best.
• Rick Bayless’s Tip: Warm the tortillas in a dry skillet before crushing them for topping. This enhances their flavor and crispiness.
• Chrissy Teigen’s Suggestion: Add a splash of lime juice right before serving to brighten up the flavors.

Frequently Asked Questions

1. Can I make this soup in a slow cooker?

Absolutely! Add all ingredients except the cream and cheese to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and cheese during the last 30 minutes.

2. What’s the best type of chicken to use?

Rotisserie chicken is convenient and flavorful, but you can also use cooked and shredded chicken breasts or thighs.

3. Can I make this soup dairy-free?

Yes! Substitute the heavy cream with coconut milk or a plant-based cream alternative, and use a dairy-free cheese or omit it altogether.

4. What can I use instead of enchilada sauce?

Mix tomato sauce with chili powder, garlic powder, cumin, and a pinch of cayenne for a quick substitute.

5. Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors develop. Reheat gently on the stove or microwave.

6. Can I use fresh tomatoes instead of canned?

Of course! Dice about 2-3 medium tomatoes to replace the canned variety.

7. How can I make the soup spicier?

Add extra chili powder, a pinch of cayenne, or diced jalapeños for a kick.

8. What are good side dishes for this soup?

Cornbread, quesadillas, or a simple Mexican rice dish pair wonderfully.

9. Can I skip the cream and cheese?

Yes, but the soup will be less creamy. You can blend a portion of the soup for thickness as an alternative.

10. What type of beans can I use instead of black beans?

Pinto beans or kidney beans work well as substitutes.