Chicken Enchilada Soup

Chicken Enchilada Soup is a flavorful, comforting dish that brings all the deliciousness of classic chicken enchiladas into a warm, one-pot soup. This hearty recipe combines tender chicken, bold enchilada sauce, and a medley of spices with creamy cheese, beans, and corn for the perfect balance of taste and texture. It’s an easy, versatile dish ideal for weeknight dinners, meal prep, or cozy gatherings with family and friends. Whether you serve it with tortilla chips, fresh toppings, or a side of warm cornbread, this soup is a guaranteed hit that will leave everyone coming back for seconds.

Why You’ll Love This Recipe

• Rich, Bold Flavors: Packed with Mexican-inspired spices and the savory depth of enchilada sauce, this soup is bursting with flavor.
• Quick and Easy: With simple ingredients and minimal prep, you can have this soup ready in under 40 minutes.
• One-Pot Wonder: Everything cooks together in a single pot, making cleanup a breeze.
• Versatile and Customizable: Adjust the spice level, swap out ingredients, or add toppings to make it your own.
• Perfect for Meal Prep: This soup stores and reheats beautifully, making it ideal for busy weeks.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Serving Size: 1 ½ cups

Nutritional Information (per serving)

• Calories: 350
• Carbohydrates: 30g
• Protein: 25g
• Fat: 14g
• Fiber: 7g
• Sugar: 5g

Ingredients

For the Soup Base:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 ½ teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 4 cups chicken broth
• 1 can (15 ounces) red enchilada sauce
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen or canned corn kernels, drained
• 2 cups shredded cooked chicken (rotisserie chicken works well)

For Creaminess and Thickening:

• ½ cup heavy cream or half-and-half (optional for extra creaminess)
• 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, and queso quesadilla)
• 2 tablespoons masa harina (corn flour) or all-purpose flour
• 2 tablespoons water (for making a slurry with the masa harina)

For Toppings (Optional):

• Tortilla chips or strips
• Shredded cheese
• Diced avocado
• Sour cream or plain Greek yogurt
• Fresh cilantro, chopped
• Lime wedges

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add the diced onion and cook for 4-5 minutes until softened.
3. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes until fragrant.

Step 2: Build the Soup Base

1. Pour in the chicken broth, enchilada sauce, and fire-roasted diced tomatoes. Stir to combine.
2. Add the black beans, corn, and shredded chicken. Stir again and bring the mixture to a gentle boil.

Step 3: Simmer the Soup

1. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.
2. Taste and adjust seasonings as needed, adding more salt, pepper, or chili powder for a spicier flavor.

Step 4: Thicken the Soup

1. In a small bowl, whisk together the masa harina (or flour) and water to form a slurry.
2. Gradually stir the slurry into the soup, then simmer for an additional 5 minutes until the soup thickens slightly.

Step 5: Add Cheese and Cream (Optional)

1. Stir in the shredded cheese and heavy cream (if using) until melted and smooth. This step gives the soup a creamy, rich texture.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and top with your favorite garnishes, such as tortilla chips, avocado, sour cream, or fresh cilantro.
2. Serve with lime wedges on the side for a zesty finishing touch.

Ingredient Background

Chicken

Shredded chicken adds protein and a hearty texture to the soup. Rotisserie chicken is a convenient option, but you can also use poached, grilled, or leftover chicken.

Enchilada Sauce

Red enchilada sauce is the heart of this recipe, providing a bold, tangy, and slightly smoky flavor. Store-bought sauce works well, but you can also make your own if you prefer.

Masa Harina

Masa harina, a finely ground corn flour, is a traditional ingredient in Mexican cuisine. It’s used to thicken the soup and add a subtle corn flavor reminiscent of tortillas.

Beans and Corn

Black beans and corn contribute both heartiness and a touch of sweetness, balancing the bold flavors of the broth.

Cheese

A shredded Mexican cheese blend adds creaminess and richness, making the soup feel indulgent and comforting.

Technique Tips

1. Use Fresh Aromatics: Sautéing onion and garlic before adding liquids builds a flavorful base for the soup.
2. Balance the Heat: Adjust the spice level by adding more or less chili powder or by incorporating hot sauce at the end.
3. Avoid Overcooking the Chicken: Since the chicken is already cooked, add it early enough to absorb flavor but not so long that it becomes dry.
4. Thickening the Soup: Gradually add the masa harina slurry to ensure the soup thickens evenly without clumps.
5. Cheese Melting Tip: Add cheese off the heat or at low heat to prevent it from separating or becoming grainy.

Alternative Presentation Ideas

• Bread Bowls: Serve the soup in hollowed-out bread bowls for a fun and rustic presentation.
• Taco Bar Style: Set up a DIY soup bar with toppings like cheese, avocado, and tortilla strips for guests to customize their bowls.
• Mason Jar Soups: Ladle the soup into mason jars for portable, reheatable meals—perfect for work lunches or on-the-go dinners.
• Soup and Salad: Pair the soup with a fresh Mexican-style salad, such as avocado-lime salad or a simple side of mixed greens.

Additional Tips for Success

• Prep Ahead: Chop vegetables and shred chicken in advance to make the cooking process faster.
• Slow Cooker Option: Combine all ingredients except cheese and cream in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cheese and cream before serving.
• Freezing: This soup freezes well, but omit the cheese and cream until reheating to prevent separation.
• Double the Recipe: Easily double the ingredients for a larger batch to feed a crowd or save for later.

Recipe Variations

• Vegetarian Option: Replace chicken with diced zucchini, bell peppers, and extra beans. Use vegetable broth instead of chicken broth.
• Spicy Enchilada Soup: Add diced jalapeños or serrano peppers for extra heat. A splash of hot sauce also works well.
• Low-Carb Version: Skip the masa harina and beans, and add extra chicken and vegetables for a low-carb alternative.
• Green Enchilada Soup: Swap red enchilada sauce with green enchilada sauce for a tangier, milder flavor profile.
• Seafood Twist: Use shrimp or crab instead of chicken for a coastal-inspired variation.

Freezing and Storage

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: Let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months.
• Reheating: Reheat in a pot over medium heat, stirring occasionally. Add a splash of broth if the soup has thickened too much.

Healthier Twist Ideas

• Lighten the Base: Use Greek yogurt instead of heavy cream for a lighter, protein-packed option.
• Lean Protein: Replace chicken with ground turkey or shredded turkey breast.
• Add Veggies: Increase the nutritional value by adding spinach, kale, or diced zucchini.
• Reduce Fat: Use reduced-fat cheese or omit the cheese entirely and rely on spices for flavor.
• Low-Sodium: Choose low-sodium broth, beans, and enchilada sauce to control salt levels.

Serving Suggestions for Events

• Game Day Favorite: Pair with tortilla chips, guacamole, and salsa for the ultimate game day spread.
• Dinner Party Starter: Serve smaller portions of soup in ramekins or mugs as an appetizer.
• Family Taco Night: Include the soup as part of a taco bar with various toppings and fillings.
• Holiday Gatherings: Warm up chilly evenings by serving this soup with cornbread or jalapeño muffins.

Special Equipment

• Dutch Oven or Large Pot: Ideal for cooking and serving the soup.
• Ladle: For easy serving.
• Immersion Blender: Optional if you want to blend part of the soup for a smoother consistency.

Frequently Asked Questions

1. Can I make this soup ahead of time?

Yes! Chicken enchilada soup tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat when ready to serve.

2. Can I use homemade enchilada sauce?

Absolutely! Homemade enchilada sauce adds an extra layer of freshness and flavor to the soup.

3. Can I make this soup in the Instant Pot?

Yes! Sauté the onions and garlic using the sauté function, then add all ingredients except cheese and cream. Cook on high pressure for 10 minutes, then release the pressure and stir in the cheese and cream.

4. How do I keep the cheese from clumping?

Add the cheese gradually over low heat, stirring constantly to ensure it melts smoothly into the soup.

5. Can I skip the masa harina?

Yes, but the soup will be thinner. You can thicken it with cornstarch or let it simmer longer to reduce.

6. What’s the best way to serve this soup for a party?

Set up a soup station with toppings like tortilla chips, avocado, cheese, and cilantro so guests can customize their bowls.

7. Can I use a different type of bean?

Yes, pinto beans, kidney beans, or even chickpeas work well as substitutes for black beans.

8. What should I serve alongside this soup?

Cornbread, a simple green salad, or cheese quesadillas make excellent side dishes.

Conclusion

Chicken Enchilada Soup is the ultimate comfort food, combining the rich, bold flavors of enchiladas with the coziness of a warm bowl of soup. Perfect for busy weeknights, meal prep, or hosting gatherings, this recipe is versatile, customizable, and easy to make. With its creamy texture, hearty ingredients, and vibrant toppings, it’s a dish that’s sure to delight everyone at the table. Give this recipe a try and enjoy a taste of Mexico in every spoonful!

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