If there’s one dish that captures the heart and soul of Mexican cuisine in a single bowl, it’s chicken enchilada soup. Combining the rich flavors of traditional enchiladas with the comforting warmth of a hearty soup, this dish has become a favorite for many food lovers. Whether you are an experienced home cook or simply someone who enjoys a good bowl of soup, chicken enchilada soup is sure to become a staple in your culinary repertoire.
In this blog post, we’ll take you on a flavorful journey through the history of chicken enchilada soup, share a delectable recipe, and explore its nutritional benefits. Plus, we’ll give you tips on variations, serving suggestions, and answer some commonly asked questions about this delightful dish. Let’s get cooking!
Table of Contents
The Rich History of Chicken Enchilada Soup
To truly appreciate chicken enchilada soup, it helps to understand the rich history of enchiladas themselves. Enchiladas have been a staple in Mexican cuisine for centuries, with roots tracing back to the Aztec civilization. The word “enchilada” means “to season with chili,” and it perfectly describes this beloved dish that traditionally features tortillas rolled around a filling and bathed in chili sauce.
The journey from enchiladas to soup really shows how creative cooking can be! It’s amazing to see how dishes can transform and inspire us in the kitchen. Mexican households have long been adept at transforming traditional recipes into new and exciting forms. The idea to turn enchiladas into a soup likely came from the desire to combine all the delicious elements of an enchilada into a single, comforting bowl. This modern adaptation quickly gained popularity for its robust flavors and versatility, making it a favorite not just in Mexico but around the world.
The Best Chicken Enchilada Soup Recipe – Step-by-Step Guide
Are you ready to dive into the world of deliciousness with a homemade chicken enchilada soup? This recipe is not just about cooking; it’s about creating something wonderful right in your own kitchen! Get your apron on, gather your ingredients, and let’s embark on this tasty adventure together. I promise you, each step will have you dreaming of that first warm, savory spoonful. Let’s make some magic happen!
Ingredients You’ll need (Servings – 11 cups):
Seasonings:
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of mustard powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 15 oz. black beans, drained and rinsed
- 15 oz. canned whole kernel corn, drained
- 3 cloves garlic, minced
- 10 oz. can enchilada sauce
- 1 large, skinless, boneless chicken breast (or two small ones).
- 10 oz. diced tomatoes with green chilies, undrained
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Instructions: Just a few simple steps to help you along the way!
Preparation:
1. Combine the seasonings and set aside.
2. Grab your cream cheese and set it out to soften at room temperature.
3. Shred cheddar and Monterey Jack cheese from a block and set them aside.
Cooking Instructions:
1. In a big, cozy soup pot, let’s melt some butter and drizzle in a touch of olive oil over medium heat.
2. Toss in the onions and peppers, and let them sauté until they’re all nice and softened, which should take about 4 minutes. Then, add the garlic and let it sizzle away for another minute, releasing its delicious aroma!
3. Pat the chicken dry and season both sides with salt and pepper. Add the chicken to your soup pot, and throw in all the other ingredients—just hold off on the cream cheese and shredded cheese for now!
4. Let’s bring the soup to a nice, gentle boil and give the chicken plenty of time to cook through slowly. (cooking it at a rapid boil may make it tough) which should take about 15-20 minutes. Once all cooked up, take the chicken out of the pot and use a couple of forks to pull it apart into shreds, bite-sized pieces. Go ahead and add the shredded chicken back into the soup!
5. Reduce the heat to low. Mix in the softened cream cheese until it’s well combined, then sprinkle in the shredded cheese and give it a good stir until it’s all melted together!
6. Give the soup a little taste and feel free to sprinkle in any extra seasonings you think it might need.
Variations and Additions
Looking to add your own special twist to this classic dish? Here are a few ideas to tailor your chicken enchilada soup to your taste or dietary needs:
- Vegetarian Version: Replace the chicken with a variety of hearty vegetables, such as zucchini, mushrooms, or even bell peppers, to add depth and flavor to your dish. Cut the zucchini into thick slices and slice the mushrooms into quarters for a satisfying bite. Additionally, substitute the chicken broth with a rich vegetable broth to enhance the overall taste and provide a robust foundation for your meal. This will not only make the dish vegetarian-friendly but also allow the natural sweetness of the vegetables to shine through.
- Green Chicken Enchilada Soup: Substitute the traditional red enchilada sauce with a vibrant green sauce to introduce a delightful tanginess to your dish. This green version can be made from tomatillos, jalapeños, and fresh cilantro, creating a refreshing alternative. For those who enjoy a bit of spice, consider incorporating diced green chilies into the filling or sauce. This addition will enhance the flavor profile and add an exciting kick, making your enchiladas a memorable meal.
- Slow Cooker Chicken Enchilada Soup: Begin by gathering all your ingredients and placing them into your slow cooker. Make sure to set aside the cheese for the moment, as it will be added later. Once everything is in the cooker, securely cover it with the lid. Set the temperature to low and let it cook undisturbed for approximately 6 hours. This slow cooking method really lets the flavors come together wonderfully! When you’re nearing the end of the cooking time and ready to serve, remove the lid and gently stir in the cheese until it melts and combines smoothly into the mixture. Enjoy your delicious dish!
Health Benefits of Your Soup
Chicken Enchilada Soup is not only super tasty, but it’s also brimming with health benefits! Here’s why it’s an awesome pick for your health:
- Protein Power: Chicken is a fantastic way to get lean protein, which is super important for helping your muscles heal and grow. Enjoying some chicken can really support your fitness journey!
- Fiber Rich: Black beans are such a fantastic source of fiber! They not only help with digestion but also keep you feeling full for longer.
- Vitamin Boost: Tomatoes, corn, and jalapenos are packed with vitamins A and C, which are great for keeping your immune system strong! Enjoy these tasty ingredients for a boost in your health.
Serving Suggestions
To elevate your dining experience, pair your chicken enchilada soup with one of these sides:
- Fresh Green Salad: A light, crisp salad complements the hearty flavors of the soup.
- Cornbread or Tortilla Chips: Perfect for dipping, these add a delightful crunch.
- Avocado Slices or Guacamole: Add creaminess and healthy fats for a complete meal.
Conclusion
Chicken enchilada soup isn’t just a tasty dish; it’s a fun celebration of flavors that pays tribute to the wonderful diversity of Mexican cuisine! Whether you follow the traditional recipe or experiment with your own variations, this dish is sure to bring warmth and joy to your table.
Join us on a delicious journey by trying out this recipe! We can’t wait to see your culinary masterpieces, so be sure to share your creations with us! We’d love to hear about your experiences, and don’t forget to explore more delicious recipes on our website!
Chicken Enchilada Soup: Your Go-To FAQs!
Dive into the delightful world of chicken enchilada soup! We’ve gathered the most common questions to help you explore this tasty dish and make your cooking experience even more enjoyable. These FAQs will guide you through everything you need to know about this comforting, flavorful favorite.
Can I Freeze Chicken Enchilada Soup?
Yes! This soup freezes wonderfully, making it a convenient option for meal prep. To ensure optimal preservation, just tuck it away in an airtight container, as this prevents air exposure and freezer burn. When properly sealed, it’ll stay fresh for up to three months! For optimal results, let the soup cool completely before transferring it to the container, and make sure to label it with the date for easy reference when you’re ready to enjoy it later.
How Can I Make a Chili’s Chicken Enchilada Soup?
If you’re a fan of spicy flavors, think about enhancing your dish with an extra dash of cayenne pepper to give it that fiery kick. Alternatively, you could add a splash of your favorite hot sauce — whether it’s a tangy sriracha, a smoky chipotle, or a classic Louisiana-style sauce, each will bring its own unique heat and depth of flavor to your meal. Feel free to tweak the amount to match your own taste!
Can I Use Rotisserie Chicken?
Absolutely. Using cooked chicken like rotisserie is a great time-saver. It can significantly streamline your cooking process and save you valuable time in the kitchen. Just toss it in during the final 15 minutes of cooking to let the flavors meld together nicely! This allows the chicken to warm through and absorb the surrounding flavors while still maintaining its moisture and tenderness. This method is perfect for soups, stews, or casseroles, enhancing the dish without the need for lengthy cooking times.
Recipe Card
Easy Chicken Enchilada Soup and Variations
This Chicken Enchilada Soup recipe is so creamy, thick, easy to make, full of your favorite Mexican flavors, very comforting, and delicious.
11
servings15
minutes35
minutes242
kcal50
minutesKeep your screen On! You don't want to miss anything
Ingredients You’ll Need!
- Seasonings
1/2 teaspoon chili powder
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1 pinch EACH: cinnamon, cayenne pepper
- Soup
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 jalapeno pepper, diced with seeds removed
15 oz. black beans, drained and rinsed
15 oz. canned whole kernel corn, drained
3 cloves garlic, minced
10 oz. can enchilada sauce
1 unit large, skinless, boneless chicken breast (or two small ones).
10 oz diced tomatoes with green chilies, undrained
1 teaspoon hot sauce (optional)
4 cups chicken broth
4 oz cream cheese, cubed and softened
1 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
Recommended Products
Soup pot with lidNice pot!
Soup Spatulaworks very well!
DI ORO Silicone Spatula SetA Must Have!
OXO Good Grips Mixing Bowl SetBest for brining and marinating!
Cheddar & Monterey Jack cheese shredA Mexican cheese blend!
can enchilada sauceMust try! taste amazing!
Chicken brothThe best.
Garlic powderWhat can I say it’s good stuff!
Original Colmans English Dry Mustard PowderThis is the real stuff!
Chili PowderAmazing Aroma & Taste!
Land O Lakes Salted Butter Half SticksMy go-to butter.
Steps to Follow!
- Preparation:
- Mix your favorite seasonings and set aside.
- Soften cream cheese at room temperature.
- Grate some cheddar and Monterey Jack cheese.
- Cooking Instructions
- In a soup pot, melt butter with a drizzle of olive oil over medium heat.
- Sauté onions and peppers for about 4 minutes; add garlic and cook for another minute.
- Season and pat chicken dry, then add it to the pot with other ingredients (save cream cheese and shredded cheese for later).
- Bring to a gentle boil and cook the chicken for 15-20 minutes. Shred and return to the pot.
- Lower heat, mix in softened cream cheese, then stir in shredded cheese until melted.
- Taste and add extra seasonings if needed.
Notes
- The nutritional information is based on the specific ingredients and brands I used, so please check your own labels for accuracy.
Nutrition Facts
- Calories: 242kcal
- Fat: 12g
- Cholesterol: 36mg
- Sodium: 697mg
- Carbohydrates: 23g
- Fiber: 5g
- Sugar: 5g
- Protein: 13g
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