Savory Chicken Enchilada Soup Recipe for Cozy Evening Meals

Comfort meets zesty southwestern chicken enchilada soup in a bowl that promises pure culinary magic.

Aromas of roasted peppers and tender chicken will instantly transport you to a cozy kitchen.

Spices dance together, creating layers of deep, rich flavors that warm your soul.

Home cooks adore this simple yet stunning recipe that comes together in minutes.

Pantry staples transform into a hearty meal guaranteed to satisfy even the pickiest eaters.

Mexican-inspired ingredients blend seamlessly, promising a delightful dining experience that feels both familiar and exciting.

Dive into this delectable soup and let your taste buds celebrate a symphony of southwestern comfort.

Flavorful Chicken Enchilada Soup Guide

• Savor Quick Deliciousness: These salmon bites burst with flavor and cook faster than traditional salmon dishes, making them perfect for busy weeknights or spontaneous dinner cravings.
• Customize Heat Levels: Adjust spiciness by adding red pepper flakes, allowing everyone from mild-loving to heat-seeking diners to enjoy their perfect bite.
• Elevate Simple Ingredients: Transform basic salmon and pantry staples into a gourmet-tasting meal that looks impressive but requires minimal culinary skills.
• Flexible Serving Options: Pair with rice, salad, or roasted vegetables for a complete meal that adapts to different dietary preferences and meal styles.

Ingredients Needed For Chicken Enchilada Soup

• Shredded Chicken: A tender and flavorful protein that adds substance and richness to the soup.

• Onion, Garlic, Green Bell Pepper, Red Bell Pepper: A classic vegetable combination that creates a robust and aromatic foundation for the soup.

• Chicken Broth, Red Enchilada Sauce: Essential liquids that provide depth of flavor and create the soup's signature texture.
• Heavy Cream or Half-and-Half: Adds a creamy, smooth consistency to the soup.

• Black Beans, Corn: Hearty ingredients that contribute texture and nutritional value to the dish.

• Diced Tomatoes with Green Chilies: Adds a zesty and slightly spicy element to the soup.

• Cheddar Cheese: Provides a rich, melty flavor that enhances the overall taste of the soup.

• Ground Cumin, Chili Powder, Smoked Paprika, Ground Coriander: A blend of spices that creates a complex and authentic Mexican-inspired flavor profile.

• Salt, Pepper, Lime Juice: Helps balance and brighten the soup's flavors.
• Fresh Cilantro: Adds a fresh, herbaceous note to the dish.

• Sour Cream, Avocado Slices, Tortilla Strips, Jalapeno Slices: Customizable garnishes that allow for personal taste preferences.

• Olive Oil: Used to sauté the vegetables and create a flavorful base for the soup.

How To Prepare Chicken Enchilada Soup

Step 1: Sizzle Aromatic Vegetables

Heat olive oil in a large pot over medium heat. Toss in diced onion, garlic, and bell peppers.

Let them dance and soften for 5-7 minutes, releasing their delightful flavors.

Step 2: Spice Up the Base

• Ground cumin
• Chili powder
• Smoked paprika
• Ground coriander

Stir and coat the vegetables, allowing the spices to bloom and become fragrant for 1-2 minutes.

Step 3: Build the Soup Foundation

• Black beans
• Corn
• Shredded chicken
• Diced tomatoes with green chilies

Bring the mixture to a gentle simmer and let it bubble away for 20 minutes, allowing flavors to mingle and develop.

Step 4: Create Creamy Richness

Stir in heavy cream and shredded cheddar cheese. Continue cooking until the cheese melts completely and the soup reaches a luxurious, smooth consistency.

Step 5: Final Flavor Boost

Season with salt, pepper, and a splash of lime juice. Taste and adjust seasonings to your preference.

Step 6: Serve with Flair

• Sour cream
• Avocado slices
• Crispy tortilla strips
• Sliced jalapeños

Enjoy your comforting and zesty chicken enchilada soup!

Helpful Tips For Chicken Enchilada Soup

• Swap ground chicken or turkey for a leaner protein option that keeps the soup's rich flavor profile intact.
• Reduce cream or use coconut milk to make the soup dairy-free and suitable for lactose-sensitive diners.
• Boost protein by adding quinoa or extra beans during the simmering stage for a more substantial meal.
• Control spice levels by adjusting chili powder and selecting mild or hot enchilada sauce according to preference.
• Freeze leftover soup in airtight containers for up to 3 months, ensuring a quick meal is always ready when needed.

Flavorful Twists For Chicken Enchilada Soup

• Vegetarian Enchilada Soup: Replace shredded chicken with black beans, tofu, or quinoa for a protein-packed meatless version. Add extra vegetables like zucchini or spinach for more nutrition.
• Spicy Southwest Soup: Increase chili powder, add diced jalapenos, and include cayenne pepper for an extra kick. Top with pepper jack cheese and crispy chorizo crumbles for intense flavor.
• Creamy Green Enchilada Soup: Swap red enchilada sauce with green enchilada sauce. Add roasted green chiles and use pepper jack cheese instead of cheddar for a vibrant, tangy profile.

Perfect Pairings For Chicken Enchilada Soup

• Hearty Game Night Feast: Serve this soup as the centerpiece of a cozy game night spread. Pair with crispy tortilla chips, fresh guacamole, and cold Mexican beer for a fun, interactive dining experience.
• Tex-Mex Family Fiesta: Transform dinner into a build-your-own soup bar with multiple toppings like diced avocados, crumbled queso fresco, crispy tortilla strips, and chopped cilantro. Let everyone customize their bowl for maximum enjoyment.
• Comfort Bowl Meal Prep: Pack individual portions in sealed containers for a convenient work lunch. Include separate small containers of toppings to keep ingredients fresh and crisp until serving time. Perfect for busy professionals wanting a delicious, warming meal.

Proper Storage Advice For Chicken Enchilada Soup

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent absorbing other food odors.
• Pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label with the date and contents, then freeze for up to 3 months. Avoid freezing if using cream to prevent separation.
• Thaw frozen soup in the refrigerator overnight. Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup seems too thick. Avoid boiling to prevent cream from breaking or separating.

FAQs

• Why use multiple bell peppers in this soup?

Different bell peppers add layers of sweet and slightly tangy flavors, creating a more complex taste profile and providing extra nutritional value with varied colors and nutrients.

• Can I make this soup spicier?

Yes, increase heat by adding more chili powder, including diced jalapenos while cooking, or topping with hot sauce when serving. You can also use hotter varieties of canned green chilies.

• Is this soup good for meal prep?

Absolutely! This soup keeps well in the refrigerator for 3-4 days and reheats easily. The flavors actually develop and become more robust after a day or two in the fridge.

Chicken Enchilada Soup Recipe

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4.7 from 19 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Simmering with rich Mexican flavors, this chicken enchilada soup delivers comfort in a bowl. Hearty ingredients and zesty spices combine to create a satisfying meal you’ll crave during chilly evenings.

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Ingredients

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• 2 tbsps olive oil
• 2 cups chicken (shredded, rotisserie recommended)
• 4 cups chicken broth
• 1 can (15 oz) black beans (drained and rinsed)
• 1 can (15 oz) corn kernels (drained)
• 1 can (10 oz) red enchilada sauce
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 large onion (diced)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 3 cloves garlic (minced)
• 1/2 cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese (plus more for topping)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• Juice of 1 lime
• Salt and pepper (to taste)
• Fresh cilantro (chopped, for garnish)
• Optional toppings: sour cream, avocado slices, tortilla strips, jalapeno slices, chopped green onions

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Instructions

1. Warm olive oil in a spacious pot over medium heat, gently sautéing onion, garlic, and bell peppers until they become translucent and tender, approximately 5-7 minutes.
2. Sprinkle cumin, chili powder, smoked paprika, and coriander over the vegetables, stirring thoroughly to distribute spices evenly and release their aromatic essence for 1-2 minutes.
3. Stream chicken broth and red enchilada sauce into the pot, mixing well before introducing black beans, corn, shredded chicken, and tomatoes with green chilies. Allow the mixture to simmer for 20 minutes, enabling flavors to harmonize and intensify.
4. Incorporate heavy cream and shredded cheddar cheese, stirring continuously until the cheese melts completely and the soup reaches a uniform, creamy consistency.
5. Enhance the flavor profile by seasoning with salt, freshly ground pepper, and a splash of lime juice, adjusting to personal taste preferences.
6. Ladle the steaming soup into serving bowls, garnishing with fresh cilantro and optional embellishments like sour cream, creamy avocado slices, crispy tortilla strips, or zesty jalapeño rounds.

Notes

• Adapt the heat level by adjusting chili powder and adding fresh jalapeños for extra spice kick.
• Replace heavy cream with Greek yogurt or coconut milk for lighter, dairy-free alternative that maintains creamy texture.
• Prep shredded chicken ahead of time using rotisserie chicken or instant pot method to save cooking time and boost convenience.
• Enhance nutritional value by adding extra vegetables like zucchini or spinach without compromising the authentic Mexican soup flavor profile.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 280 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.1 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 22 g
• Cholesterol: 55 mg