CHEESY CHICKEN ENCHILADA SOUP: A WARM AND CREAMY FAVORITE

If you’re looking for a hearty, comforting, and flavor-packed meal, this Cheesy Chicken Enchilada Soup is the ultimate choice. With tender shredded chicken, black beans, sweet corn, and creamy cheese in a zesty enchilada-flavored broth, this soup is perfect for weeknight dinners, cozy nights in, or even meal prepping. Best of all, it’s a one-pot recipe that’s as simple as it is delicious.

Why You’ll Love This Recipe

• Bold and Spicy Flavors: Packed with enchilada sauce, diced tomatoes, and spices, this soup brings the heat and zest you love from Mexican cuisine.
• Rich and Creamy Texture: Cream cheese and cheddar create an indulgently creamy base.
• Quick and Easy: Made with pantry staples, this soup comes together in just 30 minutes.
• Versatile Toppings: Customize your bowl with fresh toppings like jalapeños, cilantro, or sour cream.
• One-Pot Wonder: Minimal cleanup makes this recipe ideal for busy weeknights.

Ingredients Breakdown

Soup Base:

• Shredded Cooked Chicken (2 cups): A great way to use up leftover chicken or rotisserie chicken for added convenience.
• Enchilada Sauce (1 cup): Brings the signature smoky and tangy enchilada flavor to the soup.
• Chicken Broth (4 cups): The liquid base that creates a flavorful and satisfying soup.

Add-ins:

• Black Beans (1 can, drained and rinsed): Adds protein and a hearty texture.
• Diced Tomatoes with Green Chilies (1 can, 10 oz): Adds acidity, heat, and extra flavor.
• Corn Kernels (1 cup, fresh or frozen): Sweet and juicy, balancing the savory flavors.

Creamy Elements:

• Cream Cheese (4 oz, softened): Creates a smooth and creamy consistency.
• Cheddar Cheese (1 cup, shredded): Melts into the soup for cheesy goodness.

Aromatics and Seasonings:

• Onion (1 medium, diced): Builds the base flavor.
• Garlic (3 cloves, minced): Adds depth and aroma.
• Olive Oil (1 tablespoon): For sautéing the onion and garlic.
• Ground Cumin (1 teaspoon): Warm, earthy spice that complements the soup.
• Chili Powder (1 teaspoon): Adds a mild smoky heat.
• Paprika (½ teaspoon): Contributes a sweet and smoky undertone.
• Salt (to taste): Enhances all the flavors.

Optional Toppings:

• Jalapeños, cilantro, sour cream, shredded cheese, diced avocado, tortilla strips, or lime wedges.

How to Make Cheesy Chicken Enchilada Soup

1. Sauté Aromatics

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and minced garlic. Sauté for 3-4 minutes, stirring occasionally, until softened and fragrant.

2. Add Spices and Base Ingredients

1. Stir in the cumin, chili powder, and paprika, cooking for 1 minute to toast the spices and enhance their flavor.
2. Add the enchilada sauce, chicken broth, diced tomatoes with green chilies, black beans, and corn.
3. Bring the mixture to a gentle simmer.

3. Incorporate Chicken and Cream Cheese

1. Add the shredded cooked chicken to the pot.
2. Stir in the softened cream cheese and cook, stirring frequently, until fully melted and incorporated. This step creates a creamy base for the soup.

4. Melt in the Cheddar Cheese

1. Gradually add the shredded cheddar cheese, stirring until it’s completely melted and the soup is smooth and cheesy.

5. Simmer and Adjust Seasoning

1. Reduce the heat to low and let the soup simmer for 10-15 minutes, stirring occasionally to prevent sticking.
2. Taste and adjust with salt as needed.

6. Serve and Garnish

1. Ladle the soup into bowls and top with your favorite garnishes:
   • Jalapeños for heat
   • Cilantro for freshness
   • Sour cream for creaminess
   • Tortilla strips for crunch
   • Shredded cheese for extra cheesiness
2. Serve hot with tortilla chips or cornbread on the side.

Pro Tips for Perfect Chicken Enchilada Soup

1. Use Leftover Chicken: Rotisserie chicken or leftover roasted chicken works perfectly for this recipe.
2. Softened Cream Cheese: Make sure the cream cheese is softened to room temperature to prevent lumps in the soup.
3. Don’t Boil After Adding Cheese: Simmer gently after adding cheese to avoid separation or curdling.
4. Thicker Soup: If you prefer a thicker soup, stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water during the simmering stage.
5. Mild or Spicy: Adjust the heat level by using mild, medium, or hot enchilada sauce and diced tomatoes with green chilies.

Recipe Variations

1. Vegetarian: Skip the chicken and use vegetable broth, adding extra black beans or chickpeas for protein.
2. Turkey Enchilada Soup: Replace the chicken with shredded cooked turkey for a post-holiday twist.
3. White Enchilada Soup: Use white beans, green enchilada sauce, and Monterey Jack cheese for a creamy white version.
4. Add Veggies: Include diced bell peppers, zucchini, or spinach for added nutrition.
5. Extra Spice: Add diced jalapeños, hot sauce, or cayenne pepper for a spicier soup.

Perfect Pairings

1. Tortilla Chips: Use them for dipping or as a crunchy topping.
2. Cornbread: Sweet, buttery cornbread complements the spicy flavors of the soup.
3. Mexican Rice: Serve the soup alongside a scoop of seasoned rice for a heartier meal.
4. Avocado Salad: A simple avocado and lime salad pairs beautifully with the creamy soup.

FAQs

1. Can I make this soup ahead of time?

Yes! Prepare the soup, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.

2. Can I freeze this soup?

Yes, but note that the texture may change slightly due to the cream cheese and cheddar. To freeze, let the soup cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

3. Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a time-saving option that works perfectly in this recipe.

4. How do I make this soup dairy-free?

Use a dairy-free cream cheese alternative, skip the cheddar, and replace with a dairy-free shredded cheese or nutritional yeast.

5. What’s the best type of enchilada sauce to use?

Choose a sauce that matches your preferred spice level—mild, medium, or hot. Homemade enchilada sauce is also an excellent option if you have time.

6. Can I use fresh tomatoes instead of canned?

Yes! Use about 1½ cups of chopped fresh tomatoes and 1 diced green chili to replace the canned tomatoes with green chilies.

7. How can I make this soup gluten-free?

This recipe is naturally gluten-free as long as your enchilada sauce and broth are certified gluten-free.

8. Can I cook this soup in a slow cooker?

Yes! Add all ingredients except cream cheese and cheddar to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in cream cheese and cheddar during the last 30 minutes.

9. Can I substitute the black beans?

Yes! You can use pinto beans, kidney beans, or even chickpeas in place of black beans.

10. How do I make the soup spicier?

Add diced jalapeños, extra chili powder, or a splash of hot sauce to increase the heat level.

Conclusion

This Cheesy Chicken Enchilada Soup is a creamy, flavorful, and satisfying dish that will quickly become a family favorite. Perfectly seasoned with bold spices, packed with protein from chicken and beans, and finished with indulgent cheese, this soup is the ultimate comfort food. Serve it with tortilla chips or cornbread, pile on your favorite toppings, and enjoy the warm, zesty goodness in every bite. Try it tonight and savor a bowl of homemade comfort!

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