Name: Easy Chicken Enchilada Soup Recipe - Flavorful & Quick
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: ½ teaspoon chili powder; ½ teaspoon mustard powder; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon cumin; 1 pinch cinnamon; 1 pinch cayenne pepper; 1 tablespoon butter; 1 tablespoon olive oil; 1 yellow onion, diced; 1 jalapeno pepper, diced with seeds removed; 3 cloves garlic, minced; 10 oz. red enchilada sauce; 10 oz. diced tomatoes with green chilies, undrained; 15 oz. black beans, drained and rinsed; 15 oz. canned whole kernel corn, drained; 1 teaspoon hot sauce, optional; 4 cups chicken broth; 1 large boneless skinless chicken breast

Chicken Enchilada Soup, a culinary hug in a bowl, is a dish that has captured the hearts (and stomachs!) of so many for good reason. It’s the ultimate comfort food, offering a warm, savory, and slightly spicy embrace that’s perfect for a cozy evening in or a hearty lunch. What truly sets this Chicken Enchilada Soup apart is its incredible ability to blend classic enchilada flavors into a velvety, spoonable format. Imagine tender shredded chicken swimming in a rich, tomato-based broth infused with aromatic chili powder, cumin, and a hint of smoky adobo. It’s a symphony of tastes and textures that’s both satisfying and surprisingly easy to make, proving that you don’t need to be a master chef to create something truly delicious. People adore it because it delivers all the beloved components of enchiladas – the cheese, the sauce, the filling – without the fuss of rolling.

Why You’ll Love This Recipe

This isn’t just any soup; it’s a flavor explosion waiting to happen. The depth of flavor comes from layering simple, yet impactful ingredients. We’re talking about sautéed onions and garlic forming a fragrant base, followed by the richness of diced tomatoes and the indispensable chili powder that defines the enchilada profile. The tender chicken, slow-simmered until it practically melts, ensures every spoonful is packed with protein and taste. And let’s not forget the creamy element that makes it utterly irresistible, often achieved with a touch of cream or even some blended corn. This recipe takes those vibrant, authentic Mexican flavors and transforms them into something wonderfully accessible and incredibly comforting, making it a guaranteed crowd-pleaser.

Ingredients:

½ teaspoon chili powder
½ teaspoon mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cumin
1 pinch cinnamon
1 pinch cayenne pepper
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 jalapeno pepper, diced with seeds removed (adjust seeds for spice preference)
3 cloves garlic, minced
10 oz. red enchilada sauce
10 oz. diced tomatoes with green chilies, undrained
15 oz. black beans, drained and rinsed
15 oz. canned whole kernel corn, drained
1 teaspoon hot sauce, optional (for extra heat)
4 cups chicken broth
1 large boneless skinless chicken breast (or 2 small)

Sautéing the Aromatics

Step 1: Building the Flavor Base

Let’s start by laying down a solid foundation of flavor for our Chicken Enchilada Soup. In a large pot or Dutch oven, melt the 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once the butter has melted and the oil is shimmering, add the diced yellow onion and the diced jalapeno pepper. We want to cook these until they are softened and the onion becomes translucent, which usually takes about 5-7 minutes. This process gently coaxes out their natural sweetness and aroma. Stir them occasionally to prevent any sticking. Don’t rush this step; a well-sautéed base is crucial for a delicious soup. After the onions and jalapenos have softened, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to the soup.

Combining the Soupy Elements

Step 2: Introducing the Spices and Liquids

Now it’s time to introduce our star spices and the liquids that will bring our soup together. To the softened aromatics in the pot, add the ½ teaspoon of chili powder, ½ teaspoon of mustard powder, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of cumin, 1 pinch of cinnamon, and 1 pinch of cayenne pepper. Stir these spices into the onion and jalapeno mixture and cook for about 30 seconds to a minute, until they become fragrant. Toasting the spices briefly in the hot oil helps to release their full flavor potential. Next, pour in the 10 oz. can of red enchilada sauce and the 10 oz. can of diced tomatoes with green chilies, undrained. Give everything a good stir to combine. Follow this by adding the 4 cups of chicken broth. If you’re opting for extra heat, now is the time to stir in the optional 1 teaspoon of hot sauce.

Cooking the Chicken

Step 3: Simmering the Chicken to Perfection

We’re going to cook our chicken directly in the soup base, which infuses it with all those wonderful enchilada flavors. Place the large boneless, skinless chicken breast (or two smaller ones) into the pot, ensuring it’s submerged in the liquid. Bring the soup to a simmer over medium-high heat, then reduce the heat to low, cover the pot, and let it cook gently for about 20-25 minutes, or until the chicken is cooked through and easily shreds. The exact cooking time will depend on the thickness of your chicken breast. You can check for doneness by carefully removing the chicken breast and cutting into the thickest part; it should no longer be pink inside. Once cooked, remove the chicken from the pot and set it aside on a plate to cool slightly.

Adding the Beans and Corn

Step 4: Incorporating the Hearty Additions

While the chicken is cooling, let’s add the remaining ingredients to our simmering soup. Stir in the 15 oz. can of black beans, which have been drained and rinsed, and the 15 oz. can of whole kernel corn, also drained. These add wonderful texture and heartiness to the soup, making it a complete and satisfying meal. Allow the soup to continue to simmer gently, uncovered, for about 10 minutes. This allows the flavors to meld beautifully and the beans and corn to heat through completely. Taste the soup at this point and adjust seasonings if needed. You might want to add a touch more salt, pepper, or even a bit more hot sauce if you like it spicier.

Shredding and Finishing

Step 5: The Final Touches

Now that the chicken has cooled enough to handle, it’s time to shred it. You can do this by using two forks to pull the chicken apart into bite-sized pieces, or simply by dicing it into small chunks. Return the shredded or diced chicken to the pot. Stir it into the soup and let it simmer for another 5 minutes, just to heat the chicken through and allow it to absorb the soup’s flavors. Your delicious Chicken Enchilada Soup is now ready to be served! Ladle it into bowls and garnish as desired with your favorite toppings.

Conclusion:

And there you have it – a delicious and comforting bowl of Chicken Enchilada Soup! This recipe has been a favorite in my kitchen for its incredible flavor and satisfying heartiness, perfect for a chilly evening or a casual get-together. The blend of tender shredded chicken, creamy broth, and zesty enchilada sauce creates a symphony of tastes that will have everyone asking for seconds. Don’t be afraid to experiment with this fantastic base; it’s incredibly versatile!

For serving, I love topping my Chicken Enchilada Soup with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese (cheddar, Monterey Jack, or a Mexican blend all work wonderfully), and a scattering of fresh cilantro. Crushed tortilla chips add a delightful crunch, and a few sliced jalapeños can bring an extra kick if you’re feeling adventurous. This soup is also fantastic served alongside warm cornbread or crusty bread for dipping.

Don’t hesitate to get creative with variations! You can easily make this vegetarian by substituting the chicken with black beans or pinto beans. For a spicier version, add a pinch of cayenne pepper or a diced chipotle pepper in adobo sauce. If you prefer a thicker soup, simply simmer it for a little longer or stir in a cornstarch slurry.

I truly hope you enjoy making and devouring this amazing Chicken Enchilada Soup as much as I do. It’s a recipe that’s sure to become a staple in your culinary repertoire. Happy cooking!

Frequently Asked Questions:

Q: Can I make Chicken Enchilada Soup ahead of time?

A: Absolutely! In fact, the flavors often meld even better when made a day in advance. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it seems too thick.

Q: What kind of chicken is best for this soup?

A: Rotisserie chicken is incredibly convenient and adds great flavor. Alternatively, you can cook chicken breasts or thighs until tender, then shred them. Using leftover cooked chicken is also a fantastic option for a quick and easy meal!