Spicy Chicken Enchilada Soup Recipe: A Comforting Bowl of Yum

Comfort meets convenience in this hearty chicken enchilada soup that brings zesty Mexican flavors right to your kitchen.

Packed with tender shredded chicken and robust spices, the soup delivers a warm, satisfying meal in minutes.

Each spoonful bursts with rich, tangy notes that dance across your palate.

Creamy and substantial, this recipe transforms simple ingredients into a restaurant-worthy dish.

Chopped cilantro and a sprinkle of cheese add fresh, vibrant finishing touches that elevate every serving.

The soup comes together quickly, making it perfect for busy weeknights or lazy weekends.

Grab a bowl and savor the delicious combination of traditional enchilada flavors in a comforting, soul-warming soup.

Enchilada Flavors in a Comforting Soup

• Whip Up Comfort Quickly: This soup delivers hearty Mexican-inspired flavors in just a few simple steps, perfect for busy home cooks craving a satisfying meal without complicated techniques.
• Pack Nutritious Punch: Loaded with protein from chicken, fiber-rich beans, and vegetables, the recipe offers a balanced one-pot meal that keeps you full and energized.
• Customize Your Bowl: Flexible toppings like cheese, chips, and herbs let everyone personalize their soup, making it a crowd-pleasing option for families and gatherings with different taste preferences.
• Warm Up Weeknight Dinners: Minimal ingredients and straightforward cooking method transform ordinary ingredients into a rich, creamy soup that transforms weeknight meals from bland to grand.

Ingredients for Chicken Enchilada Soup Night

• Chicken: Protein-rich meat that provides the primary flavor and substance of the soup.
• Chicken Broth: Liquid base that adds depth and richness to the soup's overall taste.
• Enchilada Sauce: Spicy and tangy sauce that gives the soup its distinctive Mexican-inspired flavor.

• Onion, Garlic: Aromatic ingredients that create a flavorful foundation for the soup.
• Black Beans, Corn: Hearty additions that provide texture and additional nutrition.
• Diced Tomatoes: Adds moisture and a slight acidity to balance the soup's flavors.

• Chili Powder, Cumin, Salt, Pepper: Spices that enhance the soup's depth and warmth.
• Cream Cheese: Creamy ingredient that adds richness and smooth texture to the soup.

• Cheddar Cheese, Tortilla Chips, Sour Cream, Cilantro: Optional toppings that add extra flavor, crunch, and freshness to the soup.

Step-by-Step for Chicken Enchilada Soup Bowls

Step 1: Sizzle Aromatics

Heat a large pot over medium flame.

Toss diced onions and minced garlic into the pot.

Stir and cook until the onions become translucent and fragrant, releasing their sweet, savory essence.

Step 2: Pour Liquid Base

• Chicken broth
• Enchilada sauce
• Diced tomatoes
• Black beans
• Corn

Stir the ingredients to combine, creating a vibrant and flavorful liquid foundation.

Step 3: Spice It Up

• Chili powder
• Cumin
• Salt
• Pepper

Stir thoroughly and bring the mixture to a gentle simmer, allowing the spices to bloom and infuse the soup with warmth and depth.

Step 4: Add Protein

Drop shredded chicken into the simmering liquid.

Let it cook for 10 minutes, allowing the chicken to absorb the rich, zesty flavors of the soup.

Step 5: Create Creamy Texture

Lower the heat and incorporate cream cheese.

Stir continuously until the cheese melts completely, transforming the soup into a luxuriously smooth and creamy concoction.

Step 6: Garnish and Serve

Ladle the hot soup into bowls.

• Shredded cheddar cheese
• Crispy tortilla chips
• Dollop of sour cream
• Fresh cilantro leaves

Enjoy this hearty, comforting soup that brings the flavors of Southwest cuisine to your table.

Pro Tips for Extra Creamy Enchilada Soup

• Swap rotisserie chicken for freshly cooked or leftover grilled chicken to match your preference and save time.
• Adjust chili powder and enchilada sauce quantity to make the soup mild or extra spicy based on your heat tolerance.
• Use full-fat cream cheese for richer texture or Greek yogurt for a lighter, tangier alternative without compromising flavor.
• Add extra vegetables like diced bell peppers or spinach to increase nutrient content and create more depth in the soup.
• Ensure enchilada sauce and broth are certified gluten-free, and replace regular tortilla chips with corn tortilla chips for dietary needs.

Fun Twists for Your Enchilada Soup Recipe

• Vegetarian Bean Swap: Replace chicken with black beans or mixed beans, using vegetable broth for a plant-based protein-packed version.
• Dairy-Free Modification: Substitute cream cheese with coconut milk or cashew cream for a lactose-free alternative that maintains creamy texture.
• Spicy Southwest Upgrade: Add diced jalapeños, chipotle peppers, or increase chili powder for extra heat and robust southwestern flavor.
• Low-Carb Keto Version: Skip corn and beans, use cauliflower rice instead, and increase chicken and cream cheese for a more ketogenic-friendly option.

How to Serve Chicken Enchilada Soup Well

• Cozy Comforter Bowl: Top the soup with a generous sprinkle of shredded cheddar cheese that melts beautifully into the warm broth, creating a creamy and comforting layer.
• Crispy Chip Crunch: Crush tortilla chips and scatter them on top for an amazing textural contrast, adding a delightful salty crunch to each spoonful of the rich soup.
• Fresh Herb Finale: Chop fresh cilantro and sprinkle over the soup just before serving to introduce a bright, zesty flavor that cuts through the richness and adds a pop of green color.
• Mexican-Style Side Kick: Serve alongside warm corn tortillas or a small side salad with avocado to create a complete and satisfying meal that celebrates classic Mexican flavors.

Storage for Chicken Enchilada Soup Bowls

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 4 days. Seal tightly to prevent absorption of other food odors.
• Pour soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for maximum 3 months. Label with date for easy tracking.
• Place desired portion in microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to ensure even warming. Check temperature reaches 165°F for safe consumption.
• Pour soup into saucepan over medium-low heat. Stir occasionally to prevent bottom scorching. Add small splash of chicken broth if soup seems too thick. Heat until thoroughly warmed and steaming.

FAQs

• What makes this soup different from regular chicken soup?

This soup combines the bold flavors of enchilada sauce with traditional soup ingredients, creating a zesty Mexican-inspired dish that’s more complex and spicy than standard chicken soup.

• Is this soup spicy?

The soup has a mild to moderate heat level from chili powder and enchilada sauce. You can adjust the spiciness by using mild enchilada sauce or reducing the amount of chili powder.

• Can I make this soup ahead of time?

Yes, this soup can be prepared in advance and reheated. The flavors actually develop and become richer when allowed to sit for a few hours or overnight in the refrigerator.

Chicken Enchilada Soup Recipe

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4.8 from 15 reviews

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

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Description

Spicy chicken enchilada soup brings Mexican comfort right to your kitchen, blending zesty flavors and hearty ingredients. Simmering with bold spices and tender chicken, this soup offers a delicious one-pot meal you’ll crave on chilly evenings.

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Ingredients

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Protein:

• 2 large boneless, skinless chicken breasts (about 1 pound)
• 4 cups low-sodium chicken broth

Vegetables and Beans:

• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen or canned corn, drained if canned
• 1 can (14.5 ounces) diced tomatoes with green chilies

Seasonings and Toppings:

• 2 cups red enchilada sauce
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• Salt to taste
• Pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup tortilla strips or crushed tortilla chips
• Sour cream (optional)
• Fresh cilantro leaves, chopped

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Instructions

1. Heat oil in a large pot over medium heat, sautéing onions and garlic until translucent and fragrant, approximately 3-4 minutes.
2. Pour chicken broth, enchilada sauce, diced tomatoes, black beans, and corn into the pot, stirring to combine all ingredients evenly.
3. Sprinkle chili powder, cumin, salt, and pepper into the liquid mixture, creating a robust flavor profile.
4. Bring the soup to a gentle boil, then immediately reduce to a simmer for 15 minutes, allowing ingredients to meld together.
5. Introduce shredded chicken to the simmering liquid, cooking for an additional 8-10 minutes until chicken is heated through.
6. Lower heat and gradually incorporate cream cheese, whisking until completely melted and integrated, creating a smooth, creamy texture.
7. Taste and adjust seasoning if needed, ensuring a balanced and flavorful soup.
8. Ladle hot soup into bowls and garnish with shredded cheddar cheese, crispy tortilla chips, a dollop of sour cream, and fresh cilantro leaves for added texture and freshness.

Notes

• Enhance the soup’s richness by using homemade chicken broth for deeper flavor complexity.
• Opt for low-sodium broth and enchilada sauce to control salt content for health-conscious diners.
• Easily make this soup gluten-free by selecting certified gluten-free enchilada sauce and checking bean labels.
• Boost protein and create a vegetarian version by substituting chicken with black beans or plant-based protein alternatives.

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

Nutrition

• Serving Size: 6
• Calories: 287 kcal
• Sugar: 4 g
• Sodium: 530 mg
• Fat: 12 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 6 g
• Protein: 26 g
• Cholesterol: 65 mg