Chicken Enchilada Soup Recipe

If you’re a fan of hearty soups that burst with flavor, this Chicken Enchilada Soup recipe is exactly what you need. Imagine a bowl of rich, spicy, and creamy soup that brings together the classic flavors of chicken enchiladas but in a warm, comforting soup form. This dish is perfect for a cozy night in, feeding a crowd, or even meal prepping for the week. Keep reading to discover how to create this delicious masterpiece in your own kitchen.

this Recipe

What is Chicken Enchilada Soup?

Chicken Enchilada Soup is a delightful fusion of traditional chicken enchiladas and a comforting soup. This dish captures all the key elements of enchiladas—savory chicken, rich tomato sauce, cheese, and bold spices—into a single, hearty bowl of soup. It's a popular dish in Mexican cuisine and has been embraced by home cooks and food lovers across the world. The soup is typically thickened with either tortillas or masa harina (corn flour), giving it an authentic enchilada flavor. The combination of ingredients makes it a perfect meal for any occasion, whether you’re looking for something to warm you up on a cold day or a unique dish to impress your guests.

Ingredients List for Chicken Enchilada Soup

To make a delicious Chicken Enchilada Soup, you will need the following ingredients:

• 2 tablespoons of olive oil: This is used to sauté the vegetables, providing a rich base flavor for the soup.
• 1 medium onion, chopped: Onions add depth to the soup, creating a savory base.
• 2 cloves of garlic, minced: Garlic enhances the overall flavor with its aromatic and slightly spicy taste.
• 1 red bell pepper, diced: Adds a hint of sweetness and a pop of color to the soup.
• 1 green bell pepper, diced: Complements the red pepper and adds another layer of flavor.
• 2 teaspoons of ground cumin: Cumin is essential for that signature enchilada flavor.
• 1 teaspoon of chili powder: Provides the soup with a mild heat and enhances the depth of flavor.
• 1 teaspoon of paprika: Adds a smoky flavor that complements the chili powder.
• 4 cups of chicken broth: The base of your soup, chicken broth adds a rich, savory flavor.
• 1 can (15 oz) of diced tomatoes: Adds acidity and sweetness, balancing the flavors.
• 1 can (15 oz) of black beans, drained and rinsed: Adds protein and heartiness to the soup.
• 1 can (15 oz) of corn kernels, drained: Provides sweetness and texture.
• 2 cups of cooked chicken, shredded: The star of the dish, providing protein and substance.
• 1 cup of enchilada sauce: The key flavor component that ties everything together.
• ½ cup of heavy cream or half-and-half: Adds creaminess to the soup.
• ¼ cup of masa harina or cornmeal: Thickens the soup and gives it a traditional enchilada flavor.
• Salt and pepper to taste: Enhances all the flavors in the soup.
• Optional toppings: Shredded cheese, sour cream, chopped cilantro, sliced avocado, tortilla strips, lime wedges.

Substitutions and Variations

Chicken Enchilada Soup is a versatile dish that you can customize to suit your taste preferences and dietary needs. Here are some popular substitutions and variations you can try:

• Vegetarian Version: Substitute the chicken with more beans or a plant-based protein like tofu or tempeh. Use vegetable broth instead of chicken broth.
• Dairy-Free Option: Replace the heavy cream with coconut milk or a dairy-free cream alternative. Ensure your enchilada sauce and toppings are also dairy-free.
• Spicier Version: Add more chili powder or include a chopped jalapeño or chipotle pepper for extra heat.
• Lower Carb Option: Skip the masa harina and use a lower-carb thickener like almond flour or omit it altogether for a brothier soup.
• Different Protein: Substitute the chicken with ground beef, turkey, or even shrimp for a different twist on the original recipe.
• Slow Cooker Method: Combine all ingredients (except for the masa harina and cream) in a slow cooker and cook on low for 6-8 hours. Stir in the masa harina and cream in the last 30 minutes of cooking.

Step-by-Step Cooking Instructions

Making Chicken Enchilada Soup is straightforward and easy, especially if you follow these detailed step-by-step instructions:

1. Sauté the Aromatics: Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and diced bell peppers. Sauté them for about 5 minutes, until they are softened and the onions are translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
2. Add the Spices: Stir in the ground cumin, chili powder, and paprika. Cook the spices with the vegetables for about 1 minute to release their flavors and coat the vegetables evenly.
3. Add the Broth and Tomatoes: Pour in the chicken broth, diced tomatoes (with their juice), black beans, and corn. Stir everything together to combine.
4. Add the Chicken and Enchilada Sauce: Stir in the shredded chicken and enchilada sauce. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing all the flavors to meld together.
5. Thicken the Soup: In a small bowl, whisk the masa harina with ½ cup of water until smooth. Slowly pour the mixture into the soup while stirring to avoid lumps. Let the soup simmer for an additional 5-10 minutes, until it thickens to your desired consistency.
6. Finish with Cream: Stir in the heavy cream or half-and-half, and season the soup with salt and pepper to taste. Let the soup cook for another 5 minutes, then remove it from heat.
7. Prepare the Toppings: While the soup is simmering, prepare any toppings you want to serve with it. Shred some cheese, chop fresh cilantro, slice avocados, or fry up some tortilla strips for added texture and flavor.

How to Cook Chicken Enchilada Soup: A Step-by-Step Guide

Cooking Chicken Enchilada Soup is an enjoyable process that rewards you with a delicious meal. Here’s a simplified guide to help you prepare this dish with ease:

1. Gather and Prepare Ingredients: Start by gathering all your ingredients and preparing them. Chop the vegetables, shred the chicken, and measure out the spices and liquids.
2. Cook the Vegetables and Spices: In a large pot, sauté the onions, garlic, and bell peppers until they’re soft and fragrant. Add the spices and cook for another minute to deepen their flavor.
3. Combine Ingredients: Add the broth, tomatoes, beans, corn, chicken, and enchilada sauce to the pot. Stir well and bring the mixture to a boil. Reduce the heat and let it simmer.
4. Thicken the Soup: Mix the masa harina with water and add it to the soup. Let it simmer until the soup thickens, giving it that signature enchilada consistency.
5. Add the Cream: Stir in the heavy cream or half-and-half to add richness to the soup. Simmer for a few more minutes, and then it’s ready to serve.
6. Serve with Toppings: Ladle the soup into bowls and top with your favorite garnishes like cheese, sour cream, cilantro, or avocado slices.

Common Mistakes to Avoid

When making Chicken Enchilada Soup, there are a few common mistakes to watch out for:

• Overcooking the Chicken: If you’re using pre-cooked chicken, be careful not to overcook it when simmering the soup, as it can become dry and tough.
• Not Thickening Properly: Ensure you mix the masa harina thoroughly with water before adding it to the soup to avoid lumps. Stir it in slowly to achieve a smooth consistency.
• Forgetting the Toppings: Toppings are essential in enhancing the flavor and presentation of the soup. Don’t skip them!

Serving and Presentation Tips

The way you serve and present your Chicken Enchilada Soup can make a big difference. Here are some tips to make your dish even more appealing:

• Use Colorful Bowls: Serve the soup in brightly colored bowls to contrast with the rich red and orange hues of the soup.
• Top with Fresh Ingredients: Add a sprinkle of freshly chopped cilantro or green onions right before serving to brighten up the dish.
• Garnish Creatively: Arrange toppings like avocado slices, shredded cheese, and tortilla strips artistically on top of the soup.

How to Serve Chicken Enchilada Soup

Serving Chicken Enchilada Soup can be as simple or as elaborate as you like. Here’s how to do it:

1. Ladle the Soup: Start by ladling the hot soup into individual bowls. Make sure to get a good mix of chicken, beans, corn, and broth in each serving.
2. Add Toppings: Let your guests add their own toppings. Set up a toppings bar with bowls of shredded cheese, sour cream, avocado slices, chopped cilantro, and lime wedges.
3. Serve with Sides: Offer warm tortillas or crusty bread on the side. A fresh salad with a citrus dressing pairs nicely with the rich flavors of the soup.

Presentation Ideas for Chicken Enchilada Soup

To make your Chicken Enchilada Soup presentation truly stand out, consider these ideas:

• Mason Jar Soups: For a fun twist, serve the soup in wide-mouth mason jars. This is perfect for parties or casual gatherings.
• Mini Bowls for Appetizers: Serve small portions of the soup in mini bowls or cups as an appetizer at a dinner party.
• Family Style Serving: Present the soup in a large pot or serving bowl at the center of the table with all the toppings laid out around it for a family-style meal.

Chicken Enchilada Soup Recipe Tips

Here are some additional tips to help you make the perfect Chicken Enchilada Soup:

• Make Ahead: This soup tastes even better the next day as the flavors have time to meld together. Prepare it ahead of time and reheat it when ready to serve.
• Freezing Instructions: Chicken Enchilada Soup freezes well. Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
• Adjusting the Spice Level: If you’re sensitive to heat, start with less chili powder and add more to taste. If you love spice, consider adding some hot sauce or extra chili powder.

Frequently Asked Questions (FAQs)

Q: Can I use leftover rotisserie chicken in this recipe?
A: Absolutely! Leftover rotisserie chicken is a great option and adds extra flavor to the soup. Simply shred the chicken and add it in as directed.

Q: What can I use if I don’t have masa harina?
A: If you don’t have masa harina, you can use cornmeal or even crushed tortilla chips to thicken the soup. Alternatively, you can omit it for a lighter broth.

Q: How long does Chicken Enchilada Soup last in the refrigerator?
A: The soup can last up to 4-5 days in the refrigerator. Store it in an airtight container to keep it fresh.

Q: Can I make this soup in an Instant Pot?
A: Yes! Sauté the vegetables and spices in the Instant Pot using the sauté function. Then add the rest of the ingredients, seal the lid, and cook on high pressure for 10 minutes. Release the pressure, stir in the masa harina mixture and cream, and you’re ready to serve.

Conclusion

Chicken Enchilada Soup is the perfect dish for those who love bold flavors and hearty meals. With its rich, creamy texture and the combination of savory chicken, beans, and spices, this soup is sure to become a family favorite. Whether you’re making it for a cozy dinner at home or serving it at a gathering, this recipe is guaranteed to impress. Remember to customize it to your liking with the various substitutions and variations, and don’t forget the toppings that elevate the dish to the next level. Now that you have all the steps and tips you need, it’s time to head to the kitchen and start cooking your delicious Chicken Enchilada Soup!

Print