When you think of comfort food, chicken enchilada soup is like a warm hug on a chilly day. Its rich, savory flavors blend seamlessly with creamy textures and a hint of spice that dances on your taste buds. Imagine the aroma wafting through your kitchen, drawing everyone in like moths to a delightful flame.
This dish isn’t just a meal; it’s an experience filled with vibrant colors and heartwarming memories. Picture yourself gathering around the table with friends or family, each spoonful igniting laughter and joy as stories are shared over bowls brimming with goodness.
Why You'll Love This Recipe
- This chicken enchilada soup is super easy to prepare, making weeknight dinners stress-free
- The flavor profile is a delicious mix of spicy and creamy that will leave you craving more
- Visually stunning with its colorful toppings, it’s sure to impress anyone at your table
- Plus, it’s versatile enough to make with different proteins or veggies based on your preferences
I remember the first time I made this chicken enchilada soup for my family; they couldn’t stop raving about it! Their smiles were priceless as they slurped down every last drop.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts for a hearty base but adjust as needed.
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Fresh Garlic: Choose firm cloves for maximum flavor; garlic breath is worth it!
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Onion: A medium onion adds sweetness and depth; sauté until translucent for the best results.
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Chicken Broth: Use low-sodium broth to control saltiness while keeping the soup flavorful.
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Canned Green Chiles: These little gems add a mild heat and great flavor without overpowering the dish.
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Enchilada Sauce: Grab your favorite brand or homemade version to elevate the taste; it’s essential!
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Cream Cheese: For that creamy richness that envelops everything in velvety goodness.
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Cheddar Cheese: A generous sprinkle on top makes everything better—because cheese is life!
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Cilantro: Fresh cilantro brightens the dish and adds a pop of color; use as much or little as you like.
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Tortilla Chips: Perfect for crunching on top; they take the texture from good to spectacular!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cook the Chicken: Start by cooking the chicken in a pot over medium heat until no longer pink, about 10-15 minutes. Shred it using two forks when cool enough to handle.
Sauté Aromatics: In the same pot, add diced onions and minced garlic. Sauté until fragrant and translucent, about 3-5 minutes; let those aromas take over your kitchen!
Add Remaining Ingredients: Pour in chicken broth, green chiles, enchilada sauce, and cream cheese. Stir well until everything is combined and creamy; it should smell irresistible!
Simmer Away!: Let your soup simmer for about 20 minutes on low heat, stirring occasionally. This allows all those flavors to mingle beautifully.
Top It Off!: Serve hot in bowls topped with shredded cheddar cheese, fresh cilantro, and crunchy tortilla chips. Watch everyone dive in!
Enjoy!: Take a moment to savor each bite—this soup isn’t just food; it’s comfort served warm!
Now you’ve created a delightful chicken enchilada soup that’s sure to become a family favorite!
You Must Know
- This chicken enchilada soup is not only hearty but also a crowd-pleaser
- The blend of spices and creamy texture makes it addictive
- Plus, you can whip it up in no time, making it perfect for busy weeknights or cozy weekends!
Perfecting the Cooking Process
Start by sautéing the onions and garlic until fragrant, then add the chicken to brown slightly. This ensures deep flavor before adding broth and spices.
Add Your Touch
Feel free to swap out ingredients like black beans for pinto beans or use leftover turkey instead of chicken. Add toppings such as avocado or cilantro for extra flair!
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to three days. Reheat on the stove over medium heat, stirring occasionally to maintain creaminess.
Chef's Helpful Tips
- To avoid soggy tortillas, add them just before serving
- Use rotisserie chicken for a quicker meal
- Always taste and adjust seasoning—flavors develop as the soup simmers!
The first time I made chicken enchilada soup, my friends couldn’t get enough. They kept asking for seconds and thirds, and I felt like a culinary rockstar.
FAQ
Can I make chicken enchilada soup in a slow cooker?
Yes! Cook on low for 6-8 hours for tender flavors.
How spicy is this chicken enchilada soup?
It has a mild spice level, but feel free to add more chili powder!
Can I freeze the soup?
Absolutely! Freeze in portions and reheat when you’re ready to enjoy again.
Chicken Enchilada Soup
Chicken enchilada soup is the ultimate comfort food, combining rich flavors and creamy textures that warm the soul. This easy-to-make dish is perfect for family gatherings or cozy weeknight dinners. With its vibrant colors and hearty ingredients, it promises to be a crowd-pleaser that invites laughter and joy around the table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 4 cups low-sodium chicken broth
- 1 can (4 oz) canned green chiles
- 1 cup enchilada sauce
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish
- Tortilla chips, for serving
Instructions
- Cook the chicken in a pot over medium heat until no longer pink, about 10-15 minutes. Shred with two forks when cool.
- In the same pot, sauté diced onions and minced garlic until fragrant and translucent, about 3-5 minutes.
- Add chicken broth, green chiles, enchilada sauce, and cream cheese. Stir until combined and creamy.
- Let simmer on low heat for about 20 minutes, stirring occasionally.
- Serve hot topped with shredded cheddar cheese, fresh cilantro, and crunchy tortilla chips.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 440
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
