Oh, the warm hug of Best Chicken and Gravy! There’s just something so incredibly comforting about a hearty bowl, isn’t there? I’m Anna, and I absolutely adore sharing simple, flavorful chicken recipes that make everyday cooking feel less like a chore and more like a joy. My kitchen is all about making delicious meals accessible, especially for those busy days when you need something truly satisfying without a fuss. That’s why I’m so excited about this Chicken Enchilada Soup – it’s my go-to for a reason. It takes that classic feeling of comfort food and gives it a vibrant, zesty twist that’s perfect for busy weeknights. Trust me, this recipe is going to become a new favorite!
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Why You’ll Love This Best Chicken and Gravy
This isn’t just any soup; it’s a bowl of pure comfort that’s surprisingly easy to whip up. You’re going to adore how this recipe brings together simple ingredients into something truly special. It’s one of those recipes that just makes life a little bit easier and a whole lot tastier!
Quick and Easy Preparation
Seriously, you won’t believe how fast this comes together. With minimal chopping and straightforward steps, you’ll be serving up a delicious meal in under an hour. It’s perfect when you’re short on time but still want something homemade and amazing.
Rich and Satisfying Flavors
Get ready for a flavor explosion! We’re talking tender chicken, hearty beans and corn, all swimming in a rich, cheesy broth infused with just the right amount of spice. It’s the kind of soup that warms you from your head to your toes.
Perfect for Weeknight Dinners
This is the ultimate one-pot wonder for busy weeknights. Everything cooks together, meaning less mess and more time to relax with your family. It’s hearty enough to be a complete meal and satisfying enough to make everyone happy.
Ingredients for Your Amazing Best Chicken and Gravy
Alright, let’s get down to business with what you’ll need for this absolutely delicious bowl of comfort. I’ve laid it all out here so you can grab everything easily. Trust me, using good ingredients makes all the difference!
| Ingredient Category | Item | Quantity | Preparation |
|---|---|---|---|
| Seasonings | Chili Powder | ½ teaspoon | |
| Mustard Powder | ½ teaspoon | ||
| Garlic Powder | ½ teaspoon | ||
| Onion Powder | ½ teaspoon | ||
| Cumin | ¼ teaspoon | ||
| Cinnamon | 1 pinch | ||
| Cayenne Pepper | 1 pinch | ||
| Soup Base | Butter | 1 tablespoon | |
| Olive Oil | 1 tablespoon | ||
| Aromatics | Yellow Onion | 1 large | Diced |
| Jalapeno Pepper | 1 | Seeds removed, diced | |
| Garlic | 3 cloves | Minced | |
| Liquids & Sauces | Red Enchilada Sauce | 10 oz. | |
| Diced Tomatoes with Green Chilies | 10 oz. | Undrained | |
| Chicken Broth | 4 cups | ||
| Beans & Corn | Black Beans | 15 oz. | Drained and rinsed |
| Canned Whole Kernel Corn | 15 oz. | Drained | |
| Chicken | Boneless, Skinless Chicken Breast | 1 large | |
| Dairy | Cream Cheese | 4 oz. | Cubed and softened |
| Cheddar Cheese | 1 cup | Shredded | |
| Monterey Jack Cheese | ½ cup | Shredded | |
| Optional | Hot Sauce | 1 teaspoon | Optional, for extra kick! |
Ingredient Notes and Substitutions
A few notes on some of these ingredients to make sure you get the best flavor! For the enchilada sauce, any good quality red enchilada sauce will work beautifully. If you can’t find diced tomatoes with green chilies, just use a can of regular diced tomatoes and add a little extra pinch of cayenne pepper for that subtle zing. I really, really recommend shredding your own cheese from a block if you can; it melts so much better than the pre-shredded stuff, which can sometimes get a little clumpy. If you’re not a fan of spice, you can totally skip the jalapeno or just remove all the seeds and membranes. And for the chicken, while a boneless, skinless breast is super quick, feel free to use thighs if you love a richer flavor – just might take a few extra minutes to cook through.
How to Prepare Best Chicken and Gravy
Alright, let’s get this delicious soup simmering! Making this Best Chicken and Gravy is honestly a breeze, and watching it come together is half the fun for me. It’s like a little culinary magic show happening right on your stovetop.
Combining the Seasonings and Preparing Ingredients
First things first, let’s get our flavor boosters ready. In a small bowl, whisk together all those wonderful dry seasonings: the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and that little pinch of cayenne. This step is super important because it makes sure all those spices get distributed evenly throughout the soup later on. Don’t skip it! While you’re at it, make sure your cream cheese is softened – I usually cube it and let it sit on the counter for about 30 minutes. If you’re in a rush, though, check out my tip for softening it super fast! And get your cheeses shredded and ready to go. Yep, all that prep work is done!
Sautéing Aromatics
Now, grab your favorite big soup pot – the one that feels like a cozy hug for all your ingredients. Melt the butter with the olive oil over medium heat. Once it’s shimmering, toss in your diced onion and that finely diced jalapeno. Let ’em soften up for about 4 minutes, stirring occasionally. You want them to get nice and tender, not browned. Then, add your minced garlic and cook for just one more minute until you can smell that amazing garlicky aroma. Oh, that smell is just the best start!
Building the Soup Base
Time to bring everything together! Pat your chicken breast dry – this helps it brown a little and absorb flavor better. Season it with a little salt and pepper. Now, nestle that chicken right into the pot with the softened veggies. Pour in the enchilada sauce, the undrained diced tomatoes with green chilies, the drained and rinsed black beans, the drained corn, and if you’re feeling adventurous, add that optional teaspoon of hot sauce for an extra little kick. Finally, pour in the chicken broth. Give it all a good stir to make sure nothing is sticking to the bottom.
Cooking and Shredding the Chicken
Bring the whole glorious mixture up to a gentle boil. Once it’s bubbling away, reduce the heat to low, cover the pot, and let it simmer for about 15 to 20 minutes. You want to make sure that chicken is cooked all the way through. Once it’s done, carefully take the chicken breast out of the pot and put it on a plate or cutting board. Grab two forks and shred that chicken – it should come apart really easily. Pop the shredded chicken right back into the soup. See? Easy peasy!
Achieving Creamy, Cheesy Goodness
Now for the magic that makes this soup so wonderfully rich and comforting! Turn the heat on the soup down to low. Seriously, low heat is key here to avoid any curdling. Add your softened, cubed cream cheese to the pot. Stir it gently until it melts completely into the soup, making it gorgeously creamy. Once that’s smooth, start adding your shredded cheddar and Monterey Jack cheeses, a little at a time, stirring constantly until all the cheese is melted and beautifully incorporated. It’s going to look so decadent!
Final Touches and Serving
Give your soup a taste. This is your chance to make it perfect for *you*. Does it need a little more salt? Another pinch of cayenne? Go for it! Once you’re happy with the flavor, ladle that creamy, cheesy, delicious soup into bowls. I love serving it steaming hot, maybe with a sprinkle of fresh cilantro or a dollop of sour cream. Enjoy every single spoonful!
Tips for Perfect Best Chicken and Gravy
Making this soup is pretty forgiving, but a few little tricks can make it absolutely spectacular! Here are my go-to tips to ensure your Best Chicken and Gravy turns out perfectly every single time. It’s all about those little details that make a big difference!
Softening Cream Cheese Quickly
Oopsy, forgot to take the cream cheese out of the fridge? No worries! Just cube it up, pop it into a microwave-safe bowl, and add about 2 cups of hot water. Microwave it for 5 minutes, then drain the water. Voila! Perfectly softened cream cheese, ready to melt into your soup like a dream.
Adding Extra Heat
If you love a good kick, this soup is your playground! For a spicier soup, you can use a spicier enchilada sauce, or try swapping the Monterey Jack cheese for a hot habanero cheese. A little extra dash of cayenne pepper in the spice mix also does the trick!
Cheese Melting Best Practices
The secret to super smooth, creamy cheese is low heat! Make sure your soup isn’t boiling when you add the cream cheese and shredded cheeses. Add them gradually, stirring constantly, and give them time to melt completely. This helps prevent any separation and keeps that luscious texture.
Alternative Chicken Cuts and Cooking Times
While boneless, skinless chicken breasts are super convenient, feel free to use bone-in chicken thighs for an even richer flavor. They might take a few extra minutes to cook through, so just keep an eye on them. If you’re using leftover rotisserie chicken, just stir in about 2 cups of shredded chicken towards the end of cooking, after the main simmer, to let the flavors meld nicely.
Enhancing Flavor with Enchilada Sauce
The enchilada sauce is really the star here, giving the soup that authentic flavor. While you *could* use plain tomato sauce, you’ll lose a lot of that depth and spice. Stick with a good quality red enchilada sauce for the best results. It truly makes all the difference!
Equipment Needed for Your Best Chicken and Gravy
Getting ready to whip up this amazing Best Chicken and Gravy? You won’t need a whole fancy setup, just a few trusty kitchen staples. Having these on hand makes the whole process go so much smoother!
Essential Cookware
You’ll definitely want a nice, large soup pot – something big enough to hold all those yummy ingredients. A good set of measuring cups and spoons is also a must for getting those spice levels just right. Don’t forget a trusty cutting board and a sharp knife for all that dicing and mincing!
Utensils for Preparation and Serving
For shredding that perfectly cooked chicken, two forks are your best friends! A wooden spoon or heatproof spatula is handy for stirring everything together. And of course, you’ll need some cozy soup bowls to serve up your masterpiece. A ladle is super helpful for getting generous portions into each bowl!
Storing and Reheating Your Best Chicken and Gravy
This soup is fantastic for leftovers, making it perfect for meal prep! Once it’s cooled down a bit, you can store any extra deliciousness to enjoy later. It really tastes even better the next day, I find!
| Storage Method | Timeframe | Reheating Instructions |
|---|---|---|
| Refrigerator | Up to 3 days | Gently reheat on the stovetop over low heat, stirring occasionally until heated through. Alternatively, microwave individual portions until hot. |
| Freezer | Up to 3 months | Thaw overnight in the refrigerator. Reheat as per refrigerator instructions. |
Frequently Asked Questions about Best Chicken and Gravy
Can I make this Best Chicken and Gravy vegetarian?
Oh, absolutely! Making this soup vegetarian is super easy. Just swap out the chicken broth for vegetable broth and omit the chicken breast entirely. You could add some extra beans, corn, or even some diced sweet potato or zucchini to make it extra hearty. It’ll still be incredibly flavorful and satisfying!
What are the best toppings for this Best Chicken and Gravy?
This is where you can really have some fun and personalize your bowl! I love a sprinkle of fresh cilantro for brightness, or some creamy avocado slices. A dollop of sour cream or Greek yogurt is always a good idea to cool things down a bit, and some crushed tortilla chips or strips add a wonderful crunch. Don’t be afraid to get creative!
How can I make the Best Chicken and Gravy thicker?
If you prefer a thicker soup, there are a couple of easy ways to achieve that. You can simply let the soup simmer uncovered for a bit longer after you’ve added the cream cheese and shredded cheese. The liquid will reduce, making it thicker. Another trick is to make a cornstarch slurry: mix about 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup and let it cook for a minute or two until it thickens up.
Is this Best Chicken and Gravy spicy?
It has a little warmth thanks to the chili powder and cayenne pepper, but it’s generally not super spicy. The jalapeno is mild when diced without seeds. If you like things hotter, definitely add that optional hot sauce, use a spicier enchilada sauce, or even add a pinch more cayenne pepper to the spice mix. You can always adjust the heat to your liking!
Nutritional Information for Best Chicken and Gravy
Now, I know some of you like to keep track of these things, so here’s a rough idea of what you’re getting in a serving of this delicious soup. Remember, these numbers are estimates and can totally change depending on the brands you use and exactly how you make it. But it gives you a good general idea!
| Nutrient | Amount (per 1.5 cup serving) |
|---|---|
| Calories | 450 |
| Fat | 25g |
| Saturated Fat | 15g |
| Unsaturated Fat | 10g |
| Trans Fat | 0g |
| Carbohydrates | 25g |
| Fiber | 5g |
| Protein | 30g |
| Cholesterol | 100mg |
| Sodium | 1200mg |
| Sugar | 8g |
Disclaimer: Nutritional values are estimates and may vary based on ingredients, brands, and portion sizes.
For more delicious recipes and inspiration, check out our Pinterest page!
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Best Chicken and Gravy: 1 Pot Comfort
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Chicken Enchilada Soup is a hearty and flavorful one-pot meal perfect for a weeknight dinner. It combines tender chicken, black beans, corn, and a rich enchilada sauce base, all topped with melted cheese.
Ingredients
- Seasonings:
- 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
- Soup:
- 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
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
Instructions
- Combine the seasonings and set aside. Allow the cream cheese to soften. Shred cheeses and set aside.
- Heat butter and olive oil in a large soup pot over medium heat. Add onions and jalapeno. Cook for 4 minutes until softened. Add garlic and cook for 1 more minute.
- Pat chicken dry and season with salt and pepper. Add chicken to the pot with enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth.
- Bring soup to a gentle boil. Cook for 15-20 minutes until chicken is cooked through. Remove chicken, shred it with two forks, and return it to the soup.
- Reduce heat to low. Stir in softened cream cheese until combined. Stir in shredded cheddar and Monterey Jack cheese until melted.
- Taste and add any additional seasonings as needed. Serve hot.
Notes
- To quickly soften cream cheese, place cubed cream cheese in a microwave with 2 cups of hot water for 5 minutes.
- For extra heat, use spicy cheese like hot habanero cheese instead of Monterey Jack.
- Shredding cheese from a block provides better texture and flavor. Avoid adding cheese to an overly hot soup base to prevent separation.
- Bone-in chicken thighs can be used for a more flavorful broth. If simmering longer, add black beans and corn after shredding the chicken.
- If using rotisserie or leftover chicken, use 2 cups of cooked chicken and simmer for 15 minutes to blend flavors.
- Tomato sauce can be substituted for enchilada sauce, but enchilada sauce offers more depth.
- Crock Pot Method: Combine all ingredients except shredded cheese, cream cheese, corn, black beans, and garnishes in a slow cooker. Cook on low for 6 hours. Turn off heat, shred chicken, add corn and black beans, then gradually mix in cream cheese and shredded cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
