Amazing Chicken Enchilada Soup in 45 Mins

Hey there, fellow food lovers! I’m Anna, and I’m all about making everyday cooking feel joyful and super flavorful, especially when it comes to chicken. You know those nights when you’re craving something warm, hearty, and utterly delicious but don’t have a ton of time? That’s exactly where this Chicken Enchilada Soup comes in! It’s become my absolute go-to for those busy evenings when I want to whip up something special without a fuss. Seriously, this soup is a game-changer – it’s packed with all those amazing enchilada flavors you love, but in a comforting, easy-to-make soup form. Get ready to discover your new favorite weeknight meal!

Why You’ll Love This Chicken Enchilada Soup

Seriously, this soup is a lifesaver on busy nights! Here’s why it’s going to be your new best friend:

• Super Quick & Easy: It comes together in under an hour, perfect for when you’re short on time.
• Packed with Flavor: That signature enchilada taste is all here, thanks to the zesty enchilada sauce and spices.
• Hearty & Comforting: Loaded with tender shredded chicken, satisfying black beans, sweet corn, and a wonderfully creamy enchilada sauce.
• Customizable: You can totally tweak the spice level and add your favorite toppings!

Gathering Your Ingredients for Chicken Enchilada Soup

Alright, let’s get everything ready to make this amazing soup! Having all your ingredients prepped makes the cooking process so smooth. Trust me, it’s the little things that make a big difference. Here’s exactly what you’ll need:

Quantity	Ingredient	Preparation
2 tablespoons	Olive oil	–
1 medium	Yellow onion	Diced
3 cloves	Garlic	Minced
1 teaspoon	Ground cumin	–
1 teaspoon	Chili powder	–
1/2 teaspoon	Smoked paprika	–
1/4 teaspoon	Cayenne pepper	Optional
3 cups	Cooked chicken	Shredded
1 (15 oz) can	Black beans	Drained and rinsed
1 (15 oz) can	Corn kernels	Drained
1 (10 oz) can	Diced tomatoes with green chilies	–
1 (15 oz) can	Red enchilada sauce	–
4 cups	Low-sodium chicken broth	–
1 cup	Heavy cream or half-and-half	–
1 cup	Shredded cheddar cheese	–
–	Salt and black pepper	To taste

Ingredient Notes and Substitutions for Chicken Enchilada Soup

Okay, let’s chat about a couple of these ingredients. For the creaminess, I love using heavy cream because it makes the soup so luxurious, but half-and-half is a great lighter option if that’s what you have on hand. You could even try a full-fat coconut milk for a dairy-free twist, though it will change the flavor slightly. And cheese! Cheddar is classic, but Monterey Jack or a Mexican blend would be delicious too. Now, about that “Vegetarian” diet mention – this recipe is definitely written with chicken, but if you wanted to make it vegetarian, you’d skip the chicken and maybe add some extra beans or even some roasted sweet potato chunks for heartiness. The enchilada sauce is key here, so try to find a good quality red one you like!

Preparing Your Delicious Chicken Enchilada Soup

Alright, let’s get cooking! This soup comes together so easily, you’ll be amazed. First things first, grab a big pot or a Dutch oven and get it over medium heat. Pour in that olive oil – just a couple of tablespoons should do it. Once it’s warm, toss in your diced onion. Let those onions soften up for about 3 to 4 minutes; you want them tender, not brown. Next, it’s time to wake up those flavors! Add your minced garlic, cumin, chili powder, smoked paprika, and if you’re feeling a little daring, that pinch of cayenne pepper. Stir it all around for just about a minute until you can really smell those spices – oh, that aroma!

Now for the good stuff! Add your beautiful shredded chicken, those drained and rinsed black beans, and the corn kernels. Pour in that can of diced tomatoes with green chilies and the red enchilada sauce. Give everything a good stir to make sure it’s all cozy together. Then, pour in the chicken broth. Turn the heat up a bit to bring it to a gentle boil, then reduce the heat to low, pop a lid on, and let it simmer away for a good 20 minutes. This is where all those flavors really get to know each other!

After it’s simmered, stir in that heavy cream or half-and-half – this is what makes it wonderfully creamy! Then, add your shredded cheddar cheese. Keep stirring gently until the cheese is all melted and the soup is gorgeously creamy. Don’t let it boil hard after adding the cream and cheese. Finally, taste it! Add salt and black pepper until it’s just right for you. Serve it up hot and get ready for some serious comfort!

Tips for Perfect Chicken Enchilada Soup Every Time

Want to make sure your Chicken Enchilada Soup is always a winner? A few little tricks go a long way! First, don’t rush that onion sauté – getting them nice and soft builds a great flavor base. When you add the cream and cheese at the end, keep the heat on low and stir constantly. This stops the soup from separating and ensures that lovely, smooth, creamy texture we’re going for. If your soup seems a little too thick after adding the cream, just stir in a splash more chicken broth until it’s perfect.

Also, tasting and adjusting the seasoning at the end is crucial! Every brand of enchilada sauce is a little different, so you might need more salt or pepper than you think. And when you’re simmering, make sure it’s just a gentle bubble, not a rolling boil, especially after adding the cream. This helps keep everything smooth and prevents any scorching on the bottom of the pot. Easy peasy!

Serving Your Flavorful Chicken Enchilada Soup

Now for the best part – serving up your masterpiece! This Chicken Enchilada Soup is already amazing on its own, but adding some fun toppings really takes it over the top. I love to set out a little topping bar so everyone can customize their bowl. Think about crunchy crushed tortilla chips for that perfect crunch, creamy diced avocado to cool things down, and some fresh cilantro for a pop of brightness. A little extra shredded cheddar cheese never hurt anyone, and a dollop of sour cream adds even more creaminess. It’s all about making it your own!

Storing and Reheating Your Chicken Enchilada Soup

Got leftovers? Lucky you! This Chicken Enchilada Soup actually tastes even better the next day. To store it, just let the soup cool down a bit on the counter, then pop it into an airtight container. It’ll keep beautifully in the fridge for about 3 to 4 days. When you’re ready to enjoy it again, you’ve got a couple of great options:

Method	Instructions
Stovetop	Pour the soup into a saucepan over medium-low heat. Stir gently and frequently until it’s heated all the way through. Don’t let it boil vigorously, especially after reheating, to keep that creamy texture smooth.
Microwave	Transfer the desired amount of soup to a microwave-safe bowl. Heat on medium power in 1-minute intervals, stirring in between, until it’s hot.

The key is to reheat it gently to maintain that lovely creamy consistency. Enjoy your delicious soup all over again!

Frequently Asked Questions about Chicken Enchilada Soup

Got some burning questions about this amazing soup? I’ve got you covered! It’s always good to know the little details.

Can I make this Chicken Enchilada Soup ahead of time? Absolutely! This soup is fantastic for meal prep. You can make it a day or two in advance, store it in the fridge, and gently reheat it on the stove. Sometimes, the flavors even get better overnight!

How can I adjust the spice level? That’s the beauty of this recipe! If you like it milder, just skip the cayenne pepper. If you want it spicier, you can add a bit more cayenne or even a pinch of red pepper flakes when you add the other spices. The enchilada sauce also plays a role, so choose one that suits your heat preference.

Can I make this soup vegetarian? Yes, you totally can! Just omit the shredded chicken and maybe add an extra can of black beans or some corn. You could also toss in some diced sweet potato or roasted zucchini for extra heartiness. It will still have that delicious creamy enchilada flavor!

What’s the deal with the enchilada sauce? The enchilada sauce is really the star here, giving the soup its signature flavor. Use a good quality red enchilada sauce – it makes a big difference! You can find it in cans or jars in the international aisle of most grocery stores. It’s not spicy on its own, but it’s packed with those classic Mexican spices.

Will the black beans and corn get mushy if I reheat it? They hold up pretty well, but to be safe, I always recommend reheating gently on the stovetop. This also helps keep the soup nice and creamy without overcooking any of the ingredients.

Nutritional Information for Chicken Enchilada Soup

Here’s an idea of what you’re getting in each serving of this delicious soup. Remember, these are estimates and can vary a bit depending on the brands you use and how much you load up on toppings!

Serving Size	1.5 cups
Calories	450
Fat	25g
Saturated Fat	12g
Carbohydrates	25g
Fiber	6g
Protein	30g
Sodium	800mg

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