Introduction to Chicken Enchilada Soup
If you're a young professional juggling a busy lifestyle, Chicken Enchilada Soup is the perfect dish to add to your weekly meal rotation. Not only is it hearty and nourishing, but it also comes together quickly and requires minimal culinary skills. Whether you’re coming home from a long day at the office or hosting a casual get-together with friends, this soup provides comfort and satisfaction in a bowl.
What probably excites you the most is how versatile it can be. You can customize the ingredients based on your preferences—add extra veggies, swap out the chicken for bean variations, or spice it up with jalapeños. Plus, if you're looking for low-effort meal prep, this soup freezes beautifully, making it ideal for those days when you want a homemade meal without all the fuss.
Not to mention, Chicken Enchilada Soup can serve as an excellent base for various accompaniments like avocado slices, fresh cilantro, or lime wedges. So, grab your ingredients and let’s dive into this delightful, flavor-packed recipe that’s sure to make your week a little brighter!
Ingredients for Chicken Enchilada Soup
Seasonings
To kick your Chicken Enchilada Soup off with bold flavors, gather these essential seasonings:
- ½ teaspoon of each: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin for an earthy note
- A pinch of cinnamon and cayenne pepper to add warmth and subtle heat
These spices create a delightful base that brings out the best in your soup, making every spoonful irresistible!
Soup Ingredients
Now, let's dive into the heart of the soup. Here’s what you’ll need:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced for sweetness
- 1 jalapeno pepper, diced (seeds removed for less heat)
- 3 cloves garlic, minced for aromatic flavor
- 10 oz. red enchilada sauce for rich depth. You can check out my homemade enchilada sauce recipe for a personal touch!
- 10 oz. diced tomatoes with green chilies, undrained for a zesty kick
- 15 oz. black beans, drained and rinsed for protein
- 15 oz. canned whole kernel corn, drained for sweetness
- 4 cups chicken broth for that hearty soup base
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz. cream cheese, cubed and softened, adding creaminess
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (or more cheddar if you prefer)
With these ingredients in hand, you're well on your way to crafting a comforting and delicious Chicken Enchilada Soup that beats any takeout!
Step-by-Step Preparation for Chicken Enchilada Soup
Creating a comforting bowl of Chicken Enchilada Soup is both fun and rewarding! Let me walk you through the process step-by-step to make it a smooth experience in your kitchen.
Gather and Prepare Ingredients
Before diving into the cooking process, it's vital to gather all your ingredients. This not only streamlines your cooking but also makes it more enjoyable. You’ll need:
- Seasonings: chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper.
- For the soup: butter, olive oil, onion, jalapeno pepper, garlic, red enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if desired), chicken broth, chicken breast (or rotisserie chicken), cream cheese, cheddar cheese, and Monterey Jack cheese.
Make sure your cream cheese is softened by taking it out ahead of time or using a quick microwave trick by placing it in a bowl of warm water for five minutes.
Sauté the Aromatics
In a large soup pot, heat one tablespoon of butter and one tablespoon of olive oil over medium heat. Add in the diced onion and jalapeno pepper, cooking for about four minutes until softened. Then, toss in your minced garlic and sauté for an additional minute. This step infuses your soup with rich flavors by creating a fragrant base that sets the tone for your Chicken Enchilada Soup.
Cook the Chicken
Now it’s time for the star ingredient: the chicken! Pat your chicken dry and season both sides with salt and pepper. Add the chicken to the pot along with the enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and any additional seasonings you like. Bring the mixture to a gentle boil. Remember, too much heat can toughen the chicken, so keep an eye on it as it cooks for about 15-20 minutes.
Shred the Chicken and Add Cream Cheese
Once your chicken is cooked through, remove it from the pot and let it cool just a bit. Using two forks, shred the chicken into bite-sized pieces before returning it to the soup. This is also the time to add in the cubed cream cheese, stirring until it’s melted and combined. The cream cheese adds a delightful creaminess that balances the spices perfectly.
Mix in the Cheeses and Adjust Seasonings
Finally, it's time to elevate your Chicken Enchilada Soup with cheddar and Monterey Jack cheese. Slowly mix in the shredded cheese until it melts and becomes deliciously gooey. Now is also the perfect moment to taste your soup and adjust seasonings as needed—perhaps a dash more hot sauce or salt might bring it all together.
And just like that, your savory and hearty Chicken Enchilada Soup is ready to be enjoyed! Serve it in bowls with your favorite toppings, and relish in the nourishing flavors you’ve created. Enjoy!
Variations on Chicken Enchilada Soup
Vegetarian Chicken Enchilada Soup
Want a vegetarian twist on your Chicken Enchilada Soup? Simply substitute the chicken with hearty ingredients like lentils or diced mushrooms. For an extra protein boost, you can add chickpeas or black beans. Use vegetable broth instead of chicken broth and consider including colorful veggies like bell peppers and zucchini. The result? A soul-warming, meat-free bowl of deliciousness!
Extra Spicy Chicken Enchilada Soup
Are you ready to crank up the heat? For an extra spicy Chicken Enchilada Soup, toss in some serrano peppers along with the jalapeños. A tablespoon or two of your favorite hot sauce will elevate the spice level, while a sprinkle of red pepper flakes can add a delightful kick. Don't forget to pair it with a cooling dollop of sour cream for balance!
Cooking Tips and Notes for Chicken Enchilada Soup
Best Cheese Choices
For your Chicken Enchilada Soup, consider using a blend of cheeses for maximum flavor. Cheddar adds a sharp taste, while Monterey Jack lends smoothness. For a spicy twist, try swapping in Habanero cheese! Always opt for freshly shredded cheese from a block; it melts better and enhances the overall creaminess.
Chicken Cooking Options
When it comes to chicken, you have options! For the juiciest results, simmer chicken breasts in the broth to infuse flavor. Alternatively, you can use rotisserie chicken for a quick fix; just add it in the last 15 minutes to meld the flavors. If in the mood for a richer broth, bone-in chicken thighs can elevate your soup’s taste!
Serving Suggestions for Chicken Enchilada Soup
Garnish Ideas
Elevate your Chicken Enchilada Soup with some vibrant garnishes that add texture and flavor. Consider:
- Avocado slices for creaminess
- Fresh cilantro for a burst of freshness
- Lime wedges to add a zesty kick
- Crushed tortilla chips for added crunch
These simple additions not only enhance the visual appeal but also complement the rich flavors of the soup.
Side Dishes Pairings
For a complete meal, pair your Chicken Enchilada Soup with:
- Cornbread or muffins for a sweet, fluffy addition
- Mexican-style rice to soak up the delicious broth
- A fresh garden salad with a tangy vinaigrette for a refreshing contrast
These options will perfectly balance the hearty nature of the soup while creating a cozy dining experience. Enjoy!
Time Breakdown for Chicken Enchilada Soup
Preparation Time
Gather your ingredients and chop your veggies with a prep time of about 10-15 minutes. This gives you enough chance to combine the seasonings and set everything up before cooking.
Cooking Time
The cooking process takes around 30 minutes, which includes softening the onions and simmering the chicken to infuse those delicious flavors throughout the Chicken Enchilada Soup.
Total Time
In total, you’ll spend about 40-45 minutes from start to finish. This makes it a perfect weeknight meal when you want something hearty yet quick to whip up!
So, roll up your sleeves and get ready for a cozy evening with a warm bowl of soup! If you’re looking for more recipe ideas, you might enjoy my Chicken Taco Soup or even my easy Homemade Enchilada Sauce.
Nutritional Facts for Chicken Enchilada Soup
If you're curious about the health aspects of Chicken Enchilada Soup, you're in the right place! Here’s a quick look at the nutritional facts to keep you on track with your meal planning.
Calories
With approximately 242 calories per serving, this soup is a satisfying yet light option for lunch or dinner. It's a great way to enjoy a hearty meal without the guilt.
Protein
Packed with about 13 grams of protein per cup, the combination of chicken and beans makes this soup not just tasty but also a fantastic source of protein to help fuel your day.
Sodium
One serving contains around 697 mg of sodium. While a flavorful addition, you might want to keep an eye on this if you’re watching your salt intake. Consider using low-sodium broth for a healthier twist!
These nutritional insights make Chicken Enchilada Soup a delicious choice, whether you're meal prepping or just need a cozy, comforting dish. For more tips on health-conscious cooking, check out resources like Healthline or ChooseMyPlate.gov for balanced eating guidelines.
FAQs about Chicken Enchilada Soup
How can I make Chicken Enchilada Soup ahead of time?
Absolutely! You can prepare Chicken Enchilada Soup a day in advance. Just make the soup, but hold off on adding the cream cheese and shredded cheese until you’re ready to serve. Simply reheat it on the stove, stir in the cream cheese to give it that creamy texture, and add the cheeses for that melty goodness.
Can I freeze Chicken Enchilada Soup?
Yes, you can! This soup freezes beautifully. After it cools, store it in airtight containers or resealable bags. It’ll last in the freezer for up to three months. To enjoy, thaw it in the fridge overnight and reheat on the stove, adding a little extra broth if needed.
What if I don’t have certain ingredients?
Don’t worry if you’re missing an ingredient! Some substitutions can work wonders. For instance, if you don't have jalapeños, bell peppers are a great alternative. Running low on cheese? A different type (like pepper jack) can add a unique twist. Explore and have fun with what you have in your pantry!
Conclusion on Chicken Enchilada Soup
There you have it—Chicken Enchilada Soup that’s bursting with flavors and incredibly easy to prepare! Perfect for busy weeknights, this comforting dish will surely become a household favorite. Feel free to experiment with the ingredients. Enjoy the warmth of this delicious soup, and don’t forget to share your thoughts or variations!
Chicken Enchilada Soup
Equipment
- large soup pot
Ingredients
Seasonings
- 0.5 teaspoon chili powder
- 0.5 teaspoon mustard powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 each jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 10 oz red enchilada sauce https://thecozycook.com/homemade-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 or 2 small.
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 0.5 cup Monterey Jack cheese, shredded Can also use more cheddar.
Instructions
Preparation
- Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey jack cheese from a block and set aside.
Cooking
- Heat butter and olive oil in a large soup pot over medium heat.
- Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese.
- Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!
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