Chicken Enchilada Soup

There’s something incredibly cozy about a warm bowl of Chicken Enchilada Soup. I remember the first time I made it; the kitchen was filled with the rich aroma of spices and simmering chicken that wrapped me in an embrace of warmth. It was a chilly winter evening, and I wanted nothing more than to create something comforting to ward off the cold. The vibrant colors of the ingredients and the thought of a hearty meal motivated me to whip up this delightful, creamy soup. Each bite brought together classic Mexican flavors, making it a hit not only with me but with family and friends alike. Whether you’re looking for a hearty dinner or a dish to impress your guests, this Chicken Enchilada Soup is sure to be a crowd-pleaser!

Chicken Enchilada Soup Ingredients

When it comes to crafting the perfect Chicken Enchilada Soup, the ingredients play a pivotal role in bringing out the flavors. Each component contributes to the overall taste and texture of the dish, creating a delightful harmony. Let’s dive into the key players in this recipe!

• 1 pound boneless skinless chicken thighs, patted dry OR rotisserie chicken (see notes)
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 3 tablespoons chili powder (NOT cayenne pepper; see notes)
• 1 teaspoon EACH ground cumin, ground coriander
• 1/2 teaspoon EACH smoked paprika, salt, dried oregano
• 1 yellow onion, diced (may sub 1 teaspoon onion powder)
• 1/4 cup tomato paste
• 4-6 cloves garlic, minced (may sub 1 teaspoon garlic powder)
• 9 cups reduced sodium chicken broth, divided
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon sugar
• Pinch of cinnamon
• 1 (15 oz.) can fire-roasted tomatoes, not drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can sweet corn, rinsed and drained
• 1 (14 oz.) can mild diced green chilies
• 3/4 cup masa harina (see notes)
• 4 oz. cream cheese, cubed, very soft
• 4 oz. (1 cup) freshly shredded sharp cheddar cheese
• 3 tablespoons chopped cilantro
• Lime juice, to taste
• Tortilla chips or crushed tortilla strips
• Sour cream, for serving
• Tomatoes, for garnish
• Avocados, for garnish
• Hot sauce, to taste
• Cilantro, for garnish
• Lime juice, for garnish

Step by Step Guide for Chicken Enchilada Soup

Making this Chicken Enchilada Soup is as enjoyable as eating it. The process allows you to engage with the ingredients, filling your kitchen with delightful aromas. Here’s how to create this heartwarming dish step by step:

1. In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Once the oil is shimmering, add the chicken to the pot. Sear until golden, which should take about 2 minutes per side. The goal is to create a nice crust that locks in the juices. Remove the chicken to a plate but make sure to keep the drippings in the pot.
2. While the chicken is searing, whisk together all your seasonings: chili powder, ground cumin, ground coriander, smoked paprika, salt, and dried oregano. Set this spice mix aside. The aroma of this blend will elevate your soup.
3. In the same pot that held the chicken, add one additional tablespoon of olive oil and heat over medium-high heat. Add the diced onion and all the seasonings you prepared. Sauté for about 4 minutes, stirring often and scraping up the golden bits from the bottom of the pan. This will give your soup a wonderful depth of flavor.
4. After the onion has softened, stir in the tomato paste and minced garlic. Sauté for an additional 60 seconds. The key here is to let the tomato paste caramelize slightly; it adds incredible flavor to your soup.
5. Next, reduce the heat to low and return the seared chicken back to the pot. Reserve about 2 cups of the chicken broth (eyeballing it is fine) and add the remaining broth to the pot. Stir in the cocoa powder, sugar, cinnamon, black beans, corn, fire-roasted tomatoes, and green chilies. This mixture should start to bubble and smell heavenly.
6. In a separate bowl, whisk the masa harina with the reserved chicken broth until no lumps remain. Stir this mixture into the soup; this will help thicken your broth beautifully.
7. Cover the soup and let it come to a gentle simmer. Displace the lid so that it’s partially covering the pot and leave about a one-inch opening. Simmer for about 12 to 15 minutes, or until the chicken is tender enough to shred. The flavors will meld together beautifully during this time.
8. Once the chicken is tender, remove it from the pot and let it rest on a cutting board for about 5 minutes. After resting, shred the chicken into bite-size pieces. It should pull apart effortlessly.
9. Meanwhile, reduce the heat to low and stir in the cream cheese until melted, followed by the shredded cheddar cheese until it’s smooth and creamy. This step adds a rich texture that makes the soup incredibly indulgent.
10. Finally, stir the shredded chicken back into the soup. Add chopped cilantro and adjust with lime juice to taste. If the soup is too thick for your liking, feel free to add more broth to achieve your desired consistency. Taste and season with additional salt, pepper, or hot sauce if you wish. Serve the soup hot alongside tortilla chips and your favorite toppings!

Helpful Hints

Preparing Chicken Enchilada Soup can be even more enjoyable with a few helpful hints. Here are some tips to make your cooking experience seamless:

• Storage: Allow the soup to cool completely before transferring it to an airtight container. It’ll stay fresh in the fridge for up to three days.
• Freezing: This soup freezes well! Simply cool it down, package it in freezer-safe containers, and label them for easy access later.
• Pairing: Serve with fresh tortilla chips, avocado slices, or a dollop of sour cream for a complete meal.
• Spice Levels: Adjust the heat by adding more or less chili powder or incorporating diced jalapeños based on your preference.
• Fresh Herbs: A sprinkle of fresh herbs like cilantro or diced green onions on top can enhance freshness and flavor.
• Double Up: Consider making a double batch of the soup for leftovers or meal prep; it’s even better the next day!

What Goes Well With This Chicken Enchilada Soup

When it comes to serving Chicken Enchilada Soup, the possibilities are endless. This hearty soup can be paired with various sides and toppings to elevate your meal:

• Fresh Tortilla Chips: Perfect for scooping up the delicious soup!
• Grilled Cheese Sandwich: A classic combination that adds extra comfort to your meal.
• Side Salad: A crisp salad with a citrus vinaigrette complements the richness of the soup.
• Occasions: Ideal for family dinners, gatherings with friends, or serving during cooler months.
• Seasonal Pairings: Great to enjoy during winter, offering warmth and comfort.
• Garnishes: Top with diced avocados, sliced radishes, or a sprinkle of feta cheese for added flavor.

FAQ

Conclusion

This Chicken Enchilada Soup is not just a recipe; it’s an experience that brings people together. Its rich flavors and comforting nature make it a winning choice for any gathering or cozy night in. I encourage you to try making it today, and I promise it will become a staple in your home. Enjoy the deliciousness and the warmth it brings!

Chicken Enchilada Soup

The ultimate comfort food, this creamy and flavorful Chicken Enchilada Soup is perfect for a cozy night in. With a delightful blend of spices and tender chicken, it’s an easy weeknight dinner that everyone will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Mexican

Servings 7 servings

Calories 380 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Skillet
• Whisk
• Frying Pan
• Oven
• Cutting Board
• Saucepan

Ingredients

  

• 1 pound boneless skinless chicken thighs patted dry OR rotisserie chicken (see notes)
• 3 tablespoons olive oil divided
• salt and pepper to taste
• 3 tablespoons chili powder NOT cayenne pepper; see notes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 yellow onion diced; may sub 1 teaspoon onion powder
• 1/4 cup tomato paste
• 4-6 cloves garlic minced; may sub 1 teaspoon garlic powder
• 9 cups reduced sodium chicken broth divided
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon sugar
• pinch cinnamon
• 1 15 oz. fire-roasted tomatoes not drained
• 1 15 oz. black beans rinsed and drained
• 1 15 oz. sweet corn rinsed and drained
• 1 14 oz. mild diced green chilies
• 3/4 cup masa harina see notes
• 4 oz. cream cheese cubed, very soft
• 4 oz. freshly shredded sharp cheddar cheese
• 3 tablespoons chopped cilantro
• Lime juice to taste
• Tortilla chips or crushed tortilla strips
• Sour cream for serving
• Tomatoes for garnish
• Avocados for garnish
• Hot sauce to taste
• Cilantro for garnish
• Lime juice for garnish

Instructions

 

• In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Once the oil is shimmering, add the chicken to the pot. Sear until golden, which should take about 2 minutes per side. The goal is to create a nice crust that locks in the juices. Remove the chicken to a plate but make sure to keep the drippings in the pot.
• While the chicken is searing, whisk together all your seasonings: chili powder, ground cumin, ground coriander, smoked paprika, salt, and dried oregano. Set this spice mix aside. The aroma of this blend will elevate your soup.
• In the same pot that held the chicken, add one additional tablespoon of olive oil and heat over medium-high heat. Add the diced onion and all the seasonings you prepared. Sauté for about 4 minutes, stirring often and scraping up the golden bits from the bottom of the pan. This will give your soup a wonderful depth of flavor.
• After the onion has softened, stir in the tomato paste and minced garlic. Sauté for an additional 60 seconds. The key here is to let the tomato paste caramelize slightly; it adds incredible flavor to your soup.
• Next, reduce the heat to low and return the seared chicken back to the pot. Reserve about 2 cups of the chicken broth (eyeballing it is fine) and add the remaining broth to the pot. Stir in the cocoa powder, sugar, cinnamon, black beans, corn, fire-roasted tomatoes, and green chilies. This mixture should start to bubble and smell heavenly.
• In a separate bowl, whisk the masa harina with the reserved chicken broth until no lumps remain. Stir this mixture into the soup; this will help thicken your broth beautifully.
• Cover the soup and let it come to a gentle simmer. Displace the lid so that it’s partially covering the pot and leave about a one-inch opening. Simmer for about 12 to 15 minutes, or until the chicken is tender enough to shred. The flavors will meld together beautifully during this time.
• Once the chicken is tender, remove it from the pot and let it rest on a cutting board for about 5 minutes. After resting, shred the chicken into bite-size pieces. It should pull apart effortlessly.
• Meanwhile, reduce the heat to low and stir in the cream cheese until melted, followed by the shredded cheddar cheese until it’s smooth and creamy. This step adds a rich texture that makes the soup incredibly indulgent.
• Finally, stir the shredded chicken back into the soup. Add chopped cilantro and adjust with lime juice to taste. If the soup is too thick for your liking, feel free to add more broth to achieve your desired consistency. Taste and season with additional salt, pepper, or hot sauce if you wish. Serve the soup hot alongside tortilla chips and your favorite toppings!

Notes

Rotisserie chicken: sub chicken thighs with about 3 cups shredded chicken to the soup at the end of cooking with the cilantro and heat through.
Masa harina: should be easy to find at your grocery store in the flour aisle or Latin aisle. Look for finely ground as opposed to coarse ground which is used in tamales. The most common type is white masa harina, which is made from dried white corn or you can also use yellow masa harina, which is made from dried yellow corn. The white is a bit sweeter, but both will work. You may or may not see “instant” on the label – both will work great.
CHILI POWDER INTERNATIONAL WARNING: American Chili powder is a blend of chilies, cumin, garlic powder, and herbs with a ratio of one-part cayenne to seven parts the other spices. Chili powders sold in other parts of the world, however, are 100% chile pepper and 8X hotter than chili powder! So, please use American-style chili powder to make this recipe or your mouth will be on FIRE!
Prep Ahead. You can trim the chicken, chop your onions, garlic and cilantro in advance and store them in an airtight container in the refrigerator. You can prep all your topping ahead of time or while yours soup is simmering.
Make it less thick. I love my soup thick BUT the consistency of this Chicken Enchilada Soup is totally up to you! For a thinner soup, simply add additional chicken broth.
Use soft cream cheese. In order for your cream cheese to melt seamlessly, it needs to be very soft. Cube the cream cheese and microwave for 20-30 seconds until very soft.
Make it less creamy. You can use more or less cream cheese depending on how creamy you would like your soup. You can even omit it completely and add some sour cream and extra cheese.
Cheese: Use freshly shredded cheeses as opposed to pre-packaged cheeses so the cheese will melt seamlessly. Packaged cheeses are treated with anti-clumping chemicals which prevents the cheese from melting as well.
Double the recipe. This soup is fabulous for crowds and can be easily doubled ahead of time and reheated later.
Season to taste. Spice it up with hot sauce or cayenne pepper, add lime juice for more tanginess, add salt to enhance the flavors.
Omit dairy. Prepare soup according to directions but omit the cream cheese and cheddar.
Cool. Cool Chicken Enchilada Soup completely before freezing.
Package soup in a freezer safe container. You can use sandwich size plastic bags for individual soup portions, quart size bags or freezer bags. To easy fill these bags, place them in a container that you can wrap the top around the edge of – for example, place a sandwich size bag in a mug then cuff the edges around the mug. This keeps the bag open and prevents it from collapsing when you are pouring in your Chicken Enchilada Soup. Final packaging tip, make sure to let out any excess air before you seal.
Label. Make sure to label your bags so it doesn’t become a freezer mystery. You also want to label so you can be sure to use your soup within 3 months.
Freeze. Once the bag is solid you can lay it flat in a single layer so it’s stackable to save space.
Defrost/Reheat. The easiest way to thaw your soup is in your refrigerator overnight then reheat on the stovetop or in the microwave.
Add dairy. Once the soup is warm, stir in cream cheese until melted followed by cheese until melted.

Keyword Chicken Enchilada Soup recipe, Comfort Food Soup, easy enchilada soup, Mexican Soup Recipe

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.