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I’m excited to share my favorite Mexican dish with you! This Chicken Enchilada Soup is great for cold nights. It’s creamy and full of flavor, making it a cozy meal.
This soup is easy to make. You can use the stovetop or slow cooker. It’s made with simple things you have at home. You can also make it spicy or mild, your choice.
This soup will soon be your favorite comfort food!
5 Reasons You’ll Love This Recipe
This chicken enchilada soup recipe will soon be your favorite. It’s easy to fit into any meal plan. It’s a versatile dish.
This soup is super easy to make. You can cook it on the stovetop, in a slow cooker, or with an Instant Pot. It’s a tasty meal that doesn’t take much work.
It also uses simple things you might already have at home. So, it’s easy on the wallet. It’s great for families.
- Customizable heat level
- Perfect for using leftover chicken
- Freezer-friendly for meal prep
You can make it as spicy or mild as you like. This soup suits everyone’s taste. It’s a dish you can make your own way.
It’s also great for using leftover chicken or rotisserie chicken. This is perfect for busy nights when you need a quick, comforting meal.
Plus, you can freeze it for later. Make a lot and save some for another time. It’s ideal for meal prep. You’ll always have a tasty dinner ready.
This creamy, cheesy soup is full of Mexican flavors. It’s a meal that brings comfort to any event.
Exact Ingredients List (+ Possible Substitutes)
I love this chicken enchilada soup recipe because it’s full of flavor and easy to change. Here’s what you’ll need:
- 2 pounds chicken breast
- 2 cans black beans
- 1 can corn
- 1 can diced tomatoes
- 1 can enchilada sauce
- 1 can green chiles
- Onion and garlic
- Spices: cumin, chili powder, oregano
- 2-4 cups chicken stock
For a creamier soup, add cream cheese or shredded cheese. Don’t have chicken breast? Use thighs or rotisserie chicken instead. Fresh corn works great in place of canned.
Want to spice things up? Toss in some bell peppers or make your own enchilada sauce. This recipe is very flexible. You can change the ingredients to fit your taste or use what you have at home.
I always keep extra black beans and corn on hand. They’re perfect for throwing together a quick soup when I’m short on time.
The secret to a tasty soup is balancing the ingredients. Don’t be afraid to taste and adjust as you go!
Instructions
This chicken enchilada soup recipe is so versatile! Let’s explore the different ways you can make it.
Start by sautéing onions, peppers, and garlic in a big pot. This makes a tasty base for your soup. Then, add seasonings, sauces, veggies, broth, and chicken. Let it simmer for 15-20 minutes until the flavors blend well.
When the chicken is done, shred it with two forks. This makes it easy to mix back into the pot. Add cream cheese and shredded cheese for extra creaminess.
For a hands-off option, use the slow cooker. Put all ingredients in the slow cooker, except the cheese. Cook on low for 6 hours. Then, shred the chicken and mix in the cheese before serving.
The Instant Pot method is great for busy days. Sauté your aromatics first, then add everything else. Cook on high pressure for 20 minutes, shred the chicken, and you’re done!
- Stovetop: Sauté, simmer, shred chicken
- Slow cooker: Set and forget for 6 hours
- Instant Pot: Quick and easy, ready in under an hour
Choosing any method, this chicken enchilada soup will be a big hit!
Tips, Tricks & Storing
I love sharing my favorite tips for making this chicken enchilada soup even better. For the best cheese melting, I use block cheese and grate it myself. It melts smoother than pre-shredded varieties. To save time, I soften cream cheese in the microwave before adding it to the pot.
For extra flavor, try using bone-in chicken or let the soup simmer longer. If you’re planning an extended cooking time, add beans and corn later to keep them from getting mushy. This soup is perfect for meal prep and is freezer-friendly too!
Here are some storage tips:
- Refrigerate for up to 3 days
- Freeze for up to 3 months
- Reheat on the stove for best results
Got leftover chicken? This recipe is a great way to use it up! I often use rotisserie chicken to make this meal even quicker. To adjust the spice level, I add hot sauce or spicy cheese. For extra texture and flavor, try these garnishes:
- Diced avocado
- Fresh cilantro
- Crushed tortilla chips
These simple tricks will take your chicken enchilada soup to the next level. Enjoy!
Recipe Variations & Serving Suggestions
This chicken enchilada soup is so versatile! For a vegetarian option, I use extra beans and vegetable broth instead of chicken. It tastes great and fills you up.
Want a spicy version? Just add diced jalapeños or a bit of hot sauce. It makes the soup really hot!
For a low-carb version, I skip the beans and corn. I add more veggies instead. This way, I keep the flavor but eat fewer carbs.
When it comes to toppings, I don’t hold back. I love adding shredded cheese, sour cream, diced avocado, fresh cilantro, and scallions.
Serving this soup is fun. I often serve it with crispy tortilla chips or warm tortillas for dipping. For a full meal, I add a side salad or Mexican rice.
Or, you can get creative. Serve the soup in bread bowls or over baked potatoes. It’s a tasty twist that always wows my guests!