AUTHOR PROFILE:
- Name: Chef Emily
- Writing Style: Warm, friendly, personal, and slightly humorous. I love to share relatable anecdotes and make cooking feel approachable for everyone. My tone is encouraging, like you’re chatting with a friend in the kitchen.
Table of Contents
Savory Chicken Enchilada Soup
Savory Chicken Enchilada Soup: The Easiest Creamy Recipe
A flavorful and comforting Savory Chicken Enchilada Soup packed with chicken, vegetables, and spices. Perfect for a quick weeknight dinner!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Cuisine: Mexican inspired
Nutrition:
Calories: 350
Protein: 30g
Carbs: 15g
Fat: 20g
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 6 cups chicken broth
- 1 ounce package of enchilada seasoning
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- Shredded cheddar cheese
- Tortilla strips
- Fresh cilantro
- Avocado
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the chicken breasts and cook until browned on both sides and cooked through.
- Remove the chicken from the pot and shred it using two forks. Set aside.
- In the same pot, add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
- Stir in the corn, diced tomatoes and green chilies, chicken broth, enchilada seasoning, cumin, and garlic powder. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- Stir in the softened cream cheese until melted and smooth. Then, stir in the sour cream.
- Add the shredded chicken back into the pot and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with shredded cheddar cheese, tortilla strips, fresh cilantro, and avocado.
Notes
- For an extra smoky flavor, try grilling the chicken breasts before shredding them. For a vegetarian version, substitute the chicken with black beans or chickpeas. Adjust the amount of enchilada seasoning to your taste. You can also use a pre-shredded rotisserie chicken to save time.
Savory Chicken Enchilada Soup is the ultimate comfort food. It warms you from the inside out and is packed with flavor. This recipe is inspired by my abuela’s famous enchiladas, but I’ve transformed it into a hearty soup that’s perfect for busy weeknights. My abuela always said that the best food is made with love, and I pour her love into every bowl of this Savory Chicken Enchilada Soup. It is my hope that you will feel the love in every bite.
This soup is a family favorite, and I know it will become one of yours, too. It combines the classic flavors of chicken enchiladas into a creamy, satisfying soup. Whether you’re looking for a simple weeknight dinner or a cozy weekend meal, this soup has you covered.
Why You Will Love This Savory Chicken Enchilada Soup Recipe
This recipe is pure comfort in a bowl. Think of warm, cheesy, and flavorful enchiladas, but easier and quicker to make. This creamy chicken enchilada soup only takes about 30 minutes from start to finish, making it a lifesaver on busy weeknights. The best part? It is unbelievably delicious and even better the next day!
I remember one particularly cold evening when I was feeling under the weather. I whipped up a pot of this soup, and it instantly made me feel better. It is like a warm hug in a bowl. The combination of tender chicken, savory spices, and creamy broth will send you straight to comfort food heaven. Plus, it is so versatile; you can easily adjust the ingredients to suit your taste.
Ingredients Needed for This Savory Chicken Enchilada Soup Recipe
- Chicken:
* 1.5 pounds boneless, skinless chicken breasts
* 1 tablespoon olive oil
- Vegetables:
* 1 yellow onion, chopped
* 1 red bell pepper, chopped
* 1 (15 ounce) can corn, drained
* 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- Broth and Spices:
* 6 cups chicken broth
* 1 ounce package of enchilada seasoning
* 1 teaspoon cumin
* 1/2 teaspoon garlic powder
* Salt and pepper to taste
- Creamy Base:
* 8 ounces cream cheese, softened
* 1/2 cup sour cream
- Toppings:
* Shredded cheddar cheese
* Tortilla strips
* Fresh cilantro
* Avocado
How to Make This Savory Chicken Enchilada Soup Recipe
- 1. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the chicken breasts and cook until browned on both sides and cooked through. This usually takes about 68 minutes per side, depending on the thickness of the chicken.
- 2. Remove the chicken from the pot and shred it using two forks. Set aside.
- 3. In the same pot, add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
- 4. Stir in the corn, diced tomatoes and green chilies, chicken broth, enchilada seasoning, cumin, and garlic powder. Bring to a simmer.
- 5. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- 6. Stir in the softened cream cheese until melted and smooth. Then, stir in the sour cream.
- 7. Add the shredded chicken back into the pot and heat through. Season with salt and pepper to taste.
- 8. Serve hot, garnished with shredded cheddar cheese, tortilla strips, fresh cilantro, and avocado.
How to Serve This Savory Chicken Enchilada Soup Recipe
This Savory Chicken Enchilada Soup is delicious on its own, but it’s even better with all the fixings! I love topping mine with a generous sprinkle of shredded cheddar cheese, crispy tortilla strips for added crunch, and a dollop of sour cream. Fresh cilantro and diced avocado add a burst of freshness that perfectly complements the rich, savory flavors of the soup.
For a complete meal, serve this soup with a side of warm cornbread or a simple green salad. You can also pair it with a crunchy quesadilla. Get complete recipes for all these parings and more here.
How to Store This Savory Chicken Enchilada Soup Recipe
Allow the soup to cool completely before storing. To refrigerate, transfer the soup to an airtight container and store in the refrigerator for up to 34 days. For longer storage, the soup can be frozen. Divide the soup into freezer safe containers, leaving some room at the top for expansion. Freeze for up to 23 months.
To reheat, thaw the soup in the refrigerator overnight. Then, heat it on the stovetop over medium heat until warmed through. You can also reheat it in the microwave. If the soup seems too thick after reheating, add a splash of chicken broth to thin it out.
Tips to Make This Savory Chicken Enchilada Soup Recipe
For an extra smoky flavor, try grilling the chicken breasts before shredding them. Use a pre roasted chicken for even faster results.
If you are short on time, you could use pre shredded rotisserie chicken.
To add a bit of heat, dice a jalapeño pepper and add it to the soup along with the onions and peppers.
To make this soup even creamier, use full fat cream cheese and sour cream.
Helpful Notes for This Savory Chicken Enchilada Soup Recipe
Enchilada seasoning blends can vary in sodium content, so adjust the amount to your taste. You can also make your own enchilada seasoning by combining chili powder, cumin, garlic powder, onion powder, oregano, and cayenne pepper.
I prefer using chicken broth (low sodium) as a base for the soup, but you can also use vegetable broth for a vegetarian version.
The cream cheese and sour cream are best when added at the end, after the soup has simmered, to prevent curdling.
Variation of This Savory Chicken Enchilada Soup Recipe
For a vegetarian version, substitute the chicken with black beans or chickpeas. You can also add diced sweet potatoes or butternut squash for a heartier soup with a touch of sweetness.
In the fall, roasted corn and poblano peppers provide a deeper savory flavor.
For a spicier kick, use a can of chipotle peppers in adobo sauce, diced.
FAQs About This Savory Chicken Enchilada Soup Recipe
What makes this chicken enchilada soup savory?
This soup achieves its rich, savory flavor profile through the combination of flavorful spices, including chili powder, cumin, and smoked paprika, along with the distinct taste of enchilada sauce. The addition of ingredients like diced tomatoes and onions further enhances the depth of flavor.
Can I make this soup spicier?
Absolutely! To increase the spice level, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup. You could also use a spicier enchilada sauce or include diced jalapeños for an extra kick.
What are some good toppings for chicken enchilada soup?
The possibilities are endless! Some popular toppings include shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream or Greek yogurt, crushed tortilla chips, diced avocado, fresh cilantro, a squeeze of lime juice, and a dollop of salsa.
Is this soup gluten-free?
This recipe is naturally gluten-free. However, always double-check the labels of your enchilada sauce and any other processed ingredients to ensure they are certified gluten-free if you have a sensitivity or allergy.
Conclusion
I hope you enjoy this Savory Chicken Enchilada Soup as much as my family and I do. It is truly a heartwarming and flavorful dish that is perfect for any occasion. The recipe is easy to customize to your liking, so feel free to play around with different ingredients and toppings. Please feel free to share your creations with us in the comments below and let me know if you have any questions! Make this Savory Chicken Enchilada Soup tonight!