Hearty Chicken Enchilada Soup: A Weeknight Hug in a Bowl (Print Version)
Warm up with our Hearty Chicken Enchilada Soup. This quick, comforting recipe brings a taste of Mexico to your kitchen, perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Contains Dairy, Gluten-Free (check broth/sauce)
# Ingredients:
→ Base Ingredients
01 -
3 cups cooked chicken, shredded
02 -
4 cups chicken broth (low-sodium)
03 -
1 (19-ounce) can red enchilada sauce
04 -
1 (10-ounce) can diced tomatoes with green chiles (Rotel), undrained
05 -
1 (15-ounce) can black beans, drained and rinsed
06 -
1 (15-ounce) can corn, drained
→ Flavor Boosters & Creaminess
07 -
8 ounces cream cheese, softened and cut into cubes
08 -
1 medium yellow onion, diced
09 -
3 cloves garlic, minced
→ Seasonings & Spices
10 -
1 tablespoon chili powder
11 -
1 teaspoon ground cumin
12 -
1/2 teaspoon dried oregano
13 -
Salt and freshly ground black pepper to taste
→ Finishing Touches
14 -
1.5 cups shredded cheddar cheese, divided
15 -
Fresh cilantro, chopped, for garnish
16 -
Sour cream or Greek yogurt, for garnish
17 -
Tortilla chips, for serving
# Instructions:
01 -
Grab a big pot or Dutch oven and drizzle in a little olive oil over medium heat. Toss in your diced onion and let it soften up, about 5-7 minutes, until it's translucent and smelling sweet. This is where the magic starts! Then, add your minced garlic and cook for just another minute until fragrant. Don't let it burn; burnt garlic is a tragedy, and we're aiming for deliciousness in our Hearty Chicken Enchilada Soup, not bitterness!
02 -
Stir in the chili powder, cumin, and dried oregano. Let those spices toast for about 30 seconds, stirring constantly. Oh, the smell! It’s incredible. Pour in the chicken broth and red enchilada sauce, scraping up any browned bits from the bottom of the pot – that's flavor, friends! Add the Rotel, black beans, and corn. Bring it all to a gentle simmer.
03 -
Once simmering, reduce the heat to low. Cut your softened cream cheese into a few cubes and add them to the pot. Stir constantly until the cream cheese is fully melted and incorporated, making the soup beautifully creamy. This step is key for that rich, velvety texture. I sometimes struggle to get it fully smooth, but a whisk helps immensely!
04 -
Now, add your shredded cooked chicken to the soup. Stir it in gently and let it heat through for about 5 minutes. You want the chicken to soak up all those incredible flavors. This is where your Hearty Chicken Enchilada Soup really starts to come alive. Give it a taste here and adjust salt and pepper if needed. Sometimes I forget and add salt later, but it's easier to do now!
05 -
Stir in about half of your shredded cheddar cheese directly into the pot until it's completely melted and gooey. This adds another layer of cheesy goodness and helps thicken the soup slightly. It's so satisfying watching it melt into the broth, creating that comforting, indulgent texture. Don't overdo it, though; we still want some for topping!
06 -
Ladle the warm, inviting Hearty Chicken Enchilada Soup into bowls. Top generously with more shredded cheddar, a dollop of sour cream (or Greek yogurt for a lighter option, I’ve done it!), and a sprinkle of fresh cilantro. Serve with crunchy tortilla chips on the side for dipping. It should smell absolutely amazing, like a warm, spicy hug! Enjoy your creation, you've earned it!
# Notes:
01 -
Don't rush melting the cream cheese; low heat prevents separation.
02 -
Always taste and adjust seasoning throughout the cooking process.
03 -
Freshly shredded cheese melts smoother and tastes better, trust me on this.
04 -
Serving with a side of warm cornbread elevates the entire meal experience.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
knife
04 -
measuring cups and spoons
05 -
whisk or spoon
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g