Introduction to Chicken Enchilada Soup
Why Chicken Enchilada Soup is a Game Changer
If you're on the lookout for a dish that perfectly balances comfort and convenience, then look no further than Chicken Enchilada Soup. This delightful soup combines the rich flavors of traditional chicken enchiladas with the ease of a one-pot meal, making it a go-to for busy weeknights or cozy weekends.
The secret ingredient—cream cheese—adds a luscious creaminess that takes this soup to the next level. Imagine striking that perfect balance between warm, smoky, and just a hint of spice with every spoonful. Plus, it’s packed with nutrition from hearty ingredients like black beans and fire-roasted tomatoes.
Often, we find ourselves wondering how to elevate a standard dinner. This Chicken Enchilada Soup is not just a meal; it’s an experience that invites everyone to the table. Whether you're cooking for yourself or a group, it’s an effortless dish that allows for creativity with toppings, from crispy tortilla strips to fresh cilantro. And with a total prep and cook time of just 50 minutes, you'll have a satisfying meal ready in no time.
Ready to dive into this easy, flavorful recipe? Let's get cooking!
Ingredients for Chicken Enchilada Soup
Essential Ingredients for a Flavorful Soup
To create a delicious Chicken Enchilada Soup, you’ll need a mix of foundational ingredients that come together to create that rich, smoky flavor. Here’s what you'll need:
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1½ teaspoons kosher salt
- 2 cups low-sodium chicken broth
- 15 ounces canned fire-roasted diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese, cut into cubes
These ingredients will blend beautifully, providing a stunning depth of flavor that’s perfect for a cozy meal.
Optional Toppings to Elevate Your Dish
While the soup is utterly satisfying as it is, adding a few thoughtful toppings can really elevate your experience. Consider garnishing with:
- Tortilla strips for crunch
- Fresh cilantro for a burst of freshness
- Lime wedges to add a zesty kick
These toppings not only enhance the Chicken Enchilada Soup but also allow for some personal flair. Enjoy experimenting with different combinations to find your favorite!
Preparing Chicken Enchilada Soup
Getting ready to whip up a delicious bowl of Chicken Enchilada Soup? You’re in for a treat that’s both satisfying and full of flavor! Let’s take it step-by-step so you can enjoy the cooking process as much as the meal itself.
Gather and Prep Your Ingredients
Before diving into the cooking, it’s crucial to gather all your ingredients. You’ll need:
- Vegetable oil
- Yellow onion
- Jalapeño pepper
- Garlic
- Ground cumin
- Chili powder
- Smoked paprika
- Garlic powder
- Kosher salt
- Low-sodium chicken broth
- Fire-roasted diced tomatoes
- Black beans
- Frozen corn
- Boneless, skinless chicken breasts
- Cream cheese
Make sure to dice your onion and jalapeño, and mince your garlic. Proper prep will make everything smoother down the line. And don’t forget to check out my guide on chicken broth for a simple homemade option!
Sauté the Vegetables for Depth of Flavor
In a large Dutch oven, heat a tablespoon of vegetable oil over medium heat. Once the oil is shimmering, add in the diced onion and jalapeño. Cook for about 5-7 minutes, stirring occasionally until the onion becomes soft and translucent. The aromatic blend of sautéed onions and jalapeños lays a flavorful foundation for your Chicken Enchilada Soup.
Combine Ingredients in the Dutch Oven
Now it's time to bring the soup together! Add in your minced garlic, ground cumin, chili powder, smoked paprika, garlic powder, and kosher salt. Stir these spices for about 1-2 minutes until fragrant, letting the aroma fill your kitchen! Next, pour in the chicken broth, fire-roasted diced tomatoes, black beans, and corn. What a colorful mixture!
Cook the Chicken
Nestle the chicken breasts into this lovely blend and bring the soup to a boil. Cover it, then lower the heat to a simmer. Let it cook for about 20 minutes or until the chicken is fully cooked. Your kitchen will be filled with irresistible smells by this point!
Shred Chicken and Stir in the Cream Cheese
After cooking, remove the chicken from the pot and allow it to cool for a moment. Shred it using two forks into bite-sized pieces. Return the shredded chicken to the pot, and stir in the cream cheese. Cover the pot and let it simmer for another 5 minutes. Watch as the cream cheese melts into a creamy delight that adds richness to your Chicken Enchilada Soup.
Stir and Serve with Toppings
Finally, it’s time to serve! Give the soup a good stir to fully incorporate the cream cheese. Ladle the soup into bowls and top with your choice of tortilla strips, fresh cilantro, and a wedge of lime. These toppings elevate the dish even more!
And there you have it—your comforting, creamy Chicken Enchilada Soup is ready to enjoy! Perfect for any day, this recipe truly warms the heart. Happy cooking!
Variations on Chicken Enchilada Soup
Spicy Chicken Enchilada Soup
For those who enjoy a kick, spicy chicken enchilada soup is a fantastic twist on the classic recipe. Simply increase the amount of jalapeños or add a few diced chipotle peppers in adobo for a smoky flavor with extra heat. A splash of hot sauce can also elevate the heat level to your taste. Pair it with a cooling dollop of sour cream or avocado to balance those fiery flavors.
Vegetarian Version of Chicken Enchilada Soup
Craving a lighter option? The vegetarian version of chicken enchilada soup swaps out the chicken for hearty chickpeas or lentils, which provide a satisfying texture. You can also add extra vegetables like zucchini, bell peppers, or spinach for added nutrition. Using vegetable broth in place of chicken broth keeps it flavorful while accommodating those avoiding meat. You won’t miss the chicken, trust me!
Feel free to combine ideas and make this soup your own, and don't hesitate to explore more variations! For cooking tips, check out The Spruce Eats for expert advice on ingredient substitutes and flavor profiles.
Cooking Tips and Notes for Chicken Enchilada Soup
Shortcuts and Time-Saving Tips
Looking to whip up your Chicken Enchilada Soup in a flash? Grab a rotisserie chicken from the deli—just shred it and stir it into the pot after cooking! You can also prep your ingredients ahead of time on lazy weekends. Chopping onions or measuring spices in advance not only saves time but also adds ease to your weeknight cooking.
Storing and Reheating Suggestions
Leftover Chicken Enchilada Soup is just as delicious! Store it in an airtight container in the fridge for up to 4 days. When you're ready to enjoy it again, simply reheat on the stove over medium heat or in a microwave-safe bowl, adding a splash of broth if needed. Want to extend its shelf life? Freeze individual portions for up to 3 months—you'll have a quick meal ready to go anytime!
Serving Suggestions for Chicken Enchilada Soup
Perfect Pairings and Garnish Ideas
When serving up a bowl of Chicken Enchilada Soup, think about balance and texture! This rich, creamy soup pairs beautifully with a side of crispy tortilla strips or even crunchy nachos for that delightful contrast. If you love fresh flavors, consider topping your soup with vibrant ingredients like chopped cilantro or a squeeze of zesty lime to elevate the taste.
For those looking to create a full meal, serve the soup alongside a simple green salad or some Spanish rice—which is a wonderful way to soak up that delicious broth. Pair it with a refreshing drink like iced tea or a light sparkling water to complete the experience. Enjoy!
Time Breakdown for Chicken Enchilada Soup
Preparation Time
Getting started on your Chicken Enchilada Soup takes about 10 minutes. This time allows you to chop your ingredients and gather everything you'll need for a smooth cooking experience.
Cooking Time
The cooking process will take around 40 minutes. You'll get to enjoy the delicious aromas as the soup simmers and the flavors meld together beautifully.
Total Time
In just about 50 minutes, you can whip up a scrumptious pot of Chicken Enchilada Soup that serves six. It’s a fantastic choice for a nourishing weeknight dinner. Whether you’re cooking for friends or a cozy night in, this hearty soup is sure to please!
For tips on making the most of your time, check out these resources on food prep efficiency and meal planning.
Nutritional Facts for Chicken Enchilada Soup
Calories per Serving
Each serving of this delicious Chicken Enchilada Soup packs in approximately 381 calories. This makes it a satisfying option for lunch or dinner, without breaking the calorie bank.
Key Nutritional Components
The rich blend of ingredients in this soup offers more than just great taste:
- Protein: With 27g per bowl, the chicken provides a hearty protein boost, essential for muscle growth and repair.
- Carbohydrates: At 28g, it offers enough energy to keep you fueled throughout your day.
- Fats: The 19g of total fat includes healthy sources, with 9g being saturated fat, adding a creamy texture to the dish.
- Fiber: The soup contains 7g of fiber, supporting digestion and keeping you feeling full.
Consider complementing your meal with a side salad for even more vitamins and nutrients. For more on the benefits of high-protein meals, check out this nutrition article. Enjoy your cozy bowl of Chicken Enchilada Soup!
FAQs about Chicken Enchilada Soup
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Using rotisserie chicken is a fantastic time-saver. Simply shred the chicken from the store-bought bird and stir it into the soup during the final minutes of cooking. This way, you get that delicious, smoky flavor without the extra step of cooking raw chicken.
How spicy is this soup?
The spiciness of the Chicken Enchilada Soup largely depends on the amount of jalapeño and chili powder you use. For a milder version, remove the seeds from the jalapeño, or use just half. If you're a spice enthusiast, feel free to add more or even include some hot sauce for an extra kick!
What can I do with leftover chicken enchilada soup?
Leftover Chicken Enchilada Soup can be stored in the fridge for up to four days or frozen for longer preservation. You can enjoy it as is, or use it as a filling for burritos or enchiladas. It's also a great base for a hearty casserole. Just add tortilla chips and cheese, then bake for a delicious twist!
For more tips, check out this article on meal prepping for expert advice on storing leftovers.
Conclusion on Chicken Enchilada Soup
Enticing Recap of Why You Should Try This Recipe
In a nutshell, Chicken Enchilada Soup proves to be the epitome of comfort food. With its rich, creamy texture and a hint of spice, it warms you right up. Perfect for a weeknight dinner, this dish is not only easy to prepare but also incredibly satisfying! Don’t miss out on this delightful experience!
Chicken Enchilada Soup
Equipment
- Dutch oven
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1½ teaspoons kosher salt
- 2 cups low-sodium chicken broth
- 15 ounces canned fire-roasted diced tomatoes 1 can
- 15 ounces canned black beans drained and rinsed (1 can)
- 1 cup frozen corn
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese, cut into cubes 1 brick
Instructions
- Heat the oil in a large Dutch oven set over medium heat. Once hot, add in the onion and jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.
- Add in spices: the garlic, cumin, chili powder, smoked paprika, garlic powder, salt, and cook until fragrant, about 1-2 minutes.
- Stir in the chicken broth, fire roasted tomatoes, black beans and corn.
- Nestle the chicken breasts down into the soup. Bring the soup to a boil, cover and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.
- Remove the chicken and set aside until cool enough to handle. Shred it into bite sized pieces with two forks.
- Return the chicken to the pot and add the cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted.
- Serve with your favorite garnishes: tortilla strips, fresh cilantro, lime wedges.
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