It is 6pm and you need a meal that feels like a hug. This Chicken Enchilada Soup is the perfect answer for those busy winter nights. It is warm, creamy, and ready in no time. Your family will love the bold flavors and tender chicken. It is a simple way to bring everyone to the table. This recipe delivers a restaurant-quality meal right in your own kitchen. You do not need fancy skills to make this happen. It is a one-pot wonder that saves you from a sink full of dishes. Let’s get cooking!
Why This Chicken Enchilada Soup Is a Winner
This recipe is a total game-changer for your weekly rotation. It uses simple pantry staples like beans and corn. You can use a rotisserie chicken to save even more time. It is a kid-approved dinner that keeps everyone full and happy. Plus, cleanup is a breeze with just one pot. This dish is perfect for those cold winter evenings when you want comfort. It is budget-friendly and feeds a large crowd easily. You will love how the spices warm you up from the inside. It is truly a winner for any beginner cook. You can customize the toppings to please even the pickiest eaters. It is a great way to use up leftover chicken from last night. The rich broth is packed with protein and fiber to keep you satisfied.
Simple Cooking Method
Making this soup is incredibly straightforward and stress-free. You start by sautéing your aromatics for a flavor base. Then, you let everything simmer together to meld the spices. Adding the cream cheese at the end creates a velvety smooth texture. Even a beginner cook can master this in one try. The steps are logical and very easy to follow. You just add ingredients to the pot and let the heat work. It is a foolproof way to get a hearty meal on the table. You will feel like a pro in the kitchen. The aroma of sautéed garlic and onions will fill your home beautifully. The simmering process allows the beans and corn to soak up the sauce. Whisking the cheese in at the end ensures a perfect, glossy finish.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh ingredients meet easy staples for the best flavor.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 28 ounces chicken broth
- 10 ounces red enchilada sauce
- 15 ounces black beans, rinsed and drained
- 15 ounces whole kernel corn, drained
- 4 ounces diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8 ounces cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- Salt and black pepper to taste
Step-by-Step Directions
- Heat olive oil in a large stockpot over medium heat.
- Add onion and garlic, sautéing for 5 minutes until translucent.
- Stir in chicken broth, enchilada sauce, black beans, corn, green chiles, cumin, and chili powder.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Whisk in softened cream cheese cubes until melted and the soup is smooth.
- Stir in the shredded chicken and cheddar cheese until the cheese is completely melted.
- Season with salt and black pepper before serving.
Best Ways to Enjoy It
Serve this soup in big, deep bowls while it is hot. Top it with fresh cilantro and crunchy tortilla chips. A squeeze of lime adds a bright, fresh finish. It is the ultimate comfort food meal for a chilly evening. Set the table and enjoy a cozy night in with your family. You can also add sliced avocado for extra creaminess. A side of warm cornbread would be a perfect match. This meal is meant to be shared with the people you love. It makes every weeknight feel a little more special. If you are having a party, set up a topping bar for guests. Let everyone choose their own levels of spice and crunch. This soup is a great conversation starter at any gathering.
Storage & Reheating
Store leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days. To reheat, just warm it gently on the stove over low heat. Avoid boiling it again to keep the cheese sauce smooth. This soup also freezes beautifully for future quick weekday lunches. Simply thaw it in the fridge overnight before reheating. You can even make the base ahead of time for a holiday. This makes your meal planning so much easier. Label your freezer bags with the date so you stay organized. The flavors actually deepen and improve the next day. It is a lifesaver for those days when you have zero energy.
Recipe Tips for Best Results
- Use rotisserie chicken for a faster prep time.
- Soften your cream cheese completely before adding it to the pot.
- Whisk the cream cheese well to avoid any small white lumps.
- Do not let the soup boil after adding the shredded cheddar.
- Add a handful of fresh spinach for extra nutrition and color.
- Double the batch for a larger family gathering or potluck.
- Check the salt level after the cheese melts completely.
- For Thanksgiving, serve this as a fun, non-traditional appetizer.
Easy Flavor Ideas
- Swap chicken for extra black beans for a vegetarian version.
- Use mild green chiles to keep it very kid-friendly.
- Add a pinch of cayenne for an extra spicy kick.
- In summer, use fresh corn off the cob for extra crunch.
- Swap cream cheese for heavy cream for a lighter consistency.
Common Questions
Can I make this in a slow cooker?
Yes, you can cook it on low for 4-6 hours. Add the cheeses during the last 30 minutes of cooking. This makes it perfect for busy days away from home.
What if I don’t have red enchilada sauce?
You can use a jar of salsa or tomato sauce instead. Just add a bit more cumin and chili powder for flavor. It will still be delicious and creamy.
How do I stop the cheese from clumping?
Add your shredded cheese slowly while stirring the soup. Make sure the heat is low to prevent the proteins from seizing. This keeps your Chicken Enchilada Soup perfectly smooth.
I hope this cozy soup brings a little warmth to your kitchen. It is truly one of my favorite ways to feed my family. Give it a try and enjoy every creamy bite!
— Lidia
Chicken Enchilada Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 1 pound cooked chicken breast, shredded
- 28 ounces chicken broth
- 10 ounces red enchilada sauce
- 15 ounces black beans, rinsed and drained
- 15 ounces whole kernel corn, drained
- 4 ounces diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8 ounces cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add onion and garlic, sautéing for 5 minutes until translucent.
- Stir in chicken broth, enchilada sauce, black beans, corn, green chiles, cumin, and chili powder.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Whisk in softened cream cheese cubes until melted and the soup is smooth.
- Stir in the shredded chicken and cheddar cheese until the cheese is completely melted.
- Season with salt and black pepper before serving.
