Chicken Enchilada Soup

Chicken Enchilada Soup is a delightful blend of spicy, cheesy, and hearty flavors, perfect for any season. This recipe combines the rich taste of enchilada sauce, creamy cheese, and tender chicken, creating a comforting dish that’s easy to prepare. Whether you’re hosting a family dinner or looking for a meal to warm you up on a chilly evening, this Chicken Enchilada Soup will surely become a favorite.

Ingredients:

1 tablespoon butter

1 tablespoon olive oil

3 cloves garlic, minced

1 yellow onion, diced

1 jalapeno pepper, diced with seeds removed

10 oz red enchilada sauce

10 oz diced tomatoes with green chilies, undrained

15 oz black beans, drained and rinsed

15 oz canned whole kernel corn, drained

1 teaspoon hot sauce (optional)

4 cups chicken broth

1 large boneless skinless chicken breast (or 2 small)

4 oz cream cheese, cubed and softened

1 cup cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

Seasonings:

1/2 teaspoon each: chili powder, mustard powder, garlic powder, onion powder

1/4 teaspoon cumin

1 pinch each: cinnamon, cayenne pepper

Instructions:

Prepare the Seasonings and Cheeses:

Combine all the seasonings in a small bowl and set aside.

Soften the cream cheese and shred the cheddar and Monterey Jack cheeses.

Cook the Vegetables:

In a large soup pot, heat butter and olive oil over medium heat.

Add diced onions and jalapeno peppers, and cook for about 4 minutes until softened.

Add minced garlic and cook for an additional minute.

Cook the Chicken:

Pat the chicken breast dry and season it with salt and pepper.

Add the seasoned chicken to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth.

Bring the mixture to a gentle boil and cook the chicken for 15-20 minutes until fully cooked.

Shred the Chicken:

Remove the chicken from the pot and shred it using two forks.

Return the shredded chicken to the soup.

Add the Cheeses:

Reduce the heat to low.

Stir in the softened cream cheese until fully combined.

Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until melted and well blended.

Serve:

Serve the Chicken Enchilada Soup hot, garnished with your favorite toppings like sour cream, cilantro, or tortilla strips.

Serving Tips:

Garnishes: Enhance the soup’s flavor with garnishes such as chopped cilantro, a dollop of sour cream, shredded cheese, sliced green onions, or crushed tortilla chips. Avocado slices and a squeeze of lime juice also complement the flavors beautifully.

Accompaniments: Serve the soup with warm tortilla chips or homemade cornbread for a complete meal. You can also offer a side of Mexican rice for a heartier option.

Portion Control: Ladle the soup into bowls and let everyone customize their serving with their favorite toppings. This can make the meal more interactive and enjoyable.

Temperature: This soup is delicious served hot, but you can also enjoy it as a warm or room temperature dish, especially if you’re serving it at a buffet or potluck.

Storage Tips:

Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4-5 days.

Freezing: If you want to freeze the soup, let it cool completely before portioning it into freezer-safe containers. The soup can be frozen for up to 3 months. For best results, freeze in individual portions to make thawing easier.

Thawing and Reheating: To thaw frozen soup, place it in the refrigerator overnight. Reheat on the stovetop over low heat, stirring occasionally until hot. If the soup is too thick after freezing, you can add a little chicken broth to reach your desired consistency.

Avoid Overcooking: When reheating, avoid boiling the soup as it can affect the texture of the cream and cheese. Reheat gently to preserve the creamy consistency.

Related Recipes:

• Beef Enchilada Casserole with Rice
• Beef Enchilada Casserole with Corn Tortillas
• Chicken Enchiladas with Homemade Red Enchilada Sauce

FAQs:

Can I use a different type of cheese for this soup?

Yes, you can use different types of cheese if you prefer. While cheddar and Monterey Jack are recommended for their melting qualities and flavor, you can substitute them with other cheeses like colby jack, pepper jack, or even a blend of your favorite cheeses. Just ensure that the cheese you choose melts well to achieve a creamy texture.

Can I make this soup ahead of time?

Absolutely! This Chicken Enchilada Soup can be made ahead of time. Prepare the soup according to the recipe, then let it cool before transferring it to an airtight container. Store it in the refrigerator for up to 4-5 days. You can also freeze the soup for up to 3 months. When ready to serve, reheat it gently on the stovetop.

Is there a way to make this soup spicier?

Yes, if you prefer a spicier soup, you can adjust the heat level by increasing the amount of jalapeno pepper or hot sauce. Additionally, adding a pinch of cayenne pepper or red pepper flakes can enhance the heat. Just be sure to taste the soup as you go to achieve your desired spice level.

Can I use a slow cooker for this recipe?

Yes, you can adapt this recipe for a slow cooker. To do so, add all the ingredients (except the cream cheese and shredded cheeses) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in the softened cream cheese and shredded cheeses until melted and well combined.

Conclusion:

This Chicken Enchilada Soup is an excellent recipe for anyone looking to enjoy a delicious and comforting meal without spending hours in the kitchen. With its perfect blend of spices, creamy texture, and hearty ingredients, it’s sure to be a hit with family and friends. Enjoy this flavorful soup on a cozy night in or as a satisfying lunch option.

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