Chicken Enchilada Soup
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Chicken Enchilada Soup slaps together like a cozy blanket for your taste buds and does it in record time. It tastes like you cared, even if you only washed one dish afterward.
If you love soup for dinner but sometimes miss the noodle vibe, check out this chicken noodle soup with homemade noodles for another route to comfort food town. Trust me, both make you feel like a culinary genius without the drama.
Why This Recipe is Awesome
This soup is fun, bold, and strangely satisfying. It combines the saucy goodness of enchilada flavor with the mellow creaminess of heavy cream and cheese. The result tastes like a fiesta that learned how to be chill.
It is basically foolproof. Seriously, even beginners get applause. You toss things in a pot, simmer a little, melt some cheese, and voila. Want proof that easy food can still be impressive? This recipe is it. If you can stir, you can win dinner.
Also, it reheats like a champ. Make a double batch and enjoy leftovers that taste even better the next day. FYI that is not a drill. This soup gets richer and deeper overnight.
And if you ever want to switch tracks and go classic, this classic chicken noodle soup recipe gives you a totally different mood with the same comfort vibes.
Ingredients You’ll Need
- 2 cups cooked chicken, shredded. Leftover rotisserie chicken works like a charm.
- 1 can (15 oz) enchilada sauce. Pick mild or spicy depending on your vibe.
- 1 can (14.5 oz) diced tomatoes with green chiles. Because little pops of heat are fun.
- 1 cup corn, frozen or canned. Sweet and easy.
- 1 cup chicken broth. Use low sodium if you like control.
- 1 cup heavy cream. This is the cozy factor. Do not skip.
- 1 cup shredded cheese, cheddar or Mexican blend. Pick your cheesy allegiance.
- 1/2 cup onion, diced. White, yellow, or red all play nice.
- 1 clove garlic, minced. Mince like you mean it.
- 1 teaspoon cumin. Adds warm, toasty vibes.
- 1 teaspoon chili powder. For that enchilada personality.
- Salt and pepper to taste. Start small and adjust.
- Tortilla chips and fresh cilantro for serving. Crunch and herb energy.
Pro tip: use shredded chicken from a rotisserie to save time and get great flavor without effort.
Step-by-Step Instructions
- In a large pot, sauté the diced onion and minced garlic until fragrant.
- Add the shredded chicken, enchilada sauce, diced tomatoes, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Stir in the heavy cream and 3/4 cup of the shredded cheese. Continue to cook until the cheese is melted and the soup is heated through.
- Serve hot, garnished with tortilla chips, remaining cheese, and fresh cilantro.
Key cooking tip Don’t rush the simmer. Letting the flavors meld for that 10 minutes makes a real difference. Also, add the cream at the end so it stays silky and not curdled.
Common Mistakes to Avoid
- Adding the cream too early. If you do that the soup can separate and nobody wants a curdled party.
- Using bland broth and then trying to fix it with salt. Season gradually and taste as you go.
- Skipping the onion and garlic. Yes it still works, but it will be sad and flatter.
- Overcooking the corn or chicken until they lose all texture. You want tender not mushy.
- Ignoring the chips. They bring textural joy and you will regret it if you skip them.
If you hate the texture of chips in soup, crush them separately and sprinkle. But don’t act like chips are optional once you try them here.
Alternatives & Substitutions
Want to switch things up? No problem.
- No heavy cream? Use half and half or a can of evaporated milk in a pinch. It will be lighter but still cozy.
- Vegetarian? Swap the chicken and chicken broth for black beans and vegetable broth. You can toss in extra corn and bell peppers for heart.
- Dairy free? Use a dairy free cream alternative and a vegan cheese if you must. I am not judging.
- Low sodium? Use low sodium enchilada sauce and broth, then season at the end. You control the salt life.
- Want more heat? Add a splash of your favorite hot sauce or toss in diced jalapeño. Life is short; spice accordingly.
If you are into playing soup DJ style, check these easy chicken noodle soup tips for inspiration on swaps and ways to stretch what you already have in the pantry. IMO experimenting with toppings is the best part. Try lime wedges, avocado, or a dollop of sour cream if you feel fancy.
FAQ (Frequently Asked Questions)
Q Why is my soup too thin?
A Did you skip the cream or add too much broth? No shame. Thicken with a little more cheese or simmer a few extra minutes to reduce liquid.
Q Can I freeze this soup?
A Yes you can. Freeze before adding tortilla chips and cilantro. Thaw gently and reheat on low so the cream does not separate.
Q Can I use raw chicken and cook it in the soup?
A Sure. Add raw chicken in step 2 and simmer longer until cooked through. I like shredded pre cooked chicken because life is short.
Q Is canned enchilada sauce necessary?
A You could make your own if you are feeling heroic. Canned sauce is fast and consistent. No judgment either way.
Q Can I make this spicy for a crowd?
A Yes. Use hot enchilada sauce, add extra chili powder, or give each bowl a few drops of hot sauce. Let guests adjust to their heat tolerance.
Q What do I serve with this?
A Tortilla chips for crunch, lime wedges for brightness, and maybe a simple side salad. Or go full snack table, no one will complain.
Q Will it reheat well?
A Absolutely. Reheat gently on the stove and stir in a splash of broth if it thickens too much. Leftovers are basically reward food.
Final Thoughts
You have a fast, tasty, and satisfying soup that feels like effort without the effort. It is the kind of meal that will make you look like a culinary wizard at the table and allow you to relax afterward. Now go impress someone or yourself with your new culinary skills. You earned it.
Print
Chicken Enchilada Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This Chicken Enchilada Soup is a cozy, creamy dish packed with enchilada flavor that comes together in record time.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 cup corn, frozen or canned
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese, cheddar or Mexican blend
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips and fresh cilantro for serving
Instructions
- In a large pot, sauté the diced onion and minced garlic until fragrant.
- Add the shredded chicken, enchilada sauce, diced tomatoes, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Stir in the heavy cream and 3/4 cup of the shredded cheese. Continue to cook until the cheese is melted and the soup is heated through.
- Serve hot, garnished with tortilla chips, remaining cheese, and fresh cilantro.
Notes
Letting the soup simmer for a full 10 minutes allows the flavors to meld beautifully. Add cream at the end to maintain a silky texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: soup, chicken, enchilada, creamy, comfort food
