The Best Chicken Enchilada Soup: A Flavor-Packed, One-Pot Wonder for Busy Nights"

Discover the best Chicken Enchilada Soup recipe! This quick, one-pot meal is creamy, cheesy, and packed with flavor—perfect for busy weeknights. Easy to make and oh-so-comforting!

Let’s talk about dinner. You know, that meal you’re supposed to magically conjure up after a long day of work, errands, and maybe even wrangling kids or pets. Some nights, the idea of cooking feels like running a marathon—except you’re already exhausted before you even tie your shoes.

But what if I told you there’s a recipe that’s not only easy to make but also so delicious it’ll make you forget all about takeout? Enter: The Best Chicken Enchilada Soup. This soup is like a warm, comforting hug in a bowl. It’s creamy, cheesy, and packed with bold flavors that’ll have your family asking for seconds (and maybe even thirds).

The best part? It’s a one-pot wonder, meaning less cleanup and more time to relax. Whether you’re a busy mom juggling a million things or a professional trying to squeeze in a workout after work, this soup is your new best friend. So, grab your pot, and let’s make dinner the best part of your day.

Why You’ll Love This Chicken Enchilada Soup

Before we dive into the recipe, let me tell you why this soup is a game-changer:

1. One-Pot Wonder: Less cleanup means more time to unwind.
2. Pantry Staples: Most of the ingredients are probably already in your kitchen.
3. Customizable: Dial up the heat or keep it mild—it’s totally up to you.
4. Crowd-Pleaser: Creamy, cheesy, and packed with flavor, it’s a hit with both kids and adults.
5. Meal Prep Magic: It reheats beautifully, so you can enjoy it all week long.

Cooking Tips and Tricks

Here are some practical tips to make this soup even easier and more delicious:

1. Short on time? Use pre-cooked shredded chicken (rotisserie chicken works great!). Just add it in during the last 5 minutes of cooking.
2. Too spicy? Skip the jalapeño and cayenne pepper, or use mild enchilada sauce.
3. Cream cheese hack: If you forgot to soften it, cut it into small cubes and let it sit in the hot soup for a few minutes before stirring.
4. Make it vegetarian: Swap the chicken for extra beans or a plant-based protein, and use vegetable broth instead of chicken broth.
5. Double the batch: This soup freezes beautifully, so make extra and stash it in the freezer for a rainy day.

FAQs

Here are answers to some common questions about this recipe:

Can I make this soup in a slow cooker?
Absolutely! Sauté the veggies first, then add everything except the cream cheese and shredded cheeses to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheeses before serving.

How do I store leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat it on the stovetop or in the microwave, adding a splash of broth if it thickens.

Can I freeze this soup?
Yes, but skip the cream cheese and shredded cheeses. Freeze the base soup, then add the cheeses when reheating.

A Little Story from My Kitchen

This Chicken Enchilada Soup has been a lifesaver on more than one occasion. One particularly chaotic evening, I was juggling a work deadline, a fussy toddler, and a dog who decided to “redecorate” the living room. I threw this soup together in a hurry, and it turned out so good that my husband declared it “restaurant-worthy.” Now, it’s a regular on our weekly menu—proof that even on the busiest days, you can still put a delicious meal on the table.

The Best Chicken Enchilada Soup: A Flavor-Packed, One-Pot Wonder for Busy Nights”

Recipe by Cristina NovaakCourse: Lunch

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

380

kcal

Ingredients

• Seasonings

• ½ teaspoon each: chili powder, mustard powder, garlic powder, onion powder

• ¼ teaspoon cumin

• 1 pinch each: cinnamon, cayenne pepper

• Soup

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 1 jalapeño pepper, diced (seeds removed for less heat)

• 3 cloves garlic, minced

• 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, for extra kick)

• 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

• ½ cup Monterey Jack cheese, shredded (or more cheddar)

Step-by-Step Instructions

• Combine the seasonings: In a small bowl, mix together the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set this aside—it’s the flavor powerhouse of the soup.
  Soften the cream cheese: Take the cream cheese out of the fridge and let it soften at room temperature. If you’re short on time, cut it into small cubes and microwave it for 10-15 seconds.
  Shred the cheeses: Shred the cheddar and Monterey Jack cheese from a block. Trust me, it melts better than pre-shredded cheese, which often has anti-caking agents that can affect the texture.
• Heat the butter and olive oil in a large soup pot over medium heat.
  Add the diced onion and jalapeño, and cook until softened (about 4 minutes).
  Toss in the minced garlic and cook for another minute, until fragrant. This step builds the flavor base of the soup, so don’t rush it!
• Pat the chicken breast dry with a paper towel and season both sides with salt and pepper.
  Add the chicken to the pot, along with the enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), chicken broth, and the seasoning mix.
• Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, or until the chicken is fully cooked.
  Remove the chicken, shred it with two forks, and return it to the pot.
• Reduce the heat to low. Stir in the softened cream cheese until it’s fully melted and combined.
  Add the shredded cheeses and stir until everything is creamy and dreamy.
• Give the soup a taste and adjust the seasonings if needed (a little extra salt or hot sauce never hurts).
  Serve it up with your favorite toppings—tortilla chips, avocado, sour cream, or a sprinkle of fresh cilantro.
• 

Nutrition Facts

• Calories: 380 kcal | Total Fat: 18 g | Saturated Fat: 9 g | Trans Fat: 0 g | Cholesterol: 75 mg | Sodium: 980 mg | Total Carbohydrates: 30 g | Dietary Fiber: 6 g | Sugars: 6 g | Protein: 25 g | Vitamin D: 0.5 mcg | Calcium: 250 mg | Iron: 2.5 mg | Potassium: 600 mg

Recipe Notes for Chicken Enchilada Soup

1. Prep Work Tips

• Seasoning Mix: Combine all the seasonings in a small bowl before you start cooking. This ensures even distribution of flavors and saves time during the cooking process.
• Cream Cheese Softening: If you forget to take the cream cheese out of the fridge, cut it into small cubes and microwave it for 10-15 seconds. This will soften it quickly without melting it completely.
• Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect the texture of the soup. Shredding your own cheddar and Monterey Jack cheese ensures a smoother, creamier result.

2. Cooking Tips

• Sauté the Veggies Well: Take your time sautéing the onions, jalapeño, and garlic. This step builds the flavor base of the soup, so don’t rush it! Cook until the onions are soft and translucent.
• Don’t Overcook the Chicken: Simmer the chicken gently to keep it tender. A rapid boil can make it tough and dry. Once the chicken is cooked through, remove it from the pot, shred it, and return it to the soup.
• Stir in Cheese Gradually: Add the cream cheese and shredded cheeses slowly, stirring constantly to ensure they melt evenly and create a smooth, creamy texture.

3. Ingredient Substitutions

• Chicken: If you’re short on time, use rotisserie chicken or pre-cooked shredded chicken. Add it during the last 5 minutes of cooking.
• Enchilada Sauce: Use mild enchilada sauce if you’re sensitive to spice, or try a green enchilada sauce for a different flavor profile.
• Beans and Corn: Swap black beans for pinto beans or kidney beans, and use frozen corn instead of canned if you prefer.
• Vegetarian Option: Replace the chicken with extra beans or a plant-based protein like tofu or jackfruit, and use vegetable broth instead of chicken broth.

4. Storage and Reheating

• Refrigerator: Let the soup cool completely, then store it in an airtight container for up to 4 days.
• Freezer: Freeze the soup (without the cream cheese and shredded cheeses) for up to 3 months. Thaw it in the fridge overnight, then reheat it on the stovetop, stirring in the cheeses just before serving.
• Reheating: Reheat the soup on the stovetop over medium heat or in the microwave. Add a splash of chicken broth or water if the soup thickens too much.

5. Serving Suggestions

• Toppings: Serve the soup with your favorite toppings, such as:
  • Tortilla chips for crunch
  • Avocado slices for creaminess
  • Sour cream or Greek yogurt for tang
  • Fresh cilantro or green onions for a pop of color
• Side Dishes: Pair the soup with:
  • Warm cornbread
  • Mexican rice
  • A simple green salad

6. Troubleshooting

• Soup Too Thick? Add a splash of chicken broth or water to thin it out.
• Soup Too Thin? Simmer it uncovered for a few extra minutes to reduce the liquid.
• Cheese Not Melting Smoothly? Ensure the cream cheese is softened and the shredded cheeses are added gradually over low heat.

7. Meal Prep Tips

• Double the Batch: This soup freezes beautifully, so make a double batch and freeze half for a quick meal later.
• Prep Ahead: Chop the onions, jalapeño, and garlic the night before, and store them in an airtight container in the fridge.
• Quick Assembly: On busy nights, use pre-cooked chicken and canned beans to cut down on prep time.

8. Kid-Friendly Version

• Skip the jalapeño and cayenne pepper to make the soup milder.
• Let kids customize their bowls with fun toppings like crushed tortilla chips, shredded cheese, or sour cream.

9. Dietary Adjustments

• Gluten-Free: Ensure the enchilada sauce and chicken broth are gluten-free.
• Dairy-Free: Use dairy-free cream cheese and shredded vegan cheese.
• Low-Carb: Omit the corn and use zucchini or cauliflower rice instead.

10. Why This Recipe Works

• One-Pot Wonder: Minimal cleanup means more time to relax.
• Pantry Staples: Most ingredients are likely already in your kitchen.
• Customizable: Adjust the spice level and toppings to suit your taste.
• Crowd-Pleaser: Creamy, cheesy, and packed with flavor, it’s a hit with both kids and adults.

There you have it—The Best Chicken Enchilada Soup that’s quick, easy, and packed with flavor. Whether you’re cooking for a crowd or just need a cozy meal for yourself, this soup is sure to hit the spot. So grab your pot, your favorite toppings, and let’s make dinner the best part of your day.

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• The Secret to Perfect Enchilada Sauce
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