Chicken Enchilada Soup: The Ultimate One-Pot Mexican

After a long day at work, the last thing you want is to spend hours in the kitchen preparing dinner. That’s where this Chicken Enchilada Soup comes to the rescue! This hearty, flavor-packed soup brings all the delicious tastes of traditional enchiladas into a warming bowl that’s perfect for any occasion. The rich aroma of simmering spices fills your kitchen as this soup bubbles away – tender chicken, tangy tomatoes, and smoky spices meld together to create something truly magical. Whether you’re looking for an easy chicken enchilada soup for dinner or a crowd-pleasing dish for your next gathering, this recipe delivers incredible Mexican flavor with minimal effort.

Why You’ll Love This Chicken Enchilada Soup

Ingredients for Chicken Enchilada Soup

For this delicious chicken enchilada soup with corn and black beans, you’ll need:

For the Base:

• 2 lbs (907.18 g) boneless skinless chicken thighs or breasts
• 2 cups (298 g) pureed tomatoes (canned is fine)
• 1/2 cup (80 g) chopped onion
• 2 jalapeños, diced (adjust for a more or less spicy chicken enchilada soup low calorie option)
• 1/4 cup (56.75 g) butter
• 3 tbsp taco seasoning
• 3/4 tsp salt
• 5 cups (1.18 kg) chicken broth
• 3/4 cup (172.5 g) sour cream (for a creamy chicken enchilada soup with cheese)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 cup shredded Mexican-blend cheese
• Diced avocado
• Fresh cilantro, chopped
• Lime wedges
• Tortilla strips or chips
• Additional sour cream
• Shredded cheese

How to Make Chicken Enchilada Soup – Step by Step

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onions and sauté for 3-4 minutes until they begin to soften.
3. Add the diced jalapeños and continue cooking for another 2 minutes.
4. Add the chicken pieces to the pot and sprinkle with taco seasoning and salt.
5. Brown the chicken on all sides, about 5-7 minutes. (For slow cooker chicken enchilada soup, you can skip this and add all ingredients directly to your slow cooker).
6. Add the pureed tomatoes and stir to combine, scraping any browned bits from the bottom of the pot.
7. Pour in the chicken broth and bring the mixture to a gentle boil.
8. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
9. Remove the chicken pieces and shred them using two forks.
10. Return the shredded chicken to the pot.
11. For a creamy chicken enchilada soup with cheese, stir in the sour cream until well incorporated.
12. If using, add black beans, corn, and diced bell pepper.

Pro Tips for Making the Best Chicken Enchilada Soup

• For deeper flavor: Toast your taco seasoning in the pot for 30 seconds before adding the chicken broth.
• Texture tip: For a thicker soup, blend 1 cup of the soup (without chicken) and return it to the pot.
• Make it your own: This recipe is incredibly flexible for taco flavored chicken enchilada soup variations – add a can of diced green chiles, a teaspoon of cumin, or a tablespoon of adobo sauce from canned chipotles for smokiness.
• Time-saving hack: Use rotisserie chicken instead of raw chicken – simply shred and add it in the final 10 minutes of cooking.
• Dietary adaptations: For a lighter version, try a spicy chicken enchilada soup low calorie variation by using light sour cream and reducing the butter to 2 tablespoons.

Best Ways to Serve Chicken Enchilada Soup

The best way to serve chicken enchilada soup is in a deep bowl with plenty of toppings for everyone to customize their own bowl. Create a toppings bar with:

• Crushed tortilla chips or strips for crunch
• Diced avocado for creaminess
• Fresh cilantro and lime wedges for brightness
• Sliced radishes for a peppery crunch
• Various hot sauces for heat lovers

This soup pairs beautifully with a simple side salad or warm cornbread. For a complete Mexican-inspired meal, serve alongside cheese quesadillas for dipping.

Nutritional Information for Chicken Enchilada Soup

Per serving (approximately 1.5 cups, without optional add-ins):

• Calories: 320 kcal
• Protein: 28g
• Carbohydrates: 12g
• Fat: 18g
• Fiber: 2g
• Sugar: 4g
• Sodium: 890mg

Note: These values will vary based on specific ingredients used and additional toppings. For a healthy chicken enchilada soup with beans, the additional fiber and protein make this an even more nutritionally balanced meal.

Storage & Leftovers

This chicken enchilada soup actually tastes even better the next day, making it perfect for chicken enchilada soup meal prep ideas!

• Refrigeration: Store cooled soup in airtight containers in the refrigerator for up to 4 days.
• Freezing: For longer storage, freeze portions in freezer-safe containers for up to 3 months. The sour cream may separate slightly upon thawing but will reincorporate when reheated.
• Reheating: Warm refrigerated soup on the stovetop over medium-low heat or in the microwave until heated through. For frozen soup, thaw overnight in the refrigerator before reheating.
• Make-ahead tip: Prepare the soup without the sour cream, refrigerate, then add the sour cream when reheating for the freshest flavor and texture.

Frequently Asked Questions about Chicken Enchilada Soup

Can I make this Chicken Enchilada Soup in a slow cooker?

Absolutely! This recipe adapts perfectly to a slow cooker chicken enchilada soup. Simply add all ingredients except sour cream to your slow cooker, cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and stir in the sour cream before serving.

How spicy is this Chicken Enchilada Soup?

With 2 jalapeños, this soup has a moderate heat level. For a milder version, remove the seeds and membranes from the jalapeños or reduce to just one pepper. For a spicier kick, add a diced chipotle pepper or a dash of cayenne.

What are the best gluten-free chicken enchilada soup options?

This soup is naturally gluten-free as written, but always double-check your taco seasoning and chicken broth ingredients for hidden gluten. Use certified gluten-free products if you’re cooking for someone with celiac disease.

Can I make this soup dairy-free?

Yes! For a dairy-free version, substitute the butter with olive oil and replace the sour cream with coconut cream or your favorite dairy-free sour cream alternative.

Conclusion

This Chicken Enchilada Soup brings all the flavors you love about enchiladas into a comforting, hearty soup that’s perfect year-round. Whether you’re looking for an easy chicken enchilada soup for dinner, a healthy chicken enchilada soup with beans for nutritional balance, or a creamy chicken enchilada soup with cheese to satisfy comfort food cravings, this versatile recipe has you covered.

The beauty of this soup is its adaptability – make it as simple or as loaded as you like, adjust the spice level to suit your preferences, and customize it with your favorite toppings. It’s also perfect for meal prep, freezes beautifully, and actually improves in flavor overnight.

Have you made this Chicken Enchilada Soup? Let us know in the comments how you customized it and what toppings were your favorite! Don’t forget to share this recipe with friends and family who love Mexican-inspired comfort food.

Now you’re ready to enjoy the best Chicken Enchilada Soup – buen provecho!

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