Chicken Enchilada Soup

This Chicken Enchilada Soup is the ultimate comfort food — rich, cheesy, and bursting with bold Mexican-inspired flavors. Made in one pot and ready in under 30 minutes, it’s a quick and easy dinner that feels like a restaurant-quality meal. Tender shredded chicken combines with black beans, corn, green chiles, and tomatoes, all simmered in a creamy enchilada broth. Topped with your favorite garnishes, it’s a hearty meal that will warm you from the inside out.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 2 to 3 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 cup masa harina
• 3 cups low-sodium chicken stock or broth
• 2 cups cooked shredded or chopped chicken (rotisserie chicken works perfectly)
• 14 ounces enchilada sauce
• 15-ounce can black beans, rinsed and drained
• 1 cup frozen corn kernels
• 15-ounce can diced tomatoes (fire roasted recommended)
• 4-ounce can chopped green chiles
• Salt and pepper to taste
• 4 ounces cream cheese, cubed and room temperature
• 4 ounces sharp cheddar cheese, grated (about 1 cup)
• 4 ounces Monterey Jack cheese, grated (about 1 cup)
  Optional Toppings: Cilantro, sour cream, tortilla chips or strips, avocado, diced tomato, shredded cheese, and green onions

Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and cook for about 4 minutes until translucent.
2. Add Garlic and Seasoning: Stir in minced garlic and ground cumin, cooking for 1 more minute until fragrant.
3. Incorporate Masa Harina: Add masa harina and cook for another minute, stirring constantly to avoid burning.
4. Add Chicken Stock: Slowly whisk in one cup of chicken stock until smooth, then add the remaining stock. Continue whisking until well combined.
5. Add Main Ingredients: Stir in shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, green chiles, salt, and pepper. Bring the mixture to a gentle simmer over medium heat.
6. Simmer and Thicken: Let the soup simmer for about 10 minutes, stirring occasionally to prevent sticking.
7. Add Cheeses: Stir in cream cheese until fully melted. Gradually add cheddar and Monterey Jack cheeses, stirring until smooth and creamy.
8. Serve and Garnish: Ladle the soup into bowls and top with your favorite garnishes — tortilla strips, sour cream, avocado, or fresh cilantro.

Serving and Storage Tips

Serving Tips:

• Serve the soup hot and fresh with a side of tortilla chips, cornbread, or warm flour tortillas.
• Offer a topping bar with sour cream, shredded cheese, cilantro, avocado, and diced tomatoes for guests to customize their bowls.
• Garnish with fresh lime juice to add brightness and balance the richness of the cheese.
• For extra crunch, top with crispy tortilla strips or crushed tortilla chips just before serving.
• Pair with a fresh salad like avocado lime salad or a Mexican street corn salad for a complete meal.

Storage Tips:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or milk to thin if it thickens.
• Freeze cooled soup in freezer-safe containers or bags for up to 3 months.
• Thaw in the refrigerator overnight before reheating.
• Avoid freezing with toppings like sour cream or avocado; add those fresh after reheating.

Variations

1. Spicy Chicken Enchilada Soup – Add diced jalapeños or a few dashes of hot sauce for an extra kick.
2. Green Enchilada Soup – Swap red enchilada sauce for green and use Monterey Jack cheese for a milder flavor.
3. Creamy White Chicken Enchilada Soup – Use white beans instead of black beans and add heavy cream for richness.
4. Vegetarian Enchilada Soup – Omit chicken and add extra beans, bell peppers, and zucchini for a hearty vegetarian version.
5. Slow Cooker Chicken Enchilada Soup – Combine all ingredients (except cheese) in a slow cooker and cook on low for 6 hours, adding cheese at the end.
6. Instant Pot Version – Pressure cook all ingredients for 8 minutes, then stir in cheeses after releasing pressure.
7. Beef Enchilada Soup – Replace chicken with browned ground beef or shredded beef for a richer flavor.
8. Turkey Enchilada Soup – A perfect way to use leftover Thanksgiving turkey instead of chicken.
9. Low-Carb Chicken Enchilada Soup – Skip the masa harina and corn, and use extra cheese or cream to thicken.
10. Black Bean and Corn Enchilada Soup – Increase the quantity of beans and corn and reduce chicken for a hearty vegetarian option.
11. Smoky Chipotle Enchilada Soup – Add a tablespoon of chipotle peppers in adobo sauce for smoky heat.
12. Cheesy Ranch Chicken Enchilada Soup – Mix in a tablespoon of ranch seasoning and top with crispy bacon bits.
13. Southwest Chicken Enchilada Soup – Add diced bell peppers and a dash of chili powder for a Tex-Mex twist.
14. Lightened-Up Version – Use reduced-fat cheeses and skip cream cheese to cut down on calories without losing flavor.
15. Loaded Chicken Enchilada Soup – Top generously with avocado, sour cream, cilantro, crushed tortilla chips, and jalapeño slices for a “fully loaded” experience.

FAQs

1. Can I make Chicken Enchilada Soup ahead of time?
   Yes! It reheats beautifully, so you can make it up to two days in advance and reheat before serving.
2. What can I use instead of masa harina?
   Cornmeal or crushed tortilla chips can be used as substitutes for thickening, though masa harina gives the most authentic flavor.
3. Can I use raw chicken instead of cooked?
   Yes. Add diced raw chicken before simmering and cook until fully done (about 15 minutes).
4. How do I make it gluten-free?
   Ensure your enchilada sauce and masa harina are labeled gluten-free, and you’re good to go.
5. Can I make it dairy-free?
   Yes. Replace cheeses with dairy-free alternatives and omit cream cheese or use a plant-based substitute.
6. How do I make it extra thick?
   Use a little more masa harina or simmer longer to let the broth reduce naturally.
7. Can I add rice or pasta?
   Yes, cooked rice or small pasta like ditalini can be added for a heartier meal.
8. What toppings go best with this soup?
   Cilantro, shredded cheese, sour cream, tortilla chips, avocado, and lime wedges all work perfectly.
9. Can I double this recipe for a crowd?
   Absolutely. It scales up beautifully and is perfect for potlucks or game-day gatherings.
10. How spicy is this soup?
    It’s mild to medium, but you can adjust spice by choosing a hot enchilada sauce or adding chili powder or jalapeños.

This Chicken Enchilada Soup is everything you love about enchiladas in a cozy, spoonable form. It’s flavorful, filling, and incredibly easy to make, making it perfect for weeknight dinners or casual get-togethers. The combination of creamy cheese, bold enchilada sauce, and tender chicken makes this dish a family favorite that’s sure to be requested again and again. Serve it with tortilla chips or warm cornbread for a complete and satisfying meal.

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