Chicken Enchiladas Cream Soup: A Delicious & Easy Recipe

Chicken Enchiladas Cream Soup: Imagine all the comforting, cheesy goodness of chicken enchiladas, but in a warm, satisfying soup! This isn’t just another soup recipe; it’s a flavor explosion that will transport you straight to a cozy Mexican kitchen. Forget spending hours rolling enchiladas – this recipe captures all those beloved flavors in a fraction of the time.

Enchiladas, a staple in Mexican cuisine, have a rich history dating back to the Mayan civilization. Traditionally, corn tortillas were dipped in chili sauce and filled with small fish. Over time, the fillings evolved, and cheese, beans, and various meats became popular. Our Chicken Enchiladas Cream Soup pays homage to this culinary heritage while offering a modern, convenient twist.

What’s not to love? This soup is incredibly flavorful, boasting a creamy, cheesy broth, tender chicken, and that signature enchilada spice. It’s the perfect weeknight meal because it’s quick to prepare and uses readily available ingredients. Plus, the creamy texture is incredibly comforting, making it a crowd-pleaser for both kids and adults. Get ready to experience the magic of enchiladas in a whole new way!

this Recipe

Ingredients:

• For the Soup Base:
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and minced (optional, for heat)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon oregano
• 4 cups chicken broth
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 cup heavy cream
• Salt and pepper to taste
• For the Chicken:
• 1.5 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• For the Enchilada Flavor:
• 1 (10 ounce) can red enchilada sauce
• For the Toppings (Optional but Recommended!):
• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Chopped green onions
• Fresh cilantro, chopped
• Avocado, diced
• Tortilla strips or crushed tortilla chips
• Lime wedges

Preparing the Chicken:

1. First, let’s get the chicken ready. In a medium bowl, toss the chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of garlic powder, salt, and pepper. Make sure the chicken is evenly coated with the spices.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken breasts to the skillet.
3. Cook the chicken for about 6-8 minutes per side, or until it’s cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure!
4. Remove the cooked chicken from the skillet and let it rest for about 5-10 minutes. This allows the juices to redistribute, resulting in more tender chicken.
5. Once the chicken has rested, shred it using two forks. You can also use a stand mixer with the paddle attachment on low speed for a super quick shredding method. Set the shredded chicken aside.

Building the Soup Base:

1. Now, let’s move on to the soup base. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
2. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic, chopped red bell pepper, and minced jalapeno (if using) to the pot. Cook for another 3-5 minutes, until the bell pepper is slightly softened and the garlic is fragrant.
4. Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for about 1 minute, stirring constantly, until the spices are fragrant. This helps to bloom the spices and enhance their flavor.
5. Pour in the chicken broth and the can of diced tomatoes and green chilies (Rotel). Bring the mixture to a simmer.
6. Add the rinsed and drained black beans and corn to the pot. Stir to combine.
7. Reduce the heat to low, cover the pot, and let the soup simmer for at least 15 minutes. This allows the flavors to meld together beautifully. You can simmer it for longer, even up to an hour, for an even richer flavor.

Adding the Enchilada Flavor and Chicken:

1. Stir in the can of red enchilada sauce. This is what gives the soup that signature enchilada flavor!
2. Add the shredded chicken to the soup. Stir to combine and ensure the chicken is heated through.
3. At this point, you have a couple of options for the texture of your soup. If you prefer a chunkier soup, you can leave it as is. If you prefer a smoother soup, you can use an immersion blender to partially or fully blend the soup.
4. For a partially blended soup: Use an immersion blender to blend about half of the soup, leaving some chunks of vegetables and chicken. This creates a nice balance of textures.
5. For a fully blended soup: Use an immersion blender to blend the entire soup until it’s smooth and creamy. Be careful when blending hot liquids!
6. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be sure to vent the blender lid to prevent pressure from building up.
7. Once you’ve achieved your desired consistency, stir in the heavy cream. This adds richness and creaminess to the soup.
8. Season the soup with salt and pepper to taste. Remember that the enchilada sauce and chicken broth already contain salt, so start with a small amount and add more as needed.
9. Let the soup simmer for another 5-10 minutes to allow the flavors to meld together.

Serving and Toppings:

1. Ladle the Chicken Enchilada Cream Soup into bowls.
2. Now for the fun part: the toppings! This is where you can really customize your soup to your liking.
3. Here are some topping suggestions:
   • Shredded cheddar cheese
   • Sour cream or Greek yogurt
   • Chopped green onions
   • Fresh cilantro, chopped
   • Diced avocado
   • Tortilla strips or crushed tortilla chips
   • Lime wedges
4. Let everyone add their own toppings and enjoy! A squeeze of lime juice really brightens up the flavors.

Tips and Variations:

• Spice Level: Adjust the amount of jalapeno to control the heat level. You can also use a milder enchilada sauce if you prefer less spice.
• Chicken: You can use leftover rotisserie chicken instead of cooking chicken breasts. Simply shred the rotisserie chicken and add it to the soup.
• Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version. You can also add more vegetables, such as zucchini, carrots, or celery.
• Slow Cooker: This soup can easily be made in a slow cooker. Simply combine all the ingredients (except the heavy cream) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir in the heavy cream before serving.
• Freezing: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave. It’s best to add the toppings fresh after reheating.
• Make it Lighter: Substitute the heavy cream with half-and-half or even plain Greek yogurt for a lighter version. The Greek yogurt will add a slight tang, so adjust the seasoning accordingly.
• Add Rice: For a heartier soup, add a cup of cooked rice (white or brown) to the soup during the last 15 minutes of simmering.
• Cheese Options: Feel free to experiment with different types of cheese for topping. Monterey Jack, pepper jack, or even a Mexican cheese blend would be delicious.

Enjoy your delicious and comforting Chicken Enchilada Cream Soup! I hope you love it as much as I do!

Conclusion:

And there you have it! This Chicken Enchiladas Cream Soup isn’t just another soup recipe; it’s a flavor explosion that brings all the comforting goodness of chicken enchiladas into a warm, creamy bowl. I truly believe this is a must-try recipe for anyone who loves Mexican-inspired flavors and craves a hearty, satisfying meal. It’s quick enough for a weeknight dinner but impressive enough to serve to guests.

What makes this soup so special? It’s the perfect balance of savory chicken, creamy broth, and that unmistakable enchilada spice. The blend of cheeses melts beautifully, creating a rich and decadent texture that will have you coming back for seconds (and maybe thirds!). Plus, it’s incredibly versatile.

Looking for serving suggestions? I love to top mine with a dollop of sour cream or Greek yogurt for extra tanginess. A sprinkle of fresh cilantro adds a burst of freshness, and a few crispy tortilla strips provide a satisfying crunch. You could also add a squeeze of lime juice for a zesty kick. For those who like a little heat, a dash of your favorite hot sauce or a sprinkle of red pepper flakes will do the trick.

But the fun doesn’t stop there! Feel free to experiment with variations to make this soup your own. If you’re a vegetarian, you can easily substitute the chicken with black beans or pinto beans for a protein-packed, meat-free version. You could also add other vegetables like corn, bell peppers, or zucchini for extra nutrients and flavor. If you prefer a thicker soup, simply add a little more cornstarch slurry. And if you’re short on time, you can use pre-cooked rotisserie chicken to speed up the process.

I’ve even tried making this soup in a slow cooker, and it turned out amazing! Just throw all the ingredients (except the cheese and toppings) into the slow cooker, cook on low for 6-8 hours, and then stir in the cheese before serving. It’s the perfect set-it-and-forget-it meal for busy days.

This Chicken Enchiladas Cream Soup is more than just a recipe; it’s an experience. It’s a warm hug on a cold day, a comforting bowl of deliciousness that will leave you feeling satisfied and happy. It’s a crowd-pleaser that’s sure to become a family favorite.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. I’m confident that this recipe will quickly become a staple in your kitchen, just like it has in mine.

I’m so excited for you to try this recipe and experience the magic of Chicken Enchiladas Cream Soup for yourself. Once you’ve made it, I would absolutely love to hear about your experience! Did you make any variations? What toppings did you use? What did your family think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to create even better recipes in the future. Happy cooking!