Chicken Enchilada Soup

Oh, let me tell you about my absolute favorite comfort food: Chicken Enchilada Soup! There’s something so cozy and delightful about a big bowl of this creamy, spicy goodness that makes me feel like I’m wrapped up in a warm blanket, even on the chilliest nights. I remember the first time I made it – I had a house full of friends for game night, and we were all bundled up on the couch. One spoonful in, and I knew I’d found a winner. The aroma filled the whole house, and before I knew it, everyone was slurping happily as the soup disappeared faster than my attempts to dish it out!

What I love the most about this Chicken Enchilada Soup is how versatile it is. You can make it creamier or spicier based on your preference, and it’s one of those dishes that gets even better when you let it sit for a bit. Plus, it’s perfect for meal prep! It warms the soul and fills the belly, making it ideal anytime you need a bit of comfort or a gathering with friends.

What’s in Chicken Enchilada Soup?

Chicken: The star of the show! Shredded chicken is a great way to add protein and flavor. I usually use rotisserie chicken for a quick fix, but grilled or poached chicken works beautifully too!

Enchilada Sauce: A rich, spicy sauce that’s a game-changer. You can go for a store-bought option or whip up your own if you’re feeling adventurous! I sometimes use green sauce for a tangy twist.

Black Beans: These little guys pack a protein punch and add a lovely texture to the soup. I always opt for low-sodium canned versions for convenience without all the added salt.

Corn: Sweet corn adds bright flavor and a pop of color! Fresh corn is fantastic when it’s in season, but frozen works just as well—seriously, no shame in that.

Diced Tomatoes: They bring in acidity and juiciness, enhancing the overall flavor profile. Fire-roasted diced tomatoes can kick it up a notch if you’re looking for a bolder taste.

Cream Cheese: This is what creates that creamy, dreamy texture. Trust me, it makes all the difference in bringing everything together!

Cheddar Cheese: Because can you ever have too much cheese? It melts wonderfully and gives that gooey, cheesy goodness.

Spices: Chili powder, cumin, garlic powder, and onion powder add layers of flavor. I like to sprinkle a little smoked paprika for that extra warmth!

Is Chicken Enchilada Soup Good for You?

You bet! This Chicken Enchilada Soup is packed with nutrients and flavor.

Chicken: A wonderful source of lean protein, perfect for muscle repair and overall health. Plus, it’s low in calories—bonus!

Black Beans: High in fiber, they aid in digestion and help keep you feeling full longer.

Corn: Rich in antioxidants and vitamins, corn provides a sweet crunch and adds a vibrant color to your bowl.

Diced Tomatoes: A great source of vitamins C and K, plus they contain lycopene, which is known for its health benefits.

Cheese: While it adds a delicious creaminess, it’s always good to keep an eye on portions if you’re watching your calories. You can swap for a low-fat cheese if desired.

All in all, this soup gives you a comforting, hearty meal without sacrificing nutrition!

Ingredients List

– 2 cups shredded chicken (rotisserie, grilled, or poached)
– 1 can (15 oz) enchilada sauce
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup corn (fresh, frozen, or canned)
– 1 can (14.5 oz) diced tomatoes
– 4 oz cream cheese
– 1 cup shredded cheddar cheese
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Optional toppings: Avocado, cilantro, lime wedges

Servings: Approximately 6-8 bowls.

How to Make Chicken Enchilada Soup?

1. In a large pot over medium heat, add the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, and onion powder. Stir to combine.

2. Slowly add 3 cups of water to the mixture, stirring until well combined. Bring to a simmer and let it cook for about 10-15 minutes to let the flavors meld.

3. Reduce the heat to low and add the cream cheese, stirring until it is fully melted and incorporated into the soup.

4. Stir in the shredded cheddar cheese until melted. This will make the soup creamy and cheesy—such a delight!

5. Check for seasonings, and if you like it a bit spicier, feel free to toss in some extra chili powder or hot sauce.

6. Serve hot with your favorite toppings like avocado, cilantro, or a squeeze of lime. Enjoy every delicious spoonful!

A Little Encore for Chicken Enchilada Soup

Now that we’ve warmed our bellies, let’s talk variations! If you want a vegetarian option, simply swap the chicken for more beans or veggies! You can also add some diced bell peppers or zucchini for an extra nutrient boost.

And if you’re finding leftovers in the fridge (if there are any, right?), this soup is even better the next day. Just add a little extra broth or water when reheating to keep it from getting too thick.

So, grab your favorite bowl and a comfy blanket, and give this Chicken Enchilada Soup a try. I promise it’ll become a cherished recipe in your home, just like it is in mine! Can’t wait to hear what you think!