Hearty & Easy Chicken Enchilada Soup: Your New Favorite Comfort Food
Transform your cherished Mexican dish into this unbelievably tasty and straightforward Chicken Enchilada Soup. It’s a wholesome, flavorful, and incredibly filling soup that captures all the delicious essence of classic enchiladas in a warm, comforting bowl. Perfect for a cozy evening or feeding a hungry crowd, this recipe brings vibrant Mexican flavors right to your kitchen with minimal fuss.
Embrace Soup Season with a Delicious Mexican Twist
The moment the crisp autumn air arrives, signalling the official start of soup season, our thoughts naturally turn to warm, comforting meals. There’s an undeniable appeal to a steaming bowl of soup on a chilly day, offering both warmth and a sense of home. Building on the immense popularity of our Chicken Tortilla Soup, we embarked on a culinary journey to create another Mexican-inspired masterpiece, this time reimagining the beloved enchilada. The result? This incredibly satisfying Chicken Enchilada Soup.
This recipe boasts incredibly simple ingredients that magically meld together, creating a richly flavored and deeply satisfying soup that will quickly become a household favorite. It’s designed for ease without compromising on taste, making it an ideal choice for weeknight dinners or a relaxed weekend meal. Imagine tender chicken, savory enchilada sauce, and a hint of corn flavor, all thickened to perfection and topped with your favorite fresh garnishes. This is more than just a soup; it’s a comforting experience that brings the vibrant tastes of Mexico directly to your dining table.
Frequently Asked Questions About Chicken Enchilada Soup
For this flavorful Chicken Enchilada Soup, we primarily recommend using boneless, skinless chicken breasts. They cook up tender and are easy to shred or slice for inclusion in the soup. If you’re looking to save some precious time in the kitchen, a pre-cooked rotisserie chicken is an excellent shortcut; simply shred the meat and add it to the pot later in the cooking process, skipping the initial searing steps. Alternatively, boneless, skinless chicken thighs are a fantastic and often more economical option, especially if you prefer the richer flavor and slightly more tender texture of dark meat. Whichever you choose, ensure the chicken is cooked through before adding it back to the simmering soup.
While this Chicken Enchilada Soup is wonderfully hearty on its own, there are many ways to amp up its substance and nutritional value. For a truly robust meal, consider stirring in some canned corn (drained), black beans, or pinto beans (rinsed and drained) during the last 15-20 minutes of simmering. These additions not only add more texture and protein but also complement the Mexican flavors beautifully. Cooked rice, such as brown or white rice, can also be added directly to the individual bowls or stirred into the main pot right before serving for an extra dose of carbohydrates, making the soup even more substantial.
Absolutely! The base recipe for this enchilada soup is designed to be mildly flavored, appealing to a wide range of palates. However, if you crave a kick of heat, there are several easy ways to spice it up. You can incorporate about ½ teaspoon of chipotle powder or cayenne pepper along with the other spices during the initial cooking phase. For an even fresher and more intense heat, finely diced fresh jalapeños or serrano peppers can be added. If you prefer a milder, smoky heat, pickled jalapeños are a great option and can be added to individual servings as a topping. Remember to start with a small amount and taste as you go to achieve your desired level of spice.
Masa harina is a traditional Latin American corn flour that is finely ground from dried corn kernels that have been cooked and soaked in an alkaline solution (a process called nixtamalization). It’s most commonly known as the key ingredient for making authentic corn tortillas, tamales, and pupusas. In this Chicken Enchilada Soup recipe, masa harina plays a crucial dual role: it acts as both a thickener and a flavor enhancer. It imparts a subtle, authentic corn flavor that deepens the overall Mexican profile of the soup, and its fine texture helps create a wonderfully creamy and velvety consistency. You can typically find masa harina in the baking aisle of most grocery stores, often near other specialty flours, or in the international foods section alongside other Latin American products. While cornmeal can be used as a substitute in a pinch, be aware that the texture of your soup might be slightly different as cornmeal is coarser and lacks the unique flavor profile imparted by nixtamalized corn flour.
Yes, this recipe adapts beautifully to a slow cooker, making it an excellent option for hands-off cooking. To prepare in a crock pot: Place the raw chicken breasts into the slow cooker pot. Add 2 cartons (64 ounces) of chicken broth, all the seasonings (kosher salt, pepper, garlic, chili powder, cumin, onion powder), and the red enchilada sauce. Cook on low for approximately 6 hours, or until the chicken is tender and easily shredded. Once cooked, remove the chicken from the pot and shred or chop it into bite-sized pieces; then return it to the slow cooker. In a separate bowl, whisk together the masa harina with the remaining 1 carton (32 ounces) of chicken broth until smooth. Pour this mixture into the slow cooker along with half of the shredded Monterey Jack and sharp cheddar cheeses. Stir well, then increase the heat to high and continue to cook, stirring occasionally, until the soup thickens to your desired consistency. Serve hot with your favorite toppings.
Storing leftovers of this delicious Chicken Enchilada Soup is simple, and it reheats wonderfully! Once the soup has cooled completely, transfer it to an airtight container and store it in the refrigerator for up to 5 days. For longer storage, this soup is also freezer-friendly. Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It will keep well in the freezer for up to 3 months. To defrost, simply place the frozen soup in the refrigerator overnight. Reheat gently on the stove over medium-low heat, stirring occasionally, until it’s heated through. You can also reheat individual portions in the microwave. Freezing and reheating are excellent ways to enjoy this soup whenever a craving strikes!
Why You’ll Fall in Love with This Chicken Enchilada Soup
There are countless reasons to adore this Chicken Enchilada Soup, making it a standout in your recipe rotation. First and foremost, it offers all the bold, savory, and slightly spicy flavors of traditional chicken enchiladas without the labor of rolling individual tortillas. This makes it a fantastic weeknight option when you’re craving Mexican food but are short on time. The combination of tender chicken, robust enchilada sauce, and aromatic spices creates a depth of flavor that is both authentic and incredibly satisfying.
Secondly, its versatility is unmatched. As discussed in our FAQs, you can easily customize the heartiness and spice level to suit your family’s preferences. Add beans, corn, or rice for a more substantial meal, or dial up the heat with jalapeños or chipotle powder for those who enjoy a fiery kick. It’s also a fantastic recipe for meal prepping, as it stores well in the refrigerator and freezes beautifully, allowing you to enjoy homemade Mexican comfort food on demand.
Finally, this soup is more than just a meal; it’s an experience. The creamy texture, rich color, and aroma of simmering spices fill your home with warmth and invite everyone to gather around the table. Garnished with crispy tortilla strips, fresh cilantro, a dollop of sour cream, and extra cheese, each spoonful is a delightful medley of textures and tastes. Get ready to add this Chicken Enchilada Soup to your list of all-time favorite comfort food recipes!
Ingredients Needed: (See recipe card below for exact measurements)
How to Make Chicken Enchilada Soup: Step-by-Step Guide
Step 1: Prepare the Chicken. Generously season both sides of the boneless, skinless chicken breasts with ½ teaspoon of kosher salt and the black pepper. This initial seasoning is crucial for building layers of flavor in your soup.
Step 2: Sear the Chicken. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Once hot, add the vegetable oil. Carefully place the seasoned chicken breasts into the hot oil and sear them on both sides until beautifully browned. Avoid overcrowding the pan; you may need to cook the chicken in batches to ensure a proper sear. Searing the chicken adds depth of flavor and a lovely caramelized crust. Once seared, transfer the chicken to a plate and set it aside.
Step 3: Sauté Aromatics and Spices. To the same Dutch oven, add the minced garlic, chili powder, ground cumin, onion powder, and the remaining 1 ½ teaspoons of kosher salt. Cook, stirring constantly, for about 30 seconds until the spices become wonderfully fragrant. This step awakens their flavors and ensures they are fully incorporated into the soup base.
Step 4: Deglaze and Simmer Chicken. Reserve 2 cups of the unsalted chicken stock for later use. Add the remaining chicken stock to the pot and use a wooden spoon to scrape up any delicious browned bits from the bottom of the pan. These “bits” are packed with flavor and are essential for a rich soup base. Return the seared chicken breasts to the pot. Bring the liquid to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it simmer for 30 minutes, allowing the chicken to cook through and become tender.
Step 5: Slice the Chicken. Carefully remove the cooked chicken breasts from the pot. On a cutting board, thinly slice the chicken into uniform pieces, or you can shred it if you prefer. Return the sliced (or shredded) chicken back into the pot, ensuring it’s submerged in the flavorful broth.
Step 6: Prepare Masa Harina Slurry. In a separate bowl, whisk together the reserved 2 cups of chicken stock and the masa harina until a completely smooth slurry forms. This mixture will be used to thicken the soup and add its distinctive corn flavor. Make sure there are no lumps.
Step 7: Thicken the Soup. Slowly stream the masa harina slurry into the pot with the simmering soup, whisking continuously to prevent lumps from forming. Add the entire can of red enchilada sauce and stir it in thoroughly. Bring the soup back to a gentle simmer and continue to cook for an additional 30 minutes, stirring occasionally. During this time, the masa harina will work its magic, thickening the soup to a rich, creamy consistency and enhancing its overall flavor.
Step 8: Incorporate the Cheese. Once the soup has thickened, turn off the heat. Immediately add the shredded Monterey Jack cheese and the shredded sharp cheddar cheese to the hot soup. Stir gently but consistently until all the cheese has melted into a smooth, creamy texture. Taste the soup and adjust the seasoning if necessary, adding more salt or spices to your preference.
Serve your luscious Chicken Enchilada Soup hot, topped with crispy tortilla strips, fresh cilantro, a dollop of cooling sour cream, and extra shredded cheeses, if you desire. Each topping adds a wonderful contrast in texture and flavor, elevating the entire experience.
Want More Delicious Mexican-Inspired and Comforting Soup Recipes?
- White Chicken Enchilada Soup
- Creamy White Chicken Enchiladas
- Chicken Enchiladas with Red Sauce
- Ground Beef Enchiladas
- Easy Enchilada Rice
- Bisquick Enchilada Bake
- Lazy Chicken Enchiladas
- Crock Pot Chicken Tortilla Soup
- Chicken Taco Soup
- Hamburger Vegetable Soup
- 25 Fall Soup Recipes
Chicken Enchilada Soup
Indulge in the rich, comforting flavors of your favorite Mexican dish reimagined as this easy and delicious Chicken Enchilada Soup. This filling soup is brimming with savory enchilada spices and tender chicken, perfect for a cozy meal.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Author: Brandie Skibinski
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Ingredients
- 3 boneless, skinless chicken breasts
- 2 teaspoons kosher salt, divided use
- ½ teaspoon black pepper
- 1 Tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon onion powder
- 3 (32 ounce) cartons unsalted chicken stock, divided use
- 1 ¼ cups corn flour (masa harina)
- 10 ounce can red enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
Optional Toppings:
- tortilla strips
- fresh chopped cilantro
- sour cream
- shredded Monterey Jack and sharp cheddar cheeses
Instructions
- Season the chicken breasts on both sides with ½ teaspoon kosher salt and pepper.
- Heat a Dutch oven over medium-heat. Once hot, add the oil and sear the chicken on both sides. Do not crowd the pan, you may need to do this step in batches. Place the seared chicken on a plate, set aside.
- Add the garlic, chili powder, cumin, onion powder, and the remaining 1 ½ teaspoons salt into the pot and cook until fragrant, 30 seconds.
- Reserve 2 cups of chicken stock for later and add the rest to the pot and scrape the bits off the bottom of the pot.
- Add the browned chicken breasts back to the pot and bring to a boil, reduce heat to a simmer and simmer for 30 minutes covered so the chicken can finish cooking.
- Take the chicken out of the pot and thinly slice it (or shred). Add it back to the pot.
- Mix together the remaining 2 cups of chicken stock and the masa harina (corn flour) mixture until smooth. Slowly stream in this mixture into the pot while whisking.
- Mix in the enchilada sauce. Bring back to a simmer and simmer for an additional 30 minutes, stirring occasionally. The soup will thicken from the masa harina.
- Turn off the heat, add in the shredded Monterey Jack cheese and cheddar cheese.
- Stir until melted. Taste, adjust seasoning if necessary.
- Serve with more of the cheeses on top, the tortilla strips, cilantro, and sour cream.
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Notes
- You can use rotisserie chicken, chicken breasts, or chicken thighs for this recipe.
- Feel free to use your own homemade enchilada sauce if you prefer.
- Other ingredients can be added to make it heartier, such as corn, black beans, pinto beans, or rice. See the FAQ section above for more details.
- This soup can be frozen for longer storage. Refer to the FAQ section for detailed instructions on how to freeze and reheat.
Course: Main Course, Soup
Cuisine: American (with Mexican influences)
Nutrition
Calories: 535kcal | Carbohydrates: 37g | Protein: 40g | Fat: 24g | Sodium: 1854mg | Fiber: 1g | Sugar: 8g
Nutritional Disclaimer: The nutritional information provided is an estimate. It is not intended as professional advice. If calorie count and other nutritional values are important to you, we recommend running the ingredients through your preferred online nutritional calculator. Values may vary significantly based on brands and specific ingredients used.
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