Chicken Enchilada Soup Recipe

This Chicken Enchilada Soup is a hearty and flavorful fiesta in a bowl! Tender chicken, black beans, corn, and a medley of spices simmer in a rich and creamy broth, creating a satisfying and comforting soup that’s perfect for a cozy weeknight dinner or a casual gathering.

Ingredients

Here’s what you’ll need to make this Chicken Enchilada Soup:

• Boneless, skinless chicken breasts: The protein base of the soup.
• Chicken broth: Adds flavor and moisture. You can add an extra cup if you prefer a thinner soup.
• Red enchilada sauce: Adds a rich and slightly spicy flavor. You can use El Pato sauce or your favorite brand.
• Black beans: Rinsed and drained, adds protein and fiber.
• Rotel tomatoes and green chilies: Adds a spicy kick and a touch of Southwestern flavor.
• Corn: Adds sweetness and texture.
• Onion: Chopped, adds a savory base.
• Red bell pepper: Chopped, adds sweetness and color.
• Cumin: Adds a warm, earthy flavor.
• Garlic powder: Adds a hint of garlic flavor.
• Kosher salt: Enhances the overall flavor.
• Ground black pepper: Adds a touch of spice.
• Cream cheese: Adds creaminess and richness. You can substitute with cream of chicken soup if desired.
• Shredded cheddar cheese: Adds a cheesy topping.

For Serving:

• Tortilla strips
• Tortilla chips
• Shredded cheese
• Sour cream
• Cilantro

How to Make Chicken Enchilada Soup

Step 1: Add Ingredients to Slow Cooker

Place the chicken breasts in the bottom of a 5-quart slow cooker. Pour the chicken broth and red enchilada sauce over the chicken. Add the black beans, Rotel tomatoes, corn, onion, and red bell pepper. Stir in the cumin, garlic powder, salt, and pepper. Cover and cook on high for 3-4 hours, or on low for 5-7 hours, or until the chicken is cooked through.

Step 2: Shred Chicken and Stir in Cheese

Remove the chicken from the slow cooker and shred or cut it into bite-sized pieces. Stir in the cream cheese (or cream of chicken soup) until well combined. Return the chicken mixture to the slow cooker. Add the shredded cheddar cheese and cook on low for 30 minutes, or until the cheese is melted and the soup is heated through.

Step 3: Serve

Ladle the Chicken Enchilada Soup into bowls and top with tortilla strips or crushed tortilla chips, extra shredded cheese, sour cream, and cilantro, if desired. Serve hot and enjoy!

How to Serve

• Cozy Meal: Enjoy this Chicken Enchilada Soup as a warm and comforting meal on a chilly day.
• Pair with Sides: Serve with tortilla chips, avocado slices, or a side salad for a complete meal.
• Party Food: This soup is also a great option for potlucks and gatherings.

Make Ahead and Storage

Storing Leftovers

Store leftover Chicken Enchilada Soup without any toppings in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Reheating

Reheat the soup gently on the stovetop or in the microwave, stirring occasionally, until heated through.

FAQs

Can I make this soup on the stovetop?

Yes! Sauté the onion and bell pepper in olive oil, then add the remaining ingredients (except the chicken and cheese) and simmer until the vegetables are tender. Add shredded chicken and cheese until melted and warmed through.

Can I use a different type of beans?

Absolutely! Feel free to use your favorite beans or a different combination of beans.

Can I add other vegetables to this soup?

Yes, you can add other vegetables like diced zucchini, corn kernels, or chopped bell peppers.

How can I make this soup vegetarian?

Substitute the chicken with vegetables like zucchini, corn, or mushrooms, or use a plant-based protein like jackfruit or tofu.

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