Cheesy Chicken Enchilada Soup

Description

This Cheesy Chicken Enchilada Soup is a rich, creamy, and flavorful dish that combines tender shredded chicken, beans, corn, and enchilada sauce, all simmered together and finished with melted cheese. It delivers all the comforting flavors of classic enchiladas in a warm, hearty soup.

Why You’ll Love This Recipe

• It has all the flavors of chicken enchiladas without the hassle of rolling tortillas.

• Quick and easy to prepare, perfect for weeknights.

• Customizable—adjust spice levels, swap proteins, or make it vegetarian.

• Creamy, cheesy, and filling, making it a complete meal in a bowl.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• olive oil

• onion, diced

• bell pepper, diced

• garlic, minced

• cooked shredded chicken (rotisserie works well)

• red enchilada sauce (or green if preferred)

• chicken broth

• diced tomatoes

• black beans, rinsed and drained

• corn kernels (frozen or canned)

• cream cheese, softened

• shredded cheddar or Monterey Jack cheese

• chili powder, cumin, salt, and pepper to taste

directions

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic; sauté until softened.

2. Stir in enchilada sauce, chicken broth, diced tomatoes, beans, and corn. Bring to a simmer.

3. Add shredded chicken and seasonings. Let simmer for 10–15 minutes to allow flavors to meld.

4. Stir in softened cream cheese until fully melted and smooth.

5. Add shredded cheese, stir until melted and the soup is creamy.

6. Serve hot with your favorite toppings such as tortilla strips, cilantro, sour cream, or avocado.

Servings and timing

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Servings: 6

Variations

• Spicy: Add jalapeños, cayenne pepper, or use spicy enchilada sauce.

• Vegetarian: Omit chicken, substitute vegetable broth, and add extra beans or vegetables.

• Protein swap: Use turkey, pork, or ground beef instead of chicken.

• Lighter version: Replace cream cheese with Greek yogurt for a tangier, lighter option.

• Extra creamy: Stir in heavy cream before serving.

storage/reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in a freezer-safe container for up to 3 months (note that the cream cheese may slightly change texture).

• Reheating: Warm gently on the stovetop over medium heat or microwave in short intervals, stirring often.

FAQs

1. Can I make this soup in a slow cooker?

Yes, combine all ingredients except cream cheese and shredded cheese in the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in cheeses before serving.

2. Can I use raw chicken instead of cooked?

Yes, add raw chicken breasts when simmering, then shred them once fully cooked before adding cream cheese and shredded cheese.

3. What toppings go well with this soup?

Great toppings include tortilla strips, avocado, sour cream, cilantro, jalapeños, or extra shredded cheese.

4. Can I make it dairy-free?

Yes, use dairy-free cream cheese and cheese alternatives or omit the cheese altogether.

5. How do I thicken the soup?

Allow it to simmer uncovered for a few extra minutes, or stir in more shredded cheese.

6. How do I make it thinner?

Add additional chicken broth or water until your desired consistency is reached.

7. Can I prepare this ahead of time?

Yes, you can make it 1–2 days in advance and reheat when ready to serve.

8. Can I use green enchilada sauce instead of red?

Yes, the flavor will be slightly tangier and less smoky, but equally delicious.

9. Is this recipe gluten-free?

Yes, as long as your enchilada sauce and broth are certified gluten-free.

10. What side dishes go well with this soup?

It pairs well with cornbread, quesadillas, or a fresh green salad.

Conclusion

Cheesy Chicken Enchilada Soup is a warm, hearty, and versatile recipe that brings all the bold flavors of enchiladas into a creamy, comforting bowl. With minimal effort and flexible ingredient options, it’s a perfect weeknight meal or a make-ahead dish for busy schedules

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