What type of chicken works best for making Chicken Enchilada Soup?

You can use various types of chicken for this soup, including chicken breasts, boneless or bone-in thighs, and even leftover or rotisserie chicken. Bone-in thighs add extra flavor and remain tender with slow simmering, while chicken breasts offer a leaner option. Using pre-cooked or rotisserie chicken can save time and still deliver great taste. Choose the option that fits your preference for flavor and cooking time.

How can I make Chicken Enchilada Soup thicker without adding flour?

To thicken your soup without flour, try blending a portion of the cooked beans or corn from the soup and stirring the puree back in. This adds natural thickness and enhances the soup’s texture without changing the flavor. Another method is simmering the soup uncovered for a few extra minutes to reduce the liquid slightly for a thicker consistency.

What are some good side dishes to serve with Chicken Enchilada Soup?

Chicken Enchilada Soup pairs well with a variety of sides like Mexican rice, warm tortillas, or cornbread. Toasted garlic bread and grilled cheese sandwiches are also great companions. For a lighter option, serve with a fresh salad or roasted vegetables. These sides complement the creamy, savory flavors of the soup and help create a balanced meal.

Can I prepare Chicken Enchilada Soup in a slow cooker, and how?

Yes, to make this soup in a slow cooker, combine all ingredients except the shredded cheese, cream cheese, corn, and black beans in the crock pot. Cook on low for about 6 hours. After cooking, shred the chicken, then add back the corn, black beans, and cheeses. Stir well and cook for an additional 10-15 minutes until heated through and creamy.

How long can I store leftover Chicken Enchilada Soup safely, and does it freeze well?

Store leftover soup in an airtight container in the fridge for up to 3-5 days. For longer storage, freeze the soup for up to 3-4 months. When reheating from frozen, thaw overnight in the fridge and warm on the stovetop over medium heat, stirring occasionally. This helps maintain the soup’s creamy texture and flavor.

Chicken Enchilada Soup Recipe Made Easy In Crock Pot

Name: Chicken Enchilada Soup
Prep time: PT-495056H10M1S
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: – ½ teaspoon chili powder; – ½ teaspoon mustard powder; – ½ teaspoon garlic powder; – ½ teaspoon onion powder; – ¼ teaspoon cumin; – 1 pinch cinnamon; – 1 pinch cayenne pepper; – 1 tablespoon butter; – 1 tablespoon olive oil; – 1 yellow onion, diced; – 1 jalapeño pepper, diced, seeds removed; – 3 cloves garlic, minced; – 10 oz enchilada sauce; – 10 oz diced tomatoes with green chilies, undrained; – 15 oz black beans, drained and rinsed; – 15 oz whole kernel corn, drained; – 4 cups low-sodium chicken broth; – 1 large boneless, skinless chicken breast; – 4 oz cream cheese, cubed and softened; – 1 cup shredded cheddar cheese; – ½ cup shredded Monterey Jack or Mexican cheese blend; – Salt and pepper to taste; – Optional: 1-2 teaspoons chipotle chili in adobo sauce

Ingredients

– ½ teaspoon chili powder

– ½ teaspoon mustard powder

– ½ teaspoon garlic powder

– ½ teaspoon onion powder

– ¼ teaspoon cumin

– 1 pinch cinnamon

– 1 pinch cayenne pepper

– 1 tablespoon butter

– 1 tablespoon olive oil

– 1 yellow onion, diced

– 1 jalapeño pepper, diced, seeds removed

– 3 cloves garlic, minced

– 10 oz enchilada sauce

– 10 oz diced tomatoes with green chilies, undrained

– 15 oz black beans, drained and rinsed

– 15 oz whole kernel corn, drained

– 4 cups low-sodium chicken broth

– 1 large boneless, skinless chicken breast

– 4 oz cream cheese, cubed and softened

– 1 cup shredded cheddar cheese

– ½ cup shredded Monterey Jack or Mexican cheese blend

– Salt and pepper to taste

– Optional: 1-2 teaspoons chipotle chili in adobo sauce

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Instructions

First Step: Prepare Ingredients
Dice the yellow onion and jalapeño (removing seeds for less heat), mince garlic, and soften cream cheese if still cold. Measure out dry spices and have your shredded cheese ready. If chicken breasts are raw, pat dry and season with salt and pepper.

Second Step: Sauté Aromatics
In a large soup pot, heat butter and olive or avocado oil over medium heat until shimmering. Add diced onion and jalapeño, cooking for about 4 minutes until softened. Stir in minced garlic and cook for 1 minute more to release its aroma.

Third Step: Build the Soup Base
Add chicken breasts to the pot along with enchilada sauce, diced tomatoes with green chilies, black beans, corn, chicken broth, and combined dry seasonings. Bring the soup to a gentle boil.

Fourth Step: Cook Chicken
Lower the heat and simmer the chicken slowly for 15 to 20 minutes or until fully cooked through. Carefully remove the chicken from the pot and shred it with forks. Return the shredded chicken to the soup.

Fifth Step: Add Creamy Cheeses
Reduce heat to low. Stir in softened cream cheese until fully incorporated and smooth, then add shredded cheddar and Monterey Jack cheeses, stirring until melted. Taste and adjust seasoning with salt, pepper, and optional chipotle chili for heat.

Final Step: Serve and Garnish
Ladle the hot chicken enchilada soup into bowls. Garnish with fresh cilantro, chopped scallions, diced avocado, a dollop of sour cream or vegan yogurt, and crushed tortilla chips, if desired. Enjoy this comforting, creamy, and flavorful soup perfect for any night.

Last Step:

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Notes

🧀 Shred cheese from blocks for better melting and flavor.
🔥 Use spicy cheeses like pepper jack to add heat.
🥄 Avoid adding cheese when the soup is too hot to prevent separation.

Author: Brandi Oshea
Prep Time: 10 minutes
Simmering Time: 15-20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering
Cuisine: Mexican
Diet: Gluten-Free

Nutrition

Serving Size: 1 cup
Calories: 242-333
Sugar: 5-6 g
Sodium: 444-812 mg
Fat: 10-13 g
Saturated Fat: 2.5-6 g
Unsaturated Fat: -
Trans Fat: -
Carbohydrates: 23-35 g
Fiber: 5-15 g
Protein: 13-30 g
Cholesterol: 36-65.5 mg