Introduction to Chicken Enchilada Soup
If you're a young professional juggling a busy schedule, Chicken Enchilada Soup might just become your new favorite weeknight meal. Why? This dish packs a punch of flavor while delivering a comforting, satisfying experience that can be whipped up in about 30 minutes. Incorporating simple ingredients like chicken, black beans, and a zesty red enchilada sauce, it makes you feel like you’re indulging in a gourmet meal, without the need for extensive culinary skills.
One of the main benefits of Chicken Enchilada Soup is its versatility. Whether you're looking for a light dinner or a hearty lunch option, this soup can be tailored to fit your preferences. Plus, if you're short on time, you can easily use rotisserie chicken to speed up the process. Just imagine coming home to the lovely aroma of spices and warm goodness wafting through your kitchen—a perfect way to wind down after a long day.
According to recent studies, meals that are quick to prepare yet healthy contribute significantly to overall well-being, making this dish not only delicious but also a smart choice for those aiming to maintain a balanced lifestyle. Stay tuned as we dive into the detailed recipe that will help you bring this delightful soup to your table!
Ingredients for Chicken Enchilada Soup
Creating a delicious Chicken Enchilada Soup starts with the right combination of ingredients. Let’s break it down to help you prepare this hearty dish!
Essential Seasonings
The magic of this soup largely lies in its seasonings. Here’s what you’ll need:
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
These seasonings bring depth and warmth to your soup. Feel free to adjust the cayenne if you prefer a milder flavor!
Key Ingredients for the Soup
For the base of your Chicken Enchilada Soup, gather the following vital ingredients:
- 1 tablespoon butter and 1 tablespoon olive oil
- 1 diced yellow onion and 1 diced jalapeño (seeds removed for less heat)
- 3 minced garlic cloves
- 10 oz. red enchilada sauce, adding rich flavor
- 10 oz. diced tomatoes with green chilies (undrained)
- 15 oz. black beans (rinsed and drained)
- 15 oz. canned corn (drained)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast
- 4 oz. cream cheese
- 1 cup shredded cheddar cheese and ½ cup Monterey Jack cheese
With these ingredients, you’re on your way to creating a cozy, comforting bowl of soup that’s perfect for any night of the week! If you're interested in homemade enchilada sauce, check out this link for an easy recipe.
Step-by-Step Preparation of Chicken Enchilada Soup
Gather Your Ingredients
To get started on your Chicken Enchilada Soup, it’s essential to have everything at your fingertips. Here’s what you’ll need:
- Seasonings: chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper.
- Soup Essentials: butter, olive oil, a yellow onion, jalapeño pepper, minced garlic, red enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce, chicken broth, and chicken breast.
- Finishing Touches: cream cheese, cheddar cheese, and Monterey Jack cheese.
Having all your ingredients prepped and ready will make the cooking process smoother and more enjoyable!
Prepare the Seasonings
While you’re gathering your ingredients, combine the seasonings in a small bowl. This mix includes:
- ½ teaspoon each of chili powder, mustard powder, garlic powder, and onion powder.
- ¼ teaspoon cumin, along with a pinch each of cinnamon and cayenne pepper.
Set this aside, as it will add a delightful depth of flavor to your Chicken Enchilada Soup.
Sauté the Aromatics
Now it’s time to bring out the flavors! In a large soup pot, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and jalapeño pepper, sautéing for about 4 minutes until softened. Then, add the minced garlic and cook for an additional minute. The kitchen should be smelling heavenly by now!
Cook the Chicken
Pat your chicken dry and season each side with salt and pepper. Add the chicken breast to the pot along with the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Let the soup come to a gentle boil. Remember, keeping the heat low while simmering the chicken will keep it tender and juicy. Allow it to cook for about 15-20 minutes.
Shred the Chicken and Add the Cheeses
Once the chicken is cooked through, carefully remove it from the pot. Using two forks, shred the chicken into bite-sized pieces and return it to the soup. Now, stir in the cubed cream cheese until well incorporated, followed by the shredded cheddar and Monterey Jack cheeses. This is where the magic happens—watch as the soup turns creamy and luscious!
Do a taste test; adjust with any extra seasonings if needed. And there you have it! Your Chicken Enchilada Soup is ready to be served. It’s warm, comforting, and bursting with flavor—perfect for any occasion. Enjoy!
Variations on Chicken Enchilada Soup
Spicy Chicken Enchilada Soup
If you love a kick of heat, add extra jalapeños or a splash of your favorite hot sauce to your Chicken Enchilada Soup. For an even bolder flavor, consider stirring in some diced green chilies or using a spicier enchilada sauce. This variation is perfect for those chilly nights when you want something that warms you from the inside out. A sprinkle of fresh cilantro on top elevates it even further, giving it a fresh, zesty finish.
Vegetarian Enchilada Soup
For a delightful twist, swap out the chicken for vegetarian options like black beans or lentils. You can amp up the veggies by adding bell peppers, zucchini, or corn. This vegetarian enchilada soup remains creamy and comforting, thanks to the delicious cream cheese, making it a satisfying option for everyone. Don't be afraid to get creative with the toppings—avocado slices and crumbled tortilla chips make a great addition!
Explore more delicious variations to keep your weeknight dinners exciting!
Cooking Tips and Notes for Chicken Enchilada Soup
Pro Tips for Perfect Creamy Texture
To achieve a creamy texture in your Chicken Enchilada Soup, ensure the cream cheese is softened before adding it to the pot. For fast results, microwave cubed cream cheese covered in water for just 5 minutes. Gradually stir in the shredded cheese once the soup is on low heat to prevent it from becoming grainy. Remember, shredding cheese straight from the block enhances both flavor and meltability.
Advice on Chicken Cooking Methods
When it comes to cooking chicken for this delectable soup, simmering on low heat not only keeps the chicken juicy but also infuses the broth with rich flavors. Feel free to use bone-in chicken thighs for added taste. If you’re short on time, rotisserie chicken is a fantastic alternative—just add it during the last steps for a flavorful finish! For expert tips on chicken cooking methods, check out Serious Eats.
Serving Suggestions for Chicken Enchilada Soup
Garnishes that Enhance Flavor
Elevate your Chicken Enchilada Soup with a variety of flavorful garnishes! Fresh toppings can make all the difference:
- Cilantro: Adds a refreshing herbal note.
- Lime Wedges: A squeeze of lime brightens every bite.
- Sour Cream or Greek Yogurt: Creaminess that balances spice.
- Avocado Slices: For a rich and buttery texture.
- Tortilla Strips: A satisfying crunch you won't want to skip.
Feel free to mix and match to suit your palate!
Side Dishes to Pair with Soup
While your Chicken Enchilada Soup is hearty and satisfying on its own, a few side dishes can enhance your meal:
- Cornbread: Sweet and savory, it’s the perfect complement.
- Mexican Rice: Adds a flavorful base alongside your soup.
- Fresh Salad: A light and crisp salad balances the richness.
- Quesadillas: Cheesy goodness that’s always a favorite.
Combining these sides with your soup will create a delightful dining experience that’s worth savoring!
Time Breakdown for Chicken Enchilada Soup
Preparation Time
Getting ready to cook this delicious Chicken Enchilada Soup takes about 10-15 minutes. During this time, you’ll want to chop your veggies and combine your seasonings. Along with that, softening the cream cheese makes mixing in later a breeze.
Cooking Time
Once you’ve prepped, cooking the soup will take approximately 30 minutes. The combination of simmering chicken and blending in those cheesy flavors creates the perfect rich and creamy broth.
Total Time
In total, you’re looking at about 40-45 minutes from start to finish. It’s an easy weeknight dinner that packs a punch of flavor without taking a substantial time commitment. Perfect for busy young professionals like you!
Nutritional Facts for Chicken Enchilada Soup
When you're whipping up a delicious Chicken Enchilada Soup, it's good to know what you're serving up! Here’s a quick look at the nutritional facts to help you keep your meals balanced:
Calories
Each cup of this hearty soup contains approximately 242 calories, making it a satisfying and wholesome option for any meal.
Protein
With around 13 grams of protein per serving, this soup not only fills you up but also helps keep your muscle health in check, thanks to the chicken and beans.
Sodium
Keep an eye on your sodium intake; this recipe comes in at about 697 mg of sodium per cup. Pairing it with fresh ingredients can help balance it out!
As always, you can adjust ingredients to create a version of Chicken Enchilada Soup that best fits your dietary needs. Enjoy experimenting!
FAQs about Chicken Enchilada Soup
How can I store leftover Chicken Enchilada Soup?
Storing leftover Chicken Enchilada Soup is super easy! Simply transfer the soup to an airtight container and refrigerate it for up to three days. If you want to enjoy it later, you can freeze it for up to three months. Just make sure to let it cool completely before putting it in the freezer to maintain its flavor and texture.
Can I use leftover chicken in this recipe?
Absolutely! Using leftover chicken is a time-saver. Feel free to add about two cups of cooked chicken. Simply toss it in the pot when you add other ingredients and let it simmer for about 15 minutes to allow those delicious flavors to meld. It’s a fantastic way to reduce waste while keeping your soup packed with flavor.
What can I substitute for cream cheese?
If you're not a fan of cream cheese or simply don't have it on hand, you can substitute it with Greek yogurt or sour cream for a tangy twist. Cashew cream or blended silken tofu can also work if you're looking for a dairy-free alternative. Both options will give your Chicken Enchilada Soup a creamy consistency without sacrificing taste!
Conclusion on Chicken Enchilada Soup
In summary, Chicken Enchilada Soup is a delightful, flavorful dish that's perfect for any occasion. With its comforting texture and rich taste, it's a guaranteed crowd-pleaser. Easy to make and customize, this soup is sure to become a favorite in your kitchen. Enjoy making and sharing it with loved ones!
Chicken Enchilada Soup
Equipment
- large soup pot
Ingredients
Seasonings
- 0.5 teaspoon chili powder
- 0.5 teaspoon mustard powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 whole yellow onion, diced
- 1 whole jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 10 oz red enchilada sauce https://thecozycook.com/homemade-enchilada-sauce/
- 10 oz diced tomatoes with green chilies, undrained
- 15 oz black beans, drained and rinsed
- 15 oz canned whole kernel corn, drained
- 1 teaspoon hot sauce optional
- 4 cups chicken broth
- 1 large boneless skinless chicken breast or 2 small, see notes if using cooked chicken
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 0.5 cup Monterey Jack cheese, shredded Can also use more cheddar.
Instructions
Preparation
- Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey jack cheese from a block and set aside.
Cooking
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese.
- Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!
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