Introduction to Chicken Enchilada Soup
Why Chicken Enchilada Soup is a Must-Try
If you're searching for comfort food that warms you from the inside out, look no further than chicken enchilada soup. This delightful dish combines tender chicken, robust flavors, and creamy textures in a single bowl of goodness. Whether you're enjoying a cozy night in or feeding a group of friends, this soup is sure to impress.
One of the best features of chicken enchilada soup is its versatility. It can easily be customized to accommodate various palates—add more spice for a kick or toss in some extra veggies to pack in the nutrients. Plus, with minimal prep and cooking time, you can whip up a delicious meal even on the busiest of days.
Not to mention, it's a fantastic way to make use of leftover chicken or incorporate pantry staples, making it both economical and convenient. According to the USDA, soups are an excellent way to increase vegetable intake, so it's a win-win when you incorporate your favorites into this recipe.
So, grab your ingredients, and let’s embark on this culinary adventure that blends the rich flavors of Mexican cuisine with the simplicity of a one-pot meal. You won’t regret it!
Ingredients for Chicken Enchilada Soup
Creating a delicious chicken enchilada soup starts with the right ingredients! Here’s a breakdown of what you’ll need for this comforting dish.
Essential Seasonings
To truly bring out the flavors in your soup, don't skimp on the seasonings. Here’s what you need:
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
These spices work together to create a rich and vibrant flavor profile that will elevate your chicken enchilada soup to new heights.
Key Soup Ingredients
Now, let’s dive into the main ingredients that will form the heart of your soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 diced yellow onion
- 1 diced jalapeno (seeds removed if you prefer less heat)
- 3 minced cloves of garlic
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies (undrained)
- 15 oz. black beans (drained and rinsed)
- 15 oz. canned whole kernel corn (drained)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz. cream cheese (cubed and softened)
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese (or more cheddar)!
With these ingredients, you're on your way to crafting a cozy, flavorful chicken enchilada soup that will warm you up on even the chilliest of nights. For more information on the nutritional benefits of these ingredients, check out resources from Healthline.
Preparing Chicken Enchilada Soup
Making a delicious chicken enchilada soup is not only easy but incredibly fun! Let’s go through the steps to create a soup that’s perfect for a cozy dinner or weekly meal prep. Grab your apron, and let's cook!
Gather and prep ingredients
Before you get started, it’s important to have all your ingredients ready to go. Here’s a quick checklist to ensure you have everything at hand:
- Seasonings: chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper.
- Soup essentials: butter, olive oil, yellow onion, jalapeño pepper, garlic, enchilada sauce, diced tomatoes with chilies, black beans, corn, hot sauce (optional), chicken broth, boneless skinless chicken breast, cream cheese, cheddar cheese, and Monterey Jack cheese.
Prep your veggies by dicing the onion, jalapeño (remember to remove the seeds for less heat), and mincing the garlic. Also, cube the cream cheese so it can soften while you’re busy with the other steps.
Sauté onions and peppers
In a large pot, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and jalapeño, letting them sauté for about 4 minutes until they soften. Stir in the minced garlic and cook for an additional minute. The aroma will be divine, setting the stage for your chicken enchilada soup!
Cook and shred chicken
Next, pat the boneless skinless chicken breast dry and season it generously with salt and pepper. Add it to your pot along with the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Bring the mixture to a gentle boil and allow the chicken to cook through for about 15-20 minutes. Remember, a slow simmer will yield a tender outcome, so avoid a rapid boil! Once cooked, remove the chicken and shred it using two forks before returning it to the pot.
Combine soup ingredients
Now it’s time to combine everything together. Stir in the softened cream cheese until it’s fully melted and incorporated into the soup. This will add a wonderful creaminess to the dish.
Stir in cream cheese and cheese
Last but not least, gently fold in the shredded cheddar and Monterey Jack cheese. Let them melt into the soup for that cheesy goodness that keeps you coming back for more. Don’t forget to taste and adjust any seasonings if needed!
And there you have it—a comforting, flavorful chicken enchilada soup that’s ready to serve. Perfect for lunch or dinner, and great for meal prep, this soup will certainly become a new favorite!
For more delicious ideas, check out Cooking Light or Food Network for inspiration. Happy cooking!
Variations on Chicken Enchilada Soup
Vegetarian Enchilada Soup Options
If you're looking to go meatless, easily transform this chicken enchilada soup into a delicious vegetarian delight. Swap the chicken for hearty vegetables like zucchini, bell peppers, or mushrooms. You can also incorporate protein-rich beans such as pinto or black beans for added texture. Another great option is to include lentils, which bring a nice nutty flavor to the dish. For extra creaminess, try adding in vegan cream cheese or cashew cream instead of traditional cream cheese.
Different Protein Choices
For those who aren't keen on chicken, there are plenty of flavorful alternatives! Turkey or beef can be a great substitute, giving the soup a different twist. If you prefer something with a kick, consider adding diced chorizo for depth. Alternatively, if you have turkey bacon handy, it can lend a smoky flavor that pairs perfectly with the spices. On days when you're short on time, rotisserie chicken is an excellent go-to; simply shred it and toss it in! For more delicious protein ideas, explore the American Heart Association for healthy choices.
Cooking Notes for Chicken Enchilada Soup
Tips for Perfect Cheese Melt
For that delightful, gooey cheese texture in your chicken enchilada soup, it's essential to add the cheese at the right moment. Reduce the heat to low before incorporating the shredded cheese. This way, it melts evenly without clumping. If you prefer a spicier kick, consider substituting with a spicy cheese like Cabot Hot Habanero for an extra flavor punch.
Using Leftover Chicken
Transform your leftover chicken into a hearty meal! Simply shred about 2 cups of cooked chicken — rotisserie works beautifully here. Add it during the last 15 minutes of simmering. This not only saves time but also enhances the depth of flavor as the ingredients meld together. For excellent tips on using rotisserie chicken, check out this article. Enjoy a cozy bowl of chicken enchilada soup without the fuss!
Serving suggestions for Chicken Enchilada Soup
Ideal toppings and sides
When it comes to elevating your chicken enchilada soup, the right toppings make all the difference. Consider garnishing with:
- Fresh cilantro for a pop of color and flavor.
- Slices of avocado or a dollop of sour cream to add creaminess.
- Crispy tortilla strips or crushed tortilla chips for that delightful crunch.
- A sprinkle of lime juice for that tangy zing.
Pair your soup with a side of cornbread or a simple side salad for a complete meal. The contrast of textures and flavors will leave your taste buds dancing!
Best serving vessels
For a cozy presentation, serve your chicken enchilada soup in rustic, deep bowls that hold the heat well. Consider opting for:
- Traditional ceramic bowls that provide an inviting, homey feel.
- Mason jars for a fun, casual vibe, especially for gatherings.
- Individual ramekins if you’re serving at a dinner party—their charm adds a personal touch.
No matter which vessels you choose, your guests will appreciate the delightful experience of enjoying this flavorful soup!
Time Details for Chicken Enchilada Soup
Preparation Time
With just 10 minutes of prep, you can easily get your ingredients ready. It's straightforward—chop your veggies, measure out your seasonings, and soften that cream cheese.
Cooking Time
The cooking process takes about 35 minutes. In this time, you'll let all those flavors meld together beautifully, ensuring a delicious bowl of soup.
Total Time
In total, you’re looking at 45 minutes from start to finish. Perfect for a weeknight dinner or cozy weekend meal!
For more tips on cooking, check out this guide on meal prepping. It can help save time on your cooking adventures!
Nutritional Information for Chicken Enchilada Soup
Calories
A hearty serving of Chicken Enchilada Soup contains approximately 242 calories. This makes it a satisfying yet guilt-free meal option, perfect for those busy weeknights when you still want something cozy and fulfilling.
Protein
Packed with goodness, each bowl offers around 23 grams of protein. With chicken as the primary ingredient, this soup not only satisfies your hunger but also helps support muscle repair and overall health.
Sodium
On the sodium front, this delicious soup has about 670 mg per serving. While it adds flavor, it’s always a good idea to monitor sodium intake, especially if you're watching your heart health. You can adjust the salt or opt for low-sodium broth to customize it to your dietary needs.
This Chicken Enchilada Soup is not just tasty; it’s balanced and can easily fit into a healthy lifestyle. If you're interested in more nutritional details, check out resources from the USDA or the American Heart Association for further insights!
FAQs about Chicken Enchilada Soup
Can I make this soup in advance?
Absolutely! Chicken enchilada soup is great for meal prep. Make a big batch and store it in the refrigerator for up to five days. The flavors evolve beautifully, making it even tastier after a day or two.
How do I store leftovers?
To store leftovers effectively, let the soup cool completely before transferring it to an airtight container. You can keep it in the fridge for up to five days or freeze it for up to three months. Just remember to label your containers with the date for easy tracking!
What can I serve with chicken enchilada soup?
This hearty soup pairs wonderfully with a variety of sides. Consider serving it with:
- Crusty bread or warm tortillas
- A fresh salad with a zesty dressing
- Crispy tortilla chips for dipping
- Sliced avocado or guacamole on top
With these easy-to-follow tips, you’ll enjoy your chicken enchilada soup even more! For more delicious recipes, check out this link for more soup ideas.
Conclusion on Chicken Enchilada Soup
In conclusion, this chicken enchilada soup is a versatile, hearty dish perfect for any occasion. Whether you choose the stovetop or slow cooker method, you'll enjoy a delicious meal ready in less than an hour. Customize it to your taste, and make it a family favorite!
Chicken Enchilada Soup
Equipment
- large soup pot
- Crock 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 yellow onion diced
- 1 jalapeno pepper diced with seeds removed
- 3 cloves garlic minced
- 10 oz. red 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)
- 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.
- 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, 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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