Chicken Enchilada Soup Recipe
Ingredients
- 1 ½ lbboneless
skinless chicken thighs
- 18 ounce package of cream cheese
- 1 mediumsize yellow onion
- 115 ounce can of corn
- 115 ounce can of red enchilada sauce
- `1 10 ounce can of rotel tomatoes
i use the one with lime juice and cilantro
- 116 ounce can of mild chili beans
- 2 tbspchicken bouillon
i use better than bouillon and then 10 to 12 cups of water
- 1smaller green pepper
- 6green onions
- 3 clovesgarlic
- jack
mozzarella or cheddar cheese, shredded
- corn tortilla chips
- avocado
optional
- 2 tbspbutter
- salt
- pepper
- onion and garlic powder
- sprinkle of cumin
- sour cream
- *pictures and links and descriptions of all products used are in the post not on this recipe card
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Directions
- 1
Add the butter to a large soup pot. Dice your pepper and your onions and mince your garlic. Add this to the butter and sauté all this for a few minutes until it is soft. Add a sprinkle of cumin to them and stir. I do not measure spices but I use about 1/4 teaspoon. You can use less, none, or more.
- 2
Pat dry your chicken thighs and sprinkle them all lightly on both sides with salt and pepper plus the garlic and onion powder. Add them to the pot and let them get golden brown and turn over and brown the other side. I cooked this for about 15 to 20 minutes. Keep an eye so the onions and garlic don't burn. Remember the cans of the stuff you are using has salt as well as the bouillon so do not over salt.
- 3
Add the cans of tomatoes, corn (drain the corn) the beans, and the enchilada sauce. Bring to a simmer and simmer 5 to 10 minutes.
- 4
Next, add your bouillon and sauté for a minute or two and then add your water. If you want it thicker add less water.
- 5
Bring this to a simmer, cover and simmer one hour. Stir occasionally. You can also add all this at this point to a slow cooker and cook on low 6 to 8 hours.
- 6
At the one hour mark, carefully remove you chicken thighs, add them to a plate or a bowl and let them cook slightly and then shred the chicken.
- 7
Add this chicken back to the pot.
- 8
Next, cut up your cream cheese. I usually let this sit out while the soup simmers so it's soft. Cut the cream cheese into small cubes and add to a large bowl. Add two to three cups of the hot broth to the cream cheese and whisk until it is creamy. Then add to the soup. Turn off the heat and stir this for a few minutes until it is combined and creamy.
- 9
Taste and you can adjust your salt or seasonings.
- 10
Serve with crushed tortilla chips, shredded cheese on top, green onions, sour cream or avocado.
Chicken Enchilada Soup Recipe
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About this Recipe
Craving a hearty, comforting meal that warms you from the inside out on a chilly evening? This Chicken Enchilada Soup recipe delivers robust flavors and satisfying textures perfect for any cold weather night. It’s an easy-to-make soup that brings the savory goodness of your favorite enchiladas into a cozy bowl.
Why This Chicken Enchilada Soup Works
What makes this soup truly special is its rich and complex flavor profile. It combines tender boneless, skinless chicken thighs with a vibrant mix of beans, corn, and tomatoes, all simmered in a creamy, flavorful broth enhanced by red enchilada sauce and cream cheese. The result is a deeply satisfying dish that feels both indulgent and wonderfully familiar, perfect for cooler nights.
Prepare to enjoy a delicious and flavorful broth, brimming with savory bites of chicken, sweet corn, and hearty beans. The addition of cream cheese lends a smooth, luxurious texture, while red enchilada sauce ties all the classic flavors together. Fresh garlic, green pepper, and green onions brighten the soup, creating a well-rounded and incredibly comforting experience. A sprinkle of cumin adds a lovely warmth, deepening the overall taste.
This versatile Chicken Enchilada Soup offers many opportunities for personal touches. While the recipe calls for mild chili beans, you could also consider other canned beans for a slightly different character. Feel free to use your favorite variety of shredded cheese—whether it’s jack, mozzarella, or cheddar—to melt into each serving. The Rotel tomatoes with lime juice and cilantro add a specific zest, but any variety will work to contribute to the tomato base.
Serve this comforting soup piping hot, topped generously with shredded cheese, a dollop of sour cream, and a side of crunchy corn tortilla chips for dipping. An optional slice of fresh avocado adds a lovely creamy contrast. It's the ideal meal for family dinners on cooler nights or when you need a little extra warmth and comfort.