Get ready to bring the fiesta to your kitchen with this remarkable Cheesy Chicken Enchilada Soup! This isn’t just any soup – it’s an explosion of flavors that’ll make your taste buds do a happy dance. Imagine sinking your spoon into a hearty, creamy blend that’s chock-full of succulent roasted chicken, tangy enchilada sauce, sweet corn, and protein-rich black beans. It’s like a traditional Mexican enchilada, but in a cozier, more comforting form. But let’s not forget the show-stoppers: the cream cheese and mozzarella. These two transform the soup from great to out-of-this-world incredible. The cream cheese lends an ultra-creamy, luxurious texture that you can’t resist, while the mozzarella adds a delightful stringy, gooey element that melts right into the mix. Top it all off with some fresh green onions for that extra pop of color and crunch, and you have a meal that’s not just a feast for your stomach, but also for your eyes. Trust me, one bowl of this warm, cheesy goodness, and you’ll be hooked!
Olive oil: This is used for sautéing the vegetables, giving them a nice base flavor. You can substitute with other cooking oils, such as canola or sunflower oil. Onion: The onions add a sweet and savory depth of flavor to the soup. Shallots can be used as a substitute if you’re looking for a slightly milder, more delicate flavor. Green bell pepper: These add a touch of sweetness and a bit of crunch. Red or yellow bell peppers could work as a substitute for a different flavor profile, or even a poblano pepper for a bit more heat. Enchilada sauce: This is where most of the Mexican flavor comes from. If you can’t find canned enchilada sauce, you can make your own or use salsa roja. Cream cheese: This gives the soup its creamy, rich texture. If you want a lower fat option, you could use Greek yogurt, though it might slightly alter the taste. Diced tomatoes: They add a bit of acidity and freshness. You can use fresh tomatoes if canned aren’t available, or even tomato sauce if you’re in a pinch. Black beans: They add a nice contrast in texture and a boost of protein. Pinto beans or kidney beans can be used as a substitute. Frozen corn kernels: They give a touch of sweetness and additional texture to the soup. You can use fresh or canned corn as well. Chicken breasts: The main protein of the soup. Feel free to use cooked turkey or even rotisserie chicken. For a vegetarian option, consider using tofu or chickpeas. Chicken broth: It provides a savory base for the soup. If needed, you can substitute it with vegetable broth. Green onions: They offer a bit of color and a fresh, mild onion flavor. Chives or leeks can work as a substitute. Mozzarella cheese: This adds a cheesy, gooey finish to the soup. You could use Monterey Jack or cheddar cheese if mozzarella isn’t available.
This comforting and hearty chicken enchilada soup recipe is ridiculously easy to make and a fantastic way to use leftover chicken! Just follow these 4 simple steps and you’ll have dinner on the table in a snap! To begin, you need to soften up the veggies. So heat the olive oil over medium heat in a Dutch oven or large pot. Then add the chopped onion and green pepper to the hot oil in the pot to cook for about 5 minutes or until the onion is soft and translucent. After the veggies have been cooked a bit, add the enchilada sauce to the pot along with the cream cheese. Next, use a wooden spoon to break up the cream cheese as you cook the mixture together with the veggies. Then once the cream cheese has completely melted, stir in the diced tomatoes, black beans, and frozen corn. Now, let’s mix some chicken into the cheesy base and finish the soup! First, stir in the chopped chicken and chicken broth. Next, simmer the soup over medium heat for about 10 to 15 minutes while stirring it occasionally. You just want the soup to get super hot but never come to a boil. The cream cheese can curdle if it starts boiling too much. Then once the soup is hot, if you find it to be too thick just add some more low-sodium chicken broth to thin it out. When the cheesy chicken enchilada soup is done, immediately remove it from the heat. Next, give it a taste and season it with more salt if needed. Then top it with the shredded cheese and chopped green onions to finish. Now, ladle it into your favorite bowls and serve it with some avocado, cilantro, and a squeeze of lime juice if you like.
How to Serve
Serve this with some chopped green onions and shredded mozzarella cheese, and you’ve got yourself one delicious comforting soup. I served this with tortilla chips, some crispy bread or a side salad. For an even greater treat, serve with grilled cheese sandwiches.
Slow Cooker Option
Here are the steps to make this Cheesy Chicken Enchilada Soup in a slow cooker:
Storage
To store this Cheesy Chicken Enchilada Soup, you’ll first need to let it cool down to room temperature. It’s crucial not to put hot soup directly in your refrigerator because the heat can lower the overall temperature inside your fridge, which could potentially lead to other foods spoiling. Once the soup has cooled, you should transfer it into an airtight container. It can be stored in the refrigerator for up to 4 days. If you’re planning to freeze the soup, divide it into meal-sized portions in freezer-safe containers or bags. The soup can be frozen for up to 3 months. To reheat, if frozen, let it thaw overnight in the fridge and then warm it up on the stovetop or in the microwave until heated through.
Other Delicious Recipes To Try
Easy Chicken Enchilada Casserole Chicken Enchilada Rice Casserole White Chicken Enchiladas Chicken Enchilada Quesadillas Quick and Easy Green Chile Chicken Enchilada Casserole Cowboy Pasta Salad Chicken and Rice Soup Gazpacho
