Chicken Enchilada Soup Recipe For Cozy Soup Weather

Explore the warmth and richness of Chicken Enchilada Soup, a concoction that combines the creamy, cheesy goodness with the heartiness of chicken and beans. Perfect for a cozy night in, this recipe promises a burst of flavour in every spoonful, making it a must-try for soup lovers seeking comfort in a bowl.

Chicken Enchilada Soup

Cooking Methods: Stove Top or Crock Pot

Ingredients:

Chicken breast, thighs, or leftover chicken
Onions
Peppers
Garlic
Olive oil/butter
Seasonings
Enchilada sauce
Diced tomatoes
Black beans
Corn
Hot sauce
Chicken broth
Cream cheese
Shredded cheese (like Monterey jack)

Instructions:

Stove Top Method:

Sautéing Vegetables: In a pot, sauté onions, peppers, and garlic with olive oil/butter until they’ve softened.
Adding Main Ingredients: Stir in the seasonings, enchilada sauce, diced tomatoes, black beans, corn, hot sauce, chicken broth, and chicken.
Cooking Chicken: Allow the mixture to boil gently for 15-20 minutes. Afterward, remove the chicken to shred it using two forks.
Incorporating Cream Cheese: Once the chicken is shredded, return it to the pot. Add cream cheese that’s been softened and stir everything to combine.
Final Touch of Cheese: Stir in the shredded cheese until everything is well combined and the cheese has melted. Serve hot.

Pro Tips:

Cheese Preparation: To quickly soften cream cheese, heat water in the microwave, then place cubed cream cheese inside the microwave (turned off) and let it soften for 5 minutes. Also, shred cheese from a block for better texture and flavor.
Chicken Cookery: For extra juicy chicken and flavorful soup, simmer the chicken over very low heat for an extended time. Bone-in chicken thighs can also use to heighten flavor.
Using Leftover Chicken: Rotisserie or leftover chicken can add directly to the soup, with no boil need.
Enchilada Sauce Tips: Although tomato sauce can be a substitute, enchilada sauce is best for greater depth of flavor.

Storage:
Store this soup in an airtight container. It can refrigerate for up to three days or frozen for up to three months.

Note: Crock Pot instructions were mentioned to be available in a recipe card in the original link, but the details were not included in the information provided.

Enjoy your Chicken Enchilada Soup!